HISTORY OF PUTAGè – PIEMONTESI SAPORIS FROM AGNOLOTTI TO ZABAIONE – VOL. III – by Massimo Battaglio

  • On the cover: fried green Piedmontese, acquarere by Massimo Battaglio, private collection.
  • ISBN: 9788897382300
  • Pages 136
  • Cover Price : 10.00
  • Gender: kitchen
  • Environment: Piedmont
  • You can also find it from Amazon.it and Libroco.it

 

Description

Volume III: cheeses, desserts, sweets and more.

From agnolotti to eggnog, from sauces to digestives through cold and hot appetizers, pasta and risottos, soups, read, moist, roasts, fish, seconds of eggs or vegetables, cheeses, sweets, breads and wines. A roundup of three hundred and thirty-three items, including dishes and typical products, ancient foods and modern reworkings, memories of peasant cuisine, virtuosity of the bourgeois domestic economy and magic of the tables of kings. The discursive and pleasant exposition of the recipes, full of curious news, family anecdotes and educated references, does not diminish the scientific content of the work, in which each recipe is presented in its historical and geographical context, guiding the reader to re-propose it with current means and tools. The putagè, the cheap wood-fired kitchen of the nineteenth-century invention, still present in all the homes of our grandmothers, is evocative image of a recent past, of a living memory and devoid of nostalgic and mythological accents, which invites patience and science necessary in the kitchen.

Recipe index

Vegetarian recipes are distinct with a star…….. The recipes suitable for vegan cuisine, with two stars…. Cheese………………………………………………………………………………………………………………………………………………………………………………………………………. 5,217. Bettelmat………………………………………………………………………………………………………………………………………………………………………… 6 218. Bra……………………………………………………… 6 219. Bruss…………………………………………………………………………………………………………………………………………………………………………………… 7 220. Goats…………………………………………………. 8 221. Castelmagno…………………………………………. 9 222. It's a good one," he was in a" THANK-YOU. 10 223. Gorgonzola………………………………………….. 10 224. Maccagno……………………………………………. 12 225. Mascarpa……………………………………………………………………………………………………………………………………………………………. 14 226. Mollana of Val Borbera…………………………….. 14 227. Montebore…………………………………………………………………………………………………………………………………………………………… 14 228. Raschera…………………………………………………………………………………………………………………………………………………………………. 15 229. Robiola d'Alba…………………………………………………………………………………………………………………………………………………………… 15 230. Robiola di Murazzano…………………………………………………………………………………………………………………………………………. 16 231. Robiola di Roccaverano……………………………. 16 232. Sejrass………………………………………………………………………………………………………………………………………………………………………………. 17 233. Sarass of fen……………………………………………………………………………………………………………………………………………………… 17 234. Tome of lait brusc (acid milk tome)…… 17 235. Toma from Piedmont………………………………………………………………………………………………………………………………………. 18 236. Tomini……………………………………………………………………………………………………………………………………………………………………………. 19 Fruit desserts……………………………………………………………………………………………………………………………………………………………………………… 21 237. Chestnut pancakes……………………………………………………………………………………………………………………………………………………….. 21 238. Apple pancakes 1………………………………………………………………………………………………………………………………………………………………. 21 239. Apple pancakes 2………………………………………………………………………………………………………………………………………………………………. 22 240. Stuffed apples………………………………………………………………………………………………………………………………………………………. 22 241. Pears to wine………………………………………………………………………………………………………………………………………………………. 23 242. Chocolate pears…………………………………………………………………………………………………………………………………………. 24 243. Peaches full……………………………………………………………………………………………………………………………………………. 25 Homemade sweets………………………………………………………………………………………………………………………………………………………………………………………. 27 244. Acsenti…………………………………………………………………………………………………………………………………………………………………… 27 245. Souls of purgatory…………………………………. 27 246. Bonèt bunèt is cap)……………….. 29 247. Lies……………………………………………….. 30 248. Canestrelli…………………………………………. 31 249. Sweet of the Queen………………………………………………………………………………………………………………………… 34 250. Aunt Fina's sweet…………………………………………………………………………………………………………………………………. 35 251. Sweet of Miando………………………………………………………………………………………………………………………………………. 36 252. Susa focaccia………………………………………………………………………………………………………………………………………… 38 253. Apple Glara…………………………………………………………………………………………………………………………………………………………… 39 254. Mont blanc……………………………………………………………………………………………………………………………………………………. 40 255. Panna cotta…………………………………………………………………………………………………………………………………………………………. 42 256. Chocolate salami…………………………………………………………………………………………………………………………………. 43 257. Fishmongers with macaroons…………… 44 258. Pear and macaroon slit…………………. 45 259. Chestnut cake……………………………………………………………………………………………………………………………………………… 46 260. Hazelnut cake………………………………………………………………………………………………………………………………………………….. 46 261. Hazelnut cake without flour………………… 47 262. Rice cake with apples and caramel………….. 48 263. Gianduia cake……………………………………………………………………………………………………………………………………………… 49 264. 2000-century cake………………………………………………………………………………………………………………. 51 265. Zabajone…………………………………………………………………………………………………………………………………………………………………. "52 Cookies and pastry…………………………………………………………………………………………………………………………………………………………… 55 266. Mombaruzzo's amaretti………………………. "55 267. Asianòt…………………………………………………………………………………………………………………………………………………………………. "57 268. Kisses of checkers…………………………………………………………………………………………………………………………………………………………. "57 269. Bicciolani………………………………………………………………………………………………………………………………………………………………. 58 270. Bicerin…………………………………………….. "59 271. Bignole…………………………………………………………………………………………………………………………………………………………………. 60 272. The Duchess's cookies……………………………………………………………………………………………… 61 273. Health cookies……………………………………………………………………………………………………………………. 62 274. Novara Cookies………………………………………………………………………………………………………………………….. 62 275. Ugly and good at hazelnuts…………………… 63 276. Cremini……………………………………………………………………………………………………………………………………………………………. 64 277. Cuneesi to rum……………………………………………………………………………………………………………………………………………. 64 278. Finocchini…………………………………………………………………………………………………………………………………………………… 65 279. Gianduiotti………………………………………………………………………………………………………………………………………………… 66 280. Krumiri…………………………………………………………………………………………………………………………………………………………… 68 281. Margheritine of Stresa…………………………………………………………………………………………………………………… 68 282. Chivasso peanuts………………………………………………………………………………………………………………………………………………….. 68 283. Paste sofas………………………………………………………………………………………………………………………………………. 69,284. Biscuits………………………………………… 70 285. "Cut" to eggnog………………………….. "71 286. "Cutting" chocolate………………………………….. "72 287. Cocoa truffles………………………………………………………………………………………………………………………………………… "72 288. Butter torches (or biellesi torches)……….. 73 289. Torches of Agliè………………………………………………………………………………………………………………………………… "73 Bread………………………………………………………………………………………………………………………………………………………………………………………………… 75 290. Biove……………………………………………………………………………………………………………………………………………………… 75 291. Focaccia ninese………………………………………………………………………………………………………………………… 75 292. Friciula………………………………………………………………………………………………………………………………………………………………………. 76,293. Gofri……………………………………………………………………………………………………………………………………………………………………. 77,294. Grissia monferrina…………………………………. 78 295. Breadsticks………………………………………… 79 296. Mother-in-law's tongue……………………………………………………………………………………………………… 80 297. Miasse……………………………………………………………………………………………………………………………………………………. 80 298. Pan barbarism………………………………………………………………………………………………………………………………. 80 299. Carlo Alberto's bread………………………………………………………………………………………………………….. 81,300. Panet……………………………………………………………………………………………………………………………………………………………………. 81 301. Runditt…………………………………………………………………………………………………………………………………………………………… 82 Wines…………………………………………………………………………………………………………………………………………………………………………………………………………………. 85 302. Alta Langa sparkling rosé………………….. 86 303. Arneis……………………………………………… 87 304. Sparkling Asti…………………………………………………………………………………………………………………………………………………………………. 88 305. Avanà…………………………………………………………………………………………………………………………………………………………………… 89 306. Barbaresco……………………………………….. 90 307. Barbera……………………………………………. 92 308. Barolo……………………………………………… 94 309. Bonarda…………………………………………… 95 310. Brachetto…………………………………………. 96 311. Bramaterra…………………………………………………………………………………………………………………………………………………. 96 312. Carema…………………………………………… 97 313. Courteous…………………………………………… 97 314. Dolcetto…………………………………………… 99 315. Erbaluce…………………………………………. 100 316. Favorite………………………………………….. 101 317. Freisa…………………………………………….. 101 318. Gattinara………………………………………… 102 319. Ghemme………………………………………… 102 320. Grignolino……………………………………….. 103 321. Malvasia…………………………………………. 104 322. Moscato………………………………………….. 105 323. Nebbiolo…………………………………………. 106 324. Caluso Pass……………………………………………………………………………………………………………………………………….. 107 325. Ramie……………………………………………. 108 326. Ruchè…………………………………………….. 109 327. Vermouth…………………………………………… 109 Digestives……………………………………………………………………………………………………………………………………………………………………………………………………. 113 328. Barolo bent over……………………………………………………………………………………………………………………………………………………… 113 329. Capiler……………………………………………………………………………………………………………………………………………………… 114 330. Alpine Communion………………………………………………………………………………………………………………….. 115 331. Grappa…………………………………………… 115 332. Genepì…………………………………………………………………………………………………………………………………………………………………. 116 333. Vin brule…………………………………………………………………………………………………………………………………………………………………. 116 Elements of Piedmont phonetics…………………….. 117 Bibliography…………………………………………………………………………………………………………………………………………………………………………………………………. 119 Ancient Authors………………………………………………………………………………………………………………………………………………………………………….. 119 14th Century…………………………………………………………………………………………………………………………………………………………………………….. 119 15th Century………………………………………………………………………………………………………………………………………………………………………… 119 16th Century………………………………………………………………………………………………………………………………………………………………………………. 119 17th Century…………………………………………………………………………………………………………………………………………………………………….. 120 18th Century…………………………………………………………………………………………………………………………………………………………………….. 120 19th Century…………………………………………………………………………………………………………………………………………………………………………….. 121 XX Century……………………………………………………………………………………………………………………………………………………………………………… 122 21st Century………………………………………………………………………………………………………………………………………………………………………………. 124 Figure Index………………………………………………………………………………………………………………………………………………………….. 126 Opera Index……………………………………………………………………………………………………………………………………………………………………. 133

Maximus Battalion

Massimo Battaglio was born in Turin in 1965. Graduated in architecture in 1992, he lives and works in Mirafiori, alternating the strictly professional activity, with painting, writing and passion for cooking. The author of numerous monographs on historic buildings in Piedmont, with WLM he published, in 2011, the volume Amori Urbani, a bit collected, a bit of a tourist guide, where every place where the ten love stories take place, is commented on by a specific note in the chapter and by author's ink drawing. Stories of the putagè (WLM 2015), is a work of cooking in 3 volumes, illustrated with historical images related to Piedmont's culinary art.

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