Rome — capital of 2 states
Rome is located along the Tiber River in the centralwestern part of the Italian Peninsula. It is the capital of the Lazio region. It is also known as “Caput Mundi” – Capital of the World. The history of Rome reaches back more than 2,500 years. It is regarded as the birthplace of Western Civilization. It has been called “The Eternal City.”
As the Middle Ages began, the area fell into Papacy control. The Vatican is an independent state established in 1929. So Rome is often referred to as a capital of two states. In 1871 Rome became the official capital of the Kingdom of Italy which in 1946 became the Italy Republic.
Early Rome’s history relies on legend and myth. The best known story is that of Romulus and Remus, twin brothers reared by wolves. After building a city, the two brothers had a feud in 753 B.C. Romulus killed Remus and the city took on his name.
After the revolutions in 1848 the focus of Rome and Italy was on reunification.
Italian Fascism under Benito Mussolini rose after World War I. Mussolini allied with Nazi Germany. Art treasures and the Vatican allowed Rome to escape large-scale destruction. Liberation from the Nazi rule came on June 4, 1944.
Rome has a Mediterranean climate with warmdry summers and cool-humid winters. Fifteen miles inland from the Tyrihenian Sea at 69-feet above sea level, it is impacted by sea temperatures.
9.5% of the population is non-Italian. European immigration into Italy is from Romania, Poland, the Ukraine and Albania. NonEuropean immigration is primarily from the Philippines, Bangladesh and China.
As the rest of Italy, Rome is predominately Roman Catholic. The city is the center of religion and pilgrimages. The Roman Catholic Church and the Bishop of Rome (the Pope) have great influence. There are 900 churches in Rome including St. Peter’s Basilica.
Classical and Imperial Roman architecture is blended with Renaissance, Baroque and neo-classical architecture throughout the city and surrounding areas. The entire historic center of Rome is a World Heritage Site with millions of visitors annually. The “Colosseum” at one time was the largest amphitheater. It could handle 60,000 spectators at one time to view gladiatorial combat.
There are numerous squares -- the “Piazza Nanona” is the most famous. The Grave of the Unknown Solider commemorates the 650,000 Italians who died during World War I.
Statues by the thousands can be found throughout Rome – as well as many fountains, columns, bridges and catacombs.
Today, the economy is dominated by high-tech companies, research, construction, commercial services and tourism. Three out one-hundred of the world’s largest companies are located there – Enel, Enir, Telcom Italia. Rome is a world destination due to archaeological and artistic treasures, as well as the charm and unique traditions.
Much of Rome’s cuisine offers high-end dining as in any large city. It was influenced by centuries of gastronomical expansion. Over the years the best chefs of Italy worked for the Pope. Italian food is found and loved worldwide. In the United States Italian food is at the top of ethnic dishes.
The debate of sauce vs. gravy doesn’t happen in Italy – but, the conservation goes on in the U.S. The guidelines seem to be this – if no meat it is called sauce – when meat is cooked in the sauce it becomes gravy. Theymay call it salsa, ragu or sugo – meat or nomeat in Italy, but it all boils down to sauce. Sauce can be sweet, savory and thinner – gravy becomes dense when meat is added.
Italian dishes are a combination of sauce, pasta, meat, cheese, vegetables, garlic and olive oil – all the good stuff.
Homemade Tomato Sauce
16 oz. can whole tomatoes 16 oz. can crushed tomatoes 8 oz. tomato paste 5-6 minced garlic cloves 3 Tbsp. olive oil 1 green bell pepper, chopped 1 white onion, chopped 1 lb. sliced mushrooms 2 Tbsp. dried oregano 1 Tbsp. dried basil Chop whole tomatoes with juice & garlic until chunky. Heat olive oil in medium to large size pot on medium-heat. Sauté onion & mushrooms for about 5 minutes. Add into pot the remaining ingredients – bring to a boil – lower to a simmer & cover; stir frequently. Cook down to desired consistency for one to two hours.
Homemade Lasagna Noodles
2 ½ cups all-purpose flour 2 large whole eggs 3 large egg yolks pinch of salt Mound (with hole in middle) the flour on pastry ground or work area – incorporate the eggs & flour by slowly bringing more flour from sides into the middle – here the eggs have been placed. Mixing until eggs are not runny – using your hands to form large dough ball – use only amount of flour needed to form a soft dough. Knead dough (bread-like) until smooth & satiny, about 5-7 minutes. Or you could use your food processer. Wrap in plastic wrap & let sit for 30 minutes or so. Use a pasta roller or by hand make long sheets of dough about 1/8” thick. Cut into 12” long strips& precook for 30 seconds in boiling water – place in bowl of ice water – remove & let dry on clean kitchen towel. Use these noodles in your favorite recipe.
Homemade Ricotta Cheese
1 gallon whole pasteurized milk*
1/3 cup white distilled vinegar 1 tsp. salt In a non-reactive pot, heat the milk until it reaches 185-degrees. Remove from the heat, add vinegar and salt -- gently stirring to mix. Curds will begin to form immediately. Cover the cover & allow to sit for two hours (so curbs will fully set). Line a colander with two layers of cheesecloth. Pour the mixture into colander. Allow the mixture to drain for one to two hours – depending on how dry you want your ricotta. You can gently squeeze mixture while it is in colander – to help moisture out. Mixture will keep for one week in refrigerator in airtight container.
*You need to use whole milk – no low fat or skim milk. If available use whole organic milk.
Basic Oil & Vinegar Dressing
Most Popular Italian Dressing for Salad Made of Greens
Combine 1 part of vine- gar to 3 parts of oil – salt & pepper to taste.
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