Giampiero Rorato, Stories of Great Dishes, pp. 176 De Bastiani editor, December 2008, € 12,00. In this booklet I picked up 17 stories of food, products and traditional dishes of the Veneto and Friuli-Venezia Giulia, namely: The Cod of the Venetians (creamed cod); The Bondiola with lengual (traditional dish for the Ascension Day), the Boreto to the graisan (fish soup in the traditions of Grado and Marano lagoon), Coffee, Cappuccino and Brioche (which tells the origin of Cappuccino and Brioche, which took place in Vienna in September 1683), Il Carpaccio (The original, Giuseppe Cipriani) The castradina (Trieste Venetian history is flat), the Castraure Sant'Erasmo (typical product of the Venetian), The fritole (sweet carnival of Roman-Persian-Arabic origin, product Venice since the Middle Ages), The Frittata di San Marco (preparation of prehistoric origin, linked to picnics in the Veneto region of 25 April) The Moeche (Venetian specialty present from mid-700); pliers The Epiphany (history of Christmas cake Veneto-Friuli now linked Epiphany) The Spring Risotto (other modern creation of Giuseppe Cipriani) The Sgroppino (newly created Villa Revedin in Gorgo al Monticano); The Sfogéti in saor (Venetian old preparation related to the feast of Santa Marta), sopa coada (flat Renaissance from Ferrara present today in Treviso and Motta di Livenza), Strudel (sweet central European, aged in Hungary by the evolution of "baclava "Turkish-greek), tiramisu (Treviso created in the late 50's and now present throughout the world). I told stories, in which references to the desserts are historically accurate and timely, so you can really know the history of the dishes and products mentioned.
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