The Provincial Cuisine from Italy

The easiest method to learn the oldest kitchen, healthy and loved the world: the Mediterranean diet, Italian cuisine.
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  • Lectures 8
  • Contents Video: 1.5 hours
  • Skill Level All Levels
  • Languages English
  • Includes Lifetime access
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About This Course

Published 2/2015 English

Course Description

"The Provincial Cuisine from Italy" is a simplified course of traditional Italian recipes Mediterranean, recognized the most healthy, complex and ancient in the world.

In fact the Italian cuisine, during the years, has been able to influence the diet of billions of people around the world. Pizza and spaghetti, for example, are a symbol of traditional Italian dishes.

With simple steps, short and clear images, Antonio Lai illustrates in the most direct possible, how to make live some of the most famous traditional dishes of provincial Italian.

Few simple ingredients will be sufficient to realize your fantastic original Italian dishes to show off during dinner with your friends.

Any advice on the choice of wine to accompany your wonderful dishes ... and the party is served!

Welcome to Italy!

What are the requirements?

  • Think Italian! You need a few things: the stove, a few knives, a frying pan, ingredients. But, above all, a lot of imagination.

What am I going to get from this course?

  • You will learn easily to produce the most typical dishes of Italian cuisine will no longer be a mystery to make pasta, cook meat or fish carefully following our course. You will be able to choose the right ingredients for each recipe and, also, to know each dish combine the right wine for your dish.

What is the target audience?

  • The course is for anyone who wants to cook at home the most delicious traditional Italian recipes. Whoever learns to distinguish foods and flavors: professional and amateur. Everyone will have the opportunity to discover new recipes provincial Italian, increasing their knowledge in this sector.

What you get with this course?

Not for you? No problem.
30 day money back guarantee.

Forever yours.
Lifetime access.

Learn on the go.
Desktop, iOS and Android.

Get rewarded.
Certificate of completion.

Curriculum

Section 1: The Italian tradition at the table with the ravioli and soup sea.
Introduction to the course
Preview
03:01
12:14

PART ONE

It's 'a classic of Italian regional cuisine, diffused everywhere in the territory.

It is a stuffed pasta then a first rich and for the rich served, in the past, during festive occasions both religious and pagan. On the occasion of the wedding reception, for example, or Sunday dinners with guests.

Consists in preparing a mixture of flour, water, eggs and salt that should be spread so as to obtain the size of the circles and regular identical to overlap and include the filling consists of the ricotta and, in this case, from the pumpkin Spanish season. The most common filling is made with spinach or, especially in Sardinia, with beet field and fresh cheese

The variant of the pumpkin makes the sweet dish and season, even more digestible and rich in vitamins and fiber, which are useful to the organism.

Let us always remember that the Mediterranean diet is a miracle of taste, health and substance that has affected the lifestyle of almost the entire world population.

The dressing is best for these ravioli, that truly fit a little 'to everything, is a sauce of fresh tomatoes, basil and meat. If the recipe you're describing, we chose the pork cheek to be consistent with the poor origins of the original recipe: in every Italian rural house, up to no more than 60 years ago, there 'was the pig. Animal symbol of survival and well-being of the family unit.

But remember that you can cook in the sauce also good butcher sausage or bacon or even good beef muscle that will make the sauce more tenacious

Who likes to eat spicy found the dish suitable for him: the sweet pumpkin, a nice contrast sprinkled with chili powder directly into the sauce.

Associate a red wine with body and fruity aroma, like a Canonau or Cagnulari, and go up to heaven slowly like leaves in the wind.

16:08

PART TWO

It's 'a classic of Italian regional cuisine, diffused everywhere in the territory.

It is a stuffed pasta then a first rich and for the rich served, in the past, during festive occasions both religious and pagan. On the occasion of the wedding reception, for example, or Sunday dinners with guests.

Consists in preparing a mixture of flour, water, eggs and salt that should be spread so as to obtain the size of the circles and regular identical to overlap and include the filling consists of the ricotta and, in this case, from the pumpkin Spanish season. The most common filling is made with spinach or, especially in Sardinia, with beet field and fresh cheese

The variant of the pumpkin makes the sweet dish and season, even more digestible and rich in vitamins and fiber, which are useful to the organism.

Let us always remember that the Mediterranean diet is a miracle of taste, health and substance that has affected the lifestyle of almost the entire world population.

The dressing is best for these ravioli, that truly fit a little 'to everything, is a sauce of fresh tomatoes, basil and meat. If the recipe you're describing, we chose the pork cheek to be consistent with the poor origins of the original recipe: in every Italian rural house, up to no more than 60 years ago, there 'was the pig. Animal symbol of survival and well-being of the family unit.

But remember that you can cook in the sauce also good butcher sausage or bacon or even good beef muscle that will make the sauce more tenacious

Who likes to eat spicy found the dish suitable for him: the sweet pumpkin, a nice contrast sprinkled with chili powder directly into the sauce.

Associate a red wine with body and fruity aroma, like a Canonau or Cagnulari, and go up to heaven slowly like leaves in the wind.

17:51

It's 'the prince of the first in broth especially in Cagliari

Cagliari is a city at the center of the Mediterranean sea that exists 20 centuries before Rome. You can imagine then, both geographic location for retirement, how much history has behind.

So trust me, if you say the soup rutting and clams, mussels and shrimp, is a dish typically Cagliaritano ... you are telling the truth.

Do not you dare to taste this soup in any other city in Italy: not enjoy the original. Rather armed with courage and make it yours by following our recipe.

To guarantee that I inform you that I am at least seven generations Cagliaritano certified. So I know what I'm saying

First point:

The recipe of spawning with clams Cagliari appears as a liquid soup and not dense one produced by cooking broth of some molluscs and infusion in addition of the "fegola"

What is FREGOLA:

The Sardinian fregola is a rudimentary form of pasta made from durum grade hard, grind by hand and toasted in the oven. Simply become coarse bran with the addition of a little water and rotational movements of the palms of your hands to produce a multitude of small balls and irregular in shape. Of course today is also produced industrially and is easy to find on the shelves of the supermarket ready, but the irregular shape of the balls is a guarantee of craftsmanship. Without the balls, you have to lay them in a baking dish and place in the oven to roast, such as hazelnuts.

We choose, at the fish market, a small amount of fresh clams, mussels and some 5 medium sized shrimp alive. Let us remember that the quality of products is critical to the success of the dish.

Those lucky enough to find these ingredients can taste a dish at least one thousand and five hundred years old and can really see how they ate the Mediterranean populations when it was still alive Alexander the Great.

Follow the recipe carefully and accompanied the dish with wine Vermentino Frozen in plongee sous glace, or Champagne or Italian “spumante prosecco Ferrari . The only variation allowed (but only in the absence of another) red wine monica di Sardegna frozen.

Beware that, like all the soups, seem never enough and you go to the plate in the plate at the risk of getting indigestion. Keep on the plate and a half, and if anything past a second glimpse of the sea from in roast. Some fruit and a dry cake a good digestive infused as the "Limoncello di Capri" or the "Mirto Sardo" who have an alcohol acceptable and refreshing smell. But, again, be very careful: no more than three little cups! because the herbal teas and citrus are cut with sugar which, mixed with alcohol, have a devastating power on the intellectual abilities. Eye to the effects of drunkenness: you might be surprised to sing the Traviata by Giuseppe Verdi without knowing a word of Italian

Section 2: Two fantastic dishes of meat and fish.
14:39

Chicken recipe with brandy Or Brandied chicken

Again, if we do a little reconnaissance anthropological and historical dish, we know that, in the past, few could afford to have meat on the table every day. The chicken or the big chicken was a dish to be reserved to a festive lunch. The lucky ones could eat it on Sunday. The recipe that we suggest even varied with stewing and Brandy. Imagine: a plate by real rich people!

In fact the chicken, if anything were cooked in broth and even stuffed in a way that does not throw anything. Was extracted from the broth, with the addition of pasta, a great soup to serve as first. And the second was composed of the meat often stuffed with a compound derived from the same innards flavored with rosemary and other spices

The chicken that you will see in the images is therefore a wonderful variation that brings the dish to a recipe by game. A sweet hot spoon and a red wine served cold are the ideal companions for this "journey in taste." Among the Sardinian wines cagnulari is perfect

08:30

Sea bass with flavors of the mountain

Fish and fruits of the sea in general, are the most important characteristics of the Italian cuisine but, in Sardinia, the land where the kitchen is even more rich and elaborate than in the rest of 'Italy, assumes a feture even higher. Sardinia is an island that for various historical vicissitudes policies has always feared the relationship with the sea, because the raiders came from the sea that devastated and plundered everything

So the seafood cuisine of Sardinia has developed mainly in the coastal cities and ports as Cagliari and Oristano and thanks to all the various cultures come from the outside: the Arab, the Phoenician Punic, Roman and again that the Genovese, Tuscany.

It is no accident that in many other regions of Italy there are peculiarities of fish production identical to those from Sardinia and we will never know if these recipes have been taken from Sardinia and exported or if the opposite happened over the centuries. I bet on the first hypothesis in reference to territorial uniqueness Sardinian that would favor specificity unrepeatable elsewhere. Such as ponds, hills and beaches

The fish that we cook in this recipe is a common sea bass, or bass. A fish that Sardinia is equivalent to a "sausage sea" as it is common. It's 'nevertheless a valuable fish from meat tasty thanks to the high salinity. The bass is a predator, and this makes it easy to understand why it is so tasty. Today is also easily reared on the high seas in special cages in the network are able to maintain the high quality of its food characteristics.

It's 'however obvious that, if you are lucky to live in a city as Cagliari, with a fish market among the most important in the Mediterranean, for once you can put hands in their pockets and buy yourself a bass "fished" wild. Which has a cost 4 times on average higher than that of rearing.

The recipe that we present, is grand gourmet because it is a fish cooked in sauce and tied in fate porcini mushroom mountain (by Mediterranean vegetation) and the dark beer that, of course, it does not belong to the Italian culture.

The result we guarantee is unrepeatable. Wonderful dish to be eaten dinner with the comfort of a cold dessert spoon, a wine Vermentino and, after the meal, a digestive distillate as a rum or water Sardinian lives (like grappa and is called "fil'e ferru ").

Not recommend a dish before because the dish is too satiating the taste although slight digestion. But the flavor will be preserved in the mouth for hours after. In case you resort to seasonal fruit to cut the taste

Section 3: Two delicious desserts to conclude your every meal.
12:21

A variation on the classic tiramisu.

The tiramisu is a popular dessert in the world mainly because Italian restaurants abroad, over the past 50 years, has brought thousands of versions. But who really knows the original recipe?

Usually are mixed with each other ingredients that do not meet all the classic recipe that instead requires absolute rigor, because the Tiramisu is simply a variant of a mascarpone cream: classic Italian soft cheese, and eggs beaten with sugar (eggnog) then associated with a filling of sponge fingers soaked in espresso and a dusting of dark cocoa powder

We propose in our recipe a variant of this sweet "spoonable" to eat immediately or after a maximum of one or two hours of storage in the refrigerator.

Add to the pot of fruit typical of our Summer Island of Sardinia as the prickly pear (cactus), the plum, black vulgar fig and , if you can, watermelon.

We follow good recipe that is easy to achieve. It 'important not to mistake the amount of sugar for not having a sweet heavy and grainy. It 'also important to work for a long time with a whisk the eggs and the compound.

This cake can be associated to a seafood lunch, in principle, even if it goes well with everything. It 'very good and also very scenic. The amount that you see in the lesson is perhaps a bit 'too: good for a man of six feet to 100 pounds of weight. For others it is better to just put 2 scoops of mascarpone cream. So if they want to do it again, there is something for everyone. !!!!! Evvivaaaaaa !!!

08:17

Barbagia and the 'Ogliastra are two regions of Sardinia: the first is mountainous, inside the Island. Dedicated breeding of cattle and sheep cheese production famous all over the world (see the pecorino cheese and pecorino Romano). The other, the Ogliastra, reputedly the most beautiful province of Italy, is coastal and holds the record for the most beautiful beaches of the whole island. Remember that it's one step away from the Costa Smeralda: Location definitely more glamorous and famous where the VIPs from around the world have been meeting for the summer holidays. Lucky them!

The peculiarity of these two wonderful provinces of our country have made the birth of a cake so simple and brilliant at the same time. In fact, the wonder of sebada is the content: the fresh pecorino cheese, a product that is common in these areas as water to drink if we think that Sardinia has ten million head sheep producing milk and cheese every day. Basically it is the earth that has more sheep in Italy concentrated in one area

For every inhabitant (about a million and a half) there are at least six sheep! However thank heaven animals are very friendly.

The sebada then be packaged with a simple mixture of flour, water and salt which is stuffed with a slice of cheese or other soft cheese from sheep.

Everything should be fried in hot oil until well dissolve the cheese inside the large ravioli we prepared.

Drained from the oil baking, the cake should be served on a flat plate and doused in honey to flowers or Eucalyptus. Of the hip and above some grated lemon peel and orange Sicilian Sarde or help counteract the saltiness of the cheese, the sweet honey excessive miraculously balancing the flavors. It 'a sweet easy to do when you try it you can not do without.

Go easy because it makes you fat terribly: frying is not a common practice in the Mediterranean from daily meal. Rather it must be very moderate and always with new oil.

Associated with a sweet dessert wine like Malvasia Sardinian regional or Sicilian. Raisin wines from Tuscany, Liguria muscat. Or simply orangeade or cola-cola. For once ... okay

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Instructor Biography

Antonio Lai, Giornalista - gastronomo

Antonio Lai , ha 48 anni, una moglie un figlio. Breve cenni su di lui: nel 97 ha scritto e condotto due rubriche musicali TAM TAM e UNPLUGGED dentro il contenitore NOTTEMANIA in onda su VIDEOLINA. Nel 1998 va a Berlino e vi resta per ben 4 anni a fare il musicista e il cantante. Tornato in Cagliari nel 2003 fonda una testata di satira giornalistica cittadina. Torna in Televisione (2004) nell'emittente Regionale TCS consorella della ammiraglia Videolina, e inizialmente collabora per ZONA FRANCA poi del 2005, scrive e conduce LA RASSEGNA STRAMBA settimanale televisivo di satira, cronaca e fantagiornalismo, cucina. Famose sono anche le sue rubriche di cucina e critica gastronomica tra cui “SPAGHETTI A DETROIT” un viaggio nei migliori ristoranti d’Italia. Nel 2008, ormai grandicello, pigrizia a parte, consegna tutto il carteggio all'ordine dei Giornalisti e finalmente consegue il tesserino da giornalista pubblicista. Nel 2009, contemporaneamente, scrive e conduce ROTOCALCO ELEMENTI, striscia di mezz'ora su istituzionale e approfondimenti. Nel 2011 lascia l'emittente per approdare alla sassarese TELEREGIONE nella quale conduce TALKING ABOUT un contenitore di approfondimenti e di denuncia. Contemporaneamente inizia una collaborazione con STRISCIA LA NOTIZIA, telegiornale satirico nazionale su Canale Cinque, come figurante con l'inviato CRISTIAN COCCO. Il periodo di soggiorno presso l'emittente Teleregione è relativamente breve: circa un anno. Lascia per approdare all'ammiraglia dello stesso gruppo 5 STELLE SARDEGNA nel 2012 e qui si ferma. Attualmente conduce il TG TOUR CH 11, striscia quotidiana di approfondimento giornalistico da lui ideata che va in onda tutti i giorni.

Antonio Lai è Socio Onorario dell’Associazione Italiana Scrittori artisti Italiani.

E’ Associato SIAE per le categorie MUSICA, TESTI, DOR OLAF dal 1995.

E’ iscritto all’Ordine Nazionale dei Giornalisti.

E’ iscritto con LRS produzioni Giornalistiche al Tribunale Registro Stampa

Alcuni degli organismi per cui ha lavorato durante la sua carriera: COMUNE DI CAGLIARI, PROVINCIA DI CAGLIARI, PRESIDENZA DELLA PROVINCIA DI CAGLIARI, PRESIDENZA DEL CONSIGLIO DELLA PROVINCIA DI CAGLIARI, COMUNE DI SARROCH, BES DI BOLOGNA, ASSOCIAZIONE KAREL MUSIC, JETRO THULL, GINO PAOLI, CATERINE SPAAK, GONG, JEFFERSON STARSHIPS, TUXEDO MOON, PARLAMENTO EUROPEO DI BRUXELLES COMITATO DELLE REGIONI. Ha LAVORATO PRESSO: VIDEOLINA, TCS, TELEREGIONE SARDEGNA, 5 STELLE CH 11. HANNO PARLATO DI lui : L'UNIONE SARDA, NUOVA SARDEGNA, MILLE CANALI.

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