#pierogi — Public Fediverse posts

Little art I did for my fops birthday gift ^^
Luckily he isnt anywhere on the Fediverse ​:yeenblob_3c:​ and I love this one so much I just have to show it hehehe

I truly am getting polonized with all the delicious polish foods x3

#furry #FurryArt #FurryArtist #Art #Hyena #Fox #Poland #Polish #Polonized #Leczo #Barszcz #Pierogi #Kopytka #Kluski #Gołabki #PolishFood #KuchinaPolska #Wholesome

My mother's parents were #Polish (I remember my grandma telling my Auntie Dolly that she came to America on the boat when she was 14). When I was very young, my mother says that my grandpa would talk to me in Polish, and I'd answer in English, and that delighted him.

My father's ancestry was #German, and he didn't want my mother talking to me in Polish (because he couldn't understand it), so now any Polish I know is #food names. And only how to say them, not how to read or write them, except #kluski and #pierogi. For me, kluski in milk (which I can /kinda/ say in Polish), is my ultimate comfort food.

My partner's heritage is #Czech. So for #ValentinesDay, I made her raspberry #kolaches. In #Texas, "kolaches" tends to refer to #kloblasneks, and the nearest place where I can get /real/ kolaches (that have the posypka topping) is in another town.

This was my first time, which is why you don't get pictures. I learned a lot, and the next batch will be amazing.

Fra min polske dumplingskokebok lagde jeg i dag «Mountain sulki dumplings with tomato salad». Dumplingsene er kokte poteter most sammen med fetaost, egg, salt og pepper. De ble uventet lette, som en myk potetsky! Gøy og godt. Servert med stekt bacon og en tomatsalat med tomat, olivenolje, salt, pepper og vårløk. Enkle smaker som ble godt sammen. #Kokebok #middag #NorskTut #Allheimen #pierogi

Using methods generally employed to track the evolution and spread of plants and animals over time and across geography,
this paper aims to provide a scientific classification of "pasta ripiena"-- Italian stuffed pasta shapes
-- and how they spread and evolved across what is now Italy.

🔹From the abstract of ‘Evolution of the Italian pasta ripiena: the first steps toward a scientific classification’:

Our results showed that, with the exception of the Sardinian Culurgiones, all the other pasta ripiena from Italy likely had a single origin in the northern parts of the country.
Based on the proposed evolutionary hypothesis, the Italian pasta are divided into two main clades:
a #ravioli clade mainly characterized by a more or less flat shape,
and a #tortellini clade mainly characterized by a three-dimensional shape.

The introduction provides a short history lesson in stuffed foods:
The Italian pasta ripiena are part of a large family of Eurasian stuffed dumplings that similarly come in a wide array of shapes and forms and are known by many different names,
for example, the Turkish #manti, German #maultaschen, Polish #pierogi, Jewish #kreplach, Russian #pelmeni, Georgian #khinkali, Tibetan #momo, Chinese #wonton, Japanese #gyoza, and many others.

It is unclear whether all dumplings had a singular origin or evolved independently,
or how the remarkable diversity observed in Italy is related to the greater variation present in Eurasia.
Based on linguistic similarities, it has been speculated that stuffed dumplings were probably first invented in the Middle East
and subsequently spread across Eurasia by Turkic and Iranian peoples.
Dumplings were known in China during the Han Empire (206 BC-220 AD), where archaeological remnants of noodles from this period were also discovered;
however, in the same era, pasta had not yet made its appearance in Europe.
The Italian ravioli have also been suggested to be a descendent of the Greek manti.

🔷And then moves on to stuffed pastas native to Italy:
In Italy, ravioli are probably the oldest historically documented filled pasta,
even though the early iterations of this dish evidently did not include the enclosing pasta casing.
Between the 12 and 13 centuries, a settler from Savona agreed to provide his master with a lunch for three people made of bread, wine, meat and ravioli, during the grape harvest.
Tortelli and agnolotti first appeared in literature much later.
However, the origins of the iconic tortellini are controversial. The long-standing historical feud between the cities of #Bologna and #Modena over who invented the tortellini was symbolically settled at the end of the 19 century by Bolognese poet and satirist Giuseppe Ceri,
who, in his poem “L’ombelico di Venere” (the navel of Venus), declared Castelfranco Emilia, a town halfway between the two cities, to be the birthplace of tortellini.
According to this legend, one day,
while Venus, Mars and Bacchus were visiting a tavern in Castelfranco Emilia,
the innkeeper inadvertently caught Venus in a state of undress and was so astonished at the sight of the goddess’ navel that he ran into the kitchen and created tortellini in her honor.
Clearly, a product as perfect as tortellini could be inspired only by Venus, the goddess of beauty.
https://kottke.org/24/07/the-origin-evolution-of-italian-stuffed-pasta-shapes