THE LAND:
The region of Emilia Romagna is dominated, geographically, by the great Po River. The river is largely responsible for the rich microclimate and flourishing flora. Over the centuries, the vast marshes have been transformed into some of the best farmland in the region, and the delta is the ideal habitat for land animals and fish. In southern Emilia Romagna, the Apennine Mountains divide, and unite, the region with Liguria, Tuscany and the Marche. The region’s fertile plain has been crossed by many populations throughout the centuries who have left their mark on the culture of the region.
The main cities in Emilia Romagna are all located Via Emilia, an ancient Roman road. Each city is unique, but they are all rich in history and beauty. Bologna, the capital of the region, was founded by the Etruscans and is home to the oldest University in the world. Ravenna is a Byzantine jewel and home to many imperial artistic treasures. Ferrara was the capital of the dukedom of Este, and the city’s history is reflected in its splendid palaces. Modena is known for its incredible Romanesque architecture, including the Torre del Ghirlandina, the bell tower of the Cathedral of Modena. Let’s not forget Reggio Emilia, birthplace of Italian National flag, and Parma, an elegant city where Dutchess Maria Luigia from Austria held her court. And lastly, there is Piacenza, which is considered the territorial and historical border between Emilia and Lombardy.
THE FOOD:
The regional cuisine is a blend of Byzantine traditions and Lombard customs. In Romagna, there is a long tradition of growing olives, and cooking meat and fish on terracotta tiles. In Emilia, however, the local diet relys heavily on salumi and cheeses. These long-lasting products originally come from the nomadic populations in the area that sustained themselves with animals, and few, wild fruits and vegetables.
The regional salumi, or cured meats, are famous throughout the world. Some of the more popular products include Mortadella di Bologna IGP, Salama da Sugo Ferrarese IGP, Zampone, or pig’s trotter, and Cotechino di Modena, a juicy, cooked pork sausage. Pancetta Canusina and Salame di Canossa made in the province of Reggio, are also considered local specialties. Then, of course, there is Coppa, Pancetta, and Salame Piacentini.
The city of Parma must be singled out for its superior salumi. Culatello di Zibello DOP, Prosciutto di Parma DOP, Spalla Cotta di San Secondo, and Salame di Felino are all made in and around Parma. Parmigiano Reggiano DOP, the “king of cheeses”, is produced here, and so are Val Padana DOP and Pecorino reggiano, a niche product that was saved from extinction.
Pasta is king in Emilia Romagna, thanks to the local cultivation of wheat. Fresh egg pasta is rolled and cut into lasagne, tagliatelle, tortellini, cappelletti, and tortelli stuffed with various ingredients like beef, poulty, ricotta and swiss chard, cheese, eggs and herbs. Bread can also be found in numerous shapes and sizes, from the classic piadina, a soft, flat bread typical of Romagna, to the gnocco fritto, or fried dough. Coppia ferrarese DOP and tigelle are other popular breads.
Along the coast of Romagna, you will find many types of fish and seafood, as well as eels from the lagoons in the Comacchio valleys.
Wine grapes are grown throughout the region. At harvest time, the grapes begin their transformation into wines like Lambrusco, Sangiovese, and Albana. These local wines pair excellently with the local cuisine. The grapes are also converted into vinegar. The traditional balsamic vinegars of of Modena and Reggio are rich and delicious, especially the ones that have been aged for over 10 years.
Should you require any special regional dish from Emilia Romagna please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Tuesday, 18 August 2009
Thursday, 6 August 2009
Recipe From Campania: Neapolitan-style Fish Soup
INGREDIENTS:
Serves 6
* 1 ½ lb mussels
* 1 ½ lb clams
* 3 ½ lb mixed fish for soup
* 8 cups fish broth
* parsley
* tomato pulp
* 1 onion
* 2 cloves of garlic
* 1 tablespoon parsley
* pepper
* bread slice
* extra virgin olive oil
PREPARATION:
20 minutes preparation + 20 minutes cooking
The best fish for this recipe are: monkfish, John Dory, sole, baby squid, prawns, clams and mussels. Clean and fillet the sole, bone it and cut the other fish into pieces. Peel the prawns, sauté the mussels and clams in a casserole, and filter the resulting liquid with a cloth soaked in cold water and well wrung out.
Pour the oil into a crockpot, lightly brown the chopped onion in it, add the baby squid, mix in some spoonfuls of the filtered mussel and clam cooking liquid, and leave to cook with a lid on. After some minutes, add the chopped tomato, cook for two more minutes, and add all the fish, mussels and clams, prawn tails, the garlic cut into fillets, a generous twist of pepper, the stock, and a little salt.
Bring to the boil and then continue cooking over moderate heat for about 10 minutes. Put slices of bread into individual soup dishes, arrange on top the fish and seafood, cover with a little stock, sprinkle with chopped parsley and serve.
Should you require any special regional dish from Campania please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 6
* 1 ½ lb mussels
* 1 ½ lb clams
* 3 ½ lb mixed fish for soup
* 8 cups fish broth
* parsley
* tomato pulp
* 1 onion
* 2 cloves of garlic
* 1 tablespoon parsley
* pepper
* bread slice
* extra virgin olive oil
PREPARATION:
20 minutes preparation + 20 minutes cooking
The best fish for this recipe are: monkfish, John Dory, sole, baby squid, prawns, clams and mussels. Clean and fillet the sole, bone it and cut the other fish into pieces. Peel the prawns, sauté the mussels and clams in a casserole, and filter the resulting liquid with a cloth soaked in cold water and well wrung out.
Pour the oil into a crockpot, lightly brown the chopped onion in it, add the baby squid, mix in some spoonfuls of the filtered mussel and clam cooking liquid, and leave to cook with a lid on. After some minutes, add the chopped tomato, cook for two more minutes, and add all the fish, mussels and clams, prawn tails, the garlic cut into fillets, a generous twist of pepper, the stock, and a little salt.
Bring to the boil and then continue cooking over moderate heat for about 10 minutes. Put slices of bread into individual soup dishes, arrange on top the fish and seafood, cover with a little stock, sprinkle with chopped parsley and serve.
Should you require any special regional dish from Campania please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Recipe From Campania: Pasta with Zucchini and Ricotta
INGREDIENTS:
Serves 4
* 1 lb pasta
* 1 lb zucchini
* 7 oz ricotta cheese
* 1 ¾ oz onions
* 1 ¾ oz grated Parmigiano-Reggiano cheese
* extra virgin olive oil
* salt
PREPARATION:
25 minutes preparation + 12 minutes cooking
In a casserole, lightly brown in the oil the spring onion in thin slices, then add the zucchini, diced, Salt and cover. After about 15 minutes, uncover and brown the zucchini allowing all the liquid to evaporate over high heat. Cook the pasta (preferably medium format) in salted water and drain when “al dente”. Pour into a tureen, and dress with the zucchini and the Ricotta crumbled with the prongs of a fork, mixing well. Dust with the cheese and serve hot.
Should you require any special regional dish from Campania please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 4
* 1 lb pasta
* 1 lb zucchini
* 7 oz ricotta cheese
* 1 ¾ oz onions
* 1 ¾ oz grated Parmigiano-Reggiano cheese
* extra virgin olive oil
* salt
PREPARATION:
25 minutes preparation + 12 minutes cooking
In a casserole, lightly brown in the oil the spring onion in thin slices, then add the zucchini, diced, Salt and cover. After about 15 minutes, uncover and brown the zucchini allowing all the liquid to evaporate over high heat. Cook the pasta (preferably medium format) in salted water and drain when “al dente”. Pour into a tureen, and dress with the zucchini and the Ricotta crumbled with the prongs of a fork, mixing well. Dust with the cheese and serve hot.
Should you require any special regional dish from Campania please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Recipes From Campania: Neapolitan Lasagna
INGREDIENTS:
Serves 8
* 1 lb egg pasta, fresh
* 1 lb ricotta cheese
* ⅝ lb cervellatine - typical neapolitan sausages
* 1 lb beef
* 7 oz dry white wine
* 3 ½ oz extra virgin olive oil
* 3 ½ oz Parmigiano Reggiano cheese, grated
* 2 oz tomato paste
* ⅝ lb mozzarella cheese
* basil
* 1 onion
* salt
PREPARATION:
3 hours preparation + 30 minutes cooking
Prepare the “ragù” by browning the meat and finely chopped onion in oil or lard. When the mixture has taken on color, pour some dry white wine over it and allow to evaporate. Add the tomato paste, dilute with water, put in some salt and basil and cook over a very low heat. Use the meat to prepare some little meatballs to be fried. Brown the “cervellatine” (long thin Neapolitan sausages with chili pepper) and cut them into roundels. Melt the Ricotta and dilute it with half the sauce mixing thoroughly. Cook the lasagne in salted water and then leave it to cool on the work-surface. In an oven dish (if possible rectangular) pour in a little “ragù”, arrange the sheets of lasagne one next to another without overlapping. Spread some spoonfuls of the Ricotta mixture over part of the meatballs, “cervellatine”, cubes of Fiordilatte and Parmigiano, Season with some ladlefuls of “ragù” and then put another layer of lasagna in the opposite direction, repeating the stuffing operation, until all the ingredients have been used up. Finish off with a layer of pasta well covered in “ragù” and Parmesan. Bake at medium heat (350°F) for 30-40 minutes and leave to rest in the oven for a while before serving.
Should you require any special regional dish from Campania please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 8
* 1 lb egg pasta, fresh
* 1 lb ricotta cheese
* ⅝ lb cervellatine - typical neapolitan sausages
* 1 lb beef
* 7 oz dry white wine
* 3 ½ oz extra virgin olive oil
* 3 ½ oz Parmigiano Reggiano cheese, grated
* 2 oz tomato paste
* ⅝ lb mozzarella cheese
* basil
* 1 onion
* salt
PREPARATION:
3 hours preparation + 30 minutes cooking
Prepare the “ragù” by browning the meat and finely chopped onion in oil or lard. When the mixture has taken on color, pour some dry white wine over it and allow to evaporate. Add the tomato paste, dilute with water, put in some salt and basil and cook over a very low heat. Use the meat to prepare some little meatballs to be fried. Brown the “cervellatine” (long thin Neapolitan sausages with chili pepper) and cut them into roundels. Melt the Ricotta and dilute it with half the sauce mixing thoroughly. Cook the lasagne in salted water and then leave it to cool on the work-surface. In an oven dish (if possible rectangular) pour in a little “ragù”, arrange the sheets of lasagne one next to another without overlapping. Spread some spoonfuls of the Ricotta mixture over part of the meatballs, “cervellatine”, cubes of Fiordilatte and Parmigiano, Season with some ladlefuls of “ragù” and then put another layer of lasagna in the opposite direction, repeating the stuffing operation, until all the ingredients have been used up. Finish off with a layer of pasta well covered in “ragù” and Parmesan. Bake at medium heat (350°F) for 30-40 minutes and leave to rest in the oven for a while before serving.
Should you require any special regional dish from Campania please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Wednesday, 5 August 2009
Discover Italian Regional Cuisine - Campania
Running along the gulf of Naples and Sorrento, Campania is home to picturesque towns and strong cultural traditions. The food of Campania is based on inexpensive ingredients, like pasta, herbs, vegetables and the fish – when it is comes time to splurge.
THE LAND:
The beauty of Campania has always caught the attention of artists and poets. During the times of the ancient Greeks, Campania was home to Homer’s sirens. Later, during the Roman period, the region was a hot spot among the rich, who built breathtaking villas along the coast.
The names of some of Italy’s most beautiful towns are located here: Sorrento, Amalfi, Positano, Ravello, the islands Ischia, Procida, Capri, and Nisida – all pearls on the necklace that adorns the Amalfi Coast. Then, there are Pompei and Ercolano, the ancient cities buried by a volcano. Both cities are still fairly intact, allowing you to walk along the ruins and get to know ancient Campania.
Naples, with its postcard perfect landscape, has always been associated with music and folk songs. Music was, and still is, everywhere, from the streets to the noble palaces. Traditions are kept alive in this region. Although foreign kings have controlled Campania, it has always had a unique personality, both lively and melancholic at the same time.
THE FOOD:
The regional cuisine is a mix of the people’s food, the food of the masses, and aristocratic touches passed down by the various rulers. Campania is known throughout the world for its Pizza and Pasta, which have become Italian national symbols. Wheat grows well here, thanks to the geography and climate, and is used to make dried pasta, especially long noodles like vermicelli, spaghetti, and bucatini. Originally, pasta was tossed with black pepper and cheese, but ever since the arrival of the tomato, people in Campania have been using it to make sauces.
Tomatoes are often let to dry in the sun and then canned to be used year round. Ragu’ alla napoletana is a special tomato sauce that is served on special occasions, due to its time-consuming preparation.
For a long time, Campania was a poor region and people cooked using inexpensive ingredients. Soups made with wild herbs basically sustained a large part of the population. Rice is used to make the classic Sartù, a molded rice dish, with a filling, rich in ingredients and flavors.
Like all the Italian costal regions, Campania has its focaccia. You will find it drizzled with oil and sprinkled with sea salt. Some believe that focaccia gave birth to pizza. With the addition of tomatoes and buffalo’s milk mozzarella, which dates back to the time of the Lombards, pizza became what we know it today. In addition to mozzarella, other cheeses from Campania include Scamorza Irpina, smoked Provola, and Fior di Latte from Sorrento.
Fish and seafood are the kings of the table and are found in pastas, soups, fried, stewed, grilled and baked in paper, or cartoccio. Although the regional cuisine is based heavily on seafood, you can still find remarkable cured meats, like Capocollo from the Nola area, Cervellatine from Naples and Soppressa Irpina. The rich, fertile soil is great for cultivating fruits and vegetables.
Campania is known for its citrus and summer fruits, like white melons, almonds, walnuts from Sorrento and San Marzano tomatoes.
Campania also has a rich pastry-making history. Some of the regional favorites are Pastiera, a Neopolitan cheese tart; Babà, a rum-soaked sponge cake; and Sfogliatelle, a cream-filled, shell-shaped pastry.
The most well known regional wine is Falerno, which was famous even during the Roman Empire. Lacrima Christi is also made here from grapes grown in the rich, volcanic soil.
Should you require any special regional dish from Campania please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
THE LAND:
The beauty of Campania has always caught the attention of artists and poets. During the times of the ancient Greeks, Campania was home to Homer’s sirens. Later, during the Roman period, the region was a hot spot among the rich, who built breathtaking villas along the coast.
The names of some of Italy’s most beautiful towns are located here: Sorrento, Amalfi, Positano, Ravello, the islands Ischia, Procida, Capri, and Nisida – all pearls on the necklace that adorns the Amalfi Coast. Then, there are Pompei and Ercolano, the ancient cities buried by a volcano. Both cities are still fairly intact, allowing you to walk along the ruins and get to know ancient Campania.
Naples, with its postcard perfect landscape, has always been associated with music and folk songs. Music was, and still is, everywhere, from the streets to the noble palaces. Traditions are kept alive in this region. Although foreign kings have controlled Campania, it has always had a unique personality, both lively and melancholic at the same time.
THE FOOD:
The regional cuisine is a mix of the people’s food, the food of the masses, and aristocratic touches passed down by the various rulers. Campania is known throughout the world for its Pizza and Pasta, which have become Italian national symbols. Wheat grows well here, thanks to the geography and climate, and is used to make dried pasta, especially long noodles like vermicelli, spaghetti, and bucatini. Originally, pasta was tossed with black pepper and cheese, but ever since the arrival of the tomato, people in Campania have been using it to make sauces.
Tomatoes are often let to dry in the sun and then canned to be used year round. Ragu’ alla napoletana is a special tomato sauce that is served on special occasions, due to its time-consuming preparation.
For a long time, Campania was a poor region and people cooked using inexpensive ingredients. Soups made with wild herbs basically sustained a large part of the population. Rice is used to make the classic Sartù, a molded rice dish, with a filling, rich in ingredients and flavors.
Like all the Italian costal regions, Campania has its focaccia. You will find it drizzled with oil and sprinkled with sea salt. Some believe that focaccia gave birth to pizza. With the addition of tomatoes and buffalo’s milk mozzarella, which dates back to the time of the Lombards, pizza became what we know it today. In addition to mozzarella, other cheeses from Campania include Scamorza Irpina, smoked Provola, and Fior di Latte from Sorrento.
Fish and seafood are the kings of the table and are found in pastas, soups, fried, stewed, grilled and baked in paper, or cartoccio. Although the regional cuisine is based heavily on seafood, you can still find remarkable cured meats, like Capocollo from the Nola area, Cervellatine from Naples and Soppressa Irpina. The rich, fertile soil is great for cultivating fruits and vegetables.
Campania is known for its citrus and summer fruits, like white melons, almonds, walnuts from Sorrento and San Marzano tomatoes.
Campania also has a rich pastry-making history. Some of the regional favorites are Pastiera, a Neopolitan cheese tart; Babà, a rum-soaked sponge cake; and Sfogliatelle, a cream-filled, shell-shaped pastry.
The most well known regional wine is Falerno, which was famous even during the Roman Empire. Lacrima Christi is also made here from grapes grown in the rich, volcanic soil.
Should you require any special regional dish from Campania please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Friday, 31 July 2009
Recipe From Calabria: Chocolate-coated figs
INGREDIENTS:
* 4 ½ lb dried figs
* 1 lb almonds
* 1 oz cloves
* 5 oz candied citron
* cinnamon
* 1 lb semi-sweet chocolate, grated
* 5 oz sugar
PREPARATION:
20 minutes preparation + 5 minutes cooking
Lightly toast the almonds in the oven; open the dried figs and place one almond, a pinch of ground cloves and a few bits of candied citron in the center of each. Seal the figs pressing with your fingers, then bake on a baking-sheet. As son as they start to brown, take out of the oven and, while still hot, roll in a mixture of grated dark chocolate and sugar. A second, more common way, is to dip the figs, just taken out of the oven, in the chocolate, directly melted in a pan over the heat with the addition of a little water and a pinch of ground cinnamon. Chocolate-covered figs can be stores in wooden or tin boxes, lined with grease-proof paper.
Should you require any special regional dish from Calabria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpeliar street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
* 4 ½ lb dried figs
* 1 lb almonds
* 1 oz cloves
* 5 oz candied citron
* cinnamon
* 1 lb semi-sweet chocolate, grated
* 5 oz sugar
PREPARATION:
20 minutes preparation + 5 minutes cooking
Lightly toast the almonds in the oven; open the dried figs and place one almond, a pinch of ground cloves and a few bits of candied citron in the center of each. Seal the figs pressing with your fingers, then bake on a baking-sheet. As son as they start to brown, take out of the oven and, while still hot, roll in a mixture of grated dark chocolate and sugar. A second, more common way, is to dip the figs, just taken out of the oven, in the chocolate, directly melted in a pan over the heat with the addition of a little water and a pinch of ground cinnamon. Chocolate-covered figs can be stores in wooden or tin boxes, lined with grease-proof paper.
Should you require any special regional dish from Calabria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpeliar street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Recipe From Calabria: Swordfish with capers and lemon
A quick and easy recipe that will help you discover the versatility of swordfish in the kitchen.
INGREDIENTS:
Serves 4
* 1 ¾ lb swordfish
* 2 cloves of garlic
* 1 handful capers, in vinegar
* parsley
* oregano
* 1 lemon
* extra virgin olive oil
* salt
PREPARATION:
20 minutes preparation + 5 minutes cooking
Brown the garlic in oil, then remove it and add the fish and capers.
Season with salt, parsley and oregano.
Drizzle the lemon juice over and finish cooking lid-on.
FOOD HISTORY:
Swordfish is a noble ingredient from the gastronomic traditions of Sicily and Calabria: used in the most refined of recipes, it is extremely versatile and can be easily married with other characteristic products of the Mediterranean region, such as capers, lemon, eggplants, mint and bell peppers.
Should you require any special regional dish from Calabria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpeliar street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
INGREDIENTS:
Serves 4
* 1 ¾ lb swordfish
* 2 cloves of garlic
* 1 handful capers, in vinegar
* parsley
* oregano
* 1 lemon
* extra virgin olive oil
* salt
PREPARATION:
20 minutes preparation + 5 minutes cooking
Brown the garlic in oil, then remove it and add the fish and capers.
Season with salt, parsley and oregano.
Drizzle the lemon juice over and finish cooking lid-on.
FOOD HISTORY:
Swordfish is a noble ingredient from the gastronomic traditions of Sicily and Calabria: used in the most refined of recipes, it is extremely versatile and can be easily married with other characteristic products of the Mediterranean region, such as capers, lemon, eggplants, mint and bell peppers.
Should you require any special regional dish from Calabria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpeliar street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
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