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PRELIMINARI.qxd 9-02-2009 16:30 Pagina I ELIANA CAMINADA MARIA GIROTTO NICHOLAS HOGG ANTONIETTA MEO PAOLA PERETTO Between Courses An English Journey through International Catering Third Edition EDITORE ULRICO HOEPLI MILANO PRELIMINARI.qxd 19-02-2009 15:16 Pagina II UN TESTO PIÙ RICCO E SEMPRE AGGIORNATO Alla pagina web www.hoeplieditore.it/4228-9 sono disponibili: ● materiali didattici integrativi; ● eventuali aggiornamenti del testo; ● un estratto esemplificativo del volume in formato PDF che può essere consultato, scaricato e stampato. Copyright © Ulrico Hoepli Editore S.p.A. 2009 via Hoepli 5, 20121 Milano (Italy) tel. +39 02 864871 – fax +39 02 8052886 e-mail hoepli@hoepli.it www.hoepli.it Tutti i diritti sono riservati a norma di legge e a norma delle convenzioni internazionali ISBN 978-88-203-4228-9 Ristampa: 4 3 2 1 0 2009 2010 2011 2012 2013 Copertina: MN&CG S.r.l., Milano Realizzazione editoriale: Thèsis Contents S.r.l., Firenze-Milano Impaginazione: Federica Buoncristiani Redazione: Marco Rosati Stampa: STIAV S.r.l., Firenze Printed in Italy PRELIMINARI.qxd 9-02-2009 16:30 Pagina III SUMMARY Unit 1 FOOD AND CULTURE Man and Food .............................................................................................................................................................................................................................. Cooking in Ancient Greece ............................................................................................................................................................................................ Food during Roman Times ................................................................................................................................................................................................ Food in the Medieval Period .......................................................................................................................................................................................... The many Faces of Cooking .......................................................................................................................................................................................... Unusual Ingredients .................................................................................................................................................................................................................. The Tomato, a beloved Passion .................................................................................................................................................................................. Nutritional Qualities of Tomatoes ................................................................................................................................................................................ 3 4 5 6 9 12 14 15 Civilization ............................................................................................................................................................................................................................ The British Isles and the UK Recipes & Wines ............................................................................................................................................................................................................ Introduction Piedmont • The Aosta Valley 16 Unit 2 19 FOOD AND TRADITION British Meals ........................................................................................................................................................................................................................................ A Taste of Britain .......................................................................................................................................................................................................................... Festive Days ...................................................................................................................................................................................................................................... Drinking Tea: just a British Habit? ................................................................................................................................................................................ Tea in Britain today .................................................................................................................................................................................................................... 27 28 31 38 41 Civilization ............................................................................................................................................................................................................................ London Recipes & Wines ............................................................................................................................................................................................................ Lombardy • Veneto 44 Unit 3 50 FOOD FOR THOUGHT Agricultural Revolution .......................................................................................................................................................................................................... Coffee .................................................................................................................................................................................................................................................... Fair Trade .............................................................................................................................................................................................................................................. Cocoa .................................................................................................................................................................................................................................................... 57 62 64 65 Civilization ............................................................................................................................................................................................................................ Australia • New Zealand Recipes & Wines ............................................................................................................................................................................................................ Trentino-Alto Adige • Friuli-Venezia Giulia 67 Unit 4 71 HERBS AND SPICES IN COOKING Herbs ........................................................................................................................................................................................................................................................ Some aromatic Herbs used in Cooking .............................................................................................................................................................. Spices ...................................................................................................................................................................................................................................................... Some common Spices used in Cooking ............................................................................................................................................................ 75 76 79 81 Civilization ............................................................................................................................................................................................................................ The East Indies • Kuala Lampur Recipes & Wines ............................................................................................................................................................................................................ Liguria • Tuscany 85 ..............Unit 5 INTERNATIONAL COOKING 88 PRELIMINARI.qxd 9-02-2009 Unit 5 16:30 Pagina IV INTERNATIONAL COOKING From Muddy Fields… The golden Grains of Life ........................................................................................................................................ Great eating Adventures in South-East Asia .................................................................................................................................................. Spicy India .......................................................................................................................................................................................................................................... Far Eastern Cuisine .................................................................................................................................................................................................................... Mexican Cuisine .......................................................................................................................................................................................................................... Pasta: an Italian Passion? .................................................................................................................................................................................................. Where does Pizza come from? .................................................................................................................................................................................... The Bread Eaters .......................................................................................................................................................................................................................... All the World loves a Potato ............................................................................................................................................................................................ Meat Lovers ...................................................................................................................................................................................................................................... Fish Lovers ............................................................................................................................................................................................................................................ 95 97 101 102 103 104 108 110 112 115 117 Civilization ............................................................................................................................................................................................................................ Jamaica Recipes & Wines ............................................................................................................................................................................................................ Emilia Romagna 120 122 Unit 6 THE WORLD OF WINE Drinking Wine .................................................................................................................................................................................................................................. Modern Wine .................................................................................................................................................................................................................................. Choosing Wine .............................................................................................................................................................................................................................. How to read a Label .............................................................................................................................................................................................................. European Wines ............................................................................................................................................................................................................................ 127 128 131 133 134 Civilization ............................................................................................................................................................................................................................ California • San Francisco • Hollywood • Californian Wines Recipes & Wines ............................................................................................................................................................................................................ The Marches • Umbria 142 Unit 7 151 BEER AND CIDER The History of Beer ...................................................................................................................................................................................................................... The Brewing Process ................................................................................................................................................................................................................ Types of Beer .................................................................................................................................................................................................................................... Types of Beer Glasses .............................................................................................................................................................................................................. Cider and Perry. What are they, and how are they made .......................................................................................................... Cooking with Beer and Cider ........................................................................................................................................................................................ Pubs .......................................................................................................................................................................................................................................................... 155 157 160 163 164 165 167 Civilization ............................................................................................................................................................................................................................ Ireland Recipes & Wines ............................................................................................................................................................................................................ Abruzzo and Molise 172 Unit 8 175 LIQUEURS AND COCKTAILS Spirits .......................................................................................................................................................................................................................................................... Brandy .................................................................................................................................................................................................................................................... Cognac ................................................................................................................................................................................................................................................ Scotch Whisky ................................................................................................................................................................................................................................ Rum ............................................................................................................................................................................................................................................................ Tequila .................................................................................................................................................................................................................................................... Gin .............................................................................................................................................................................................................................................................. 179 180 181 182 184 186 187 PRELIMINARI.qxd 9-02-2009 16:31 Pagina V Grappa .................................................................................................................................................................................................................................................. Liqueurs .................................................................................................................................................................................................................................................. Home-made Liqueurs ............................................................................................................................................................................................................ Cocktails .............................................................................................................................................................................................................................................. Long Drinks ........................................................................................................................................................................................................................................ 189 191 193 194 196 Civilization ............................................................................................................................................................................................................................ Scotland • Edinburgh Recipes & Wines ............................................................................................................................................................................................................ Latium • Campania 198 Unit 9 204 FOOD AND RELIGION Eating Habits and Religion ................................................................................................................................................................................................ Islam: Alcohol and Taboos ................................................................................................................................................................................................ Kashruth: Jewish dietary Laws ...................................................................................................................................................................................... Jewish Cooking ............................................................................................................................................................................................................................ The Roots of Vegetarianism: Veda .......................................................................................................................................................................... Fasting and Religions .............................................................................................................................................................................................................. 211 212 214 216 219 221 Civilization ............................................................................................................................................................................................................................ India Recipes & Wines ............................................................................................................................................................................................................ Apulia • Basilicata • Calabria 223 Unit 10 227 FOOD AND HEALTH Food, Health and Fitness .................................................................................................................................................................................................... Diets .......................................................................................................................................................................................................................................................... Lifestyle Diets .................................................................................................................................................................................................................................... Food Allergies .................................................................................................................................................................................................................................. Food Intolerances ...................................................................................................................................................................................................................... Eating Disorders ............................................................................................................................................................................................................................ Anorexia ................................................................................................................................................................................................................................................ Bulimia .................................................................................................................................................................................................................................................... Food, Fashion and Advertising .................................................................................................................................................................................... Advertising Analysis .................................................................................................................................................................................................................. 237 238 240 247 249 250 251 252 254 255 Civilization ............................................................................................................................................................................................................................ The USA Recipes & Wines ............................................................................................................................................................................................................ Sicily • Sardinia 260 265 GRAMMAR POINT Modal Verbs ...................................................................................................................................................................................................................................... Linking Words .................................................................................................................................................................................................................................. Relative Pronouns ...................................................................................................................................................................................................................... Present Perfect .............................................................................................................................................................................................................................. Past Perfect ...................................................................................................................................................................................................................................... Passive Form .................................................................................................................................................................................................................................... If Clauses .............................................................................................................................................................................................................................................. Reported Speech ...................................................................................................................................................................................................................... Say/Said and Tell/Told ............................................................................................................................................................................................................ GLOSSARY 270 276 280 282 283 285 289 293 294 PRELIMINARI.qxd 9-02-2009 16:31 Pagina VI TRACK LIST CD-AUDIO Unit 1 FOOD AND CULTURE Unit 6 THE WORLD OF WINE Exercise 17 page 17 track 02 Exercise 14 page 132 track 19 Exercise 27 page 25 track 03 Exercise 31 page 141 track 20 Exercise 36 page 144 track 21 Exercise 40 page 148 track 22 Unit 2 FOOD AND TRADITION Exercise 6 page 29 track 04 Exercise 7 page 30 track 04 Unit 7 BEER AND CIDER Exercise 14 page 37 track 05 Exercise 6 page 162 track 23 Exercise 18 page 40 track 06 Exercise 13 page 166 track 24 Exercise 22 page 43 track 07 Exercise 21 page 174 track 25 Exercise 24 page 46 track 08 Exercise 25 page 46 track 08 Unit 8 LIQUEURS AND COCKTAILS Exercise 29 page 48 track 09 Exercise 16 page 185 track 26 Exercise 31 page 49 track 10 Exercise 20 page 187 track 27 Exercise 24 page 188 track 28 Exercise 28 page 190 track 29 Exercise 36 page 195 track 30 Exercise 42 page 200 track 31 Exercise 45 page 202 track 32 Unit 3 FOOD FOR THOUGHT Exercise 13 page 61 track 11 Exercise 26 page 70 track 12 Unit 4 HERBS AND SPICES IN COOKING Exercise 4 page 77 track 13 Exercise 14 page 83 track 14 Unit 9 FOOD AND RELIGION Exercise 22 page 86 track 15 Exercise 9 page 218 track 33 Unit 10 FOOD AND HEALTH Unit 5 INTERNATIONAL COOKING Exercise 6 page 99 track 16 Exercise 13 page 245 track 34 Exercise 24 page 114 track 17 Exercise 21 page 247 track 35 Exercise 34 page 119 track 18 Exercise 35 page 259 track 36 PRELIMINARI.qxd 19-02-2009 15:05 Pagina 1 PREFAZIONE Il testo, fortemente rinnovato sia nei contenuti sia nell’apparato iconografico, è destinato agli studenti del biennio postqualifica degli Istituti professionali per i servizi alberghieri e della ristorazione, indirizzo Tecnico dei servizi della ristorazione, ed è, come suggerisce il titolo, un’opera che offre molti possibili “percorsi” attraverso la cucina italiana e la ristorazione internazionale in rapporto alla cultura, alle tradizioni, alla storia sociale, alla religione, alla dietetica, alle nuove tecnologie e alle più recenti scoperte scientifiche. Si propone come obiettivo di ampliare le conoscenze dello studente e di stimolarlo a riflettere in modo nuovo su aspetti significativi della realtà lavorativa in cui si troverà a operare, attraverso un efficace raccordo fra lingua, grammatica, microlingua e civiltà. Presenta una struttura più snella rispetto a quella delle precedenti edizioni, i contenuti sono infatti articolati in 10 unità tematiche (di cui una completamente nuova) ognuna delle quali propone una sezione di civiltà dedicata a un’area geografica anglofona che ne mette in risalto sia le caratteristiche fisiche ed economiche sia gli aspetti turistici legati al mondo della ristorazione. Chiude ogni unità una panoramica relativa a una o più regioni italiane che pone particolare rilievo sugli aspetti enogastronomici più caratteristici di ognuna di esse. Una vasta tipologia di esercizi, anche grammaticali, adeguati al livello di conoscenza e alle competenze via via acquisite, costituisce un valido strumento per sviluppare le abilità linguistiche degli allievi e per arricchirne il lessico relativo alla ristorazione. Le sezioni grammaticali presenti nelle precedenti edizioni sono state riorganizzate e raccolte in appendice al volume, formando così una vera e propria grammar bank a cui gli studenti possono attingere per ripassare strutture grammaticali e funzioni comunicative nonché per verificare le proprie competenze svolgendo gli esercizi proposti nella sezione. Anche il glossario – compattato come la sezione di grammatica in appendice al testo – non è solo una raccolta dei vocaboli inerenti al mondo della ristorazione incontrati nelle letture proposte, ma un vero e proprio strumento di lavoro contenente numerosi termini relativi anche all’ambito culturale, sociale ed economico delle aree geografiche argomento del testo. Sono state potenziate le attività di conversazione e di ascolto, pertanto più che mai il CD-Audio allegato rappresenta un valido supporto all’apprendimento e al consolidamento delle abilità orali, in quanto contiene numerosi dialoghi, interviste, conversazioni e brani relativi agli argomenti trattati nel volume. Nel Teacher’s Book sono messe a disposizione dell’insegnante le soluzioni di tutti gli esercizi a risposta chiusa e una serie di prove (in tutto 10, una per ogni unità) che, grazie alla loro particolare struttura, possono essere utilizzate sia come verifiche sommative sia come esercizi formativi. L’ultima sezione di ogni prova strutturata offre una simulazione della terza prova dell’esame di Stato e pertanto è valutata in quindicesimi. ELIANA CAMINADA MARIA GIROTTO ANTONIETTA MEO NICHOLAS HOGG PAOLA PERETTO Unit1.qxd 9-02-2009 18:27 Pagina 2 Unit 1 Food and Culture appetizer menu Do you know anything about how people ate in the past? Man and Food Have you ever heard of liquamen? Food during Roman Times Do you know anything about food in the medieval period? Food in the Medieval Period What does cooking mean to you? Have you ever heard of cooking described as an art form? What do you think are the most “artistic” materials used in cooking? Where do you think the tomato comes from? When did it come to Europe? Cooking in Ancient Greece The many Faces of Cooking Unusual Ingredients The Tomato, a beloved Passion Nutritional Qualities of Tomatoes Civilization: the British Isles and the UK Recipes & Wines: Introduction Piedmont and Aosta Valley Unit1.qxd 9-02-2009 18:27 Pagina 3 Food and Culture 3 Man and Food Pre-reading questions a b c d What do you think about food? Have you ever followed a diet? Do you eat more vegetables than meat? What should a balanced diet be like? Food is life. Prehistoric man lived on what he hunted or fished and on vegetables and he ate everything raw. Later, when he began to cook food, it became more digestible and improved his health. A big problem mankind has always faced is getting enough food to survive. The everyday struggle to find food has moulded the destiny of mankind, caused wars and determined the expansion and development (or the disappearance) of peoples. In the past, only a few people could regard food as a source of pleasure and a way to show power and wealth. Food is history, without it there would be neither mankind nor history. The food that most people eat nowadays is the result of evolution and a process of selection. Originally, the type of food man hunted depended on the environment he lived in and then later his tastes and preferences played a part in the process, too. People in cold countries ate food with a high level of fat to fight the cold, in hot countries they used a lot of pungent spices that stimulated thirst meaning they drank a lot to replace the liquids they had lost sweating. Many eating patterns have been founded on such factors. Food has played a part in many areas of human life, e.g. religion, where eating taboos distinguish different beliefs or medicine which has established dietary principles. Natural, wholesome eating, as well as paying attention to quality and quantity, is becoming more and more common since we are now conscious that eating healthily keeps us in good shape. Andy Warhol, Two Hundred Campbell’s Soup Cans (detail), 1962, John and Kimiko Powers Collection. exercises 1 Read the passage and say if these statements are true or false. Correct the false ones. TRUE 1 Prehistoric man ate cooked food. 2 Many people face problems getting enough food to eat. 3 The destiny of mankind has been moulded by the search for food. .................................................................................................................................................................................................................... .................................................................................................................................................................................................................... .................................................................................................................................................................................................................... FALSE Unit1.qxd 9-02-2009 18:27 Pagina 4 4 Unit 1 TRUE 4 FALSE Food was a way for many people to show their power. .................................................................................................................................................................................................................... 5 Man ate fat-free food to fight cold. .................................................................................................................................................................................................................... 6 Pungent spices were used in hot countries. .................................................................................................................................................................................................................... 7 There is a close link between food and religion. .................................................................................................................................................................................................................... 8 People are paying more and more attention to what they eat. .................................................................................................................................................................................................................... 2 1 2 3 4 5 6 7 3 Match the words in column A with the ones in column B according to their meaning. A overweight raw moulded allowed replace founded trend a b c d e f g B tendency permitted based uncooked influenced substitute fat Read the passage again and answer the following questions. 1 What did prehistoric man live on? 2 What has the search for food sometimes caused? 3 What was food for rich people? 4 What did people living in cold countries eat? 5 What was medicine once based on? .................................................................................................................................................................................. ........................................................................................................................................ ....................................................................................................................................................................................... ...................................................................................................................................................... .......................................................................................................................................................................... Cooking in Ancient Greece Greek cooking was essentially simple. In classical Greece, farmers ate dough, porridge and bread all made of barley. They added olives, figs and goat cheese to this staple diet. They used to drink goat’s milk, water or wine. Meat was mostly used on religions occasions or at feasts. Until the fifth century B.C. rich and poor people alike ate almost the same thing. Rich people drank more wine and ate more meat than poor people. Olives were widely grown. Oil was used as food, as medicine, to provide light and produce perfumed ointments. Oil was also extracted from nuts. Crete produced good quality oil for export. Greece was also famous for the production of quality wines. Greeks, like the Romans, used to drink a mixture of wine. In ancient Greece during the famous symposia much more importance was given to the final speech than to the banquet itself: food was not “the main course”. When the appetiser tray was introduced in the city of Athens, it was considered a sign of stinginess because it left people feeling hungry. Unit1.qxd 9-02-2009 18:27 Pagina 5 Food and Culture 5 exercises 4 Read the passage and answer the following questions. 1 What was Greek cooking like? 2 What did farmers eat? ......................................................................................................................................................................................................................................................................... ......................................................................................................................................................................................................................................................................... 3 Was meat eaten at all? ......................................................................................................................................................................................................................................................................... 4 Was oil important in ancient Greece? 5 What kind of wine did they produce? ......................................................................................................................................................................................................................................................................... ......................................................................................................................................................................................................................................................................... 6 Was wine drunk with water? ......................................................................................................................................................................................................................................................................... 7 What was important in the symposia? 8 Were appetiser trays successful when they first appeared? ......................................................................................................................................................................................................................................................................... ......................................................................................................................................................................................................................................................................... Food during Roman Times The staple diet of poor people was based on cereal dough with olives, beans, figs or cheese, black bread and millet polenta. They usually drank water. Rich people had very different nourishment, there was plenty of meat, vegetables, fruit, bread, wine etc. There were many sophisticated, inviting and appetising seasonings blended with flour or potato flour. Among all these sauces liquamen or garum was predominant, it was a flavouring made of offal and small pieces of fish. Liquamen was invented by Apicius, famous in the history of Roman gastronomy. Apicius used to prepare rich and sumptuous banquets with outstanding dishes. Besides the liquamen, Roman cooks used a lot of cinnamon, pepper and many other spices. Many types of bread were brought to the tables such as honeybread, oilbread, lardbread and cheesebread. Rome like Greece based its gastronomy on olive oil and butter was hardly used at all. Rich and expensive meals were a sign of a high social status and a way to show power; great importance was given to food presentation, for example a wild rabbit might have wings fixed to it like Pegasus. Forks were not used at all, spoons only rarely, the most commonly used “cutlery” was the hands, small bowls were put on the table to rinse the fingers in. What did Roman food taste like? It’s difficult to say, even though there have been many attempts to reproduce the flavours of the time. This is because too many things have changed, most of all the type of materials used. Unit1.qxd 9-02-2009 18:27 Pagina 6 6 Unit 1 exercises 5 Read the passage and answer the following questions. 1 What was the staple diet of poor people? .................................................................................................................................................................. 2 What did they drink? ...................................................................................................................................................................................................................... 3 What did rich people eat? 4 What did they drink? ...................................................................................................................................................................................................................... 5 What was liquamen? ...................................................................................................................................................................................................................... 6 Who was Apicius? ............................................................................................................................................................................................................................ 7 Were spices used? .......................................................................................................................................................................................................................... 8 Were there many kinds of bread? ...................................................................................................................................................................................... 9 Was food presentation important? ...................................................................................................................................................................................................... .................................................................................................................................................................................... 10 What cutlery was used? .............................................................................................................................................................................................................. 6 Discuss the similarities and differences between Greek and Roman cooking with your partner. Food in the Medieval Period It’s not simple to reconstruct the eating habits and cooking of this period, because there isn’t enough information about amounts, preparation times and procedures even if historical research has taken great strides forward in this regard. It is also difficult because we do not even eat the same things now, some products have disappeared and habits, tastes, food presentation are completely different. We know, however, that there was a strict relationship between nourishment and social status: eating some particular things cooked in particular ways was not only a result of habits or choices but a sign of a particular social class. Quality and quantities meant power. Many spices were used, often too many, both to give food a good taste and as a sign of great wealth. The most common spices were mustard, saffron, cloves, cinnamon and rosemary. Meals were often accompanied by an elaborate tradition of music and dancing, so that everything turned into a pleasant banquet. Poor people ate common, simple food. Woods and forests, the property of the State, were a great resource for the poor. First of all for hunting: the most common prey included hare, hedgehog, wild rabbit and all kinds of birds. There were also mushrooms, chestnuts, nuts, berries, honey and wild vegetables. Fish was also important, most of all freshwater fish. Different types of bread marked social limits: white and wheat bread was for rich and powerful people, cereal or mixed cereal bread were for poor people. Pies were much appreciated, dough was filled with meat or vegetables. Cheese was common to both rich and poor people and drinks included wine, beer and cider. Unit1.qxd 9-02-2009 18:27 Pagina 7 Food and Culture 7 exercises 7 Underline the words in the recipe you don’t know and try to guess their meaning from the context. Then use the dictionary and check if your guess was right or wrong. MEAT AND HERB PIE Ingredients For the pastry 3 cups flour 2 eggs 1 teaspoon salt 1/2 cup oil about 1/2 cup water For the filling 1/3 cup olive oil 3 cloves of garlic, chopped 2 onions, coarsely chopped 1 kg meat (beef, lamb, or game), minced 1 cup mixed herbs (parsley, rosemary, sage, hyssop) 1 cup red wine salt, pepper 3 eggs Method To prepare the pastry Mix the ingredients in a bowl to form a smooth dough. If necessary, add a little more water or flour. Cover and chill. To prepare the filling Sauté the garlic and onion in the olive oil until golden brown. Add the meat and browning. Add the herbs and wine, and cook till most of the liquid has evaporated. 8 Remove from the pan, cool, and mix in the eggs. Roll out two-thirds of the pastry in a circle about 0.5 cm thick. Line a round baking dish with the pastry, and spread the cooled filling on top. Roll out the remaining pastry and cover the filling. Press the edges of the pastry together to seal the pie and remove excess pastry. Make a hole in the middle of the pie (to allow the steam to escape). The pie may be decorated with the remaining pastry. Bake at medium heat for 40-50 minutes, and serve. Read the passage about Food in the Medieval Period again then say if these statements are true or false. Correct the false ones. TRUE 1 We know a lot about the eating habits of the medieval period. ................................................................................................................................................................................................................. 2 We still use some methods of preparation of that period. ................................................................................................................................................................................................................. 3 There was a strict relationship between food and wealth. ................................................................................................................................................................................................................. 4 Some spices were used to prepare food. ................................................................................................................................................................................................................. FALSE Unit1.qxd 9-02-2009 18:27 Pagina 8 8 Unit 1 TRUE 5 FALSE Mustard and rosemary were common spices. ................................................................................................................................................................................................................. 6 The gastronomic culture was enriched by a tradition of music and dancing. ................................................................................................................................................................................................................. 7 Woods and forests were a great resource for the poor. 8 Fish was not very important. ................................................................................................................................................................................................................. ................................................................................................................................................................................................................. 9 Rich people ate wheat bread. ................................................................................................................................................................................................................. 10 Beer was a common beverage. ................................................................................................................................................................................................................. 9 1 Answer the following questions. Do people know a lot about culinary habits in the Middle Ages? Why? ......................................................................................................................................................................................................................................................................... ......................................................................................................................................................................................................................................................................... ......................................................................................................................................................................................................................................................................... 2 What were the most commonly used spices in the medieval period? ......................................................................................................................................................................................................................................................................... ......................................................................................................................................................................................................................................................................... 3 What did the woods represent for poor people? ......................................................................................................................................................................................................................................................................... ......................................................................................................................................................................................................................................................................... 4 What can you say about the different qualities of bread? ......................................................................................................................................................................................................................................................................... ......................................................................................................................................................................................................................................................................... 5 What was dough generally filled with? ......................................................................................................................................................................................................................................................................... 6 Was cheese eaten by poor people? ......................................................................................................................................................................................................................................................................... 7 What were the most common drinks? ......................................................................................................................................................................................................................................................................... ......................................................................................................................................................................................................................................................................... Unit1.qxd 9-02-2009 18:27 Pagina 9 Food and Culture 9 The many Faces of Cooking Cooking is at once, art, science, tradition and culture: • art in creating different shapes and forms; • science in knowing how to measure out different ingredients to provide a well-balanced dish; • tradition in choosing food for occasions that have been celebrated down the centuries; • culture in preparing food that also reflects a lifestyle. These are some of the aspects underlying the apparently simple activity of cooking. From their fusion, real masterpieces are created by experienced hands and natural talents. The art of creating forms, symbols, objects and sculptures with food was not born in a recent past but has fascinated different peoples from time immemorial. The Romans, for example, were the first to shape honey bread which was served at banquets as a symbol of prosperity and goodwill. Pregnant women were offered this type of bread in the shape of a new-born baby. In the 1500’s the subjects became more and more complicated: bread was fashioned into the shape of coaches and elegant noble women. In the 19th century, many craftsmen became famous for their unique bread sculptures. The best-known bread sculptors in Belgium were the Collards, whose old family tradition lives on today. Various aspects of the culinary art, from food to common table objects, also played a part in shaping fashion, in some cases inspiring strange adornments such as fruit instead of buttons, mussel-shaped earrings etc. Food and Art Food has also been at the heart of many films. Babette’s Feast, directed by Gabriel Axel, for example, is a celebration of food as an art form, as a fusion of sensual pleasure and the spirit. The need to satisfy not only the palate and the sense of smell, but also the eye through cooking is becoming an increasingly common feature of cuisine all over the world. Isabel Allende says that she cannot separate eroticism from food. She describes her book entitled Aphrodite as a journey with no geographic boundaries through the sensuous memory, where the distinctions between love and appetite are sometimes so weak to be entirely confused. In New York there Unit1.qxd 9-02-2009 18:27 Pagina 10 10 Unit 1 San Biagio Platani. Glasses highlight colours and forms of food. is an exhibition called “Edible Architecture” where one can taste the buildings on display that are made of chocolate, sponge, cream and various fillings. Wagashi are traditional Japanese sweetmeats made of bean dough, flour, sugar, nuts, dried fruits, spices and flavourings served with tea. A competition is held twice a year for the most attractive Wagashi. Food is often used as a decorative element: bread as a place card, fruit and vegetables as a centrepiece. For the two weeks around Easter, the small Sicilian village, San Biagio Platani, is adorned with beautiful triumphal arches made of oranges, lemons, rosemary, bay leaves and bread. Bread is also used to make religious items and good luck charms. The building of these 10-metre high arches keeps the inhabitants of the village busy for almost a month. Menton (France) is the venue of the Fête du Citron once a year in February. Here various sculptures are created with oranges and lemons. Tourists come to see the famous parade of floats and the sculpture display. Menton: Fête du Citron. A red cake for a red meal. A fish dish. Unit1.qxd 9-02-2009 18:27 Pagina 11 Food and Culture 11 Masterpieces can be created with different materials. Ice Marzipan Butter Pasta Chocolate exercises 10 Answer the following questions. 1 What does the picture on the right show? ................................................................................................... ............................................................................................................................................................................................................ ............................................................................................................................................................................................................ 2 What do you think it is made of? .......................................................................................................................... ............................................................................................................................................................................................................ ............................................................................................................................................................................................................ 3 What name would you give to this work of art? ...................................................................................... ............................................................................................................................................................................................................ ............................................................................................................................................................................................................ 11 After reading the short passages about The many Faces of Cooking answer the following questions. 1 Is the art of creating sculptures with food new? .................................................................................................................................................... 2 Who were the first to shape honey bread? ................................................................................................................................................................ 3 What was the meaning given to shaped honey bread? ................................................................................................................................ 4 Who were the best known bread sculptors in Belgium? .............................................................................................................................. Unit1.qxd 9-02-2009 18:27 Pagina 12 12 Unit 1 12 Say if these statements are true or false. Correct the false ones. TRUE 1 In Babette’s Feast food is seen as a fusion of physical and mental pleasure. 2 “Edible Architecture” is an exibition held in the USA. FALSE ................................................................................................................................................................................................................. ................................................................................................................................................................................................................. 3 The traditional Chinese Wagashi are made of bean dough, spices and dried fruits. ................................................................................................................................................................................................................. 4 There is a small village in Sardinia where bread is used to make religious items. ................................................................................................................................................................................................................. 5 Tourists go to Menton in February to see a sculpture display at the Fête du Citron. ................................................................................................................................................................................................................. 6 A theme based menu can be a complete meal where all courses from starters to dessert have the same food. ................................................................................................................................................................................................................. 7 The book Aphrodite is about South American food and recipes. ................................................................................................................................................................................................................. Unusual Ingredients Flowers During the last few years there has been a growing emphasis on presenting food so that it is as good to look at as it is to eat. This trend has not only encouraged a revival in the art of decorating food with flowers, but has used flowers as basic ingredients as well. It is therefore becoming increasingly common to find recipes in which flower petals and leaves are not simply used to sprinkle on soups and sauces, but are instead a major ingredient in preparing dishes with light, simple and natural flavours. Some plants, such as hyssop, thyme, marjoram and rosemary, up to now used only as aromatic herbs, are now used also for their flowers. You can get superb salads with nasturtiums and marigolds thanks to both their spicy flavour and bright colour. Roses, scented geraniums and elder blossom can be used to make puddings, drinks and preserves. Here are some tips to get the best out of your flowers: • choose fresh, unblemished flowers; • make sure no pesticide has been sprayed on them; • check carefully for insects; • if you need to wash the flower heads, be very care• • ful because they bruise easily; if you want to experiment with new kinds of flowers, make sure they are edible (remember that some flowers are poisonous); if you need wild flowers, use the most common ones, do not pick protected species. Here are a couple of recipes that are easy to make. Unit1.qxd 9-02-2009 18:27 Pagina 13 Food and Culture 13 GERANIUM JELLY MARIGOLD CAULIFLOWER Ingredients 2 kg cooking apples 1 litre water sugar juice of 2 lemons 15 scented geranium leaves (better to use rose- or lemon-scented varieties) Ingredients 1 medium-size cauliflower 50 g butter 50 g plain white flour 90 g grated cheese 300 ml milk 6 marigold heads salt and pepper Method Chop the apples roughly, leaving the skin, stalk and pips. Put in a large pan with water and simmer until soft. Strain for several hours through a jelly bag or muslin; do not force the fruit through them or the jelly will be cloudy. Measure the juice into a preserving pan and for every 500 ml of juice add 400 g of sugar. Add the lemon juice and the geranium leaves. Stir over a low heat to dissolve the sugar, then boil rapidly for about 10 minutes, until set. Quickly remove the leaves and pour into clean, warm jars. Method Make the white sauce in the usual way, with butter, flour, salt and pepper. Carefully wash the marigold flowers in cold running water and shake dry. Reheat the white sauce and stir in the grated cheese while over the heat, but do not allow to boil. Remove from heat and add in the marigold petals. Stir carefully. Place the lightly cooked cauliflower into a serving dish and pour the sauce on top. Insects Insects are a source of food among many peoples of the world. Grasshoppers and termites provide protein. In some countries, grasshoppers are eaten dried, jellied, roasted and dipped in honey or ground into meal. The French nutritionist Bruno Comby maintains that insects will be the food of the future because they are 60% to 70% protein and contain more vitamins than cooked vegetables. He has written a book about insect-based recipes. Among his specialities you can find tomato sauce with locusts, cricket sauté and fried beetle larvae. exercises 13 Answer the following questions about the passage Unusual Ingredients. 1 What has been the trend in the last few years? .................................................................................................................................................... 2 What are petals and leaves used for?............................................................................................................................................................................ 3 What can you prepare with marigolds? ........................................................................................................................................................................ 4 Can you name any flowers used to make preserves? .................................................................................................................................... 5 Do you know the names of any poisonous flowers? ........................................................................................................................................ 6 What does the nutritionist Bruno Comby maintain? .......................................................................................................................................... 7 What is Comby’s book about? .......................................................................................................................................................................................... Unit1.qxd 9-02-2009 18:27 Pagina 14 14 Unit 1 The Tomato, a beloved Passion The tomato originated in South America and the Spaniards brought it to Spain in the sixteenth century and, from there, it spread throughout Europe as an ornamental plant. It reached Italy at the end of the 1500s, but it was only at the end of the seventeenth century, in Neapolitan Antonio Latini’s cookbook, that the tomato began to be used in recipes. In this case it made its appearance in the form of “tomato sauce” and it was later to become one of the symbols of mediterranean cuisine. It took many years, until the early 1800s, before the tomato became a part of Italian cuisine and the tasty, red sauce turned a corner in the history of Italian cooking. It did not reach the whole of Europe until the beginning of nineteenth century. In Italy, in 1856, Francesco Cirio from Turin began putting vegetables in tins (tomatoes, beans, peas) and in 1875 he became the founder of the tinned food industry and promoted exports of Italian food products abroad. The tomato was thus used as food in both its fresh and tinned variety. Tomato growing began to play an important role in the Italian economy and, by 1976, Italy had become the third largest producer in the world. Today the country is the European leader in the production of tomatoes for industrial processing with an annual output of more than five million tonnes grown mainly in Puglia, Campania and Emilia Romagna. exercises 14 Answer the following questions. 1 Who imported the tomato to Europe? ........................................................................................................................................................................................................................................................................ 2 How was the tomato used in the sixteenth century? ........................................................................................................................................................................................................................................................................ 3 When did the tomato reach Italy? ........................................................................................................................................................................................................................................................................ 4 In which century did the tomato begin to be used in recipes? 5 When did the tomato spread to all of Europe? ........................................................................................................................................................................................................................................................................ ........................................................................................................................................................................................................................................................................ 6 What did Francesco Cirio do with vegetables? ........................................................................................................................................................................................................................................................................ 7 Who promoted exports of Italian food abroad? ........................................................................................................................................................................................................................................................................ 8 Which European nation is the leader in tomato production? ........................................................................................................................................................................................................................................................................ Unit1.qxd 9-02-2009 18:27 Pagina 15 Food and Culture 15 Nutritional Qualities of Tomatoes Tomatoes have a low energy value, are rich in water and contain about 3% carbohydrates. They contain a low concentration of proteins, a small quantity of sodium, iron, calcium and phosphorus, while the content of potassium, important for regulating the water balance of the body, is significant. As regards vitamins, there are high levels of vitamins A and C. Some of the best-known recipes prepared with tomatoes as one of the main ingredients are: bruschetta, tomato salad, spaghetti with tomato sauce, stuffed tomatoes, tomatoes stuffed with saffron risotto, tomato with mozzarella cheese and so on. exercises 15 Answer the following questions. 1 What is the percentage of water contained in tomatoes? ......................................................................................................................... 2 Are tomatoes rich in proteins? 3 Have tomatoes got a low potassium content? 4 Which vitamins are contained in tomatoes? ......................................................................................................................................................................................... ................................................................................................................................................... ........................................................................................................................................................ 16 Explain a tomato-based recipe to your classmate while he/she takes notes, then exchange roles. ............................................................................................................................. ............................................................................................................................. ............................................................................................................................. ............................................................................................................................. ............................................................................................................................. ............................................................................................................................. ............................................................................................................................. ............................................................................................................................. ............................................................................................................................. ............................................................................................................................. Unit1.qxd 16 9-02-2009 18:27 Pagina 16 Unit 1 CIVILIZATION The British Isles and the UK The British Isles is the geographical name that refers to Great Britain, Ireland and the smaller islands off the northwestern coast of the European continent in the Atlantic Ocean. Great Britain, or Britain, which is the largest island of the British Isles, consists of England, Scotland and Wales. Ireland is made up of Eire, or the Irish Republic, and Northern Ireland, also known as Ulster. The small islands include the Channel Islands, the Isle of Man, the Orkney and Hebrides. Each country has its own distinctive landscape, traditions, history and people. English is the official language, but Welsh and Gaelic are still spoken by a some people. In everyday speech, the name “Britain” is often used to mean the United Kingdom because the people from England, Scotland, Wales and Ireland are collectively known as “British”. However, there is a political rather than a geographical difference in the way you refer to the country. As a matter of fact, Southern Ireland or Eire is an independent republic and it is not part of the United Kingdom of Great Britain and Northern Ireland. The UK is a constitutional monarchy and a parliamentary democracy and the queen or king is the head of state. The monarch represents the unity of the nation even if she or he has limited power and can reign only with parliament’s support. The British Parliament consists of two houses or chambers: the House of Commons and the House of Lords, and the Head of the government is the Prime Minster. Kings and queens had absolute power in the past but today “they reign but do not rule”. The monarch does not give “approval” but the “royal assent” to new laws passed by the Parliament. The UK is very small if compared with many other countries in the world. However, its glorious past history and the industrial revolution made it so rich and powerful as to encourage people from all over the world to come and work in Britain. At the beginning of the twenteeth century and during World War II a wave of immigrants came to Unit1.qxd 9-02-2009 18:27 Pagina 17 Food and Culture 17 Britain to seek freedom from political or religious persecution or discrimination. They were mostly Russians, Jews or Eastern Europeans who didn’t want to live under the communist regime. During the 1950s and 1960s, there was a remarkable migration of people, especially from countries which were part of the British Empire, such as the Caribbean and the South Asian subcontinent. Other people came from the USA, Canada, Australia, Greece, Spain and Turkey. Later on, other immigrants came from West Africa, Ghana and Nigeria and then India, Pakistan and Bangladesh. Britain today is a very multicultural society enriched by contact with other communities. London, the capital of the UK, is a cosmopolitan city and its inhabitants belong to various ethnic groups coming from the whole world. exercises 17 Listen to the following details about the British landscape and climate and fill in the blanks with the missing words. The English Channel divides Great Britain from The ................................................................... .................................................................... is between western Britain and Ireland. The countryside has many fields and hills but there are few high .................................................................... England’s hilliest region is the Pennine Range but the highest mountains are in ..................................................................., with Ben Nevis, and in The longest ..................................................................., ................................................................... ..................................................................., ................................................................... with Mount Snowdon. are the Severn and the Thames. Lots of lakes can be found in the in the north of England, in Scotland and Ireland. The most famous are Windermere and Loch Ness. British weather is ..................................................................., with frequent rains at any time of the year. The climate is temperate, ................................................................... by the Gulf Stream and by the southwest .................................................................... The summers are ................................................................... and cool and the winters are not very .................................................................... Unit1.qxd 9-02-2009 18:27 Pagina 18 18 Unit 1 18 After reading about The British Isles and the UK, decide if the following statements are true or false. TRUE 1 2 FALSE “The British” are all people who live in the British Isles. Ulster is an independent Republic. 3 The Queen is the head of the country. 4 The Queen has decision-making power. 5 In Great Britain, society is without cultural differences. 6 The majority of immigrants come from Europe. 19 Answer these questions. 1 What is the difference between Great Britain and the UK? 2 What is Ulster? 3 What is Eire? 4 What is a constitutional monarchy? ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... ................................................................................................................................................... 5 What is the role of the monarch in the government? ........................................................................................................................................................................................................................................................................ ........................................................................................................................................................................................................................................................................ 6 Why did Britain attract many people from all over the world in the 20th century? ........................................................................................................................................................................................................................................................................ ........................................................................................................................................................................................................................................................................ 20 Speaking or writing activity. 1 Who are the British? ........................................................................................................................................................................................................................................................................ ........................................................................................................................................................................................................................................................................ 2 Why is Britain a multi-cultural society today? ........................................................................................................................................................................................................................................................................ ........................................................................................................................................................................................................................................................................ 3 Describe the British political system. ........................................................................................................................................................................................................................................................................ ........................................................................................................................................................................................................................................................................ ........................................................................................................................................................................................................................................................................ Unit1.qxd 9-02-2009 18:27 Pagina 19 Food and Culture 19 RECIPES&WINES Introduction Italian cuisine varies greatly from region to region, as the landscape and the climate vary: from winters which soak the Po plain in foggy silences to summers which bring the torrid heat of Africa to Sicily. In the same way, food traditions and usage change considerably between North and South, and from the past to now. Legends tell the story of some different dishes; for example they say that the famous tortellino gained its shape in homage to Venus’s nipple; and history tells the story of others: like when the first corn sack arrived in Venice from the American colonies, giving rise to one of the classics in Venetian Cuisine, polenta, that later spread to the rest of Northern Italy. And what would happen if Bacchus, the wine god, came back to Italy? He would be astonished at the huge variety of different regional wines. Travellers eager to get to know the country can start their journey from anywhere, sure that no region will fall short of their expectations, because Italy is not only a country of artistic treasures and natural beauty but also a country of Haute Cuisine and famous wines. exercises 21 Answer the following questions. 1 Which region of Italy do you live in? 2 Were you born there? 3 Were your parents born there? 4 If not, where do they come from? 5 Are there any special regional dishes that you frequently eat in your family? ............................................................................................................................................................................. ................................................................................................................................................................................................................ .......................................................................................................................................................................................... .................................................................................................................................................................................... ........................................................................ ........................................................................................................................................................................................................................................................................... 6 Can you describe them? 7 Can you describe one of your grandmother’s specialties? 8 Do you like it? 9 Which regional dish do you like best? .......................................................................................................................................................................................................... ....................................................................................................................... .................................................................................................................................................................................................................................... ......................................................................................................................................................................... 22 Give the recipe of your favourite regional dish and the name of the wine that goes best with it. Ingredients: ................................................................................................................................................................................................................................................... ....................................................................................................................................................................................................................................................................................... ....................................................................................................................................................................................................................................................................................... Method: .............................................................................................................................................................................................................................................................. ....................................................................................................................................................................................................................................................................................... ....................................................................................................................................................................................................................................................................................... ....................................................................................................................................................................................................................................................................................... Wine: ..................................................................................................................................................................................................................................................................... ....................................................................................................................................................................................................................................................................................... Unit1.qxd 9-02-2009 18:27 Pagina 20 20 Unit 1 GASTRONOMIC ITALY Region Typical dish Region Typical dish Piedmont Aosta Valley Bagna Cauda Valpellinentze Soup Aosta Valley Coffee Casöla Polenta e Osei Bisato in Tecia Apple and Fruit Strudel Fresh Egg Pasta Ciuppin Fiorentina Umbria & Marches Abruzzi & Molise Latium Campania Apulia Basilicata Calabria Sicily Sardinia Spaghetti alla Norcina Maccheroni alla chitarra Bucatini all’amatriciana Spaghetti alla puttanesca Orecchiette contadine Cavatelli alle cime di rapa Penne con salsiccia piccante Pasta alla Norma Pardulas Lombardy Veneto Trentino & Friuli Emilia Romagna Liguria Tuscany Unit1.qxd 9-02-2009 18:27 Pagina 21 Food and Culture 21 RECIPES&WINES Piedmont Piedmont is situated in the north west of Italy. Its magnificent and varied countryside surprises visitors with the range of things that people can do here, from visiting spas to cultural and gastronomic tours, all available in the various towns and cities of the region. Turin lies in the centre of Piedmont and is an interesting holiday destination. In the city there are museums that visitors must see: ancient history enthusiasts should not miss the Egyptian Museum, the largest in the world after the one in Cairo. Cinema lovers must visit the National Film Museum housed inside the city’s most famous building and its symbol, the Mole Antonelliana. There is also a National Car Museum which documents the history of transport from the sixteenth century right up to the present. Turin hosts many events such as the Film Festival, the “Salone del gusto” (Taste Fair), CioccolaTO, the “Salone del libro” (Book Fair) and so on and the Winter Olympic Games were held in and around the city in 2006. Turin is the city of “historical cafes” where intellectuals, politicians, philosophers and ladies of noble rank used to meet in the 1800s. Turin is a delight for the lovers of green areas and some of the city’s parks, known locally as the Green Lungs, are not to be missed: the Valentino Park, the Royal Gardens and the Pellerina Park to name but a few. Getting to know Piedmont also means appreciating the good food available in many restaurants and tasting regional dishes resulting from the skill and creativity of many chefs. The symbols of Piedmontese cuisine are without doubt the white truffle from Alba with its intense smell of wood and earth, the sweet red and yellow peppers from Carmagnola, with their undertaste of cinnamon and cloves, raw minced meat, risotto, agnolotti al sugo di carne (small pasta pillows filled with meat braised in wine and bathed in juices from the roast) bagna cauda (a hot sauce made of SOME OF THE BEST-KNOWN PIEDMONT WINES NAME TYPE AGEING MINIMUM ALCOHOLIC CONTENT Barbaresco dry red 2-15 years 12.5% Barbera d’Alba dry red 4-6 years 12% Barolo dry red 10-20 years 13% Freisa d’Asti dry or sweet red after 1 year it can be labelled Superiore 11% Gavi dry white 1 year 10% Moscato d’Asti sweet white sparkling 1 year 11.5% Unit1.qxd 9-02-2009 18:27 Pagina 22 22 Unit 1 anchovies, garlic, oil, butter or cream, served with raw and cooked vegetables) and bollito misto (a selection of boiled meats). Dairy specialities produced in the region include: Gorgonzola, Taleggio, Castelmagno, Raschera, Robiola, Toma etc. Piedmontese cuisine favours strong tastes and aromas and wines play an important part in it. You cannot fully enjoy or digest a good Piedmontese meal without a heavy, robust wine like Barbera or Barolo to accompany it. Last but not least, we must not forget that Piedmont has a tradition of desserts that goes back a very long way; many of the region’s specialities came from the court of the Savoys: Sabayon sauce, gianduiotti (little chocolates with a hazelnut flavour), bunet, a kind of sweet chocolate and macaroon pudding and many others. As for wines, Piedmont is one of the most pro- RECIPE lific regions. There is a huge variety of white and red wines and a solid wine -making tradition. When France took the technological lead in wine making in the eighteenth century, the Piedmontese went to France to learn how to improve their production. Not only were Barolo and Barbera vines brought to their finest expression, but the muscat grape was experimented with, particularly by Carlo Gancia. It was brought to perfection in Asti Spumante, the first sparkling wine: a style of production that was only to become very popular with the passing of the decades. Bagna Cauda Serves: 4 Ingredients The recipe from Alba 200 g butter 150 g olive oil 4 garlic cloves, finely crushed 6 salted anchovies, cut into pieces 1 white truffle Cooking time: 30-45 minutes The recipe from the Alpine Valleys 200 g butter 150 g olive oil 6 garlic cloves, finely crushed 200 g salted anchovies, cut into pieces 100 g fresh cream 6 nuts, finely crushed Method Put butter and anchovies in an earthenware pan. Let the butter melt and the anchovies dissolve over a very low flame, stirring constantly with a wooden spoon. Add oil and garlic (and nuts in the second recipe*) and bring slowly to the boil, stirring all the time. When everything has been creamed, you can add wafer-thin slices of truffle or fresh cream depending on the recipe you have chosen. After adding fresh cream, bring the sauce very, very slowly to a boil, continuing to stir it constantly. This sauce has to be brought to the table on a food warmer, because it has to be served very hot, as people usually dip vegetables like cardoons, sweet peppers, celery or cabbage, to name but a few, into it. * In the old days mountain people used nut oil for bagna cauda, but today this oil is very difficult to find; so they now add some nuts to provide the flavour. Unit1.qxd 9-02-2009 18:27 Pagina 23 Food and Culture 23 exercises 23 Answer the following questions about Piedmont. 1 What things can visitors do in Piedmont? ........................................................................................................................................................................................................................................................................... 2 Which are the most famous museums to visit in Turin? ........................................................................................................................................................................................................................................................................... 3 What is housed in the Mole Antonelliana? ........................................................................................................................................................................................................................................................................... 4 List some of the events hosted in Turin. ........................................................................................................................................................................................................................................................................... 5 What are “historical cafes”? ........................................................................................................................................................................................................................................................................... 6 What is meant by “green lungs”? ........................................................................................................................................................................................................................................................................... 24 After reading the passage about Piedmont, answer the following questions. 1 What are agnolotti? ........................................................................................................................................................................................................................................................................... 2 What is bagna cauda? ........................................................................................................................................................................................................................................................................... 3 Can you name any of the traditional Piedmontese desserts. 4 Does wine play an important role in Piedmontese cuisine? ........................................................................................................................................................................................................................................................................... ........................................................................................................................................................................................................................................................................... 5 Who experimented with the muscat grape? ........................................................................................................................................................................................................................................................................... 25 Show the right way to make bagna cauda: select the right letter as a caption for the pictures from the choices below. A B C D E F Put butter and anchovies into an earthenware pan. Bring very slowly to the boil stirring all the time. Add garlic and nuts into the earthenware pan. Add oil and let them melt while continuing to stir. Add fresh cream. Let the anchovies dissolve while stirring constantly. Unit1.qxd 9-02-2009 18:28 Pagina 24 24 Unit 1 RECIPES&WINES The Aosta Valley The natural beauty of the Aosta Valley is enriched by Roman ruins and the friendly welcome of its people. The Aosta Valley attracts tourists in every season of the year. It is very interesting for skiers and climbers, hikers, history buffs and food lovers. Aosta, Pila, Courmayeur, Saint Vincent, Val di Rhemes and Valtournanche, can be the starting points for a wonderful holiday. Food in the Aosta Valley is simple and rustic. As with any other kind of regional cuisine, the trend is to use local products and you can still find old traditions alive and well-rooted in many little villages away from the ski resorts the valley is famous for. The very symbol of the Aosta Valley is Fontina cheese, a full bodied, nutty, tasty cheese umatched anywhere else. It is the basic ingredient of many valley dishes. The best known is fonduta or fondue, a creamy blend of melted Fontina, milk and egg, usually eaten by dipping bread into it. Meat is transformed into hams or salami or black pudding sausages. Among the specialities of the region there are crêpes valdostana style, carbonata, polenta with chamois, polenta and fonduta. To capture the real flavour of the Aosta Valley, try the friendship grolla at the end of your meal. It is a communal carved wood bowl which is offered to the guest, full of grappa-laced hot coffee as a sign of friendship; this custom is easy to understand if you think of gatherings on freezing winter evenings. The Aosta Valley is also well-known for its wines which might come as a surprise when you think of this area’s mountainous terrain. The reason why the people of the Aosta Valley stubbornly planted vines at well over 1,000 metres above sea level was probably that barrels coming from the plains on mule-back were taxed, whereas what was vinified and drunk at home, on the snow line was not. These wines are mostly mountain Barolos; less alcoholic and with less body but exuding an attractive bouquet. SOME OF THE BEST-KNOWN AOSTA VALLEY WINES NAME TYPE AGEING MINIMUM ALCOHOLIC CONTENT Chambave rosso dry red 2-3 years 12% Donnas dry red 2-5 years 11.5% Enfer d’Arvier dry red 2-3 years 11.5% RECIPE Valpellinentze Soup Serves: 6 Cooking time: 30-45 minutes Ingredients 1 white cabbage, approx. 700 g 600 g dried rye bread, sliced 500 g Fontina cheese 200 g butter 1 l beef stock (consommé) Method Boil the cabbage until half cooked; lightly grease an oven-proof earthenware dish and arrange the bread, cubes of Fontina and cabbage leaves in layers, with bread as the top layer. Pour the consommé over it and put small pieces of butter on the top. Put in a hot oven for 20 minutes, until golden brown. Serve immediately. Unit1.qxd 9-02-2009 18:28 Pagina 25 Food and Culture 25 exercises 26 After reading the passage about the Aosta Valley, answer the following questions. 1 According to the text, what is the very symbol of the Aosta Valley? ........................................................................................................................................................................................................................................................................... 2 How do they usually eat fonduta? ........................................................................................................................................................................................................................................................................... 3 What is the grolla? 4 Can you name any of the best known wines? ........................................................................................................................................................................................................................................................................... ........................................................................................................................................................................................................................................................................... 27 Listen to the following recipe and fill in the blanks with words taken from the box below. friendship RECIPE with coffee drinks ground prepared flame hot hand bowl Aosta Valley Coffee Serves: 4 Ingredients 4 cups of coffee 2 cups of grappa valdostana 1/2 a cup of orange cognac lemon zest orange zest sugar to taste Method The ........................................................... must be long and hot, it is better if it is ........................................................... by simply pouring ....................................................................... water on freshly .................................................................. coffee powder and then filtered. Pour the coffee ..................................... the other ingredients into the grolla of friendship, the typical wooden ..................................... with many spouts. Light the grappa spirit, which will burn with a mild light blue ............................................. The grolla is passed from hand to .............................................................. and everyone .................................................................. from a different spout. It is served as a sign of deep ................................................................ and honour to the guest. 28 Talking activity: have you ever eaten any specialty of the Aosta Valley? What was it? Did you like it?
