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Cannoli From Brocato's New Orleans 01
Cannoli (; scn, cannola ) are Italian pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling containing ricotta—a staple of Sicilian cuisine. They range in size from . In mainland Italy, they are commonly known as ''cannoli siciliani'' (Sicilian cannoli). Etymology In English, ''cannoli'' is usually used as a singular, but in Italian, it is grammatically plural; the corresponding singular is ''cannolo'' (; scn, cannolu, links=no ), a diminutive meaning 'little tube', from ''canna'', 'cane' or 'tube'. This form is uncommon in English. History Some food historians place the origins of cannoli in 827–1091 in Caltanissetta in Sicily, by the concubines of princes looking to capture their attention. This period marks the Arab rule of the island, known then as the Emirate of Sicily, giving rise to the theory that the etymology stemmed from the Arabic word ''qanawāt'' meaning 'tubes' in reference to their tube-shaped shells. Autho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sicily
(man) it, Siciliana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = Ethnicity , demographics1_footnotes = , demographics1_title1 = Sicilian , demographics1_info1 = 98% , demographics1_title2 = , demographics1_info2 = , demographics1_title3 = , demographics1_info3 = , timezone1 = CET , utc_offset1 = +1 , timezone1_DST = CEST , utc_offset1_DST = +2 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-82 , blank_name_sec1 = GDP (nominal) , blank_info_sec1 = €89.2 billion (2018) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Messina
Messina (, also , ) is a harbour city and the capital of the Italian Metropolitan City of Messina. It is the third largest city on the island of Sicily, and the 13th largest city in Italy, with a population of more than 219,000 inhabitants in the city proper and about 650,000 in the Metropolitan City. It is located near the northeast corner of Sicily, at the Strait of Messina and it is an important access terminal to Calabria region, Villa San Giovanni, Reggio Calabria on the mainland. According to Eurostat the FUA of the metropolitan area of Messina has, in 2014, 277,584 inhabitants. The city's main resources are its seaports (commercial and military shipyards), cruise tourism, commerce, and agriculture (wine production and cultivating lemons, oranges, mandarin oranges, and olives). The city has been a Roman Catholic Archdiocese and Archimandrite seat since 1548 and is home to a locally important international fair. The city has the University of Messina, founded in 1548 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Pastries
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] |
Hyblean Ricotta
The Hyblean ricotta is a dairy product derived from the whey produced in Libero consorzio comunale di Ragusa and is recognized as prodotto agroalimentare tradizionale since 2000. Milk The milk used to produce the classic is that of the wild and autochthonous breed Modicana, producer of Protected Designation of Origin milk, bred in the wild mainly on the highlands between Modica and Ragusa in the pastures enclosed in the classic dry stone walls characteristic of the area. Iblea ricotta can also be produced with mixed milk, that is, deriving from various breeds, with the addition of whole and raw milk up to 10%. Ragusan milk has unique characteristics, containing hints of spontaneous Hyblaean mountain vegetation such as fresh mushrooms, orange, freshly cut grass and floral traces typical of the area, such as calendula, anthemis, malva silvestris, geranium, and jasmine. Preparation The preparation procedure takes place according to the traditional Ragusan method, different from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ricotta
Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked", "refined") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the milk used. In this form, it is somewhat similar in texture to some fresh che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torpedo Dessert
A torpedo dessert (, , , , pl, Rurki z kremem) is a buttery, flaky viennoiserie bread roll, filled with pastry cream, named for its well-known torpedo shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry. See also * Cannoli * Cream horn * List of pastries This is a list of pastries, which are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. There are fi ... * References Bulgarian cuisine Polish desserts Russian desserts Turkish desserts Turkish pastries Foods featuring butter {{dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Czech Language
Czech (; Czech ), historically also Bohemian (; ''lingua Bohemica'' in Latin), is a West Slavic language of the Czech–Slovak group, written in Latin script. Spoken by over 10 million people, it serves as the official language of the Czech Republic. Czech is closely related to Slovak, to the point of high mutual intelligibility, as well as to Polish to a lesser degree. Czech is a fusional language with a rich system of morphology and relatively flexible word order. Its vocabulary has been extensively influenced by Latin and German. The Czech–Slovak group developed within West Slavic in the high medieval period, and the standardization of Czech and Slovak within the Czech–Slovak dialect continuum emerged in the early modern period. In the later 18th to mid-19th century, the modern written standard became codified in the context of the Czech National Revival. The main non-standard variety, known as Common Czech, is based on the vernacular of Prague, but is now spoken as an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Language
Russian (russian: русский язык, russkij jazyk, link=no, ) is an East Slavic languages, East Slavic language mainly spoken in Russia. It is the First language, native language of the Russians, and belongs to the Indo-European languages, Indo-European language family. It is one of four living East Slavic languages, and is also a part of the larger Balto-Slavic languages. Besides Russia itself, Russian is an official language in Belarus, Kazakhstan, and Kyrgyzstan, and is used widely as a lingua franca throughout Ukraine, the Caucasus, Central Asia, and to some extent in the Baltic states. It was the De facto#National languages, ''de facto'' language of the former Soviet Union,1977 Soviet Constitution, Constitution and Fundamental Law of the Union of Soviet Socialist Republics, 1977: Section II, Chapter 6, Article 36 and continues to be used in public life with varying proficiency in all of the post-Soviet states. Russian has over 258 million total speakers worldwide. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trubochki
A torpedo dessert (, , , , pl, Rurki z kremem) is a buttery, flaky viennoiserie bread roll, filled with pastry cream, named for its well-known torpedo shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry. See also * Cannoli * Cream horn * List of pastries This is a list of pastries, which are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. There are fi ... * References Bulgarian cuisine Polish desserts Russian desserts Turkish desserts Turkish pastries Foods featuring butter {{dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schaumrolle
''Schaumrollen'', or ''Schillerlocken'', are an Austrian confection. They consist of a cone or tube of pastry, often filled with whipped cream or meringue. Also called foam rollers, they are a bag or roll-shaped puff pastry, which is sweetened with whipped cream or meringue, or sometimes filled with an unsweetened cream puree. They are about wide. The pastries are made by wrapping thin pastry strips spirally around a cone shaped sheet metal tube, which is then coated and baked. The sweet version is often rolled in coarse sugar or powdered sugar before baking. History This is a variety of a cream horn, which was brought to North America by Mennonites from the Austrian-Hungarian Empire. Also popular with immigrants from the Danube region, ''Schaumrollen'' or ''Schillerlocken'' can be made up to five inches long, and are served as a treat on major holidays such as Christmas, as well as at weddings and first Communion celebrations. Nutritional information Like many pastries, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Éclair
An éclair (, ; ) is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard (''crème pâtissière''), whipped cream or chiboust cream, then iced with fondant icing. Montagné, Prosper, ''Larousse gastronomique: the new American edition of the world's greatest culinary encyclopedia'', Jenifer Harvey Lang, ed., New York: Crown Publishers, 1988, p. 401 Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob. A similar pastry in a round rather than oblong shape is called a Religieuse. Etymology The word comes from the French ''éclair'', meaning "flash of lightning", so named because it is eaten quickly ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream Horn
A cream horn is a pastry made with flaky or puff pastry, and whipped cream. (An alternative version, the meringue horn, is made with meringue.) The horn shape is made by winding overlapping pastry strips around a conical mould. After baking, a spoonful of jam or fruit is added and the pastry is then filled with whipped cream. The pastry can also be moistened and sprinkled with sugar before baking for a sweeter, crisp finish. Creams horns are called cannoncini in Italy, kornedákia ( el, κορνεδάκια) in Greece and Schaumrollen in Austria. In Pittsburgh, Pennsylvania, cream horns are called Lady Locks or clothespin cookies. See also * List of pastries * Torpil * Trubochki A torpedo dessert (, , , , pl, Rurki z kremem) is a buttery, flaky viennoiserie bread roll, filled with pastry cream, named for its well-known torpedo shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The doug ... References External links * {{Pastries ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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