Magnaccioni around the world
Eating Traditions in Different Countries
Tradition.
Definition: A belief, principle or way of acting that people in a particular society or group have continued to follow for a long time.
To celebrate the great traditions of Italian culture from Anne Pia’s book Magnaccioni, I thought it would be exciting for our readers to learn and share what the traditional dishes/foods of certain countries are, and to share these with us on social media.
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1. Antipasti
Anne Pia discusses the purpose of Antipasti in Magnaccioni and its approach as: “Leisurely grazing… great scope for invention, artistry and creativity.”
Traditionally, eaten before a meal, Antipasti is the sharing of small plates of food, often a variety, as a way to enjoy company, dipping in and out of what is on offer. This can vary, but it is always delicious. Highlights can be, cured meats, cheeses and roasted veg – the list goes on!
Oh and enjoy with bread, lots and lots of bread.
2. Haggis, Neeps and Tatties
For the Scottish amongst us, Haggis, Neeps and Tatties is a staple and our national dish.
Made up of a sheep’s heart, liver and lungs and mixed with onions, suet and spices, the end result is delicious and always accompanied with turnip and potato.
History suggests that Haggis was a way of cooking offal which is quickly spoiled in areas of hunting, assembling what parts may be wasted and cooking them together. As Robert Burns would say: Gie her a Haggis!
3. Tapas
Much like their European neighbours in Italy, Spain also share in the practice of eating food together, with popular ‘Tapas’ dishes.
Where tapas originated is hard to follow, or how it originally came to fruition. Tapa comes from the word Taper meaning ‘to cover’, the most popular emergence is the story of bartenders covering their customers’ drinks with pieces of cheese and ham, essentially to cover them. Believed to be a custom started by King Alfonso, who wished to drink and eat, lessening the effects of alcohol.
Comer bien! (Eat well!)
4. Baguettes
Can you imagine a world without baguettes? No, neither can we.
Historically French of course, baguette craftsmanship was added to the UNESCO Representative List of Intangible Cultural Heritage in 2022. Although there is no defined origin of the baguette, one of the most popular theories is that Napoleon Bonaparte ordered that the thinner and longer loaf was faster to bake and carry on the battlefield. After the French Revolution, it was made clear that the baguette could be enjoyed by both the rich and poor, signified as the ‘Bread of Equality’.
Vive la France!
5. Kimchi
A bit of an unusual food to finish off with – a Korean side dish. However, my mum is a massive fan of this dish, which is typically served alongside a main meal in Asian restaurants.
For starters, if you don’t know what it is, kimchi is fermented cabbage. This traditional Korean dish originated over 3,000 years ago as a way to store vegetables during the winter. Again, much like all of the examples discussed above, the preparation and practice of eating this food is embedded in the fabric of the culture.
A special annual event is held each year as a tradition for kimchi to be eaten throughout winter.
These dishes all individually encompass the spirit of Magnaccioni. Bon appetito food enthusiasts!
Stephanie Centola
