Vegan
Of this sub-category fall a part all the sandwiches that do not involve the use of meats, milks or derivatives. In Italian culinary tradition the choice in this case becomes more restricted, if you look to traditional recipes, which include mostly fillings meat, salami, sausages and cheeses. In more recent times, the innovation of vegan cuisine has also taken hold in the Italian peninsula, inviting chefs and experts of regional cuisine to reinvent themselves having to cope with the new demands of a hungry audience. Even within the culinary tradition, however, there are exceptions, noteworthy that have been pointing in this direction for a long time. The Panelle are sort of “pancakes” or “meatballs-like”, made from a paste of chickpea flour, typical of the cuisine of Palermo (Sicily). They are used as padding of Mafalde - loaves of 200 grams covered with crust of sesame seeds. They are often consumed together with "crocchè" (from the French "croquette" or potato croquettes) or other fried dishes in batter, and season to taste with salt and lemon. The fritters are the typical snack of Palermo: you can buy in many places in the city, particularly in the "friggitorie". A dish very similar to Panella is the "Fetta" of Savona, which is typically served in the midst of white rolls dishes without crust, called "focaccette." These slices are derived from the Ligurian Panissa.

Vegan

Of this sub-category fall a part all the sandwiches that do not involve the use of meats, milks or derivatives. In Italian culinary tradition the choice in this case becomes more restricted, if you look to traditional recipes, which include mostly fillings meat, salami, sausages and cheeses. In more recent times, the innovation of vegan cuisine has also taken hold in the Italian peninsula, inviting chefs and experts of regional cuisine to reinvent themselves having to cope with the new demands of a hungry audience. Even within the culinary tradition, however, there are exceptions, noteworthy that have been pointing in this direction for a long time. The Panelle are sort of “pancakes” or “meatballs-like”, made from a paste of chickpea flour, typical of the cuisine of Palermo (Sicily). They are used as padding of Mafalde - loaves of 200 grams covered with crust of sesame seeds. They are often consumed together with "crocchè" (from the French "croquette" or potato croquettes) or other fried dishes in batter, and season to taste with salt and lemon. The fritters are the typical snack of Palermo: you can buy in many places in the city, particularly in the "friggitorie". A dish very similar to Panella is the "Fetta" of Savona, which is typically served in the midst of white rolls dishes without crust, called "focaccette." These slices are derived from the Ligurian Panissa.
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