The history of Corn and Sandwich
It is a cereal native to Central and South America, also called "corn" from the indigenous Haitian name, called "Turkish" because in the sixteenth century everything that had colonial or overseas origins was so called.
Hulled in water and lime, ground to be eaten in cooked buns (today's tortillas), it was mostly accompanied by legumes that made up for the completeness of the nutritional values with their contribution of niacin, an essential amino acid almost absent in corn, the lack of which causes pellagra.
The first explorers, such as Columbus who mistook it for bread, recognized it as a cereal, which promoted its early diffusion in various European regions (Seville, Catalonia and Galicia in Spain, Portugal, Veneto in Italy, Béarn in France) and its introduction into the Congo and along the Euphrates, China and the Indian Archipel.
"I, Messer Pietro Martire d'Anghiera, have received as a gift from Admiral Colombo some grains of a new type of grain, yellow or red, and arranged in admirable order on a corn on the cob."
This is a little story about maize, discovered by Columbus but introduced to Europe by the Spanish conquistador Cortés.Researchers have shown that it was cultivated in Mexico as early as the fifth century B.C.
The Aztec and Mayan civilizations worshipped him as a deity who occupied a prominent position in their theological hierarchy. Corn spread in the West in the second half of the 500s, with particular precocity in the Veneto area, introduced into cultivation practices and the peasant diet, adopted to traditional cooking uses: "the peasants make polenta of this flour", wrote the doctor Castor Durante in those years. A use, that of obtaining flour from corn, adopted by our populations, but unknown to the American people who instead consumed it roasted or boiled, whole or in grains or kneaded, but not in the form of polenta. This cereal soon arrived in Naples, probably because it was a viceroyalty of Spain, to establish itself definitively in Italy in the 600s, especially thanks to its high productivity and resistance.
In the form of polenta and bread, preferred to the more expensive wheat, corn soon became the staple food in the peasant diet of northern Italy. There are scholars who presume the Neapolitan "polenta pasticciata" was born before the Biella "polenta", or at least at the same time as the Venetian "polenta pasticcio".
Corn, a grassy plant with a herbaceous stem, is born in summer at the apex of the stem (called plume), the structure that bears the male flowers. Along the stem, on the other hand, the female spike, called panicle, is formed. Normally, only one ear appears on the plant which, depending on the variety, bears yellow-orange grains of various shapes. There is vitreous corn (yellow flour), sweet corn (fresh consumption), burst corn (popcorn), and dress corn (ornamental). Oil, alcohol and sugars can also be extracted from corn.
Also very tasty is a sandwich made with Senatore Cappelli durum wheat semolina, lucanica, goat and sheep cacioricotta, DOP eggplant from Rotonda, extra virgin olive oil, radicchio and corn.
Apparently it is just a couple of slices of toasted bread stuffed in various ways, but in reality it is the basis for preparing, in a versatile and delicious way, many meals for every occasion, from breakfast to dinner: we are talking about toast, undoubtedly one of the most loved sandwiches ever, with a fascinating history and deeply rooted in the culinary traditions of different cultures. The history of this food originates in the fifteenth century, as a direct evolution of the practice of toasting breadand to preserve it longer and make it tastier, and even today toast is widespread in many variations all over the world.
LAZIO: THE BREAD OF LARIANO
Also in Lazio the production of bread is rich in offers. A very common loaf is that of Lariano with a well-browned crust, a whitish and very soft inner dough. It lasts up to 5 days, so it's the perfect choice for the family. I adapted the recipe from the one found on the net of that nice guy Osvy, if you happen to wander around on YouTube go and look for some of his videos because you will see, he explains things with extreme simplicity and they are really within everyone's reach. It takes a day to prepare this bread (well, to be honest, I did it with a temperature of 32 degrees in the kitchen). In summer you can start early in the morning before going to work and bake after dinner, considering that from the moment of kneading after 4 hours it is baked. All you have to do is calibrate the timing.
Ingredients
2 Slices of Lariano bread (about 100 g)50 g Coppa Piacentina 10 g Red peppers20 g Sweet Gorgonzola SaltEVO oil
PREPARATION
Wrap a whole pepper in aluminum foil and bake it in the oven at 200 C degrees for 15 minutes; Once cooked, remove the skin and seeds. Cut the pepper into thin slices and season with oil and salt. Fill the sandwich with gorgonzola, bell pepper and Coppa Piacentina.
It is a cereal native to Central and South America, also called "corn" from the indigenous Haitian name, called "Turkish" because in the sixteenth century everything that had colonial or overseas origins was so called.
Hulled in water and lime, ground to be eaten in cooked buns (today's tortillas), it was mostly accompanied by legumes that made up for the completeness of the nutritional values with their contribution of niacin, an essential amino acid almost absent in corn, the lack of which causes pellagra.
The first explorers, such as Columbus who mistook it for bread, recognized it as a cereal, which promoted its early diffusion in various European regions (Seville, Catalonia and Galicia in Spain, Portugal, Veneto in Italy, Béarn in France) and its introduction into the Congo and along the Euphrates, China and the Indian Archipel.
"I, Messer Pietro Martire d'Anghiera, have received as a gift from Admiral Colombo some grains of a new type of grain, yellow or red, and arranged in admirable order on a corn on the cob."
This is a little story about maize, discovered by Columbus but introduced to Europe by the Spanish conquistador Cortés.
Researchers have shown that it was cultivated in Mexico as early as the fifth century B.C.
The Aztec and Mayan civilizations worshipped him as a deity who occupied a prominent position in their theological hierarchy. Corn spread in the West in the second half of the 500s, with particular precocity in the Veneto area, introduced into cultivation practices and the peasant diet, adopted to traditional cooking uses: "the peasants make polenta of this flour", wrote the doctor Castor Durante in those years. A use, that of obtaining flour from corn, adopted by our populations, but unknown to the American people who instead consumed it roasted or boiled, whole or in grains or kneaded, but not in the form of polenta. This cereal soon arrived in Naples, probably because it was a viceroyalty of Spain, to establish itself definitively in Italy in the 600s, especially thanks to its high productivity and resistance.
In the form of polenta and bread, preferred to the more expensive wheat, corn soon became the staple food in the peasant diet of northern Italy. There are scholars who presume the Neapolitan "polenta pasticciata" was born before the Biella "polenta", or at least at the same time as the Venetian "polenta pasticcio".
Corn, a grassy plant with a herbaceous stem, is born in summer at the apex of the stem (called plume), the structure that bears the male flowers. Along the stem, on the other hand, the female spike, called panicle, is formed. Normally, only one ear appears on the plant which, depending on the variety, bears yellow-orange grains of various shapes. There is vitreous corn (yellow flour), sweet corn (fresh consumption), burst corn (popcorn), and dress corn (ornamental). Oil, alcohol and sugars can also be extracted from corn.
Also very tasty is a sandwich made with Senatore Cappelli durum wheat semolina, lucanica, goat and sheep cacioricotta, DOP eggplant from Rotonda, extra virgin olive oil, radicchio and corn.
Apparently it is just a couple of slices of toasted bread stuffed in various ways, but in reality it is the basis for preparing, in a versatile and delicious way, many meals for every occasion, from breakfast to dinner: we are talking about toast, undoubtedly one of the most loved sandwiches ever, with a fascinating history and deeply rooted in the culinary traditions of different cultures. The history of this food originates in the fifteenth century, as a direct evolution of the practice of toasting breadand to preserve it longer and make it tastier, and even today toast is widespread in many variations all over the world.
LAZIO: THE BREAD OF LARIANO
Also in Lazio the production of bread is rich in offers. A very common loaf is that of Lariano with a well-browned crust, a whitish and very soft inner dough. It lasts up to 5 days, so it's the perfect choice for the family. I adapted the recipe from the one found on the net of that nice guy Osvy, if you happen to wander around on YouTube go and look for some of his videos because you will see, he explains things with extreme simplicity and they are really within everyone's reach. It takes a day to prepare this bread (well, to be honest, I did it with a temperature of 32 degrees in the kitchen). In summer you can start early in the morning before going to work and bake after dinner, considering that from the moment of kneading after 4 hours it is baked. All you have to do is calibrate the timing.
Ingredients
2 Slices of Lariano bread (about 100 g)
50 g Coppa Piacentina
10 g Red peppers
20 g Sweet Gorgonzola
Salt
EVO oil
PREPARATION
Wrap a whole pepper in aluminum foil and bake it in the oven at 200 C degrees for 15 minutes; Once cooked, remove the skin and seeds. Cut the pepper into thin slices and season with oil and salt. Fill the sandwich with gorgonzola, bell pepper and Coppa Piacentina.
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