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Acqua Pazza (food)
The term ''acqua pazza'' (; ) is used in Italian cuisine to refer to a recipe for poached white fish, or to simply refer to the lightly herbed broth used to poach it. There are many different variations of this sauce, from light broths, to thick tomato based sauces, which have been found on all types of seafood (not just the traditional white fish) and even chicken. This dish is comparable to other Italian dishes, such as ''cacciucco'' and '' guazzetto''. Origin While the dish originated from fishermen of the Neapolitan area, who would sauté the catch of the day in seawater together with tomatoes and extra virgin olive oil, the term itself most probably originated from Tuscany; ''mezzadria'' peasants would make wine but had to give most to the landlord, leaving little left for them to drink. The peasants were resourceful, however, and mixed the stems, seeds, and pomace left over from the wine production with large quantities of water, brought it to a boil, then hermetically se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acqua Pazza , a type of wine made by Mezzadria peasants in Italy
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Acqua pazza may refer to: * Acqua pazza (food), a dish of poached white fish and tomatoes in Italian cuisine * Acqua pazza (wine) Acqua pazza (; ) is a drink, a type of wine by-product made by peasants in the Tuscany region of Italy from the leftovers of wine production. Also called ''acquarello'', ''mezzone'', or ''vinello'', it has been described as "a watered down wine of s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Routledge
Routledge () is a British multinational publisher. It was founded in 1836 by George Routledge, and specialises in providing academic books, journals and online resources in the fields of the humanities, behavioural science, education, law, and social science. The company publishes approximately 1,800 journals and 5,000 new books each year and their backlist encompasses over 70,000 titles. Routledge is claimed to be the largest global academic publisher within humanities and social sciences. In 1998, Routledge became a subdivision and imprint of its former rival, Taylor & Francis Group (T&F), as a result of a £90-million acquisition deal from Cinven, a venture capital group which had purchased it two years previously for £25 million. Following the merger of Informa and T&F in 2004, Routledge became a publishing unit and major imprint within the Informa "academic publishing" division. Routledge is headquartered in the main T&F office in Milton Park, Abingdon, Oxfordshire and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Perch
Perch is a common name for fish of the genus ''Perca'', freshwater gamefish belonging to the family Percidae. The perch, of which three species occur in different geographical areas, lend their name to a large order of vertebrates: the Perciformes, from the el, πέρκη (), simply meaning perch, and the Latin ''forma'' meaning shape. Many species of freshwater gamefish more or less resemble perch, but belong to different genera. In fact, the exclusively saltwater-dwelling red drum is often referred to as a red perch, though by definition perch are freshwater fish. Though many fish are referred to as perch as a common name, to be considered a true perch, the fish must be of the family Percidae. The type species for this genus is the European perch, ''P. fluviatilis''. Species Most authorities recognize three species within the perch genus: * The European perch (''P. fluviatilis'') is primarily found in Europe, but a few can also be found in South Africa, and even as far ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
European Seabass
The European bass (''Dicentrarchus labrax'') is a primarily ocean-going fish native to the waters off Europe's western and southern and Africa's northern coasts, though it can also be found in shallow coastal waters and river mouths during the summer months. It is one of only six species in its family, Moronidae, collectively called the temperate basses. It is fished and raised commercially and is considered the most important fish currently cultured in the Mediterranean. In Ireland and the United Kingdom, the popular restaurant fish sold and consumed as sea bass is exclusively the European bass. In North America, it is widely known by one of its Italian names, branzino. European bass are a slow-growing species that take several years to reach adulthood. An adult European seabass usually weighs around . European bass can reach measurements of up to in length and in weight, though the most common size is only about half of that at . Individuals are silvery grey and sometimes a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sparidae
The Sparidae are a family of fish in the order Perciformes, commonly called sea breams and porgies. The sheepshead, scup, and red seabream are species in this family. Most sparids are deep-bodied compressed fish with a small mouth separated by a broad space from the eye, a single dorsal fin with strong spines and soft rays, a short anal fin, long pointed pectoral fins and rather large firmly attached scales. They are found in shallow temperate and tropical waters and are bottom-dwelling carnivores. There are hermaphrodites in the Sparidae. Protogyny and protandry appear sporadically through this lineage of fish. Simultaneous hermaphrodites and bi-directional hermaphrodites do not appear as much since Sparidae are found in shallower waters. Species of fish that express a hermaphroditic condition usually "lack a genetic hardwire", therefore ecological factors play a role in sex determination. Most species possess grinding, molar-like teeth. Eating the head is known to cause hallu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halibut
Halibut is the common name for three flatfish in the genera '' Hippoglossus'' and ''Reinhardtius'' from the family of right-eye flounders and, in some regions, and less commonly, other species of large flatfish. The word is derived from ''haly'' (holy) and ''butte'' (flat fish), for its popularity on Catholic holy days. Halibut are demersal fish and are highly regarded as a food fish as well as a sport fish. Species A 2018 cladistic analysis based on genetics and morphology showed that the greenland halibut diverged from a lineage that gave rise to the Atlantic and Pacific halibuts. The common ancestor of all three diverged from a lineage that gave rise to the genus '' Verasper'', comprising the spotted halibut and barfin flounder. * Genus '' Hippoglossus'' ** Atlantic halibut, ''Hippoglossus hippoglossus'' – lives in the North Atlantic ** Pacific halibut, ''Hippoglossus stenolepis'' – lives in the North Pacific Ocean * Genus ''Reinhardtius'' **Greenland halib ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cod As Food
This article is about cod and other cod-like fishes from the family of Gadidae, such as haddock, pollock, and whiting, regarded as food. Cod Cod is popular as a food with a mild flavour and a dense, flaky white flesh. Young Atlantic cod or haddock prepared in strips for cooking is called scrod. Cod's soft liver can be canned or fermented into cod liver oil, providing an excellent source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA). Cod flesh is moist and flaky when cooked and is white in colour. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice. Cod can be easily turned into various other products, such as cod liver oil, omega pills, etc. Other cod-like fish Haddock Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, and, to a small extent, canned. Haddock, along with cod and plaice, is one of the most popular fish used in British fish and chips. Fre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bass (fish)
Bass () is a name shared by many species of fish. The term encompasses both freshwater and marine species, all belonging to the large order Perciformes, or perch-like fishes. The word ''bass'' comes from Middle English , meaning 'perch'. Types * The black basses, such as the Choctaw bass (''Micropterus haiaka''), Guadalupe bass (''M. treculii''), largemouth bass (''M. salmoides''), smallmouth bass (''M. dolomieu''), and spotted bass (''M. punctulatus''), belong to the sunfish family Centrarchidae. * The temperate basses, such as the European seabass (''Dicentrarchus labrax''), striped bass (''Morone saxatilis'') and white bass (''M. chrysops''), belong to the family Moronidae. * The Asian seabasses, such as the Japanese seabass (''Lateolabrax japonicus'') and Blackfin seabass (''L. latus''), belong to the family Lateolabracidae. Other species known as bass Many species are also known as basses, including: * The Australian bass, ''Macquaria novemaculeata'', is a member of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capri
Capri ( , ; ; ) is an island located in the Tyrrhenian Sea off the Sorrento Peninsula, on the south side of the Gulf of Naples in the Campania region of Italy. The main town of Capri that is located on the island shares the name. It has been a resort since the time of the Roman Republic. Some of the main features of the island include the (the little harbour), the Belvedere of Tragara (a high panoramic promenade lined with villas), the limestone crags called sea stacks that project above the sea (the ), the town of Anacapri, the Blue Grotto (), the ruins of the Imperial Roman villas, and the vistas of various towns surrounding the Island of Capri including Positano, Amalfi, Ravello, Sorrento, Nerano, and Naples. Capri is part of the region of Campania, Metropolitan City of Naples. The town of Capri is a and the island's main population centre. The island has two harbours, and (the main port of the island). The separate of Anacapri is located high on the hills to the w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tourism
Tourism is travel for pleasure or business; also the theory and practice of touring (other), touring, the business of attracting, accommodating, and entertaining tourists, and the business of operating tour (other), tours. The World Tourism Organization defines tourism more generally, in terms which go "beyond the common perception of tourism as being limited to holiday activity only", as people "travelling to and staying in places outside their usual environment for not more than one consecutive year for leisure and not less than 24 hours, business and other purposes". Tourism can be Domestic tourism, domestic (within the traveller's own country) or International tourism, international, and international tourism has both incoming and outgoing implications on a country's balance of payments. Tourism numbers declined as a result of a strong economic slowdown (the late-2000s recession) between the second half of 2008 and the end of 2009, and in consequence of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acqua Pazza (wine)
Acqua pazza (; ) is a drink, a type of wine by-product made by peasants in the Tuscany region of Italy from the leftovers of wine production. Also called ''acquarello'', ''mezzone'', or ''vinello'', it has been described as "a watered down wine of second choice" by Apergi and Bianco (1991, 87). Origin In Tuscany, the ''mezzadria'' peasants were involved in wine production, but most of the wine produced went to the landlord. As they were left with little to drink, they would make a kind of wine by mixing the stems, seeds, and pomace left over from the wine production with large quantities of water, bringing it to a boil, hermetically sealing it in a terracotta vase, and letting it ferment for several days. This resulted in a slightly effervescent drink, which was consumed as it was. See also * Acqua pazza (food) * Piquette Piquette is a French wine term which commonly refers to a vinous beverage produced by adding water to grape pomace but sometimes refers to a very simple wine o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation In Winemaking
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for ''primary fermentation'' and potentially another 5 to 10 days for a '' secondary fermentation''. Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines. History The natural occurrence of fermentation means it was probably first observed long ago by humans.H. Johnson: ''Vintage: The Story ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
