donderdag 30 mei 2013

Pasta con pesto patate e fagiolini

See on Scoop.it - La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen



Questa è una variante della classica pasta al pesto, fiore all’occhiello della cucina ligure, l’aggiunta di patate e fagiolini che cuociono insieme alla pasta, danno al piatto un gusto davvero particolare.



See on misya.info

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Italiaans leren voor beginners - italiëplein

See on Scoop.it - Good Things From Italy - Le Cose Buone d’Italia



Wil je graag Italiaans leren voor beginners?


Daar zijn verschillende mogelijkheden voor. Italiëplein zet de opties voor je op een rij met de voor- en nadelen en een indicatie van de kosten.




See on italieplein.nl

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Koteletten op Milanese wijze | La Cucina Italiana

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De klassieker uit de Milanese keuken - een gepaneerde, krokant en goudbruin gebakken kalfslap - heeft een Oostenrijks neefje: de schnitzel. Maar oorspronkelijk komt hij uit Milaan.




See on cucinait.nl

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Innemend Italië - DitIsItalie.nl

See on Scoop.it - Good Things From Italy - Le Cose Buone d’Italia



Vlaming Marc Vandenbon neemt je mee op een verbazingwekkende tocht kriskras door de groen-wit-rode laars. Hij kijkt, hij zoekt, hij snuffelt, hij peutert. En bovenal, hij legt alle stukjes samen en stelt vast dat ze één geheel vormen: de onovertroffen puzzel die Italië heet. Het boek dat hij geschreven heeft kreeg als titel ‘Innemend Italië’




Als een ontdekkingsreiziger opent de auteur deuren die doorgaans gesloten blijven. Zijn pad is niet uitgestippeld. Zijn nieuwsgierigheid is zijn leidraad en kompas. Hij hopt en zapt, staat stil bij het échte Italië, het Italië van elke dag.









See on ditisitalie.nl

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Alex Conradi for the Perfect Italian Table Magic Performance -...





Alex Conradi for the Perfect Italian Table Magic Performance - www.italianentertainment.nl (bij Italian Entertainment And More - Italian Coffee Handbags)




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British Airways passengers sleep at Venice airport

See on Scoop.it - La Gazzetta Di Lella - News From Italy - Italiaans Nieuws



British Airways has apologised after about 140 UK-bound passengers spent the night at a Venice airport because cabin crew had worked their maximum hours.


They slept on the floor of Marco Polo Airport without food and drink after their flight to London Gatwick left with no passengers on board.


BA said it could not find hotel rooms for passengers or the cabin crew.


It said the passengers, who returned to London earlier on a replacement aircraft, would be given compensation.




See on bbc.co.uk

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What language is spoken in Italy? Are you sure it is Italian? Pt. 1

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The dialects which are still in use are: the Franco-Provençal, located in the North-West sector of Italy, mainly in Valle d’Aosta, Piemont and in the French Valleys. The Occitan is spoken in the Western part of Piemont and in the homonym French region. The Tyrolean is a Germanic language, spoken in Trentino-Alto-Adige as well known as Südtirol. The Ladin-Friuli and the Slovenian, are mainly diffused on the East side of the boot, to the borders with Slovenia and they show a huge number of influences from Slavic languages. The Venetian language, which is an “autonom” linguistic group, is well known for its beautiful sounds, complexity and its use: here young people still use it daily. It is spoken in the whole region of Veneto and in Trieste’s area. The Galloitalic regroups the area of Emilia, Romagna, Liguria and Lombardy. Those are the areas which have got more influence from the southern Celtic and barbarian populations.


The Tuscan, is known for being the “Italian language’s father”, in fact, starting from the Tuscan Vulgar dialect, Dante Alighieri gave life to his Divine Comedy, which has been adopted as the first epic poem wrote in Italian. The Median language, for instance is regrouping all the dialects spoken in the center of the peninsula from the coasts of Rome on the Tirrenian side to the Adriatic bay.


Next article: languages of South Italy and their history!




See on lexiophiles.com

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Italiaanse actrice Franca Rame overleden

See on Scoop.it - La Gazzetta Di Lella - News From Italy - Italiaans Nieuws



De Italiaanse actrice Franca Rame is woensdag na een langdurig ziekbed overleden. De vrouw van Nobelprijswinnaar voor Literatuur Dario Fo (1997) is 84 jaar geworden.


Rame, afkomstig uit het Noord-Italiaanse Parabiago, maakte haar debuut als actrice in 1951. Samen met Fo stichtte zij 7 jaar later een theatergezelschap. Fo schreef de teksten en regisseerde en Rame voerde het beheer en was de belangrijkste actrice.


In de jaren 70 kreeg zij bekendheid met haar monologen, waarin zij voor haar feministische opvattingen uitkwam. Bekend werden onder meer Grasso è bello (Dik is mooi) en Lo stupro (De verkrachting). Dat laatste was geïnspireerd door haar ontvoering door neo-fascisten in 1973.




See on volkskrant.nl

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Flavors of Friuli: A Culinary Journey through Northeastern Italy by Elisabeth Antoine Crawford

See on Scoop.it - La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen



What inspired you to write your book?

I had been traveling to Italy for over a decade, and as I was also passionate about cooking, I became particularly interested in regional cuisine. While on a business trip to Friuli-Venezia Giulia, I fell in love with two of the local specialties—frico and cjalsons. From there, the idea just grew as I discovered the uniqueness of Friulian food. Since there were no books on Friuli or Friulian cuisine at the time (at least none that were still in print), I felt that there was a niche to be filled.


About your Book:

Plump gnocchi stuffed with juicy plums and then tossed in browned butter, sugar, and cinnamon? How about pasta filled with dried figs and ricotta, or even chocolate and walnuts? Yes, Italian food is more than just spaghetti, and tiny Friuli–Venezia Giulia—hidden from tourist mobs in Italy’s northeast corner—boasts one of the country’s most distinctive regional cuisines. With influences from Austria, Hungary, and Slovenia, the Friulian people cleverly merge humble, local ingredients with exotic spices from foreign lands, resulting in a cuisine that, while often surprising in its blend of sweet and savory flavors, never ceases to delight the palate. In Flavors of Friuli, Elisabeth Antoine Crawford has compiled eighty of Friuli’s traditional recipes—including frico (Montasio cheese crisps) and gubana (dried fruit and nut spiral cake)—and presents them with clear instructions that any home cook can easily follow.




See on bookgoodies.com

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