Osteria Tornabuoni is not just a restaurant but also a delicatessen and food counter, a wine-shop and a fine cellar. Here you will be able to find the specialities of Tuscan tradition combined with selected French Champagne and home brews, to savour and enjoy in the Osteria’s warm atmosphere.
Osteria Tornabuoni cuisine is based on excellent ingredients, philologically proposed and re-interpreted with a contemporary taste. Just like at a private home, at Osteria Tornabuoni the menu does not propose chef’’s dishes in extremely sophisticated presentations. The restaurant proposes the wholesomeness of rural recipes: a modern, healthy and tasty re-interpretation of the Tuscan best classics.
The best specialities and brands of Tuscany tradition combined with selected French Champagne and home brews, to savour and enjoy in the Osteria’s unique atmosphere - informal but refined thanks to the elegant interior decoration designed by Architect Michele Bonan.
A world in a region. The focus is intentionally placed on Tuscany cooking tradition and its outstanding dishes and ingredients in a style that avoids stereotypes but draws on the simple genuinity of rural tradition and on the recipies of “family dishes”. A refined concept of Tuscan genuine cuisine, a modern, healthy and tasty re-interpretation of its best classics. Locally grown fruit and vegetables, the triumph of authentic flavours that the entire world envies us.
Osteria Tornabuoni is located on two levels, occupying the Northern wing of XVI century Palazzo Tornabuoni-Corsi and its ancient basement.
www.osteriatornabuoni.it
5, Via de' Corsi (Via Tornabuoni side-street), 50123 Firenze.
Ph.: +39 055 2773520
Average prices:
Lunch € 30 wine not included
Dinner € 50 wine not included
Daily Menu € 25
Opening times:
Delicatessen and Food Store 9.30 a.m. through 10 p.m.
Lunch 12.00 a.m. – 2.30 p.m.
Dinner 6.30 p.m. – 10.30 p.m.
Closed on Sunday
lunedì 9 agosto 2010
Lazio - a new Italy with an old tradition
In Rome and Lazio, the food is served in taverns with robust flavors. In the traditional Lazio cuisine, every ingredient, vegetable, meat, can be mixed up and create new receipts. Today, popular cuisine is experiencing a revival, becoming refined in the process, despite its country roots and reputation for hearty food.
Bruscheta has its roots here in Lazio, a slice of toasted bread rubbed with garlic and olive oil. As per the Italian pasta, the best known regional recipe is bucatini all'amatriciana. Bucatini, a type of thick hollow spaghetti, is served with a sauce of bacon, tomatoes, chilli and white wine, and pecorino romano cheese. Another famous dish is gnocchi alla romana, which tradition dictates should be eaten on Thursdays, although the explanation for this is unknown. Do not forget the spaghetti alla carbonara: spaghetti served in a sauce of raw eggs, bacon, pepper and pecorino cheese.
But they have also strong meat dishes served with vegetables like abbacchio (based on lamb and mixed up with pan fried with garlic, rosemary, anchovies, chilli and white wine. The pork is cooked in may ways with vegetables, but the most impressive is porchetta, pig flavored with wild fennel and fatty bacon, liver and heart. Beef dishes include coda alla vaccinara, cooked in a rich ragù and flavored with celery, sultanas, pine nuts and dark chocolate and the list of Italian meat plates can continue with trippa alla trasteverina, tripe stewed in an earthenware dish with lardons, and saltimbocca alla romana, slices of veal
rolled up with a slice of ham and flavored with sage leaves, cooked in butter and served piping hot.
Mammola is a famous vegetable dish of Lazio, as well as carciofi alla giudia, a dish whose Jewish origin is evident in its name. It is based on artichokes stewed in abundant olive oil. Lazio is also home to extremely tasty cheeses, such as pecorino and ricotta. Ricotta is also used in some of the region's traditional cakes such as the crostata di ricotta (ricotta tart), made with short crust pastry and a mix of ricotta, sugar, eggs, orange zest, sultanas, candied citron peel and cinnamon. There are also frappe, which are special sweets for carnival time, fried in oil. Another favourite are maritozzi, sweet rolls containing raisins, pine nuts and candied peel.
And if you are passionated for the Italian wines, you should try The Castelli Romani wine trail which passes through renown places like: Frascati, Albano, Velletri and Castelgandolfo.The most famous wines of Lazio are starting with the dry white Frascati and continue with Marino, Colli Albani and Colli Lanuvini. Other areas famous for their wine production are Viterbo and Frosinone. Montefascone, near lake Bolsena, is the city of origin of the white wine Est.
Bruscheta has its roots here in Lazio, a slice of toasted bread rubbed with garlic and olive oil. As per the Italian pasta, the best known regional recipe is bucatini all'amatriciana. Bucatini, a type of thick hollow spaghetti, is served with a sauce of bacon, tomatoes, chilli and white wine, and pecorino romano cheese. Another famous dish is gnocchi alla romana, which tradition dictates should be eaten on Thursdays, although the explanation for this is unknown. Do not forget the spaghetti alla carbonara: spaghetti served in a sauce of raw eggs, bacon, pepper and pecorino cheese.
But they have also strong meat dishes served with vegetables like abbacchio (based on lamb and mixed up with pan fried with garlic, rosemary, anchovies, chilli and white wine. The pork is cooked in may ways with vegetables, but the most impressive is porchetta, pig flavored with wild fennel and fatty bacon, liver and heart. Beef dishes include coda alla vaccinara, cooked in a rich ragù and flavored with celery, sultanas, pine nuts and dark chocolate and the list of Italian meat plates can continue with trippa alla trasteverina, tripe stewed in an earthenware dish with lardons, and saltimbocca alla romana, slices of veal
rolled up with a slice of ham and flavored with sage leaves, cooked in butter and served piping hot.
Mammola is a famous vegetable dish of Lazio, as well as carciofi alla giudia, a dish whose Jewish origin is evident in its name. It is based on artichokes stewed in abundant olive oil. Lazio is also home to extremely tasty cheeses, such as pecorino and ricotta. Ricotta is also used in some of the region's traditional cakes such as the crostata di ricotta (ricotta tart), made with short crust pastry and a mix of ricotta, sugar, eggs, orange zest, sultanas, candied citron peel and cinnamon. There are also frappe, which are special sweets for carnival time, fried in oil. Another favourite are maritozzi, sweet rolls containing raisins, pine nuts and candied peel.
And if you are passionated for the Italian wines, you should try The Castelli Romani wine trail which passes through renown places like: Frascati, Albano, Velletri and Castelgandolfo.The most famous wines of Lazio are starting with the dry white Frascati and continue with Marino, Colli Albani and Colli Lanuvini. Other areas famous for their wine production are Viterbo and Frosinone. Montefascone, near lake Bolsena, is the city of origin of the white wine Est.
Chilean Food or Columbian Food?
Traditional Chilean food is a mixture of the various cultures due to a lot of immigrants. The traditional Chilean food includes various uses of corn from the native Amerindians, as well as ingredients from Germany, Italy, Spain and the Middle East.
Te con Leche is a mixture of the British tea brought to Chile late 1800s. Ever since then, Chileans drink hot tea with milk regularly and have adopted teatime into their culture.
Chilean Salad is popular, traditional side dish served with many meals. It is made with onions and tomatoes that are chopped and mixed with oil, lemon juice, salt, pepper and cilantro.
Pastel de Choclo is a traditional pie made from corn, meats and vegetables from various European immigrants, and spices from Arab cooking.
Humitas are snacks made from a corn paste that is mixed with onions and herbs and then wrapped in a corn husk.
A popular dessert in Chile is the rice pudding, as are Italian icees introduced in the 1800s that are flavored with Chilean fruits.
In Columbia, the traditional food comprise fried sliced plantains, called tostones, and the main ingredients of The Columbian cuisine are: the coconut and coconut oil, cassava, bananas, plantains, corn and beans and for meat: peccary, tapirs, deer, turtles, monkeys, ants (served as a special dish named culonas) and most birds are eaten.
The meat is cooked in the Columbian traditional way, each piece of meat being stuffed with garlic, carrots, onions and pieces of bacon. First the stuffed roast will be simmered and then roasted until it is tender and all the flavors have spread throughout the meat. Apart from burgers, fries, beef and pork, Columbian also love donuts, cinnamon coffee, Columbian pecan dainties.
Guinea Pig meal is Cuy and is a traditional dish in Colombia, Ecuador, Peru and Bolivia. It was a staple of the diet of the Inca Empire, and it still enjoyed in mainly indigenous communities in the Andean highlands.
Pipian is another common dish in Central America and northern South America, and, generally, is a thick paste made of crushed boiled potatoes, onion, tomoato, garlic, red pepper, achiote (a local spice), ground peanuts and chopped hard-boiled egg. It may include ground beef, cinnamon or other ingredients and spices. Once a thick paste is made, the pipián is usually deep fried in a folded-over bit of dough to make empanadas. It can also be mixed with cornmeal, chopped pork, lard and some other ingredients, wrapped in banana leaves and boiled or steamed to make tamales.
Fritanga is a popular meal throughout Colombia and refers to a heaping plate of meat, which may include chorizo sausage, blood sausage, ribs, chops, steaks, organs such as heart or kidneys and more in any combination. It is generally fried in oil in a deep saucepan and served with potatoes and/or fried bananas.
Te con Leche is a mixture of the British tea brought to Chile late 1800s. Ever since then, Chileans drink hot tea with milk regularly and have adopted teatime into their culture.
Chilean Salad is popular, traditional side dish served with many meals. It is made with onions and tomatoes that are chopped and mixed with oil, lemon juice, salt, pepper and cilantro.
Pastel de Choclo is a traditional pie made from corn, meats and vegetables from various European immigrants, and spices from Arab cooking.
Humitas are snacks made from a corn paste that is mixed with onions and herbs and then wrapped in a corn husk.
A popular dessert in Chile is the rice pudding, as are Italian icees introduced in the 1800s that are flavored with Chilean fruits.
In Columbia, the traditional food comprise fried sliced plantains, called tostones, and the main ingredients of The Columbian cuisine are: the coconut and coconut oil, cassava, bananas, plantains, corn and beans and for meat: peccary, tapirs, deer, turtles, monkeys, ants (served as a special dish named culonas) and most birds are eaten.
The meat is cooked in the Columbian traditional way, each piece of meat being stuffed with garlic, carrots, onions and pieces of bacon. First the stuffed roast will be simmered and then roasted until it is tender and all the flavors have spread throughout the meat. Apart from burgers, fries, beef and pork, Columbian also love donuts, cinnamon coffee, Columbian pecan dainties.
Guinea Pig meal is Cuy and is a traditional dish in Colombia, Ecuador, Peru and Bolivia. It was a staple of the diet of the Inca Empire, and it still enjoyed in mainly indigenous communities in the Andean highlands.
Pipian is another common dish in Central America and northern South America, and, generally, is a thick paste made of crushed boiled potatoes, onion, tomoato, garlic, red pepper, achiote (a local spice), ground peanuts and chopped hard-boiled egg. It may include ground beef, cinnamon or other ingredients and spices. Once a thick paste is made, the pipián is usually deep fried in a folded-over bit of dough to make empanadas. It can also be mixed with cornmeal, chopped pork, lard and some other ingredients, wrapped in banana leaves and boiled or steamed to make tamales.
Fritanga is a popular meal throughout Colombia and refers to a heaping plate of meat, which may include chorizo sausage, blood sausage, ribs, chops, steaks, organs such as heart or kidneys and more in any combination. It is generally fried in oil in a deep saucepan and served with potatoes and/or fried bananas.
domenica 8 agosto 2010
Milan - a must
Milan is a combination of old and new, of art and tradition being a town with population of about 1,3 million people. Milan is a paradise for fashion, shopping, soccer, opera, and nightlife. Here are the several fashion brands: Valentino, Gucci, Versace, Prada, Armani and Dolce & Gabbana Art and history is everywhere in Milan. Milan has an ancient city center dating back to the roman times with many historic important buildings and palazzos. Milan is home to Italy’s stock exchange and the home of La Scala Opera and Leonardo da Vinci’s iconic “Last Supper” fresco.
Milan has also an impressive history, the celts being the first people to inhabit the place, but the uprise of the city was an event resulting as a consequence of the Roman dominion. Milan became the capital of the Western Roman Empire in the 3rd century AD. The city is also famous as to its ancient importance as the place where the Edict of Milan, granting freedom of religion for Christians, was pronounced. Milan made its way through as an important trade cross point in the Middle Ages, but the Renaissance and the Modern Era brought to the city the fame of cultural hub. The historic role of Milan was once again substantiated when the city became the main center of resistance against Germans during World War Two.
Milanese cuisine, being part of the Italian cuisine, is highly recommended as priority when arriving in Milan. Besides restaurants serving international dishes, Milan hosts a great number of establishments where local courses are prepared. It is known that rice is chosen over pasta, and the fact that the main course is risotto alla milanese is relevant in this respect. The cotoletta alla milanese (breaded veal cutlet fried in butter) and the Milanese salami are yet other proud representatives of Milanese cuisine. The desserts has a royal place with the ice cream and cassata there is the traditional original Milanese Panettone.
Obikà - www.obika.it - is a new restaurant concept which centers its offering on the Mozzarella di Bufala Campana DOP, together with the research of recipes and artisanal products typical of the Italian tradition and characterized by very high quality. The products are prepared “in sight” and served by drawing inspiration from traditional sushi bars and finger food style. Guardian said about Obika: "Nothing at Obikà will be more than 30 hours old, and includes other Italian rarities", The Independent: “Buffalo Charge. Mozzarella is the new sushi.”
Milan has also an impressive history, the celts being the first people to inhabit the place, but the uprise of the city was an event resulting as a consequence of the Roman dominion. Milan became the capital of the Western Roman Empire in the 3rd century AD. The city is also famous as to its ancient importance as the place where the Edict of Milan, granting freedom of religion for Christians, was pronounced. Milan made its way through as an important trade cross point in the Middle Ages, but the Renaissance and the Modern Era brought to the city the fame of cultural hub. The historic role of Milan was once again substantiated when the city became the main center of resistance against Germans during World War Two.
Milanese cuisine, being part of the Italian cuisine, is highly recommended as priority when arriving in Milan. Besides restaurants serving international dishes, Milan hosts a great number of establishments where local courses are prepared. It is known that rice is chosen over pasta, and the fact that the main course is risotto alla milanese is relevant in this respect. The cotoletta alla milanese (breaded veal cutlet fried in butter) and the Milanese salami are yet other proud representatives of Milanese cuisine. The desserts has a royal place with the ice cream and cassata there is the traditional original Milanese Panettone.
Obikà - www.obika.it - is a new restaurant concept which centers its offering on the Mozzarella di Bufala Campana DOP, together with the research of recipes and artisanal products typical of the Italian tradition and characterized by very high quality. The products are prepared “in sight” and served by drawing inspiration from traditional sushi bars and finger food style. Guardian said about Obika: "Nothing at Obikà will be more than 30 hours old, and includes other Italian rarities", The Independent: “Buffalo Charge. Mozzarella is the new sushi.”
Chinese Food - tradition and art
Chinese food is very popular in SUA as a catering service or served in restaurants. It is a unique, tasty and very common cuisine with main ingredients: chinese rice, soya sauce and noodles and fish. Chinese rice or noodles with vegetables, fish or meat, being very spicy. In South China rice is dominant and in the north, wheat based products are dominant. Soup (with some wheat based product) is usually served at the end of the meal, but the western world influenced the chinese cuisine to serve soups at the start of a meal.
As everybody knows, the chinese are famous for their unusual eating method: two chopsticks. The chinese cuisine uses raditional chopsticks made of ceramics and not with regular wooden chopsticks. The Chinese dishes are especially made in small pieces in order to make eating with chopsticks a lot easier.
In China, a lot of people eat without meat, so they adopted the vegetarian style. The chinese people have allowed themselves to became vegetarian because of an incredible thing called: Tofu. Chinese kitchens use Tofu as a replacement for meat in their meals because they say it is much more healthier. Tofu is also used to produce milk and cheese for those who are lactose intolerant.
Desserts in the Chinese Cuisine are not as common as they are in the West. Desserts are not commonly served in the chinese cuisine, but instead sweet foods are served during the meal: sweet and sour chicken, sweet and sour pork, sweet duck etc. The prefered sweets in the chinese cuisine are based on fruits: the most popular being banana and apple, exotic fruits or rice.
Fried Rice is a very popular dish in the chinese cuisine from over centuries. It is used as a home dish from around 4000 BC. Fried rice in the past was made from cold leftover rice which is then fried with other leftover ingredients. Today fried rice is made with fresh ingredients and usually served before the dessert. Fried rice have dozens of varieties, each one with their own unique list of ingredients. Fried rice with sweetcorn, with seafood, with shrimps, with prawns, with carrots and onions etc. Yuanyang Fried Rice is topped with two different types of sauce, usually a savory white sauce, and a red sauce based on tomatoes.
Thai Fried Rice is topped with a special sauce made by a combination of fish sauce, lime, cliantro and black pepper beef , vegetables , squid, muscles , prawns , shrimps , sweetcorn.
As everybody knows, the chinese are famous for their unusual eating method: two chopsticks. The chinese cuisine uses raditional chopsticks made of ceramics and not with regular wooden chopsticks. The Chinese dishes are especially made in small pieces in order to make eating with chopsticks a lot easier.
In China, a lot of people eat without meat, so they adopted the vegetarian style. The chinese people have allowed themselves to became vegetarian because of an incredible thing called: Tofu. Chinese kitchens use Tofu as a replacement for meat in their meals because they say it is much more healthier. Tofu is also used to produce milk and cheese for those who are lactose intolerant.
Desserts in the Chinese Cuisine are not as common as they are in the West. Desserts are not commonly served in the chinese cuisine, but instead sweet foods are served during the meal: sweet and sour chicken, sweet and sour pork, sweet duck etc. The prefered sweets in the chinese cuisine are based on fruits: the most popular being banana and apple, exotic fruits or rice.
Fried Rice is a very popular dish in the chinese cuisine from over centuries. It is used as a home dish from around 4000 BC. Fried rice in the past was made from cold leftover rice which is then fried with other leftover ingredients. Today fried rice is made with fresh ingredients and usually served before the dessert. Fried rice have dozens of varieties, each one with their own unique list of ingredients. Fried rice with sweetcorn, with seafood, with shrimps, with prawns, with carrots and onions etc. Yuanyang Fried Rice is topped with two different types of sauce, usually a savory white sauce, and a red sauce based on tomatoes.
Thai Fried Rice is topped with a special sauce made by a combination of fish sauce, lime, cliantro and black pepper beef , vegetables , squid, muscles , prawns , shrimps , sweetcorn.
Sausages in the Italian Cuisine
Having lunch or dinner in Italy, in a restaurant or in a trattoria ( a family-run restaurant), means to engage in a 2 hours tour of specialties, very tasty, creamy, ingredient-based or oven cooked.
Italy cuisine numbers almost 200 kinds of cheese, including the famous Parmigiano Reggiano, and 300 types of sausages and are sold in the huge open markets, specific to Italy.
Italian Sausage and Mushrooms Ragu
1 large onion chopped
2 carrots chopped
1 celery stalk chopped
30 g olive oil
400 g Italian sausage
150 ml white wine
300 g white mushrooms, chopped
300 g tomatoes puree
Put the mushrooms into boiled water for 30 minutes, dry it and chop it.
Put the olive oil over medium heat and add the onions, carrots, and celery for 5 minutes. Break the sausage into small pieces, add it to the vegetable mixture, cook until lightly browned, add the wine and bring to a simmer. Cook until most of the wine is evaporated. Add the tomato puree and turn to low heat and cook, for 1 hour.Serve over pasta.
Sausage and Zucchini Pasta
650 g Italian sausage
20 ml olive oil
400 g diced tomatoes, undrained
75 ml beef broth
2 cups uncooked bow tie pasta
270 g sliced zucchini
150 g grated Parmesan cheese
Put olive oil in a large skillet over medium heat and addthe sausages cut into small pieces. Cook the sausage until browned, about 5 minutes. Transfer the cooked sausage to a paper towel-lined plate.Pour the drippings out of the skillet. Add the tomatoes, the beef broth, and pasta to the skillet. Bring to a boil and then reduce the heat to medium. Cook, uncovered, 15 minutes, stirring frequently.Stir in zucchini; cook another 5 minutes or until pasta is tender.
Add the sausage to the skillet. Stir in the Parmesan cheese and and heat.
Sausage Portobello Pizzas
3 large Portobello mushrooms, stems removed
300 g Italian sausage
75 g chopped canned artichoke hearts
8-10 black olives, sliced
100 g shredded mozzarella cheese
100 ml marinara sauce
Dried oregano
Olive oil
Preheat oven to 450 degrees F. Place the mushroom caps, stem side up, on a baking sheet. Add the olive oil. Bake for 10 minutes. Heat a small skillet over medium heat. Add a little olive oil and the sausage. Break up and brown the sausage, about 5 minutes. Transfer to a small bowl. Add the artichokes and olives and mix together. Remove the mushrooms from the oven.Top each with a layer of marinara sauce.Add the sausage mixture and sprinkle with oregano. Top each pizza with some mozzarella cheese.Return to the oven and bake for 3-4 minutes.
Italy cuisine numbers almost 200 kinds of cheese, including the famous Parmigiano Reggiano, and 300 types of sausages and are sold in the huge open markets, specific to Italy.
Italian Sausage and Mushrooms Ragu
1 large onion chopped
2 carrots chopped
1 celery stalk chopped
30 g olive oil
400 g Italian sausage
150 ml white wine
300 g white mushrooms, chopped
300 g tomatoes puree
Put the mushrooms into boiled water for 30 minutes, dry it and chop it.
Put the olive oil over medium heat and add the onions, carrots, and celery for 5 minutes. Break the sausage into small pieces, add it to the vegetable mixture, cook until lightly browned, add the wine and bring to a simmer. Cook until most of the wine is evaporated. Add the tomato puree and turn to low heat and cook, for 1 hour.Serve over pasta.
Sausage and Zucchini Pasta
650 g Italian sausage
20 ml olive oil
400 g diced tomatoes, undrained
75 ml beef broth
2 cups uncooked bow tie pasta
270 g sliced zucchini
150 g grated Parmesan cheese
Put olive oil in a large skillet over medium heat and addthe sausages cut into small pieces. Cook the sausage until browned, about 5 minutes. Transfer the cooked sausage to a paper towel-lined plate.Pour the drippings out of the skillet. Add the tomatoes, the beef broth, and pasta to the skillet. Bring to a boil and then reduce the heat to medium. Cook, uncovered, 15 minutes, stirring frequently.Stir in zucchini; cook another 5 minutes or until pasta is tender.
Add the sausage to the skillet. Stir in the Parmesan cheese and and heat.
Sausage Portobello Pizzas
3 large Portobello mushrooms, stems removed
300 g Italian sausage
75 g chopped canned artichoke hearts
8-10 black olives, sliced
100 g shredded mozzarella cheese
100 ml marinara sauce
Dried oregano
Olive oil
Preheat oven to 450 degrees F. Place the mushroom caps, stem side up, on a baking sheet. Add the olive oil. Bake for 10 minutes. Heat a small skillet over medium heat. Add a little olive oil and the sausage. Break up and brown the sausage, about 5 minutes. Transfer to a small bowl. Add the artichokes and olives and mix together. Remove the mushrooms from the oven.Top each with a layer of marinara sauce.Add the sausage mixture and sprinkle with oregano. Top each pizza with some mozzarella cheese.Return to the oven and bake for 3-4 minutes.
Norwegian cuisine - unique
Norway has its own tradition regarding the food way of preparation and serving.
Certain types of Norwegian food frequently are part of a holiday tradition. In Norway, the holiday meals include some type of fish, primarily cod, and lamb often is eaten. Norway is well known for its Lutefisk and Rommegrot, a sweetened sour cream porridge, eaten on Christmas Eve and Christmas Day. The food differ from one season to another seasons and the food can be bought anytime from a street vendor.
Lutefisk
The first thing representing the Norwegian food is Lutefisk. Made of dried fish--usually cod-- soaked in lye of potash and water, Lutefisk is either loved or hated, with no in between. Not a particularly attractive food with its white mushy gelatin texture, it is still a popular traditional Christmas food loved by Norway's people. It is usually eaten \with peas or potatoes.
Rommegrot
Rommegrot is a delicious dish made from sour cream flour and milk and for Norway it has been a favorite food for hundreds of years. It seems the Vikings are created this special dish and in our days, it is a Christmas Eve favorite and traditionally served with butter, milk and sugar.
Polse i lompe
Polse i lompe is very similar to the American hotdog. But not quite. Instead of being served on a bun, the sausage is wrapped in a potato tortilla type pancake. People also serve it at cookouts and barbecues. Favorite condiments include mustard and ketchup and the less familiar prawn mayonnaise.
Farikal
Farikal is a very renown Norway dish on the Norwegian dinner table, more in the colder days. Farikal is mainly a mutton or lamb and cabbage stew and, yes, it is a national dish in Norway. Farikal is usually made with water, but occasionally the Norwegian cook will use dark beer instead in this traditional autumn stew. It is a strong dish made in cold days and could resist a few days in order to be served.
Torrfisk
Torrfisk is based on a specific process of drying fish, usually cod. According to Norway.org the Torrfisk or dried fish as food is falling out of favor since there are so many fresh fish readily available. The original way of drying the fish was to hang it from long poles. Today the fish is dried in large, thermostat-controlled rooms and is a huge industry of exporting it. Some of it is kept and sold on holidays to use in making Lutefisk and some parts are prepared as snacks.
Certain types of Norwegian food frequently are part of a holiday tradition. In Norway, the holiday meals include some type of fish, primarily cod, and lamb often is eaten. Norway is well known for its Lutefisk and Rommegrot, a sweetened sour cream porridge, eaten on Christmas Eve and Christmas Day. The food differ from one season to another seasons and the food can be bought anytime from a street vendor.
Lutefisk
The first thing representing the Norwegian food is Lutefisk. Made of dried fish--usually cod-- soaked in lye of potash and water, Lutefisk is either loved or hated, with no in between. Not a particularly attractive food with its white mushy gelatin texture, it is still a popular traditional Christmas food loved by Norway's people. It is usually eaten \with peas or potatoes.
Rommegrot
Rommegrot is a delicious dish made from sour cream flour and milk and for Norway it has been a favorite food for hundreds of years. It seems the Vikings are created this special dish and in our days, it is a Christmas Eve favorite and traditionally served with butter, milk and sugar.
Polse i lompe
Polse i lompe is very similar to the American hotdog. But not quite. Instead of being served on a bun, the sausage is wrapped in a potato tortilla type pancake. People also serve it at cookouts and barbecues. Favorite condiments include mustard and ketchup and the less familiar prawn mayonnaise.
Farikal
Farikal is a very renown Norway dish on the Norwegian dinner table, more in the colder days. Farikal is mainly a mutton or lamb and cabbage stew and, yes, it is a national dish in Norway. Farikal is usually made with water, but occasionally the Norwegian cook will use dark beer instead in this traditional autumn stew. It is a strong dish made in cold days and could resist a few days in order to be served.
Torrfisk
Torrfisk is based on a specific process of drying fish, usually cod. According to Norway.org the Torrfisk or dried fish as food is falling out of favor since there are so many fresh fish readily available. The original way of drying the fish was to hang it from long poles. Today the fish is dried in large, thermostat-controlled rooms and is a huge industry of exporting it. Some of it is kept and sold on holidays to use in making Lutefisk and some parts are prepared as snacks.
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