{"id":132,"date":"2024-12-23T03:19:20","date_gmt":"2024-12-23T03:19:20","guid":{"rendered":"https:\/\/maufood.com\/STAGE\/?page_id=132"},"modified":"2025-03-07T20:40:57","modified_gmt":"2025-03-07T11:40:57","slug":"introduction","status":"publish","type":"page","link":"https:\/\/maufood.com\/STAGE\/","title":{"rendered":"Introduction"},"content":{"rendered":"\n
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Mau Food Blog \u5c0e\u5165<\/h1>\n\n\n\n
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Questo BloG pu\u00f2 essere considerato un viaggio appassionato nella tradizione italiana pi\u00f9 direttamente intrisa di cultura mediterranea. Di quella cultura che ha generato la dieta ormai da decenni presa ad esempio da molti dietologi mondiali per il suo basso livello di grassi saturi e colesterolo, l’alto livello di carboidrati complessi e di fibre e che utilizza l’olio d’oliva come principale fonte di lipidi. Una dieta che ancora oggi si ritiene essere l’unica in grado di difenderci dalle malattie tipiche della “civilt\u00e0”.<\/p>\n\n\n\n

\u00c8 chiaro, per\u00f2, che l’argomento non pu\u00f2 essere esaurito in cos\u00ec poche righe; qui si \u00e8 voluto solo mettere in evidenza gli aspetti pi\u00f9 significativi della cucina di quella parte d’Italia costituita dalle regioni Campania, Puglia, Lucania, Calabria e Sicilia, quelle che corrispondono grosso modo al territorio degli antichi regni di Napoli e Sicilia che poi divennero il Regno delle Due Sicilie sotto Alfonso d’Aragona. Su queste regioni sono passati molti dominatori: i Greci, i Romani, i Bizantini, i Longobardi, i Normanni, gli Angioini, gli Aragonesi, i Borboni e… i Savoia. Dal punto di vista delle abitudini alimentari, tutti hanno lasciato qualcosa della loro cultura, che \u00e8 entrato nel patrimonio dei popoli sottomessi.<\/p>\n\n\n\n

I Greci lasciarono l’uso delle olive verdi, quello della ricotta, del miele e del vino; dei Romani rimasero la purea di fave, le seppie ripiene e le cipolle al forno; i Bizantini lasciarono l’uso delle spezie provenienti dall’Oriente; gli Arabi, oltre a portare le tecniche della pasta secca, introdussero la coltivazione della canna da zucchero, e con la neve dell’Etna e la frutta siciliana inventarono i sorbetti, l’uso dell’anice, e portarono nuove spezie come la cannella e lo zafferano; lasciarono, gli arabi, il couscous; i normanni oltre a costruire grandi opere d’arte, portarono le aringhe affumicate e il baccal\u00e0 ammollato nel latte; con gli spagnoli e i francesi si afferm\u00f2 la doppia cultura gastronomica dei ricchi e dei poveri.<\/p>\n\n\n\n

Sono rimaste tracce anche dei contatti con i genovesi, e in tutto il Sud si preparano piatti “alla genovese”, un modo di cucinare sconosciuto in Liguria, cos\u00ec come molti piatti tipici meridionali sono cucinati “alla parmigiana”.<\/p>\n\n\n\n

Denominatore comune, o dominatore, della cucina meridionale si pu\u00f2 dire che sia il peperoncino; la diabolica bacca rossa \u00e8 talmente importante che ogni anno in varie localit\u00e0 si tengono manifestazioni che tendono a valorizzarne l’uso. A Diamante, in Calabria, ad esempio, \u00e8 stata recentemente fondata un’Accademia del Peperoncino, con tanto di statuto, tessera, convegni e distintivi.<\/p>\n<\/div>\n\n\n\n

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This Blog can be considered a passionate journey into the Italian tradition most directly imbued with Mediterranean culture. Of that culture that has generated the diet now for decades taken as an example by many world dietitians for its low level of saturated fat and cholesterol, high levels of complex carbohydrates and fiber and that uses olive oil as the major source of lipids. A diet that is still believed to be the only one that can defend us from the typical diseases of “Civilisation.”<\/p>\n\n\n\n

It is clear, however, that the subject cannot be exhausted in such a few lines; here we only wanted to highlight the most significant aspects of the cuisine of that part of Italy consisting of the regions of Campania, Apulia, Lucania, Calabria and Sicily, those that roughly correspond to the territory of the ancient kingdoms of Naples and Sicily that later became the Kingdom of the Two Sicilies under Alfonso of Aragon. Many rulers have passed over these regions: the Greeks, the Romans, the Byzantines, the Lombard’s, the Normans, the Angevins, the Aragons, the Bourbons and … the Savoy. From the point of view of eating habits, they all left something of their culture, and this something entered the heritage of the subjugated peoples.<\/p>\n\n\n\n

The Greeks left the use of green olives, that of cottage cheese, honey, and wine; of the Romans remained fava bean puree, stuffed cuttlefish, and baked onions; the Byzantines left the use of spices from the Orient; the Arabs, in addition to bringing the techniques of dry pasta, introduced the cultivation of sugarcane, and with snow from Mount Etna and Sicilian fruit invented sorbets, the use of aniseed, and brought new spices such as cinnamon and saffron; they left, the Arabs, couscous; the Normans in addition to building great works of art, brought smoked herring and cod soaked in milk; with the Spanish and French, the dual gastronomic culture of the rich and the poor was established.<\/p>\n\n\n\n

Traces have also remained of contacts with the Genovese, and throughout the South “Genovese-style” dishes are prepared, a way of cooking unknown in Liguria, just as many typical southern dishes are cooked “alla parmigiana.”<\/p>\n\n\n\n

Common denominator, or ruler, of Southern cuisine can be said to be chilli peppers; the devilish red berry is so important that events tending to enhance its use are held annually in various places. In Diamante, Calabria, for example, a Chilli Pepper Academy was recently founded, complete with association bylaws, membership cards, conferences and badges.<\/p>\n<\/div>\n\n\n\n

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<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Mau Food Blog \u5c0e\u5165 Questo BloG pu\u00f2 essere considerato un viaggio appassionato nella tradizione italiana […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-132","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/pages\/132","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/comments?post=132"}],"version-history":[{"count":10,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/pages\/132\/revisions"}],"predecessor-version":[{"id":960,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/pages\/132\/revisions\/960"}],"wp:attachment":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/media?parent=132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}