{"id":32793,"date":"2021-01-14T15:41:44","date_gmt":"2021-01-14T14:41:44","guid":{"rendered":"https:\/\/la-bella-vita.club\/?p=32793"},"modified":"2025-06-21T23:02:29","modified_gmt":"2025-06-21T21:02:29","slug":"buon-appetito-italian-delicacies-for-courageous","status":"publish","type":"post","link":"https:\/\/la-bella-vita.club\/en\/buon-appetito-italienische-delikatessen-fuer-mutige\/","title":{"rendered":"BUON APPETITO - Italy's Delicacies for the Brave"},"content":{"rendered":"
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Pasta, pizza, Parmigiano: the whole world loves Italian cuisine!!! But there are a few Italian delicacies that divide opinion. From calf's nose to maggot cheese: what triggers pure rapture in some may cause others to shudder. Buon Appetito?<\/strong><\/p>\n\n\n\n

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The Avalanche of Death on Ischia: Anger at the Authorities - Warnings Ignored!<\/a><\/strong><\/p>\n\n\n\n

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In fact, there is no such thing as the<\/em> an Italian cuisine<\/a>Every region, and even every village, has its own specialities. Pizza used to be considered a poor man's food, but today it is the Italian export hit. <\/p>\n\n\n\n

Some specialities from the \"Cucina Povera\" take some getting used to from today's perspective: In the past, especially in the poor regions of Italy, people cooked very inventively due to a lack of money, using virtually everything that was available locally. When an animal was slaughtered, for example, (almost) everything from the animal was used. In the past, poor people's food, today regional dishes for connoisseurs - Buon Appetito. <\/p>\n\n\n\n

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Cooked cow's stomach with bread rolls in Florence<\/h2>\n\n\n\n
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\"lampredotto,
Typical Florence! Cooked cow's stomach with bread roll
<\/strong>Photo: giovanni1232\/Getty Images via canva.com<\/sub><\/sup><\/em><\/figcaption><\/figure>\n<\/div>\n\n\n
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One of Florence's specialities that is also only available here: Lampredotto in a roll with hot or herb sauce is a typical and extremely popular street snack in Florence in Tuscany<\/strong>. The cooked stomach is, by the way, the tender, darker abomasum of the cow (which, as we know, has four stomachs). <\/p>\n\n\n\n

The history of lampredotto dates back to the 13th century. Once a poor man's food, today it is eaten without social distinction: Housewives, bankers, tourists and artisans line up at lunchtime in front of the small mobile cookshops in Florence. Lampredotto has long been available shrink-wrapped in the fresh counter of most supermarkets in Florence. <\/p>\n\n\n\n

Lampredotto stands for the appreciation of a farm animal, but also for the exclusivity of a local product. Buon Appetito!<\/strong><\/p>\n\n\n\n

Learn from the pros: Pizza workshop in Naples<\/a> Ad<\/sub><\/sup><\/em><\/p>\n\n\n\n

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Buon Appetito! Cheese with live larvae in Sardinia<\/h2>\n\n\n\n
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\"sheep's
This cheese lives: a forbidden Sardinian speciality
<\/strong>Photo: Shardan<\/a> \/Wikimedia, CC BY-SA 2.5<\/a><\/sub><\/sup><\/em><\/figcaption><\/figure>\n<\/div>\n\n\n
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A delicacy for cheese lovers - but officially banned under EU food law since 2005: Casu Marzu\" is an overripe sheep's cheese from Sardinia. The name is Sardinian and means \"spoiled cheese\". The special thing: The cheese is colonised by larvae of the cheese fly. <\/strong><\/p>\n\n\n\n

The cheese fly ( Piophila casei<\/em> ) lays its eggs on the sheep's milk cheese. The hatched larvae eat into the cheese and, through their digestion, ensure a high fermentation, a high maturity of the cheese. This gives the cheese a creamy consistency and a strong, austere aroma. <\/p>\n\n\n\n

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Check out this post on Instagram<\/div><\/div>
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A post shared by Ricette di Sardegna (@ricettedisardegna)<\/a><\/p><\/div><\/blockquote>