Monday , November 30 2020

How to have lunch as an Italian (even if you’re not)

It's the Italian week! Throughout the week, we celebrate all that is Italian and inspired by Italy: recipes, stories and travel tips.

In Italy, breakfast is generally small, enough to kick off your day and your appetite. Dinner is short and sweet and sends you to bed not swollen but satisfied. Lunch, however, takes on an almost spiritual importance. In the Italian culinary psyche, the midday meal is like the ego, the id and the superego, all in one. Give your mood, your hunger, your schedule. In my family, lunch was so important that my grandmother woke up before dawn to start preparing pasta and sauce so that it was ready to eat at 13:00 When the sun swelled higher in the sky, we holed up in the house to escape the heat and seek comfort in its full and ricotta ravioli.

    It took me 20 years to pin the grandma's gnocchi

It took me 20 years to pin the grandma's gnocchi
of cdilaura

We could watch these Italian nonnas make pasta all day

We could watch these Italian nonnas make pasta all day
of Valerio Farris

Obviously, nobody (not even me) is asking for that level of dedication. It's certainly a lot of food: a swarming plate of pasta, a Second (meat or fish), vegetables (usually local, seasonal and so delicious), all punctuated with freshly cut fruit and a glass of boiling water, slightly sweetened (without milk!).

We lead a hectic life, as if we went home before dawn and returned after sunset, so expecting someone to dine like a Ligurian is probably out of the question. Although our American work schedules do not encourage a two or three hour break in the early afternoon, this does not mean that we can not take all the time around noon to savor a good meal, to bask in the comfort of a satisfied stomach and allow ourselves a conversation while crossing a table. All without leaving the office. Here are some suggestions:

Support the leftovers.

Italians love to reuse food. Why throw out a perfectly good meal? Lunch, especially if eaten on the road, is the best time to revitalize last night's dinner. For example, a paste with red sauce becomes hotter than ever when it is heated with a splash of milk (a trick I learned from my aunt). And the chicken steak or chopped rotisserie and seasoned with fresh seasonal vegetables is a separate feast.

Porter To-Go Bowls "class =" js-quick-basket-img "data-pin-media =" 2018-0810_w-and-p_porter-to-go-lunch-bowls_family_silo_rocky-luten_020.jpg "data-pin-url =" "data -pin-description = "Porter To-Go Bowls on Food52" src = " -to-go-lunch-bowls_family_silo_rocky-luten_020.jpg "/>


              Take us to carry by hand</p>
<p>            </a></p>
    <span class=
$ 25$ 65

13 Lunches at a reduced price to pack for work "data-pin-media =" -022.jpg "data-pin-url =" "data-pin-description =" 13 Lunches at reduced price to pack for work on Food52 "src =" "/>


              13 low-cost lunches to pack for work<br />
              <span>of <span>Katie Macdonald</span></span><br />
<p>            </a></p>
<h3>Tango with Tupperware.</h3>
<p>If you engage in the structure of a <em>First</em> (pasta dish), <em>Second</em> (meat dish), e <em>Side Dishes</em> (vegetable-centric sides) so it's a good time to invest in a robust and organized container. Think of something like a tiffin that will keep your courses separate and easily accessible. Easy to clean is always an advantage!</p>
<h3>Do not be afraid of the sandwich.</h3>
<p>Or, as the Italians call them, the <em>sandwich</em>. The sandwiches, although on the simplest side, are an alternative to perfectly acceptable lunch. The Italian secret is maximizing the best ingredients. Think: oily focaccia, artisan, sliced ​​fresh ham, soda mozzarella, salty and sumptuous. The sandwich becomes elegant when its components are treated as such.</p>
<h3>Fruit is a friend.</h3>
<p>In Italy, fruit is almost always used to signal the end of a meal. The sweet bookend leaves you full but not stuffed. Try preparing a fresh peach or grape for your last bite, a pear is always a good idea. Think of the seasonal fruit and easily transportable that will satisfy your sweet tooth without being too sugary.</p>
<div class=

The Art of Coffee Making the Italian Way

The art of making coffee in the Italian way
of Emiko

Stelton Espresso Maker "class =" js-quick-basket-img "data-pin-media =" 0514_stelton_black-french-press_silo_ty-mecham_005.jpg "data-pin-url =" "data-pin-description =" Stelton Espresso Maker on Food52 " src = "" />


              Stelton Espresso Maker</p>
<p>            </a></p>
    <span class=
$ 90

Finish with an espresso.

There is a hard and fast Italian rule that after 11, no one should drink milk with their coffee. It may seem decidedly non-American, but there is a certain sense to it: the milky and foamy drinks are too saturated and provoking by the end of the day. Instead, Italians opt for a quick shot of earthy black coffee. This helps cut the midday meal and gives you enough energy to stop the early afternoon crash. If black coffee is not your thing, choose a coffee with a little steamed milk.

It could be miles from Milan, but anyway, the ease and elegance of an Italian meal should not be so far.

What are your favorite lunch tips? Let us know in the comments.

Week of Italy

Source link

Leave a Reply

Your email address will not be published.