{"id":382,"date":"2018-01-28T11:23:49","date_gmt":"2018-01-28T10:23:49","guid":{"rendered":"http:\/\/www.labracioleria.it\/?page_id=382"},"modified":"2018-12-09T11:49:00","modified_gmt":"2018-12-09T10:49:00","slug":"la-storia","status":"publish","type":"page","link":"https:\/\/www.labracioleria.it\/en\/la-storia\/","title":{"rendered":"THE STORY"},"content":{"rendered":"
\n
\u201c”Please do not cali them rolls! There are centuries of history behind what some dare to cali “rolled meat slices”. So let’s start with th\u00e8 name: they are called “braciole” because of th\u00e8 way they were used to be cooked, grilled actually,so that they ended up brown and crispy outside but stili tender inside. In ancient time th\u00e8 “braciole” were commonly eaten by th\u00e8 fire, during th\u00e8 Baroque period, with lakes of red wine and legendary tales. Already in those days – you’ll be surprised to know – they were one of th\u00e8 favorite dishes of th\u00e8 Sicilians people! In th\u00e8 XVI century th\u00e8 Spanish were th\u00e8 ones introducing them to th\u00e8 inhabitants of Trinacria ; th\u00e8 legend tells that th\u00e8 Queen Joanna of Spain herself, called “th\u00e8 Mad”, had a taste for them , so much that she included in her royal kitchen tons of cooks exclusively trained in th\u00e8 preparation of th\u00e8 “braciole of th\u00e8 Queen”. It was one of these cooks indeedjover of Queen Giovanna,th\u00e8 one bringing th\u00e8 rolls ‘s recipe to th\u00e8 island,while escaping rushly th\u00e8 fury of Charles of Hapsburg (son of Giovanna and legitimate heir to th\u00e8 throne of Spain) who was angry of th\u00e8 illicit relationship between th\u00e8 two. It was at that time that th\u00e8 people of Messina had th\u00e8 opportunity to taste them for th\u00e8 first time and immediately fall in love, later on th\u00e8 population made them themselves and customized them to uniquennes, through a special condiment, that stili currently remains th\u00e8 same as f\u00ecve centuries ago. Today those rolled “slices of meat” became a typical product of th\u00e8 island’s cuisine, famous throughout Sicily, but only th\u00e8 “messinesi” keeped over time th\u00e8 ancient recipe with his legendary flavor intact and for th\u00e8 first time, since November 9 2013, available foryou to enjoy in this store in Milan.\u201d<\/div>\n<\/div>\n

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\u201c”Please do not cali them rolls! There are centuries of history behind what some dare to cali “rolled meat slices”. So let’s start with th\u00e8 name: they are called “braciole” because of th\u00e8 way they were used to be cooked, grilled actually,so that they ended up brown and crispy outside but stili tender inside. In […]<\/p>\nRead More<\/a>","protected":false},"author":1,"featured_media":321,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"pagewithslider.php","meta":{"footnotes":""},"class_list":["post-382","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nLa Bracioleria | Spiedini e Cucina siciliana a Milano | Storia<\/title>\n<meta name=\"description\" content=\"La storia delle braciole messinesi \u00e8 diventata anche la storia de La Bracioleria ristorante siciliano a Milano che offre spiedini e cucina siciliana.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:locale:alternate\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Bracioleria | Spiedini e Cucina siciliana a Milano | Storia\" \/>\n<meta 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