At last! World Heritage Status for Italian cuisine. 😍

[Meryl]

Italian cuisine wins UNESCO World Heritage status | ANSA.it https://share.google/TcWpNBBIMs9iCCIsJ

 

[pictonguy]

Quite historic because it's the first time an entire national cuisine was added, not just a single dish or practice which is about fifty from different countries. Congratulations and not surprised really, makes sense.

 

[Linda0818]

Italian food is the bomb

 

[pictonguy]

Well @Meryl now that your cuisine is an UNESCO protected entity you can't muck around with Pasta alla Genovese

 

[taxlady]

I clicked Meryl's link, but it wanted me to agree to or refuse cookies, in Italian.

Here is the same article, translated by the website that posted the original article in Italian.

Italian cuisine wins UNESCO World Heritage status - Food & Wine - Ansa.it

Italian cuisine was added to UNESCO's 'Intangible Cultural Heritage' lists at a meeting of the UN agency's Intergovernmental Committee in New Delhi on Wednesday. (ANSA)

www.ansa.it

 

[caseydog]

Italian cuisine wins UNESCO World Heritage status | ANSA.it https://share.google/TcWpNBBIMs9iCCIsJ

Will that make SpagBol illegal?

CD

 

[pictonguy]

Will that make SpagBol illegal?

CD

I had to look that one up CD, hahaha it might be considering fresh tagliatelle is the standard pasta and has a DOC (Denominazione di Origine Controllata) classification as well.

 

[Meryl]

To honnour this achievement, I made an authentic dish today, something you probably wouldn't expect:
"pasta e patate con provola alla napoletana" - Short, small pasta (the mixed type), with potatoes and provola cheese.
It's a 17th century "poor dish" which has been adapted over the years, just like many others.

 

[Meryl]

Well @Meryl now that your cuisine is an UNESCO protected entity you can't muck around with Pasta alla Genovese

Well, I actually did muck around with genovese yesterday! I made "involtini di vitello" which translates as "rolled meat slices" ? "Beef rolls" ? "Roulades" ?
Filled with chopped parsley, garlic powder, parmesan, salt and pepper.
I browned them first in EVOO , then a white wine reduction, next I added lots of onions (but not enough to be called a genovese) and then just slow-cooked about an hour and a half. I had to add some water, not enough onions to provide liquid. I remember learning this recipe from my MIL. Just another variant.

 

[pictonguy]

Sounds delicious.

 

[Meryl]

Will that make SpagBol illegal?

CD

Yes, and pineapple on pizza too!

 

[Linda0818]

Hey, I like pineapple on pizza.

 

[Meryl]

Hey, I like pineapple on pizza.

Thats OK, we've imported Hawaiian pizza, you can find them in many pizzerias.

 

[Linda0818]

Thats OK, we've imported Hawaiian pizza, you can find them in many pizzerias.

Hawaiian pizza is all over the place here. Thankfully! It's one of my favorites.

Donatos (a popular pizza chain) makes the best Hawaiian pizzas ever. It's ham, pineapple, sliced almonds and a sprinkling of cinnamon. It's fantastic. Most other pizza places just do ham and pineapple. Which is fine. But the almonds and cinnamon on the Donatos Hawaiian makes it extra special.

Some pizza joints will also add bacon to their Hawaiian pizzas.

 

[pictonguy]

Hawaiian pizza is all over the place here. Thankfully! It's one of my favorites.

Donatos (a popular pizza chain) makes the best Hawaiian pizzas ever. It's ham, pineapple, sliced almonds and a sprinkling of cinnamon. It's fantastic. Most other pizza places just do ham and pineapple. Which is fine. But the almonds and cinnamon on the Donatos Hawaiian makes it extra special.

When I make Pizza at home Angela demands pineapple on her half, we always joke about it.

 

[Meryl]

I don't think pineapple pizza would be on a World Heritage menu.

 

[Linda0818]

When I make Pizza at home Angela demands pineapple on her half, we always joke about it.

Go Angela!

I don't think pineapple pizza would be on a World Heritage menu.

Yeah, probably not

 

[pictonguy]

Well, I actually did muck around with genovese yesterday! I made "involtini di vitello" which translates as "rolled meat slices" ? "Beef rolls" ? "Roulades" ?
Filled with chopped parsley, garlic powder, parmesan, salt and pepper.
I browned them first in EVOO , then a white wine reduction, next I added lots of onions (but not enough to be called a genovese) and then just slow-cooked about an hour and a half. I had to add some water, not enough onions to provide liquid. I remember learning this recipe from my MIL. Just another variant.

After rereading your rendition I'm liking it very much and I'm going to make this for sure. What cut of beef does your MIL use generally. Was the liquid (water) mostly evaporated at the end? I suspect not. thanks.

 

[Meryl]

There are different cuts of beef that can be used. A very common one for making involtini, is "fesa", which translates as "topside" or "round", from the thigh, I believe? We use fesa for lots of different dishes, like simple pan-fried "scaloppine" o "cotolette" (similar to Schnitzel ).

Before the end of cooking time, I took off the lid to let water evaporate a little, but not completely. After draining the pasta, I added it to the meat and tossed (or rather, I stirred, while letting the pan go on a high heat for a few seconds), so the sauce could stick to the pasta. I've never learned how to toss! . Sometimes if it's too watery, I add some corn starch to thicken.

 

[pictonguy]

Yeah, that makes sense and in Canada that would be the considered the "inside round"

I was thinking of using caciocavallo as well as some prosciutto, so a totally different thing which was my intention when it went the way of involtini and probably add a few herbs, garlic, pine nuts and some fresh dates and of course loaded with onion, red ones probably.