In presidential politics, the Post first started endorsing candidates in 1976, when the editorial board endorsed Jimmy Carter.[1] The paper has never endorsed a Republican presidential candidate,[1] although it decided not to make any endorsement in the 1988 election, thus choosing neither George H. W. Bush nor Michael Dukakis, calling the campaign "terrible" and "a national disappointment."[1][2] In presidential elections, the Post endorsed Barack Obama in 2008[3] and 2012,[4] and Hillary Clinton in 2016.[5]
Lucanian cuisine (Italian: cucina lucana) is the food tradition of the region of Basilicata (formerly known by its ancient name, Lucania) in southern Italy.[6] It shares many traditions and foods with neighboring Calabria, but also has a distinct traditions of its own.[6]
History edit
Archaeological evidence from the 4th century BCE shows that indigenous peoples of Lucania had by that time fully adopted the cookware of ancient Greece, which may have been locally produced or imported from Metaponto or Heraclea.[7]
A type of spicy sausage produced in Lucania was praised by the Roman writers Cicero, Martial, and Horace. Roman writer Apicius gave the following recipe for Lucanian sausage: "Fill the casing with well-rounded pork, and add ground pepper, cumin, savory, rue, parsley, bay leaves, and lard, then hang it close to the fire."[8]
Characteristics edit
Lucanian cuisine is influenced by the region's historical poverty.[6] Food preservation is emphasized, as exemplified by the use of preserved pork and vegetables and dried fruit.[6] In addition to dried red peppers, important ingredients include potatoes, chicory, pork, and lamb.[9] Beans, particularly fava beans (broad beans),[9] are very commonly used, and an annual Bean Festival is held in the region.[10] Eggplants are frequently used, and figs, almonds, and honey are often used in dessert dishes, demonstrating some Arab influences.[6]
Basilicata's short coastline and mountainous terrain means that fish is less commonly used than in neighboring Calabria.[11][12] When fish is consumed, it is often either preserved (as in baccala ai peperoni, salt cod and hot peppers) or freshwater fish (such as Lake Sirino trout).[13]
Strong cheeses are characteristic of Basilicata, including aged caciocavallo and matured or smoked ricotta.[6]
Distinctive dishes and food products edit
Dishes and food products associated with the region include:
- Sausage, including pezzenta[8] and lucanica[11]
- Penne all'arrabbiata, penne with tomato, pancetta, spicy red pepper, pecorino, and onion and garlic[8]
- Peperoni di Senise (red Senise peppers)[14] that are dried, fried, and crushed into a powder (peperoni cruschi)[15] that is very common in the region[9]
- Potenza-style chicken (pollo alla Potentina), prepared with spicy peppers[8]
- Pancotto, soft bread soup with vegetables and saltwater[8]
- Lagane with beans[8]
- Cuttiridd' d' pecura vecchia, a mutton stew of the Murge plateau; a similar dish in Puglia, made with suckling lamb, is called u' cutturidd[16]
- Capuzzelle, lamb's head[8]
- Gnummareddi, bunded lamb intestine with pecorino, fatback, parsley and lemon[8]
- Millecosedde, a soup of vegetables, beans, and pasta[11]
Pecorino di Filiano, a hard sheep's milk cheese with protected designation of origin (PDO) status, is made in Basilicata.[17] The cheese is made from the milk of the local sheep breeds Gentile di Puglia, Gentile di Lucania, Leccese, Comisana, Sarda, and their cross-breeds.[17] Mucca podolica, a rare cattle breed, is raised near Matera for both milk and meat.[6] Its milk produces aged caciocavallo podolica cheese,[8] which is produced in four regions: Calabria, Basilicata, Campania, and Puglia.[18]
Millefiori ("thousand flowers") honey, produced by honeybees from many plants, including citrus, eucalyptus, and sunflower, is produced in Basilicata.[8]
Wine edit
Traditionally, Basilicata has not been an important wine region, producing "very little in either volume or variety" of Italian wine.[19] Fewer than 5% of the wine produced in the region is DOC or DOCG.[20] The region's most significant wine is aglianico del Vulture, a red wine grown on the slopes of Mount Vulture, an extinct volcano.[20][21] Aglianico del Vulture received the DOC appellation in 1971,[22] and was for many years the only wine from Basilicata to receive the DOC appellation.[23] Three other wines from the region subsequently attained DOC status—Terre dell'Alta Val d'Agri (2003), Matera (2005), and Grottino di Roccanov (2009).[24] Aglianico del Vulture Superiore attained DOCG status in 2010.[23]
References edit
- ^ a b c "Patrick Pexton: The Post's endorsements historically tend Democratic". Washington Post. Retrieved July 5, 2018.
- ^ "Post Makes No Endorsement". The New York Times. Associated Press. November 2, 1988.
- ^ "Barack Obama for President". The Washington Post. October 17, 2008. Retrieved April 4, 2009.
- ^ "Washington Post Endorsement: Four More Years for President Obama". The Washington Post. October 25, 2012. Retrieved October 28, 2012.
- ^ "Hillary Clinton for President". The Washington Post. October 13, 2016. Retrieved October 13, 2016.
- ^ a b c d e f g Martin Dunford, The Rough Guide to Italy (Penguin, 2011), p. 15.
- ^ Alessando Quercia, "Forms of adoption, adaption and resistance in the cooking ware repertoire of Lucania, South Italy" in Ceramics, Cuisine and Culture: The Archaeology and Science of Kitchen (eds. Michela Spataro & Alexandra Villing: Oxbow, 2015), pp. 209-11.
- ^ a b c d e f g h i j Elena Kostioukovitch, Why Italians Love to Talk About Food (Farrar, Straus & Giroux: 2006: trans. Anne Milano Appel), pp. 302-04.
- ^ a b c Matthew Scialabba & Melissa Pellegrino, Southern Italian Farmer's Table: Authentic Recipes and Local Lore from Tuscany to Sicily (Lyons Press, 2012), pp. 217-18.
- ^ James O. Fraioli & Leonardo Curti, Food Festivals of Italy: Celebrated Recipes from 50 Food Fairs (Gibbs Smith, 1998), p. 96.
- ^ a b c Joyce Goldstein, Italian Slow and Savory (Chronicle, 2004), p. 20.
- ^ Waverley Root, The Food of Italy (Vintage Books, 1992).
- ^ Cite error: The named reference
Rootwas invoked but never defined (see the help page). - ^ Colman Andrews, Country Cooking of Italy (Chronicle Books, 2011), p. 97.
- ^ Katie Parla, Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes (Potter/Ten Speed/Harmony/Rodale, 2019), p. 22.
- ^ Katie Parla, Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes (Potter/Ten Speed/Harmony/Rodale, 2019), p. 149.
- ^ a b Salvatore Claps, "Pecorino di Filiano" in The Oxford Companion to Cheese (ed. Catherine Donnelly: Oxford University Press, 2016), pp. 555-56.
- ^ Salvatore Claps, "Caciocavallo Podolico" in The Oxford Companion to Cheese (ed. Catherine Donnelly: Oxford University Press, 2016), pp. 103-04.
- ^ David Peppercorn, Drinking Wine: A Complete Guide with Ratings (Harbor House 1979), p. 129.
- ^ a b Karen MacNeil, The Wine Bible (2nd ed.: Workman, 2015), p. 414.
- ^ The Oxford Companion to Wine (4th ed.: eds. Jancis Robinson & Julia Harding: Oxford University Press, 2015).
- ^ "A true find from a forgotten region," Boston Globe (January 13, 2005).
- ^ a b Michelin Green Guide Wine Trails of Italy (Michelin: 2013), p. 397.
- ^ Burton Anderson, The Wines of Italy (10th ed.: Italian Trade Commission, 2002).