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Baccalà Alla Vicentina
Baccalà alla vicentina (; vec, bacałà a ła vixentina) is a Venetian dish native to Vicenza that is made from stockfish (in Italian, ''stoccafisso''), onions, anchovies, milk, and a mature cheese such as Parmesan. It is considered to be one of the signature dishes of Vicenza. See also * Italian cuisine Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and late ... * List of fish dishes * References External linksRecipes and other information [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vicenza
Vicenza ( , ; ) is a city in northeastern Italy. It is in the Veneto region at the northern base of the ''Monte Berico'', where it straddles the Bacchiglione River. Vicenza is approximately west of Venice and east of Milan. Vicenza is a thriving and cosmopolitan city, with a rich history and culture, and many museums, art galleries, piazzas, villas, churches and elegant Renaissance '' palazzi''. With the Palladian Villas of the Veneto in the surrounding area, and his renowned ''Teatro Olimpico'' (Olympic Theater), the "city of Palladio" has been listed as a UNESCO World Heritage Site since 1994. In December 2008, Vicenza had an estimated population of 115,927 and a metropolitan area of 270,000. Vicenza is the third-largest Italian industrial centre as measured by the value of its exports, and is one of the country's wealthiest cities, in large part due to its textile and steel industries, which employ tens of thousands. Additionally, about one fifth of the country's gold a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stockfish
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called "hjell" in Norway) on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market. Over the centuries, several variants of dried fish have evolved. The ''stockfish'' (fresh dried, not salted) category is often mistaken for the ''clipfish'', or salted cod, category where the fish is salted before drying. Salting was not economically feasible until the 17th century, when cheap salt from southern Europe became available to the maritime nations of northern Europe. Stockfish is cured in a process called fermentation where cold-adapted bacteria matures the fish, similar to the maturing process of cheese. In English legal records of the Medi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parmesan
Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' is the Italian adjective for Parma and ''Reggiano'' that for Reggio Emilia). In addition to Reggio Emilia and Parma, it is also produced in the part of Bologna west of the River Reno and in Modena (all of the above being located in the Emilia-Romagna region), as well as in the part of Mantua (Lombardy) which is on the south bank of the River Po. Both "Parmigiano Reggiano" and "Parmesan" are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. Outside the EU, the name "Parmesan" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO ''Parmigiano Reggiano''. It has been called the " King of Cheeses". Parmigiano Reggiano Production ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes Columbian Exchange, occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre and Southern Italy, the south of Italy, which are in continuous exchange. Many di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Fish Dishes
This is a list of notable fish dishes. In culinary and fishery contexts, fish includes shellfish, such as molluscs, crustaceans and echinoderms. Fish has been an important source of protein for humans throughout recorded history. Fish dishes Alphabetical list A * * * * * * * * B * * * * * * * * * * * * * * * * * * * C * * * * * * * * * * * * * D * * * * * E * * * * * F * * * * * * * * * * * * * * * * * * G * * H * * * I * * * J * K * * * * * * * * L * * * * * * * * M * * * * * * * * * * N * O * P * * * * * * * * * * * * * * * * Q * R * * * S * * * * * * * * * * * * * * * * * * * * * T * * * * * * * * * * * U * V * W * Y * * List by ingredient Raw fish dishes Salmon dishes * * * * * * * * * * * * Tuna dishes * * * * * * * * * * * * Gallery File:Arin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Veneto
Venetian cuisine, from the city of Venice, Italy or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy (notably Friuli-Venezia Giulia and Trentino-Alto Adige/Südtirol), and of neighbouring Austria and of Slavic countries (notably Slovenia and Croatia), despite sharing some commonalities. Overview Cuisine in Veneto may be divided into three main categories, based on geography: the coastal areas, the plains, and the mountains. Each one (especially the plains) can have many local cuisines, each city with its own dishes. The most common dish is '' polenta'', which is cooked in various ways within the local cuisines of Veneto. Polenta once was the universal staple food of the poorer classes, who could afford little else. In Veneto, the corns are ground in much smaller fragments in comparison with the rest of Italy: so, when cooked, it resembles a pudding. Typical of many coastal areas, communiti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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