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#1
01-15-2004, 08:57 AM
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 Chicken Vesuvio History I'm interested in the history of Chicken Vesuvio. Does anyone know? edited to correct the typo in the thread title
__________________ George Koziol Last edited by Athenaeus : 02-26-2004 at 01:28 PM.      |
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#2
02-01-2004, 04:27 AM
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| I don't have any clue but at least in Greek we use the name of the vulcano to describe a recipe that it has an abudance in spices.  When we say a dish is a Vesuvio we mean that it's hot. I have googled a bit and I realized that there isn't one recipe under this name, in fact there is a variety of recipes but about the History of the dish? Personally I don't have any clue.
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
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#3
02-17-2004, 03:16 PM
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| I googled to, and found nothing more then some fair at best chicken recipes that follow know apparent similarities. One even called for Mcormick garlic bread spice. Non offered heat either.
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#4
02-17-2004, 04:05 PM
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 I thought it meant that the dish had an abundance of garlic. Sorry, no idea about the origins.
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#5
02-17-2004, 04:36 PM
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| It is like Paul Masson putting Burgundy and Chablis on there labels. I think it is more of an American marketing tool so to say.
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#6
02-26-2004, 12:40 PM
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| I don't know if it's along the same lines, but years ago, I had a dish, in Sardegna, called Spaghetti Vesuvio. The bowl of spaghetti was tossed at the table while cheese and fresh pepper was added. The sauce was fiery! It contained chicken livers(whole,fried)onion, bell pepper, and some kind of chili pepper, along with fresh tomatoes and white wine. The cheese was local. I seem to remmeber it as grana alla Sarda? But that was 2 lifetimes ago. The wine was a local white. If I recall it was called Vergine de La Maddalena. It had a pop top, like beer! But it was very tasty. The chilies make me think it came from the Moors, by way of Sicily. I have no clue as to its traceable origins.   |
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#7
03-10-2004, 06:57 AM
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| it's common knowledge here in chicago that chicken vesuvio was invented here. the italian village restaurant on monroe claims to be the birthplace of chicken vesuvio. the name, i assume, was chosen to give it an air of authenticity. i don't have any links to back this up, but chicago sure does have a lot of italian restaurants with vesuvio on the menu.
__________________ eddie |
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#8
03-11-2004, 01:20 AM
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| It seems that most of us agree that the reference to the volcano is related with how spicy the sauce is. Elakin maybe chicken vesuvio has a similar history to the history of spaghetti and meatballs that is not an Italian dish.
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
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