The Italian Cuisine - The north of Italy

Trippa with Polenta




Ricetta Trippa alla fiorentina


Trippa is a kind of Italian stew made of rumen: Trippa is cut into strips and boiled in a savory tomato sauce. (In the region of Venice Trippa is also prepared as a light soup.)

How to make Trippa

Rumen 300 grams, 1 can of peeled tomatoes, tomato paste, 1 large carrot, 1 rod celery, 1 large onion, 3 cloves garlic, olive oil, some parsley, pepper, salt, sugar

Wash the rumen thoroughly, cut it into 8 cm long strips and place in cold, salted water. The rumen should be cooked separately, because when heated it loses water, and the court would otherwise be too runny! Let cook the rumen then about 10 minutes and then set it aside.

For the tomato sauce cut the onion into small cubes and fry in a pan in olive oil with 2 to 3 pinches of sugar, then the peeled and crushed cloves of garlic into the pan. A quarter tube of tomato paste, stir in the chopped carrot and celery and cook it for about 3 minutes with the onions. So that gives a hearty base. Now just add the drained, peeled tomatoes. Now add the chopped parsley and season everything with salt and pepper to taste. Cook it for about 7 minutes.

Now just enter the cooked rumen to the tomato sauce and let it again cook for about 8 minutes on a low flame. Ready.




Polenta is a typical side dish from the north of Italy. It is also served with poultry and grilled meat. There are two ways of preparing polenta: As porridge or as grilled pieces.

The base of Polenta is a fine cornmeal, simply mixed together with water and salt. It is a real true country dish. Polenta has a relatively natural, balanced taste, therefore always advisable to Polenta a spicy and hearty main component. The grilled Polenta can be compared almost with the taste of mild, Mexican corn nachos.

How to make Polenta

1.5 liters of water, 1 kilogramm (1.25 kg) fine cornmeal, salt

Bring water with a pinch of salt in a pot to boil. Add the cornmeal slowly, stirring constantly. Then cook the porridge for about 40 minutes, stirring often and regularly. The Polenta as porridge should be served warm.

For the grilled polenta the porridge should be a little thicker: So take a little more of the cornmeal (about 1.25 kg). Then cool the Polenta, cut it into agreeable pieces and place it to the grill.         

28.8.13 05:24, kommentieren


The Italian Cuisine - Forget Spaghetties and Pizza

My relationship with Italy

I had four wonderful years in Italy, I lived there for work reasons. I am half Italian, and I have seen almost all of this country - not to mention the original cuisine of its regions. I grew up in Germany and everything I knew to Italian cuisine until then, were adapted dishes to the taste of German food in the pizzeria - restaurants, which were often run by non-Italians. In Italy, it was not long until I discovered that for example to a "Carbonara" there belongs no cream. Also a real "Bolognese" consists of more than just ground beef, tomatoes and onions. Also I was very impressed by the excellent "Arancini" in Sicily.

So you Brits, Americans, Norwegians, French, Spanish and Balkan nations: Stay tuned for what I have to tell you about the true Italian cuisine. In many Italian cooking methods you will probably be some kind of curious and of course amazed…  


The Italians and the philosophy of taste

If you think that the Italians would be world champions by being romantic or by making love you surely have not experienced when it comes to cooking and eating. The non-expert might view the Italians enthusiasm when eating as exaggerated, but I can guarantee, while eating the Italian is absolutely authentic, as he lets his emotions full run. Have you ever listened to an Italian with a good meal? That's "La Traviata" - yes, it is an opera with full occupancy. While eating a good meal his judgment about it includes words like "eccezionale - fuori dal mondo - un poema "...
Well, the Italians and their food are like Apollo and the moon, like Stan Laurel and Oliver Hardy, as Jesus and Mary - just a solid unit.

The Italian culture of food is pretty straight - almost stubborn but after all without missing any creativity: Foreign influences in the cuisine are inconceivable. The so-called "Cross-Over Cuisine", this manner they are rather leaving to English-speaking countries, to Germans or to Scandinavians. The Italians would never distort their dishes with Asian ingredients such as curry, ginger or coriander; exclusively domestic products are used in the Italian cuisine. This really is the charm of the Italian cuisine.


Don`t miss the next following pages with the description of some authentic dishes of the Italian regions!

28.8.13 05:17, kommentieren