Italy - Friuli Venezia Giulia - Nature at it's purest

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Mask bad tastes and odors caused by spoilage. The latter problem was particularly true of meats. Without refrigeration meat spoiled very quickly and a common, accepted practice was to conceal its bad taste with a great number of herbs and spices. Unfortunately, even after the introduction of modern refrigeration, the habit of smothering the original flavor by the indiscriminate use of spices has not tapered off. The Italian-Jewish cuisine does not make use of many herbs or spices. Nevertheless, I wouldn't label it bland; on the contrary, it is a very tasty, savory cuisine.

Y ' an now was turning Menu for Shabbat della Shira: SHABBAT B'SHALLACH . Sabbath on which the Torah portion called "B'Shallach" is read AMONG JEWISH CELEBRATIONS, ANTIPASTO DI LINGUA SALMISTRAT A E CARCIOFI , f p· kl . ted A rtic . hMARINATI H ors d oeuvre o ic ed Tongue and M anna okes T AGLIOLINI COLLA CRO CIA Pharaoh's Wheel SPINA CI SALT ATI Sauteed Spinach Shabbat B'shallach is a minor holiday. But in my paternal grandparents' household, and in the households of their numerous descendants, it was considered as important as, if not more important than, one of the High Holidays.

Tramezzi did not belong to any particular category, and were used between two main courses at formal dinners either to stimulate a second round of appetite or as a transition between a roast and a fricassee. Nowadays, even at formal dinners, only one main course is served and the custom of the tramezzo has fallen out of favor. But tramezzi are still served as the main course for luncheons and suppers. In America, where one can find a number of readymade kosher cold cuts, homemade ones are a luxury.

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