In The Kitchen With Gianna
Gianna is not a Michelin Star cook. She is not the proud chef of her
own restaurant. Gianna is simply an “ordinary” Italian Mamma, who loves
cooking and is extremely good at it. Everybody who has had the pleasure
of trying one of her dishes is raving about her skills: Her pizze, for
example, are a mouth-watering combination of a perfect base, genuine
mozzarella, homemade tomato sauce and fresh toppings, and reveal their
wonderful flavour after their passage in a wood fired oven.
This shy woman lives in Le Marche, a beautiful a beautiful region in
the centre of Italy, perhaps less known as her Tuscany or Umbria
neighbours but with a strong food culture. Gianna prefers to prepare
dishes for guests in the comfort of her own home, surrounded by her
beloved utensils, but will on occasions cook in the kitchen of another house
should the menu require perfect timing. Other signature dishes of hers
include the very simple but heavenly combination of melon and prosciutto
(cured ham), pork or beef stews served with grilled vegetables or
scrumptious fruit tarts to give the meal a final sweet note.
It goes without saying that she excels at preparing many pasta variations. Her ravioli
di ricotta are a must, but even more so is a specialty of the Marches:
Lasagna Vincisgrassi. Instead of being prepared with a Bolognese and
therefore beef mincemeat, veal is used for the fragrant, non-tomato
based sauce. Other ingredients include fresh vegetables in the form of
porcini mushrooms, celery, onions and carrots, as well as cream, Marsala
wine and a sprinkling of grated Parmigiano-Reggiano cheese. The recipe
originated from the pretty town of Macerata and the story surrounding
its name is interesting: Lasagna Vincesgrassi was allegedly invented by a
local chef for an Austrian general, Prince Windischgratz, who was
leading a branch of the Austrian army stationed in Le Marche at the end
of the eighteenth century. His name was given an Italian twist and has
remained ever since.
With the importance of the Slow Food movement,
which incidentally was started in Italy by Carlo Petrini in the
mid-eighties, authentic dishes prepared with local, preferably organic
ingredients and traditional farming and cooking methods are getting more
popular every day. People’s concern for what appears on their plates is
growing, and easily found information is helping them with their food
choices.
Given this prominent trend, Gianna’s cooking style and the succulent
lasagna Vincisgrassi are here to stay for many, many more years.
Article Source: Articlesbase/Travel/Destinations
Author: K J S
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