Villa in Ossuccio. Renaissance Style Retreats - 4 days of style advice and personal shopping. Italian for Tourists. Language Schools. Enjoy this Italy intel? Signup Now. In the 17th century, due a contamination with Pilaf rice, a more condensed soup was developed and finally, at the turn of 18th century, broth was added a little at a time and the dish was a kind of soft, dry soup. The first historical references can be found in Chinese writings of about years ago, when the privilege of presiding over the rice sowing ceremony was reserved exclusively to the emperor, which shows how important rice cultivation was in China.
The veneration that Asian peoples have for rice is demonstrated by a multitude of religious rites. In Japan, special rice varieties were cultivated for the holy spirits. In southern India, the man who must cut off the first ears is appointed by the religious head of the community, and before the harvest a solemn ceremony is held. Follow Italy Heritage on Facebook. In some locations in Indochina rice ears are not cut but grains are collected by hand so that not even one grain will fall to the ground; moreover, rice is collected from the barn only after sunset, since it loves to rest during the day.
In the Western world the knowledge of rice dates back to the expedition of Alexander the Great, but the Greeks and Latins knew rice only as an imported product and therefore as a kind of luxury, mainly used in medicine. Pliny mentions a cereal called oryza , but there is no certain reference to rice. It was only some centuries later that the Arabs introduced rice cultivation in the Mediterranean basin. Rice was called the treasure of swamps , since it grows on marshy lands.
In the West, there are very few rice rituals, such as throwing it to newlyweds. The humidity of the Mediterranean was quickly found to be perfect for growing shorter-grained rices, and enormous profits were made by those selling rice in Genoa, Venice and the surrounds. The popularity of rice grew through Italy, though primarily among the wealthy owing to the still-exorbitant prices of the product. Once the outside world discovered the quality of the Italian product, however, the money poured in and the availability of the short-grains spread, making the rice far more widely accessible.
It was in Milan where the rice met its delicious destiny. Milan had been under Spanish rule for almost two centuries hence the similar evolution of paella in Spain , and rice had become a staple. Risotto is a simple dish to prepare. Before you begin cooking, it is important not to wash the rice because its starch is what helps risotto maintain its traditional look and feel. The rice is placed in a frying pan, along with the desired vegetables, and toasted lightly.
Broth or wine is poured into the pan and allowed to soak into the rice while the mixture cooks over a low flame. The risotto is ready to be served when its texture is thick and creamy. According to Annamariavolpi. One of Italy's most famous dishes is Risotto alla Milanese. In Po Valley, where the bulk of Italian rice grows, risotto usually is preferred as the first course over pasta. In Venice and Veneto, risotto with sauteed eels is served as a traditional Christmas meal. Valerie Starling is an entrepreneur, journalist and screenwriter.
She specializes in concise and accurate research, ensuring quality and satisfaction for readers and publishers alike. She attended Essex County College, where she majored in real estate, and her articles have appeared on a variety of websites.
0コメント