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Bagna Càuda
Bagna càuda (, meaning "hot dip", "hot gravy") is a hot dish made from garlic and anchovies, originating in Piedmont, Italy, during the 16th century. The dish is served and consumed in a manner similar to fondue, sometimes as an appetizer, with raw or cooked vegetables typically used to dip into it. Overview Bagna càuda is a hot dish and dipping sauce in Italian cuisine that is used to dip vegetables in. It is prepared using olive oil, chopped anchovies and garlic. Additional ingredients sometimes used include truffle and salt. Raw or cooked vegetables are dipped into the sauce, which is typically kept hot on a serving table using a heat source such as a candle or burner. Bagna càuda originates from and has been described as "unique to" Piedmont, a Northwest Italy region, and has been a part of Piedmontese cuisine since the 16th century. In Piedmont, cardoon (edible thistle) is often dipped in the sauce. Additional foods used to dip into it include cabbage, celery, carrots, Jer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical region. Italy is also considered part of Western Europe, and shares land borders with France, Switzerland, Austria, Slovenia and the enclaved microstates of Vatican City and San Marino. It has a territorial exclave in Switzerland, Campione. Italy covers an area of , with a population of over 60 million. It is the third-most populous member state of the European Union, the sixth-most populous country in Europe, and the tenth-largest country in the continent by land area. Italy's capital and largest city is Rome. Italy was the native place of many civilizations such as the Italic peoples and the Etruscans, while due to its central geographic location in Southern Europe and the Mediterranean, the country has also historically been home ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Benld, Illinois
Benld is a city in Macoupin County, Illinois, Macoupin County, Illinois, United States. The population was 1,464 at the 2020 census, down from 1,556 in 2010 United States census, 2010. It is located in the Metro-East portion of the Greater St. Louis metropolitan area. ''Benld'' was declared the "most difficult to pronounce" place name in the state of Illinois by ''Reader's Digest''. History Benld was established in 1903. The name derives from founder Benjamin L. Dorsey (d. June 19, 1895), who was responsible for gaining the land on which the town was built and coal mining rights. "Benld" is the combination of Dorsey's first name and his middle and last initial. On September 29, 1938, a meteorite landed in Benld, marking only the third meteorite landing in Illinois since records were kept. It is one of the few known meteorites to strike a man-made object, punching a hole in the roof of Edward McCain's garage and embedding itself in the seat of his 1928 Pontiac (automobile), Pont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anchovy Dishes
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 17 genera; they are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish. Genera Characteristics Anchovies are small, green fish with blue reflections due to a silver-colored longitudinal stripe that runs from the base of the caudal (tail) fin. They range from in adult length, and their body shapes are variable with more slender fish in northern populations. The snout is blunt with tiny, sharp teeth in both jaws. The snout contains a unique rostral organ, believed to be electro-sensory in nature, although its exact function is unknown. The mouth is larger than that of herrings and silversides, two fish which anchovies closely resemble in ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dips (food)
DIPS may refer to: * Defense independent pitching statistics (baseball) *Dip (exercise) *Division of International Protection Services, under the United Nations High Commissioner for Refugees *Washington Diplomats, a defunct professional soccer team * Nickname of Bollywood actress, Deepika Padukone *DIPS (Digital Image Processing with Sound) *Dips (TV series) ''Dips'' is a Swedish comedy series by Jesper Rönndahl and Marie Agerhäll. It was produced by APAB for SVT. All episodes of the first season were published on SVT Play on 24 December 2018. The series is about the " dips" in-training Jens ..., Swedish comedy series See also * DIP (other) {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Piedmont
{{Commonscat, Cuisine of Piedmont Piedmont Cuisine 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 ... Culture in Piedmont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Hors D'oeuvre
This is a list of notable hors d'oeuvre, also referred to as appetisers or starters, which may be served either hot or cold. They are food items served before the main courses of a meal, and are also sometimes served at the dinner table as a part of a meal. Many cultures serve dips, such as baba ghanoush, chili con queso, hummus, and tzatziki with bread or vegetables as hors d'oeuvre. If the period between when guests arrive and when the meal is eaten (for example during a cocktail hour) is extended these might also serve the purpose of sustaining guests during the wait, in the same way that'' apéritifs'' are served as a drink before meals. Hors d'oeuvre are sometimes served with no meal afterward; this is the case with many reception and cocktail party events. __TOC__ Hors d'oeuvre See also * Amuse-bouche * Banchan Korean side dishes * Cicchetti * Dim sum * Finger food * Garnish * Gujeolpan * List of dips * List of pastries * Picada * Short Eats * Preprandial a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Garlic Dishes
This is a list of garlic dishes, comprising dishes and foods that use garlic as a main ingredient. Garlic is a species in the onion genus, ''Allium''. Its close relatives include the onion, shallot, leek, chive, and '' Chinese onion''. Garlic is native to Central Asia and northeastern Iran, has a history of several thousand years of human consumption and use, and has long been used as a seasoning worldwide. It was known to Ancient Egyptians, and has been used both as a food flavoring and as a traditional medicine. Garlic dishes * Agliata – a savory and pungent garlic sauce and condiment in Italian cuisine used to flavor and accompany broiled or boiled meats, fish and vegetables. * Aioli – a Mediterranean sauce made of garlic and olive oil; in some regions other emulsifiers such as egg are used. * Bagna càuda – a dish from Piedmont, Italy made of garlic, anchovies, olive oil and butter, it is served and consumed in a manner similar to fondue. * Česnečka – a garlic ... [...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] |
Alba, Piedmont
Alba ( pms, label=Piedmontese, Arba; la, Alba Pompeia) is a town and ''comune'' of Piedmont, Italy, in the Province of Cuneo. It is one of the main cities in the UNESCO World Heritage Site of Vineyard Landscape of Piedmont: Langhe-Roero and Monferrato. The town is famous for its white truffle and wine production. The confectionery group Ferrero is based there. The city joined the UNESCO Creative Cities Network in October 2017. History Alba's origins date from before the Roman civilization, connected probably to the presence of Celtic and Ligurian tribes in the area. The modern town occupies the site of ancient Alba Pompeia, the name given after being officially recognized as a town by the Roman consul Gnaeus Pompeius Strabo while constructing a road from Aquae Statiellae (Acqui) to Augusta Taurinorum (Turin). Alba was the birthplace of Publius Helvius Pertinax, briefly Roman emperor in 193. After the fall of the Western Empire, the city was repeatedly sacked by Ostrogoth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Truffle
A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus ''Tuber''. In addition to ''Tuber'', many other genera of fungi are classified as truffles including ''Geopora'', ''Peziza'', ''Choiromyces'', ''Leucangium'', and over a hundred others. These genera belong to the class Pezizomycetes and the Pezizales order. Several truffle-like basidiomycetes are excluded from Pezizales, including ''Rhizopogon'' and ''Glomus''. Truffles are ectomycorrhizal fungi, so they are usually found in close association with tree roots. Spore dispersal is accomplished through fungivores, animals that eat fungi. These fungi have significant ecological roles in nutrient cycling and drought tolerance. Some truffle species are highly prized as food. French gastronome Jean Anthelme Brillat-Savarin called truffles "the diamond of the kitchen". Edible truffles are used in Italian, French and numerous other national . Truffles are cultivat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hazelnut Oil
The hazelnut is the fruit of the hazel tree and therefore includes any of the nuts deriving from species of the genus ''Corylus'', especially the nuts of the species ''Corylus avellana''. They are also known as cobnuts or filberts according to species. Hazelnuts are used in baking and desserts, confectionery to make praline, and also used in combination with chocolate for chocolate truffles and products such as chocolate bars, hazelnut cocoa spread such as Nutella, and Frangelico liqueur. Hazelnut oil, pressed from hazelnuts, is strongly flavored and used as a cooking oil. Turkey and Italy are the world's two largest producers of hazelnuts. Description A cob is roughly spherical to oval, about long and in diameter, with an outer fibrous husk surrounding a smooth shell, while a filbert is more elongated, being about twice as long as its diameter. The nut falls out of the husk when ripe, about seven to eight months after pollination. The kernel of the seed is edible and us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Walnut Oil
Walnut oil is oil extracted from walnuts, ''Juglans regia''. The oil contains polyunsaturated fatty acids, monounsaturated fatty acids, and saturated fats. Composition Walnut oil is composed largely of polyunsaturated fatty acids (72% of total fats), particularly alpha-linolenic acid (14%) and linoleic acid (58%), oleic acid (13%), and saturated fats (9%). Culinary use Walnut oil is edible and is generally used less than other oils in food preparation, often due to high pricing. It is light-coloured and delicate in flavour and scent, with a nutty quality. Although chefs sometimes use walnut oil for pan-frying, most avoid walnut oil for high-temperature cooking because heating tends to reduce the oil's flavour and produce a slight bitterness. Walnut oil is preferred in cold dishes such as salad dressings. Cold-pressed walnut oil is typically more expensive due to the loss of a higher percentage of the oil. Refined walnut oil is expeller-pressed and saturated with solvent to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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