What Are The Symtoms Of Chlamydia In The Mouth

Cucina Pugliese. Apulian cuisine restaurants in Rome.

Apulia is considered "the breadbasket" of Italy - here produce most of pshenitsy.Imenno therefore bread and pasta are important in cooking area. The second reliance Apulian cuisine - Vegetables, nature of soil produces a variety of cultures. And the third essential component of all necessary gives the sea ....

In Rome, there are several restaurants Apulian cuisine. Addresses to appear as passwords:
Ristrante "I Canterini" , via Paola, 47 Ponte (V)
Ristorante "Vecchia Roma da Severino the Pugliese" , Viale Manzoni 0.52 to 54 Esquilino (XV)
Trattoria Osteria del Rione " via Basento 26 Salary ;
Osteria La Capagira ", Via Voghera, 10 St. John
" La the freezer " way Vignola, 1 Flaminio
Restaurant Peaks Rape " corso Francia, 205, Cassia
Ristorante "I Trulli Canterini" via Trionfale, 9516, Trionfale San Onofrio
Antica Hostaria "Dei Ghiottoni" , via Petritoli ,9-13, Castel Giubileo

return to the south garner ... bread from Apulia has an excellent reputation throughout Italy. Range of different types of bread is huge, fancy bakers - is boundless ... altamura, casareccio, puccia, taralli, friselle etc. etc. ..

Historically, that basically apuliytsy prepared in the ovens of a special type, in the public paid little or hidden, home. It is in them is especially good at all sorts of casseroles tellia / teglia (about them below) and Focaccia, later became bake pizza.
Traditional Focacsia pugliese ...

In most areas of the region prefer bake the dough in a very richly Focaccia ....

depending on the terrain may change as the character test, and the filling, who bakes with pecorino cheese, someone with mozzarella who add the onions, olives, who ... all for Puglia characterized by significant differences of the same food in different places. Common classical formulation in Puglia nobody recognizes categorically ...

Filling Focaccia can be very different ...

Now the pizza is very popular pizza with potatoes, all the potatoes in the kitchen Puglia popular than the average for Italy.
Pizza di patate (mashed potatoes) ...

Pizza di patate e cipolle (with potatoes and onions) ...

... for it is usually baked potato wedges ....

Onion is a sure sign that you are in the southern part of Apulia. It is believed that in the south prefer onion in the north of Puglia love garlic, but in the central part of the drink and then, and more.
Another popular pizza - pizza motorino pugliese. Cytnaya with kolbasochkoy :-)...

proceed to the first dishes. Orekkette (ears) in Puglia's most popular toothpaste in the configuration.
Orecchiette con cima di rapa - turnip greens with ....

... considered the most popular in Puglia, in accordance with virtually all sources of Italian food ... but it's Puglia! What is convinced Jamie Oliver in his Italian vacation, visiting one God forgotten Apulian town, and demonstrating local aunts, their knowledge about the very popular turnip greens as a sauce to ushkam. Authoritative in the world was met Oliver specifically. "Mamma mia! Porca Madonna .. only with the trade winds, remember the boy with the trade winds! .. And turnips eaten by only ****...( below, exactly as in the "Diamond Hand", follows a series of "untranslatable, idiomatic expressions (c).
In general, better off with a hand grenade at the enemy tanks than the highest culinary diploma and a world authority in the gastronomic advice on the Apulian aunts ...

also popular chianciarelle, pacioce, strascinati (orekkete varieties differing in size), fenescechie (flagella), mignuicchie (small dumplings) troccoli (analog abrutstsianskoy pasta alla kitarra) and fricelli.
Fricelli al pomodoro ...

And here is the promised casseroles tellia / teglia. The most popular tellia di riso, patate e cozze, and Bari in Italy found a alla Barese.
not yet ready ...

... and now is ready to ...

possible, as they say options, as well as for filling, and on the technique of execution, where a done, that does everything clearly, somewhere encrypt the contents of

Bake may not only with mussels, but also for example, sardinami.Tiella di sardine ...

Can bake and pure vegetarian, vegetable option. Tiella di verdure ...

Before proceeding to the third, and perhaps the most spectacular part of the most important Apulian cuisine, gifts Sea, we consider a number of local specialties. Cheese burrata - figuratively speaking, hyper-or megamotsarella even more tasty, more delicate, more more ...

В некоторых местностях, народ может легко приколоться кониной. Involtini di cavallo...

...а кое-где повегетарианить.Purea di fave (пюре из фасоли)...

Море дарит Апулии много different fish and all sorts of reptiles, which are the most loved by the Apulian people, hard to say, let's start with the soup.
Zuppa di pesce di Gallipoli, served always with a grain toast ...

Sannolicchi - marine slips "...

Cozze ripieni - stuffed mussels, fried with garlic and parsley ...

Cozze gratinate - mussels baked with garlic, parsley, cheese and bread crumbs ...

Ostriche - oysters in the classic version, raw I mean ...

Ostriche arossto - fried ...

Ostriche gratinate - Baked ...

Polpi aricciati - octopus broken-off and soaked in a special basket ...

.. to make a special round shape ...

Seppie ripieni con piselli - cuttlefish with green peas ...

Ricci di mare - sea hedgehogs. Very popular, as in the raw form, a teaspoon or some bread itself ...

... and with pasta ...

Ombrine al sale - fried fish umbrina in salt ...

Sogliola gratinata - baked fish "sole" ...

Triglia al cartoccio - krasnoborodka (such as red mullet), baked with vegetables in a special pocket of foil ...

"A compote?" (A ).... and the compote, in the sense of a dessert, there's something to offer. The situation is, incidentally, very curious, local sweets are little known outside region, but their number is enormous. "By insulting" (c), any region with one accident dessert thunder all over the world, and here ... Well, okay, most importantly, that the dessert is no problem, it was not, and unlikely to be .. a lot of bread, full of almonds, cinnamon, raisins, figs, lemon, ricotta cheese - what do you need to make many and vkucno? Let's start with desserts that are in the old days were made to the major church holidays, now they do all year round.
Cookies Cartellate (di Natale) ...