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Friday, July 18, 2025
Salvatore Di Vittorio
Salvatore Di Vittorio
Salvatore Di Vittorio
Tuesday, July 15, 2025
Amazing Italy: Radicchio Omelette - Interview by Maria Teresa De Donato
Amazing
Italy:
Radicchio
Omelette
Interview
by Maria Teresa De Donato
Our journey through the Amazing Italy Column with our dear
friend, Author and Blogger,
Maria Cristina, continues with other precious pearls of her Region: Veneto.
Today, however, instead
of talking about history, monuments and places to visit, Maria Cristina will
delight us with another of her famous recipes.
I wish you all,
therefore, happy reading and, above all, bon Appetit!
MTDD: Hello,
Maria Cristina, and welcome back among us. It is always a pleasure to have you
as my guest.
MCB:
The pleasure is mine. Thank you for the invitation.
MTDD:
Maria Cristina, as I mentioned, today we will only talk about cooking with you.
What recipe have you
prepared for our readers?
MCB:
Today I thought I would present the Radicchio Omelette.
MTDD: Is
there a particular reason why you chose this recipe?
MCB:
Yes, there is. The reason is that in Veneto there are a great variety of
radicchio and this means that it is eaten in many dishes.
MTDD:
Let's get to the recipe, then!
MCB: Very
well. The procedure, for those who wish to prepare it, is very simple:
Brown garlic, shallots
and radicchio (if you don't like the flavor, use only garlic or only shallots)
in a pan; leave everything to fry for a few minutes;
Flavor with saffron
dissolved in warm water (but if you don't have it, it's fine) and finish
cooking;
Turn off the heat, add
the sesame seeds (same as saffron), mix and keep it warm. Beat the eggs and
milk separately, add the radicchio, salt and pepper to taste, mix and transfer
to an oiled pan;
Cook for 20 minutes,
cool, and serve.
I didn't indicate the quantities because everyone can
adjust them to their own taste.
MTDD: It sounds like a great idea. Thank you Maria Cristina for this quick and tasty recipe. I look forward to introducing our readers to some other culinary delicacies. In the meantime, we want to remind everyone that, in our previous articles, in addition to describing the cultural, historical, artistic and landscape riches of your region, you also introduced us to many typical recipes from the Veneto region.
We, therefore, invite our
friends to go and read them and, why not, try them as well.
MCB:
Thank you, Maria Teresa. I’ll talk to you soon. In the meantime, I hope that
those who accept your invitation will be satisfied and enjoy the Venetian
recipes that we have presented.
Meravigliosa Italia: La Frittata di radicchio - Intervista di Maria Teresa De Donato
Meravigliosa Italia:
La Frittata di radicchio
Intervista di Maria Teresa De Donato
(Foto da internet)
Il nostro viaggio nella Meravigliosa Italia con la nostra cara amica Maria Cristina, Autrice e Blogger continua con altre perle preziose
della sua Regione: il Veneto.
Oggi, però, invece di parlare di storia, di monumenti e
di località da visitare, Maria Cristina ci delizierà con un’altra delle sue
famose ricette.
Auguro a voi tutti, quindi, buona lettura e, soprattutto
buon appetito!
MTDD:
Ciao Maria Cristina e benvenuta di
nuovo tra noi. È sempre un piacere averti mia ospite.
MCB: Il piacere è mio. Grazie a te per l’invito.
MTDD:
Maria Cristina, come ho menzionato,
oggi parliamo solo di cucina con te.
Quale
ricetta hai preparato per i nostro lettori?
MCB: Oggi ho pensato di presentarvi la Frittata di
radicchio.
MTDD:
C’è un motivo particolare per cui hai scelto proprio questa ricetta?
MCB: Sì. Il motivo è che nel Veneto ci sono molte varietà di
radicchio e questo vuol dire che viene mangiato in tantissimi piatti.
MTDD: Andiamo con la ricetta, allora!
MCB: Il procedimento, per chi desiderasse prepararla, è molto
semplice:
·
Rosolate
aglio, scalogno e radicchio (se non vi piace il sapore usate pure o solo
aglio o solo scalogno) in una padella e lasciate appassire il tutto per
pochi minuti;
·
Profumate
con lo zafferano stemperato in acqua tiepida (ma se non lo avete va bene
uguale) e ultimate la cottura;
·
Spegnete,
aggiungete i semi di sesamo (stesso discorso dello zafferano), mescolate e
tenete in caldo;
·
Sbattete
a parte uova e latte, unite il radicchio, sale e pepe a gusto, amalgamate
e trasferite in una teglia oleata;
·
Infornate
per 20', intiepidite e servite.
Non
ho indicato le quantità perché ognuno può aggiustarla a proprio gusto.
MTDD: Mi sembra un’ottima idea. Grazie Maria Cristina per
questa ricetta rapida e gustosa. Ti aspetto per presentare ai nostri lettori
qualche altra prelibatezza culinaria. Nel frattempo vogliamo ricordare a tutti
che, nei nostri precedenti articoli, oltre a descriverci le ricchezze
culturali, storiche, artistiche e paesaggistiche della tua regione ci hai anche
presentato molte ricette tipiche del Veneto.
Invitiamo,
quindi, i nostri amici ad andarle a leggere e, perché no, a provarle.
MCB: Grazie a te, Maria Teresa. Ci vediamo presto. Nel
frattempo mi auguro che coloro che seguiranno il tuo invito rimarranno
soddisfatti e gusteranno le ricette venete che abbiamo presentato.
Wunderschönes Italien: Radicchio-Omelett - Interview von Maria Teresa De Donato
Wunderschönes Italien:
Radicchio-Omelett
Interview von Maria Teresa De Donato
Unsere Reise durch das Wunderschöne Italien mit unserer
lieben Freundin Maria
Cristina, Autorin und Bloggerin, geht weiter mit weiteren
wertvollen Perlen ihrer Region: Venetien.
Doch heute wird Maria Cristina uns nicht über Geschichte, Denkmäler und
Sehenswürdigkeiten sprechen, sondern uns mit einem weiteren ihrer berühmten
Rezepte erfreuen.
Ich wünsche Euch allen daher viel Spaß beim Lesen und vor allem guten
Appetit!
MTDD:
Hallo Maria Cristina und willkommen zurück bei uns. Es ist mir immer eine
Freude, Dich als meinen Gast begrüßen zu dürfen.
MCB: Es
war mir ein Vergnügen. Vielen Dank für die Einladung.
MTDD:
Maria Cristina, wie gesagt, heute sprechen wir nur über das Kochen mit dir.
Welches Rezept hast Du für unsere Leser vorbereitet?
MCB: Heute
dachte ich, Euch die Radicchio-Frittata vorzustellen.
MTDD: Gibt
es einen bestimmten Grund, warum Du dieses Rezept gewählt hast?
MCB: Ja,
natürlich. Der Grund dafür ist, dass es in Venetien viele Radicchio-Sorten gibt
und dieser daher in vielen Gerichten verwendet wird.
MTDD:
Dann lasst uns mit dem Rezept weitermachen!
MCB: Gerne.
Für diejenigen, die es zubereiten möchten, ist das Verfahren sehr einfach:
• Knoblauch, Schalotte und Radicchio (wenn Ihr den
Geschmack nicht mögt, verwendet Ihr einfach Knoblauch oder Schalotte) in einer
Pfanne anbraten und alles einige Minuten zusammenfallen lassen;
• Mit in warmem Wasser verdünntem Safran würzen (wenn Ihr
keinen habt, ist das auch in Ordnung) und fertig kochen;
• Herdplatte ausschalten, Sesamsamen (dasselbe wie beim
Safran) dazugeben, verrühren und warm halten;
• Eier und Milch getrennt verquirlen, Radicchio
dazugeben, mit Salz und Pfeffer abschmecken, vermengen und auf ein geöltes
Backblech geben;
• 20 Minuten backen, abkühlen lassen und servieren.
Die Mengenangaben habe ich weggelassen, da jeder dies
seinem Geschmack entsprechend anpassen kann.
MTDD: Das
klingt für mich nach einer großartigen Idee. Vielen Dank, Maria Cristina, für
dieses schnelle und leckere Rezept. Ich freue mich darauf, unseren Lesern noch
weitere kulinarische Köstlichkeiten vorzustellen.
In der Zwischenzeit möchten wir alle daran erinnern, dass
Du uns in unseren vorherigen Artikeln nicht nur die kulturellen, historischen,
künstlerischen und landschaftlichen Reichtümer Deiner Region beschrieben,
sondern uns auch viele typische Rezepte aus Venetien vorgestellt hast.
Wir laden daher unsere Freunde ein, sie zu lesen und,
warum nicht, sie auszuprobieren.
MCB:
Danke, Maria Teresa. Wir sehen uns bald. In der Zwischenzeit hoffe ich, dass
diejenigen, die Deiner Einladung folgen, zufrieden sind und die von uns
vorgestellten venezianischen Rezepte genießen werden.
Friday, July 4, 2025
Roberto Cacciapaglia
Roberto Cacciapaglia
Roberto Cacciapaglia
Monday, June 23, 2025
Amazing Italy - A Look at the Po Delta
Amazing Italy:
A Look at the Po Delta with Maria Cristina Buoso
by Maria Teresa De Donato
MTDD: Hi Maria Cristina,
welcome back to my virtual cultural living room.
MCB: Thanks for the
invitation. It is always a pleasure to be your guest.
MTDD: The adventure in our wonderful Italy continues today with an
area of particular interest, both geographically and agriculturally. We are
talking about the Po Delta.
What can you tell us about it?
MCB: The Po was born in the Monviso, crosses the entire Po Valley,
and then leads to the Adriatic Sea. Its branches create a branched and huge
mouth divided into two parts, one in the province of Rovigo and one in Ferrara.
It has an area of about 18,000 hectares, and
this is why it largely falls in the
province of Rovigo and occupies an enormous portion, the eastern one, from the
beginning of the Po di Goro to the sea. His represents an example of an
"active delta."
The Po Delta was
included in 1999 among the World Heritage Sites of Italy by UNESCO as an
extension of the recognition awarded to the city of Ferrara in 1995. Towards
the end of the eighties, the growing ecological and environmental problems
pushed greater awareness of nature. Therefore, the areas of excellent
environmental value were identified for greater protection, and in 2015, the Po
Delta area was recognized by UNESCO as a biosphere reserve.
MTDD: How are these
"protected natural areas?
MCB: the "protected
natural areas" include:- The Po Delta Regional Park of the Emilia-Romagna-
born in 1988 but operating since 1996, which includes territories and wetlands
that are part of the water basin of other rivers (including Rhine and Lamone)
and embraces much of the historical delta of the Po (its main branch in the Po
di Primaro who became Reno Riocia), but only a tiny part of the current delta.
- The Veneto Regional Park of the Delta del Po was born in 1997 and has been
active since the same year. It includes a large part of the current
geographical delta of the Po. In the course of the geological eras, the entire
Po Valley has undergone profound changes that advanced and referred to the
coastal line, with the result that the mouth of the Po has moved hundreds of
kilometers and has changed its form and extension many times.
Those who wish to
deepen this topic will find more information at the following links:
https://www.parcodeltapo.org/mappa.phphttps://www.parks.it/parco.delta.po.ve/mapl.php
https://www.ferraraterraeaquaCqua.it/it/come-arrivare/mappe/mappa-del-del-delta-po/view
MTDD: Thanks, Maria Cristina, for this research.
Which recipe do we conclude our interview today with?
MCB: Thanks. It's my pleasure. Today, I want to introduce you to the Plate Radicchio.
Recipe
Plate Radicchio
It is very simple to prepare. We usually use the Red Radicchio
of Treviso; it is also excellent as an appetizer. It is seasoned with a drizzle
of oil or balsamic vinegar or enriched with dried fruit. It combines with any
dish based on meat or fish and is an excellent accompaniment to cheeses of
various seasonings, always with good wine. The recipe is simple: have a cast
iron plate or a non-stick equivalent. Over the case, use the grill safely. The
late Treviso red radicchio is longer and tapered with red-purple leaves.
Usually, it can be found until April and is used most of the time, but another
type is also acceptable. Cut the head in half, wash, and then cook. Turn over,
and when it is ready, season with an excellent extra virgin olive oil, salt,
and pepper. If you want to exaggerate, add a handful of chopped almonds, some
Parmesan cockroaches, and a thread of berries for a natural gourmet touch.
Enjoy
your meal!