International Day of Italian Cuisines

The Authentic Parmigiana: A Glorious Italian Dish

 

The tasteful, succulent original Parmigiana di melanzane, that along the centuries has been called alsopalmigiana, parmisciana, palmisciana or parmiciana,is a casserole dish obtained by a method that includes

1. slicing eggplant thinly

2. flouring it

3. dipping it in beaten eggs

4. frying it in olive oil

5. Layering the eggplant in a baking casserole with

a) Tomato sauce

b) Buffalo Mozzarella cheese

c) Grana cheese

d) Fresh Basil

However, as it often happens in Italian cuisine, there are a number of variations that in some way can be considered part of the dish’s history. The most common are:

-)  When eggplant is neither dipped in egg nor floured (old Neapolitan way)

-) Pecorino cheese is used  instead of Grana

-) Fior di latte cheese (a kind of mozzarella made with cow’s milk that releases less water during the cooking) and not buffalo mozzarella or, in some cases, even fresh provola cheese (smoked mozzarella)

 -) Hard-boiled egg slices are added

-) Eggplant is peeled

In addition, there may be variations due to the way in which tomato sauce is made. Neapolitan authors, as Franco Santasilia di Torpino, don’t use onions and add basil only at end, when the sauce is already cooked

 
Why 17th January?

The International Day of italian cuisines: why 17th January?

January 17 is a date of great symbolic importance. It’s the day of the catholic feast of Sant’Antonio Abate,


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