Italiano
One of the best-known symbols of French cuisine in the world is the “coq au vin” (stop giggling!): a cockerel, or simply a chicken, marinated for a long time in wine and then braised.
Despite being quite complicated, it’s an exquisite dish, cooked in the most exclusive restaurants all over the world.
The dish is most likely of late medieval origin, although the first mentions in recipe books only occur from the second half of the nineteenth century. But let’s forget about the story, and let’s look rather at the myth, which dates back to the times of the Gallic Wars…
Vercingetorix, the legendary chief of the Gallic tribes, seeing himself besieged by the legions of Julius Caesar near the city of Alesia, sent a rooster, one of the rustic ones, to his opponent as a sign of defiance. In that way, Caesar would have understood how combative and tenacious were the Gauls.
The future emperor of the Romans reciprocated inviting him to dinner, which he made served delicious poultry, soaked in a dark red sauce.
After having feasted, Vercingetorix asked Caesar: “What was that delicious dish we ate tonight?”. The Roman General explained how that was Gauls’ tenacious and combative rooster, marinated in red wine and cooked slowly….
So, according to this legend, the dish is Italian, right?
But anyway, Romans, Gauls, French or Italians… it doesn’t matter! For these and other slow cooking, use the Inox Bim stainless steel Bratt-pan!
