Talyaanigu waa soo saaraha ugu weyn Yurub, oo noocyo gaar ah ayaa lagu koray gobolka Mugello ee Tuscany. Inkastoo ay kufsadeen sumcad sida "cunno xun" horay, jiiraanku waxay noqdeen qaar ka mid ah waxyaabo raaxo leh inta lagu jiro fasaxa xilliga qaboobaha.
Xayawaanku waxay qiyaastii ka bilaabaan Sebtembar ilaa Jeenawari, waxayna si gaar ah u jecel yihiin fasaxyada u dhaxeeya Thanksgiving, Christmas, iyo New Years. Sannadihii ugu danbeeyay, nuucaan nafaqo oo heer sare ah ayaa sidoo kale keeney dib u soo noqoshada xiisaha. Markaad dooratid jadwalka, raadso kuwa ugu weyn ee aad ka heli karto, qolalka dhalaalaya, iyo dareenka culus ee gacantaada.
Luqada Talyaanigu waxay leedahay laba magacyo oo loo yaqaan ' castagne' (oo ah noocyada yaryar, kuwa caanka ah) iyo marroni (oo ah noocyo badan oo kaladuwan).
Xilliga dayrta wuxuu bilaawdaa sanadka oo dhan, gaar ahaan ka hor inta aan la gaarin xilliga kirismaska, qolalka joodariyada iyo joodariyeyaasha laysku qurxiyo, waxay u muuqdaan kuwo feker ah iyo jihooyinka waddooyinka ee Talyaaniga ah, iyagoo iibiya waraaqo cad oo ay ka buuxsamaan saliidda qiiqa. Mararka qaarkood khamriga guduudka ah ama boodhka casaa waa la duuduubay marka ay kuleylayaan - xitaa ka sii wanaagsan!
Sagre (xafladaha cuntada) ee dabaaldega jimicsiga ayaa ka dhacaya Talyaaniga bisha Oktoobar.
Qaar ka mid ah ayaa ku doodaya in habka ugu wanaagsan ee loo dubo dhirta loo yaqaan "coals" ay ka weyn tahay dhuxul kulul, ha ahaato foorno ama foorno dibedda ah, laakiin marka tani aysan macquul ahayn, Talyaanigu wuxuu ku shubayaa dabka gaaska dabka, u ogolow ololka in uu taabto jaakadaha. Dareemaha dufan waxay soo saartaa dhadhan jilicsan oo dhadhan macaan leh marka ay jilicsanaanayso uumiga u eg baradho-u eg.
Haddii aadan haysan karin digsi-gaari ama shidaal gaas, ha quusan. Qalab gaar ah lagama maarmaan u ah in aad ku dubto foornadaada.
Caanaha la dubay ayaa laga yaabaa inay ku raaxaystaan naftooda, sida cunto fudud xilliga jiilaalka ama daaweynta cashada kadib, oo ay ku jiraan walxaha turkeyga ah ama shimbiraha waaweyn, oo lagu rusheeyay dubey ama la dubay oo la dubay boodhadhka Brussels sida lakabka saxda ah ee loo yaqaan "Thanksgiving", ama la jarjaray oo loo isticmaalo sida qayb ka mid ah keegga ama macmacaanka kale.
Waxa aad u Baahantahay
- 1/2 lakabyo lakab ah (oo aan lakulmeen, looma baahna)
Sida loo sameeyo
- Foorno ilaa 425 F.
- Isticmaal mindi fiiqan, samee xarig X-qaabeeya dhinaca wareega ee jimicsi kasta, si aad uga ilaaliso inay qarxaan cadaadiska gudaha marka la kululeeyo.
- U diyaari labeenta dubista ama warqad dubista.
- Kala beddel jarada foornada oo ku dubo ilaa inta maqaarku dib uga soo baxayaan jarista, naaskuna wuu jilicsanaa (sida dhabta ah ee ay ku xirnaan doonto caanaha, laakiin ugu yaraan 15 illaa 20 daqiiqo).
- Ka saar foornada foornada, ka samee tuulo shukumaan duug ah, ku duub, adoo si tartiib ah u tuujin - waa inay jajabaan - oo ha u fadhiistaan dhowr daqiiqo.
- Ka dibna dheji kariimada iyo cun cun! Waxay si fiican u labalabeyn lahaayeen dhalo vino novello (ama Beaujolais Nouveau ).
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 222 |
| Total Fat | 1 g |
| Fatuurad la ruxay | 0 g |
| Fat | 0 g |
| Kolestarool | 0 mg |
| Sodium | 2 mg |
| Carbohydrateska | 50 g |
| Fiber diirran | 0 g |
| Protein | 2 g |