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Arrabbiata Sauce
Arrabbiata sauce, or ''sugo all'arrabbiata'' in Italian (''arabbiata'' in Romanesco dialect), is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region, and particularly from the city of Rome. Origin of the name ''Arrabbiata'' literally means "angry" in Italian; in Romanesco dialect the adjective ''arabbiato'' denotes a characteristic (in this case spiciness) pushed to excess.Ravaro (2005), p.86, ''sub voce'' In Rome, in fact, any food cooked in a pan with a lot of oil, garlic and chili so as to provoke a strong thirst, is called ''arabbiato'' (e.g. "broccoli arabbiati"). History The invention of the dish dates back to the 1950s–1960s, at a time when hot food became in vogue in Roman cuisine.Carnacina (1975), pg. 81. The dish has been celebrated several times in Italian movies, notably in Marco Ferreri's ''La Grande Bouffe'' (1973) and Federico Fellini's ''Roma'' (1972). Ingredients The m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penne
Penne () is an extruded type of pasta with cylinder-shaped pieces, their ends cut at an angle. ''Penne'' is the plural form of the Italian ''penna'' (meaning ''feather'' but ''pen'' as well), deriving from Latin ''penna'' (meaning "feather" or "quill"), and is a cognate of the English word ''pen''. When this format was created, it was intended to imitate the then-ubiquitous steel nib of fountain and dip pens. Origins ''Penne'' is one of the few pasta shapes with a certain date of birth: in 1865, Giovanni Battista Capurro, a pasta maker from San Martino d'Albaro (Genoa), obtained a patent for a diagonal cutting machine. His invention cut the fresh pasta into a pen shape without crushing it, in a size varying between ''mezze penne'' (half pens) and ''penne'' (pens). Description and variations In Italy, ''penne'' are produced in two main variants: ''penne lisce'' (smooth) and ''penne rigate'' (furrowed), the latter having ridges on each penna. Pennoni ("big quills") is a wide ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marco Ferreri
Marco Ferreri (11 May 1928 – 9 May 1997) was an Italian film director, screenwriter and actor, who began his career in the 1950s directing three films in Spain, followed by 24 Italian films before his death in 1997. He is considered one of the greatest European cinematic provocateurs of his time and had a constant presence in prestigious festival circuit - including eight films in competition in Cannes Film Festival and a Golden Bear win in 1991 Berlin Film Festival. Three of his films are among 100 film italiani da salvare, 100 films selected for preservation for significant contribution to Italian cinema. Biography He was born in Milan. His best known film is ''La Grande Bouffe'' from 1973, starring Marcello Mastroianni, Michel Piccoli, Philippe Noiret and Ugo Tognazzi. He was a socialist and atheist.Tonino Lasconi, ''Dieci per amore'', Edizioni Paoline, 2001, p. 31. He died in Paris of a myocardial infarction, heart attack. Upon his death, Gilles Jacob, artistic director ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta Dishes
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Zanini De Vita, Oretta, ''Encycloped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Sauces
Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Italian, regional variants of the Italian language ** Languages of Italy, languages and dialects spoken in Italy ** Italian culture, cultural features of Italy ** Italian cuisine, traditional foods ** Folklore of Italy, the folklore and urban legends of Italy ** Mythology of Italy, traditional religion and beliefs Other uses * Italian dressing, a vinaigrette-type salad dressing or marinade * Italian or Italian-A, alternative names for the Ping-Pong virus, an extinct computer virus See also * * * Italia (other) * Italic (other) * Italo (other) * The Italian (other) * Italian people (other) Italian people may refer to: * in terms of ethnicity: all ethnic Italians, in and outside of Italy * in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Lazio
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region. A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredients are developed and commonly contribute to a regional or national cuisine, such as Japanese rice in Japanese cuisine or New Mexico chile in New Mexican cuisine. Likewise, national dishes have variations, such as gyros in Greek cuisine and hamburger in American cuisine. Religious food laws can also exercise an influence on cuisine, such as Hinduism in Indian cuisine, Sikhism in Punjabi cuisine, Buddhism in East Asian cuisine, Christianity in European cuisine, Islam in Middle Eastern cuisine, and Judaism in Jewish and Israeli cuisine. Etymology Cuisine is borrowed from the French meaning cooking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Italian Dishes
This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. The cuisine of Italy is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad. Pizza and spaghetti, both associated with the Neapolitan traditions of cookery, are especially popular abroad, but the varying geographical conditions of the twenty regions of Italy, together with the strength of local traditions, afford a wide range of dishes. Dishes and foods The cuisine of Italy has many unique dishes and foods. Zuppe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peperoncino
Peperoncino (; plural peperoncini ) is the generic Italian name for hot chili peppers, specifically some regional cultivars of the species ''Capsicum annuum'' and '' C. frutescens'' (chili pepper and Tabasco pepper, respectively). The sweet pepper is called ''peperone'' (plural ''peperoni'') in Italian. Like most peppers, the fruit is green or yellowish-green when young, and ripens to a red color. In the United States, peperoncini are usually pickled, comparatively mild – most often the variety known in Italy as friggitelli, a fairly sweet cultivar of ''C. annuum'' – and commonly used (whole, sliced, or chopped) as a condiment on sandwiches, in salads, and in Italian-style or other Mediterranean-inspired dishes. History The peperoncino probably came to Italy in the early 16th century, after Christopher Columbus took samples from the New World to Europe in 1492. Like the tomato, the peperoncino was first considered a decorative and possibly poisonous plant before it was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pecorino Romano
Pecorino Romano () is a hard, salty Italian cheese, often used for grating, made with sheep's milk. The name "pecorino" simply means "ovine" or "of sheep" in Italian; the name of the cheese, although protected, is a simple description rather than a brand: " ormaggiopecorino romano" is simply "sheep's heeseof Rome". Even though this variety of cheese originated in Lazio, as the name also indicates, most of its actual production has moved to the island of Sardinia. "Pecorino romano" is an Italian product with name recognized and protected by the laws of the European Community. Pecorino Romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy's oldest cheeses. On the first of May, Roman families traditionally eat pecorino with fresh fava beans during a daily excursion in the Roman Campagna. It is mostly used in Central and Southern Italy. Overview A cheese variety of what might be considered ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roma (1972 Film)
''Roma'', also known as ''Fellini's Roma'' or ''Federico Fellini's Roma'', is a 1972 semi-autobiographical comedy-drama film depicting director Federico Fellini's move from his native Rimini to Rome as a youth. The film was directed by Fellini from a screenplay by himself and Bernardino Zapponi. It is a homage to the city, shown in a series of loosely connected episodes set during both Rome's past and present. The plot is minimal, and the only "character" to develop significantly is Rome herself. Peter Gonzales plays the young Fellini, and the film features mainly newcomers in the cast. Plot Federico Fellini recounts his youth in Rome. The film opens up with a long traffic jam to the city. Once there, scenes are shown depicting Rome during the Fascist regime in the 1930s as well as in the 1970s. A young Fellini (Gonzales) moves into a vivacious guesthouse inhabited by unusual people (including a Benito Mussolini lookalike) and run by a sick obese woman. He visits two brothels - ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Federico Fellini
Federico Fellini (; 20 January 1920 – 31 October 1993) was an Italian film director and screenwriter known for his distinctive style, which blends fantasy and baroque images with earthiness. He is recognized as one of the greatest and most influential filmmakers of all time. His films have ranked highly in critical polls such as that of ''Cahiers du Cinéma'' and ''Sight & Sound'', which lists his 1963 film '' '' as the 10th-greatest film. Fellini's best-known films include ''La Strada'' (1954), ''Nights of Cabiria'' (1957), ''La Dolce Vita'' (1960), ''8½'' (1963), ''Juliet of the Spirits'' (1965), the "Toby Dammit" segment of ''Spirits of the Dead'' (1968), ''Fellini Satyricon'' (1969), ''Roma'' (1972), '' Amarcord'' (1973), and ''Fellini's Casanova'' (1976). Fellini was nominated for 16 Academy Awards over the course of his career, winning a total of four in the category of Best Foreign Language Film (the most for any director in the history of the award). He received an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
La Grande Bouffe
''La Grande Bouffe'' (Italian: ''La grande abbuffata''; English: ''The Grand Bouffe'' and ''Blow-Out'') is a 1973 satirical film directed by Marco Ferreri. It stars Marcello Mastroianni, Ugo Tognazzi, Michel Piccoli, Philippe Noiret and Andréa Ferréol. The film centres on a group of friends who plan to eat themselves to death. It satirises consumerism and the decadence of the bourgeoisie and was therefore controversial upon its release. It has become a cult film. Plot The film tells the story of four friends who gather in a villa for the weekend, with the express purpose of eating themselves to death. ''Bouffer'' is French slang for "eating" (the Italian ''abbuffata'' means "great eating"). The first protagonist is Ugo, owner and chef of a restaurant, "The Biscuit Soup". The second is Philippe, a somewhat important magistrate who still lives with his childhood nanny, Nicole, who is overprotective of him to the point of trying to prevent him from having relationships with other w ... [...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] |
