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Amatriciana Sauce
Sugo all'amatriciana (), or alla matriciana (in ''Romanesco'' dialect),Ravaro (2005), p. 395 also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the ''Amatriciana'' is one of the best known pasta sauces in present-day Roman and Italian cuisine. The Italian government has named it a traditional agro-alimentary product of Lazio and ''Amatriciana tradizionale'' is registered as a Traditional Speciality Guaranteed in the EU and the UK. Development Amatriciana originates from a recipe called ''pasta alla gricia''. In papal Rome, the ''grici'' were sellers of common edible foods,Ravaro (2005), p. 329 who got this name because many of them came from Valtellina, at that time a possession of the Swiss canton of Grigioni. According to another hypothesis, the name originate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bucatini
Bucatini (), also known as perciatelli (), are a thick spaghetti-like pasta with a hole running through the center. They are common throughout Lazio, particularly Rome. The similar ziti are long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes. There is also a wider version of ziti, zitoni . Name The name comes from the Italian ''buco'', meaning "hole", while ''wikt:bucato#Italian, bucato'' or its Neapolitan language variant ''perciato'' means "pierced". Composition and use Bucatini are a tubed pasta made of hard durum wheat flour and water. Its length is with a diameter. The average cooking time is nine minutes. In Italian cuisine, bucatini are served with buttery sauces, guanciale, vegetables, cheese, eggs, and anchovy, anchovies or sardines. One of the most common sauces to serve with bucatini is the Amatriciana sauce, ''bucatini all'amatriciana''. It is traditionally made with guanciale, a type of c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roman Cuisine
Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna.Boni (1930), pg. 13. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as Pecorino Romano and ricotta.Boni (1930), pg. 14 Olive oil is used mostly to dress raw vegetables, while ''strutto'' (pork lard) and fat from prosciutto are preferred for frying. The most popular sweets in Rome are small individual pastries called ''pasticcini'', '' gelato'' (ice cream) and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, ''gnocchi'' is eaten on Thursdays, ''baccalà'' (salted cod) on Fridays, and trippa on Saturdays. History Rome's food has evolved through centuries and periods of social, cultural, and political changes. Rome became a major gastronomical center during the ancient age. Ancient Roman cuisine was mainly based on cereals, chees ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rome
, established_title = Founded , established_date = 753 BC , founder = King Romulus (legendary) , image_map = Map of comune of Rome (metropolitan city of Capital Rome, region Lazio, Italy).svg , map_caption = The territory of the ''comune'' (''Roma Capitale'', in red) inside the Metropolitan City of Rome (''Città Metropolitana di Roma'', in yellow). The white spot in the centre is Vatican City. , pushpin_map = Italy#Europe , pushpin_map_caption = Location within Italy##Location within Europe , pushpin_relief = yes , coordinates = , coor_pinpoint = , subdivision_type = Country , subdivision_name = Italy , subdivision_type2 = Region , subdivision_name2 = Lazio , subdivision_type3 = Metropolitan city , subdivision_name3 = Rome Capital , government_footnotes= , government_type = Strong Mayor–Council , leader_title2 = Legislature , leader_name2 = Capitoline Assemb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Terminus Post Quem
A ''terminus post quem'' ('limit after which', sometimes abbreviated TPQ) and ''terminus ante quem'' ('limit before which', abbreviated TAQ) specify the known limits of dating for events or items.. A ''terminus post quem'' is the earliest date the event may have happened or the item was in existence, and a ''terminus ante quem'' is the latest. An event may well have both a ''terminus post quem'' and a ''terminus ante quem'', in which case the limits of the possible range of dates are known at both ends, but many events have just one or the other. Similarly, a ''terminus ad quem'' 'limit to which' is the latest possible date of a non-punctual event (period, era, etc.), whereas a ''terminus a quo'' 'limit from which' is the earliest. The concepts are similar to those of upper and lower bounds in mathematics. These terms are often used in archaeological and historical studies, such as dating layers in excavated sites, coins, historical events, authors, inscriptions or texts where ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curing (food Preservation)
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite."Historical Origins of Food Preservation." [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Accumoli
Accumoli is a ''comune'' (municipality) in the Province of Rieti in the Italian region Lazio, located about northeast of Rome and about northeast of Rieti. It is located in the natural park known as the "Gran Sasso e Monti della Laga National Park". Located at an altitude of 855 m above sea level in the Umbria-Marche Apennines, Accumoli is an enclave within the province of Ascoli Piceno. Until 1927, it was part of the province of Aquila in Abruzzo. The climate is typical internal Apennines with cold, snowy winters and summers almost never too hot. History The town has its origins in the 12th century, when the territory in the Valle del Tronto was ruled by the Normans and later the Kingdom of Naples. On 24 August 2016, numerous buildings were destroyed and damaged by the Central Italy earthquake. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Comune
The (; plural: ) is a local administrative division of Italy, roughly equivalent to a township or municipality. It is the third-level administrative division of Italy, after regions ('' regioni'') and provinces (''province''). The can also have the title of ('city'). Formed ''praeter legem'' according to the principles consolidated in medieval municipalities, the is provided for by art. 114 of the Constitution of Italy. It can be divided into ''frazioni'', which in turn may have limited power due to special elective assemblies. In the autonomous region of the Aosta Valley, a ''comune'' is officially called a ''commune'' in French. Overview The provides essential public services: registry of births and deaths, registry of deeds, and maintenance of local roads and public works. Many have a '' Polizia Comunale'' (communal police), which is responsible for public order duties. The also deal with the definition and compliance with the (general regulator plan), a document ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grigioni
The Grisons () or Graubünden,Names include: *german: (Kanton) Graubünden ; *Romansh language, Romansh: ** rm, label=Sursilvan, (Cantun) Grischun ** rm, label=Vallader, (Chantun) Grischun ** rm, label=Puter, (Chantun) Grischun ** rm, label=Surmiran, (Cantun) Grischun ** rm, label=Sutsilvan, (Cantùn) Grischùn ** rm, label=Rumantsch Grischun, (Chantun) Grischun; * it, (Cantone dei) Grigioni ; *french: (Canton des) Grisons . See also list of European regions with alternative names#G, other names. more formally the Canton of the Grisons or the Canton of Graubünden, is one of the twenty-six cantons of Switzerland, cantons of Switzerland. It has eleven regions, and its capital is Chur. The German language, German name of the canton, , translates as the "Grey Leagues", referring to the canton's origin in three local alliances, the Three Leagues. The other native names also refer to the Grey League: in Sutsilvan, in the other forms of Romansh language, Romansh, and in Italian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Old Swiss Confederacy
The Old Swiss Confederacy or Swiss Confederacy (German language, Modern German: ; historically , after the Swiss Reformation, Reformation also , "Confederation of the Swiss") was a loose confederation of independent small states (, German or In the charters of the 14th century described as "communities" (, ), the German term ''Orte'' becomes common in the early 15th century, used alongside "estate" after the Reformation. The French term is used in Fribourg in 1475, and after 1490 is increasingly used in French and Italian documents. It only enters occasional German usage after 1648, and only gains official status as synonym of with the Act of Mediation of 1803. ), initially within the Holy Roman Empire. It is the precursor of the modern state of Switzerland. It formed during the 14th century, from a foundation of the Old Swiss Confederacy, nucleus in what is now Central Switzerland, growth of the Old Swiss Confederacy, expanding to include the cities of Zürich and Bern by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Valtellina
Valtellina or the Valtelline (occasionally spelled as two words in English: Val Telline; rm, Vuclina (); lmo, Valtelina or ; german: Veltlin; it, Valtellina) is a valley in the Lombardy region of northern Italy, bordering Switzerland. Today it is known for its ski center, hot spring spas, bresaola, cheeses (in particular Bitto, named after the river Bitto) and wines. In past centuries it was a key alpine pass between northern Italy and Germany and control of the Valtellina was much sought after, particularly during the Thirty Years' War as it was an important part of the Spanish Road. Geography The most important comune of the valley is Sondrio; the others major centers are Aprica, Morbegno, Tirano, Bormio and Livigno. Although Livigno is on the northern side of the alpine watershed, it is considered part of Valtellina as it falls within the province of Sondrio. History Antiquity and the middle ages The region was conquered in 16 BC by the Romans. By the 5th century i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Papal States
The Papal States ( ; it, Stato Pontificio, ), officially the State of the Church ( it, Stato della Chiesa, ; la, Status Ecclesiasticus;), were a series of territories in the Italian Peninsula under the direct sovereign rule of the pope from 756 until 1870. They were among the major states of Italy from the 8th century until the unification of Italy, between 1859 and 1870. The state had its origins in the rise of Christianity throughout Italy, and with it the rising influence of the Christian Church. By the mid-8th century, with the decline of the Byzantine Empire in Italy, the Papacy became effectively sovereign. Several Christian rulers, including the Frankish kings Charlemagne and Pepin the Short, further donated lands to be governed by the Church. During the Renaissance, the papal territory expanded greatly and the pope became one of Italy's most important secular rulers as well as the head of the Church. At their zenith, the Papal States covered most of the modern Ital ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta Alla Gricia
''Pasta alla gricia'' is a pasta dish originating from Lazio. It consists of pasta, Pecorino romano, black pepper and Guanciale. Origin of the name According to the most likely hypothesis, the name of the dish derives from the romanesco word ''gricio''. In papal Rome, the ''grici'' were sellers of common edible foods,Ravaro (2005), p. 329 and got this name because many of them came from Valtellina, at that time possession of the Swiss canton of Grigioni. ''Pasta alla gricia'' then would mean pasta prepared with the simple ingredients (guanciale, pecorino romano, black pepper) readily available at the local ''gricio''. Another theory about the origin of this dish claims that it was invented in the hamlet Grisciano, in the region of Lazio, near Amatrice. This theory is unlikely, however, both for the size of Grisciano, which is little more than a group of houses, and because in this case the adverbial locution should be ''alla grisciana''. It should be noticed that in Amatrice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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