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a visit to Cremona; violin making and food
Not my blog, but I found this description interesting:
http://mrsgrumpywrites.wordpress.com...november-2014/ "Who *is* this woman with the baby?" ----------------------------------------------------------------------------- e m a i l : j a c k @ c a m p i n . m e . u k Jack Campin, 11 Third Street, Newtongrange, Midlothian EH22 4PU, Scotland mobile 07800 739 557 http://www.campin.me.uk Twitter: JackCampin |
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a visit to Cremona; violin making and food
On 2014-12-05 18:26:42 +0000, Jack Campin said:
Not my blog, but I found this description interesting: http://mrsgrumpywrites.wordpress.com...november-2014/ "Who *is* this woman with the baby?" Many years ago when we had lunch in Cremona my daughter -- then 3 -- wanted to eat gnocchi, so we did, and they were very good, possibly the best gnocchi that I've eaten. I don't suppose she knew what gnocchi were, but she liked the sound of the word (or ñoquis, as my wife said it). However, she probably did know who the woman with the baby was. We were there for a very mundane reason. We had just stopped on the way further east to change some money from dollars to lire. That turned out to be a long and complicated operation involving telephone calls to the head office, because the bank couldn't understand why people who weren't American and didn't live in the USA would want to buy lire with dollars. As that couldn't be done before lunch we decided to visit the centre of Cremona while the transaction was being arranged. -- athel |
#3
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a visit to Cremona; violin making and food
Athel Cornish-Bowden wrote:
On 2014-12-05 18:26:42 +0000, Jack Campin said: Not my blog, but I found this description interesting: http://mrsgrumpywrites.wordpress.com...november-2014/ "Who *is* this woman with the baby?" Many years ago when we had lunch in Cremona my daughter -- then 3 -- wanted to eat gnocchi, so we did, and they were very good, possibly the best gnocchi that I've eaten. I don't suppose she knew what gnocchi were, but she liked the sound of the word (or ñoquis, as my wife said it). However, she probably did know who the woman with the baby was. We were there for a very mundane reason. We had just stopped on the way further east to change some money from dollars to lire. That turned out to be a long and complicated operation involving telephone calls to the head office, because the bank couldn't understand why people who weren't American and didn't live in the USA would want to buy lire with dollars. As that couldn't be done before lunch we decided to visit the centre of Cremona while the transaction was being arranged. Did you hear any music? There was a lovely bit about Cremona on US TV yesterday 8-) -- Erilar, biblioholic medievalist with iPad |
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a visit to Cremona; violin making and food
But do yourselves a favour, don't eat that infamous mostarda.
I have to disagree. True cremonese mostarda is the best of its sort, though it is a bit difficult to find really good one in Milan. Besides being eaten with bollito (boiled meat), it is one of the main ingredient of "tortelli di zucca" (the other is of course pumpkin, i.e. zucca). There are different schools about the way they do it in Cremona and Mantova (I believe the mostarda in Mantova is made with mashed apples, while in Cremona they use whole fruits), while the best pumpkins come from Mantova. Just spent Saturday morning preparing some 200 tortelli. Actually the pumpkin was cooked (whole, once "excavated" removing the seeds) in the oven for 2-3 hours on Friday. Then the interior was mixed with minced mostarda and amaretto crumbs and let lie for the night. Saturday we made some 800 g of fresh pasta (500 g flour and 4 eggs) , and filled the tortelli (like ravioli, size a bit larger, closed in plain triangular shape), "blanked" them (passed in boiling water for 1 min) then frozen the majority. To be served with molten butter and sage, and sprinkled with crumbled amaretti. The best mostarda is the one made with mandarines (although for unknown reasons the one with only cherries is more expensive), sharp-hot enough to go "up through the nose". To be eaten with lot of bread. |
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a visit to Cremona; violin making and food
There is no place like lulungomeena
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a visit to Cremona; violin making and food
On Wed, 10 Dec 2014, Magda wrote:
... There is no place like lulungomeena Why, they eat mostarda for breakfast there? No, it's the typical thing eaten for supper (cena, in the evening), but could be also eaten at lunch/dinner (pranzo, at midday of a holiday) |
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