The collective imaginary and idealized in our country is the food and is known as this concept has also spread to the across national borders, so the Italians are a food resource that makes use of 'cultural significance and at the same time economic and tourism and therefore should be not only secure but also known, recognized and encouraged, yet the daily hectic race against the time invested to date is the area where culinary emperor to the logic of "junk food", the "junk food" that often dominates our tables. This is the age where season no longer exists and where is the time, in its most short, to excel at the expense of taste, the search for the flavor then leave the place at the speed and frugal meals. However, there are still those who shies away from city life and restores it in the tastes of tradition along a path back along the path of typicality. Adepts of the idea back to the roots are the promoters of the kitchen Lariana that, like many others, is characterized by typical products and local traditions. This kitchen was created by a people that is the beauty of food, its authenticity and 'energy to satisfy their daily needs from food is also very poor. In the lands start Como a growing spread of recipes based on simple dishes, because in that context is the hunger to dominate. The context changes, the hunger disappears, but those dishes made from simple holding firm, do not remain a thing of the past, the period of hunger, no, stand as a bulwark of a cuisine that is the by virtue of being born and nothing short of a culinary art imbadite learned from the tables of wealthy Milanese owners of lavish villas on Lake Como and in the home and were only involved in the kitchens.
The flavors of the mountain, hill and lake come together and blend to create culinary delights that make the province of Como and a goodness for the sweet taste and a rediscovery for the memory.
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