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The Food of Emilia-Romagna |
| Section: LIFE / FOOD |
| Author: Judy Erkanat |
| Publication: The world & I online |
| Issue Date: 10/1/1994 |
| Size: 2,698 Words, 14,981 Characters |
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The valleys of Emilia-Romagna in northern Italy are wheat laden. Nearby orchards grow fragrant peaches, crunchy apples, sweet pears, and dark vignola cherries. Rich local milk is aged into golden wheels of Parmesan. Grainy wedges of the cheese are joined by paper-thin slices of rosy proscuitto ham and mortadella sausage and bottles of prized balsamic vinegar in the shop windows. Tomatoes, sugar beets, asparagus, potatoes, zucchini, and porcini mushrooms abound. Delicate aromas of fresh Adriatic seafood stews push out onto the cobblestoned streets. And Emilia-Romagna's pasta dishes simply cannot be excelled.
Emilia-Romagnese cooking combines agrarian, coastal, and court cuisines. The region somehow manages to be famous for light, delicate dishes as well as nourishing, sumptuous fare. ...
. . .
...monds
1/2 cup ground bitter (green) almonds
1 box powdered sugar
3/4 cup egg whites
2 tsp. almond extract
Mix the almonds, bitter almonds, and sugar together well in a large bowl. Beat the egg whites to stiff peaks and fold into the almond mixture. Add the almond extract. Drop by tablespoon onto a greased cookie sheet and bake at 375 degrees for 15 minutes.
(806 of 14,981 characters)
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