In Italy you can find many spices, some that are grown locally, and others are imported from abroad. We also use many aromatic herbs, which people grow in their own home or pick fresh from the fields or on the mountains.
Every kitchen has plenty of saffron, pepper, cinnamon, cloves, juniper berries, nutmeg, rosemary, sage, thyme, basil, chives, and many other herbs on hand. But how these spices are used varies greatly from one region to another.
I’m from northern Italy, near lake Como. Cooking lake fish is common in my region. We have perch risotto, agone, bleak, and other types of fish that can be prepared “in carpione” (coated with flour before frying), grilled or fried. The cuisine in my region is also influenced by the surrounding regions (Bergamo, Brescia, Como, Milan and Valtellina) therefore our menus often include pizzoccheri (see photo below - a special kind of pasta made with Buckwheat, cheese, potatoes and savoy cabbage), polenta taragna, Milanese risotto, osso buco (bonemarrow), and many others.
On Cookidoo® I love to prepare the Milanese risotto, the Pizzoccheri, and the Polenta, which we always cook on Sunday!
Try making a “Polenta Taragna” and at the end add some melted browned butter flavored with sage leaves. Simply mouth-watering!
Since I started using Thermomix® my passion for cooking has increased and it keeps growing every day!
I have also met several Thermomix® Community Stars, who in addition to sharing a passion for cooking with Thermomix®, have also become my friends and "traveling companions" in this wonderful adventure.
