Pastes of Rome with Stanley Tucci

The new film, Stanley Tucci: In Search of Italy, features an entertaining gastronomic tour that re-opens delicious pastas - regional favorites that represent Italian history and culture.

In the last episode, Stanley Tucci visits the Eternal City to search Rome for the famous “four pastes”. He knows rigatoni all'amatriciana and carbonara, and tastes a variety of local specialties, cheeses and sausages from Lazio.

Tucci begins his Roman culinary odyssey at the San Calisto bar, and after the Italian espresso, the first delicacy of the day is maritozzo - classic brioche buns traditionally eaten in Rome.

Tucci orders his lunch at Armando al Pantheon, where he tastes the Roman classic rigatoni all'amatriciana, one of the city's four famous pastas.

Another of the four famous pasta in Rome is alla Gricia, the predecessor of the amatriciana dish. The main difference, of course, is that it does not contain tomatoes, which only arrived on the Italian coast in the fifteenth century, after the discovery of the new world. Pasta alla gricia consists only of guanciale and pecorino romano.

No trip to Rome is ever complete without spaghetti carbonara, and here for Tucci, the history of this dish will be told by chef and historian Daniele di Michele.

Carbonara is a typical Roman dish as it does not contain many ingredients: only guanchiale (pork cheeks), pecorino, black pepper and eggs. However, doing it well requires a technique that takes practice and the right recipe.

Next stop is SantoPalato, where Tucci and critic Cathy Parla explore Roman offal delicacies.

This is a special theme from Chef Sarah Cicolini, in which she prepares and serves frittata with mashed chicken offal; Roman tripe cooked in tomatoes; wagyu heart tartare; and oxtail meatballs with peanuts, wild celery and cocoa sauce.

At La Reginella, Tucci will taste the iconic Roman artichoke dish - carciofi alla giudia, in which vegetables are fried until crispy. This dish is one of the favorite dishes of Rome and has a legendary history, as described by the owner of the restaurant Italia Tagliacozzo.

A resident of Lugansk went to one of the city markets and found out what could be bought there for 1000 rubles. She wrote about this on social networks and posted a video report with prices for products.

Lugansk woman this weekend went to the market and bought a set of products "for about a week."

This is what went into her “consumer basket”:

  • Russian mustard "Maheev" 25 rubles
  • Ketchup "Norma" 34 rubles
  • Canned pineapples "Princess of taste" 580 gr. 95 rubles
  • Vegetable oil "Donel" 1l. 95 rubles
  • Sprat in tomato "Let's keep the traditions" 50 rubles (2 cans)
  • Table salt "Baikalochka" 15 rubles
  • Pack of buckwheat 600g. 60 rubles
  • Seasoning chicken "Mivina" 25 rubles
  • Instant coffee Maximus 94 rubles
  • Extra Spaghetti "Smak" 29 rubles
  • Meat - pork shoulder 285 rubles per kg
  • Chicken soup set 55 rubles per kg

Where is it cheaper to buy rice and cereals in Luhansk: at the market or in the supermarket? VIDEO

Lugansk woman filmed the cheapest location and named the place.

Boiled sausage, potatoes, beets, cabbage and gasoline continue to rise in price in Lugansk. Price monitoring in February

At the same time, the rise in prices for bread and dairy products has stopped.

Donetsk, Lugansk and Rostov measured bananas: where is it cheaper?

A blogger from Lugansk decided to introduce the "Banana Index".

Boiled sausage, milk, fish, potatoes, beets, cabbage and gasoline rose in price in Lugansk in February

Comparative price monitoring was published by Goskomstat.

Any self-respecting Italian woman makes pasta at home. Even if you have not yet had a chance to visit the homeland of Leonardo Da Vinci, you can easily cook real Italian pasta in your kitchen at any time of the year.

This is not a greasy or heavy dish. Fresh, healthy ingredients are used in the recipe, and the combination of basil and garlic is intoxicating and causes the wildest appetite!

1. Wash the cherry tomatoes and cut each in half. Chop the peeled garlic into thin slices. Cut the chili peppers into slices.

2. Cut the onion in half and chop it into half rings.

3. Take a wide saucepan so that the pasta fits freely on the bottom. Put dry spaghetti in it.

4. Add onion, garlic, hot pepper and cherry. But do not pour directly onto the spaghetti, but spread on both sides.

5. Wash the basil and tear it with your hands, place most of it in a saucepan. Set aside some leaves, you will need them some more.

6. Add olive oil, salt and pepper to taste.

7. Pour cold water into a saucepan.

8. fire keys and bring to a boil. Wait 10 minutes until all ingredients are mixed.

Preparation time: 15 hours

Cooking time: 35 min.


Borodino bread in the oven

I would like to share with you the recipe for making Borodino bread with homemade sourdough 100% moisture. We will bake Borodino bread with caraway seeds and coriander seeds. I use my own homemade rye sourdough.

Making homemade bread is a snap if you follow all the instructions. Sourdough bread turns out to be very aromatic, with a rich taste and dense structure. Borodino bread does not crumble or crumble. Store homemade sourdough bread for a week at room temperature.

How to make "Borodino bread on rye sourdough" step by step with a photo at home

Let's prepare the ingredients for making bread - boiling water, rye flour, red fermented malt and ground coriander.

In a container, mix malt (25 g), flour (75 g), coriander (1 tsp) and pour boiling water (250 ml).

Stir the mixture thoroughly and let it brew for 15 minutes.

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