subject: Home-made pasta in Positano [print this page] Home-made pasta in Positano Home-made pasta in Positano
When You book a nice apartment in Positano Apartment in Positano - Amalfi Coast, with us You'll realize how beautiful and magic this town is.
Fior di latteFresh cheese curd, smooth, with lactic fermentation, made with whole milk from a cow or milking to be carried out over a period of sixteen hours, delivered to the raw dairy, within 24 hours after the first milking. The process is commonly used for mozzarella cheese, from which it differs in shape and texture of the pasta History mozzarella Apennines Merdionale - DOP is a fresh cheese that has spun in Campania ancient traditions of the famous one is Agerola.The historical origins of this town date back to pre-Roman times, famous at the time of Galen to the production of "very healthy milk."Fresh pasta and pastriesFusillo of MinorIt looks like a cylinder of dough cable length between 18 and 22 cm, yellowish. The origin of fusilli with holes lies in the traditional art of making pasta minores.At first, their work consisted artfully water and durum wheat.
The mixture was then wrapped around a chestnut twigs in order to take on a wrapped form and, finally, remove the sticks, the dough was left to dry in air. Over time, the production techniques have become increasingly refined.Hand shaped hollow pasta, such as shell topped with meat sauce. This pasta is produced from mixing flour with sour milk (including cheese). This pasta is the noble descendant of the "Latin balls" produced by "caseata flour Spelt dressed, according to tradition, the "Moretum" (herb sauce), now with a ragu 'meat. Minor pasta has great traditions in art: the "macaronari" of children in 700 crossed the mountains to move to lattari gragnano to build a modern pasta industry.Returning to the 'ndunderi should be noted that production at the household level, prepared and eaten to honor the patron saint of children, Santa Trofimena, which is celebrated on July 13, today there are also restaurants in town.
Scialatielli Strips of homemade pasta served with tomato sauce. You can define a plate of creative cuisine Coast which was designed in the late '60, Amalfi Chef Henry Cosentino subsequently spread throughout the Amalfi Coast.BabaDolce cylindrical with rounded head, almost mushroom-shaped, very soft and wet with rum. Product of elastic consistency, color to brown more or less dark depending on the type of honey used, with variable shape: long, or rhomboidal shape umana.It can be garnished with small colored confetti. CasatielloDessert, prepared especially at Easter, made of flour, sugar, lard or butter, criscito (yeast dough), candied fruit and various spices (cinnamon, orange flower water, vanilla).
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