The
Melting Pot: Southern Europe - Umbria
The 1870 United States
Census shows there were 784 Italian-born Americans in the US. Today, over 17
million Americans claim Italian ancestry in the USA and the Italian Americans
in the 10 southwestern counties of Pennsylvania claim their heritage: 26.1% (1st - Lawrence) and 10.8% (10th-
Armstrong).
Again, as immigration
officials would often combine all regions of a country by the language spoken
or the point of origin there are no real numbers of exactly from which regions
the Italians came although it seems that most came from central and southern
Italy.
In Pittsburgh laborers
frequently worked for the city’s public works services and the Equitable Gas Company
and the Pennsylvania Railroad yards. Pittsburgh’s Italian neighborhoods
included Oakland, East Liberty, the Lower Hill, the Bluff, and Bloomfield.
Umbrian
cuisine is very rustic, often called “cucina povera”, or peasant cooking, which
uses minimal ingredients and employs methods of preparation that rely heavily
on local products: prosciutto, grains
(faro), lentils, vegetables (asparagus), fresh herbs, olive oil (Umbria’s
liquid gold), black and white truffles and chocolate. The simple traditional Umbrian
dishes have been handed down through generations since the Etruscan times (700
BC).
Antipasti:
Bruschetta topped with olive or truffle pastes, Verdure Grigliate con Olio
d'Oliva (grilled vegetables with olive oil), and selections of Salumi (cured
meats).
Carne e Pesce (meats and fish): Tagliatelle al Ragu d’Oca (Tagliatelle with
Goose Ragu), Filetto di Maiale con Bacche di Ginepro (Pork with Juniper
Berries), Cirole (pasta served with oil and garlic), Colombi (wild pigeons),
Coneglio in Potacchietto (rabbit casserole with wine, garlic and rosemary), Medaglione
alla Rossini (beef filet cooked a buttery Marsala sauce & served with
slices of ham and cheese on top), Olivette di Vitello (little rolls of thinly
sliced veal stuffed with anchovies and capers, dipped in batter and fried in
butter) and Sogliola alla Rossini (fillet of sole with white-wine sauce and
foie gras).
Insalate e verdure (salads and vegetables): Rucola con Pecorino, Pignoli e Pere (Arugula,
Pecorino, Pine Nut and Pear Salad), Cardi alla Perugina (chards served in a
tomato meat sauce), Fave alla Campagnola (slow-cooked broad beans served with
olive oil and onion puree) and Olive al Forno (green olives wrapped in bacon
and baked).
Pasta e Il Riso (pasta and rice): Calcioni or Piconi (ravioli), Cirole (pasta
served with oil and garlic), Risotto alla Rossino (mushrooms and risotto), Spaghetti
ai Tartuffi Neri (with the famous Umbrian black truffle) and Strangozzi di
Spoleto (homemade flat pasta served with oil, garlic, basil and tomato).
Pane (breads): One very popular bread is torta al
testo (a flat, thin bread cooked on a griddle pan which is often stuffed with
cured meats, sausages or sauteed greens). Torcoletti (an Easter bread) is a Pecorino
cheese bread and is baked in a ring shape.
Desserts (desserts): Biscotti ai Cereali (Umbrian Snow
Flake Cookies), Cicerchiata (a honey and almond cake),
Crostini Umbriachi (chocolate flavored bread) and Granita di limone (lemon granita-granita
is a semi-frozen dessert made from sugar,
water and various flavorings).
Formaggi (cheeses):
mature Pecorino sheep’s cheese and fresh or ripe goat’s cheeses are the
most popular.
I Vini (wines): Red
and white wines from Montefalco are the best known.
Liquori (liqueurs):
Nocino is a digestif (served after dinner) made from green walnuts.
MANGIA BENE!
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