A small tribute to Rome and its cuisine from Mayor of Milan Beppe Sala. In the early 2000s I lived in Rome. And I really enjoyed it. The chatter of Trastevere, where I lived, an outdoor dinner in one of the wonderful squares of the capital, a night walk to the Forums – wrote the mayor of Instagram on Instagram Milano, in his second term -. Ah, and the artichokes alla giudia. I found them, a little modified but very good, in my beloved Milan.
Beppe Sala and the post from a local in Milan
In the post a praise to one specialties of Roman Jewish cuisine, with an ancient history and tradition and made up of recipes often jealously guarded, tried by the mayor also in his city, at the Mater Bistrot, who in fact thanks and comments immediately for the visit.
The Giudia artichokes
To prepare this recipe you must absolutely use them cimaroli artichokes of the Romanesco variety (which are also called violets), grown mostly along the Lazio coast (the best known are between Ladispoli and Cerveteri: there is also an IGP specification that establishes its characteristics). Round and very tender, they are mostly without thorns, for example compared to classic Sardinian varieties or other widespread Italian varieties. Being without thorns, after cooking they can be eaten practically entirely without waste. Another precaution is to consume them almost immediately after purchase
November 28, 2021 (change November 28, 2021 | 17:49)
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