Stewed
The stewed is a traditional dish of Northern Italy. The term comes from the ancient method of cooking food when the meat was placed in a closed pot on the stove used as cooking and heating tool. The long cooking, at a temperature of less than 100 degrees, is particularly suited to less fine cuts of meat, that soften slowly due to the high percentage of connective tissue. Moreover, the presence of the cooking sauce enriched the preparation since it could be used as a relish or as a pasta sauce. Stewed should not be confused with braised, which provides a flavored cooking with wine and spices. When the stewed is cut into small pieces take the name of "spezzatino".

Stewed

The stewed is a traditional dish of Northern Italy. The term comes from the ancient method of cooking food when the meat was placed in a closed pot on the stove used as cooking and heating tool. The long cooking, at a temperature of less than 100 degrees, is particularly suited to less fine cuts of meat, that soften slowly due to the high percentage of connective tissue. Moreover, the presence of the cooking sauce enriched the preparation since it could be used as a relish or as a pasta sauce. Stewed should not be confused with braised, which provides a flavored cooking with wine and spices. When the stewed is cut into small pieces take the name of "spezzatino".
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