Cecina

	Cecina Cecina may refer to: * Cecina (meat), a Spanish and Mexican culinary specialty made of beef * ''Cecina'' (gastropod), a genus of freshwater snails in the family Pomatiopsidae * Cecina, Tuscany, Italy * Caecinia gens, an ancient Roman family * Farinata, a Tuscan culinary specialty made of chickpea flour See also * Caecina (other) Caecina may refer to: * Caecinia gens, an ancient Roman family * ''Caecina'' (genus), a genus of assassin bugs * Cecina, Tuscany Cecina () is a '' comune'' (municipality) of 28,322 inhabitants in the Province of Livorno in the Italian regio ... * Čečina (other) {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Cecina (gastropod) ''Cecina'' is a genus of sea snails which have a gill and an operculum, gastropod mollusks or micromollusks in the family Pomatiopsidae. They live in shallow waters in littoral and supralittoral habitats.Prozorova L. A. (2003). "Morphological Features of Supralittoral Mollusks of the Genus ''Cecina'' (Gastropoda: Pomatiopsidae) from Peter the Great Bay, Sea of Japan ". ''Russian Journal of Marine Biology'' 29(1): 49-52. . Distribution The distribution of the genus ''Cecina'' includes the Sea of Japan in Primorsky Krai, Russia, Japan and Washington state, USA. Species In 1861, Arthur Adams described the genus ''Cecina'' as a monotypic genus with '' Cecina manchurica'' as the only species. The current classification of ''Cecina'' follows Davis (1979)Davis G. M. (1979). "The origin and evolution of the gastropod family Pomatiopsidae, with emphasis on the Mekong river Triculinae". ''Academy of natural Sciences of Philadelphia'', Monograph 20: 1-120. and other authors.Kameda ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Cecina, Tuscany Cecina () is a ''comune'' (municipality) of 28,322 inhabitants in the Province of Livorno in the Italian region Tuscany, located about southwest of Florence and about southeast of Livorno. The territory of Cecina borders the following municipalities: Bibbona, Casale Marittimo, Castellina Marittima, Guardistallo, Montescudaio, Riparbella, Rosignano Marittimo. An archaeological park close to the town houses the remains of a Roman villa from the 1st century BC. History A settlement was founded here by the Roman consul Albinus Caecina, who was a descendant of an ancient Etruscan family. After the fall of the Western Roman Empire, the territory suffered a long period of decline, which only came to an end when the Grand Duke Leopold II of Tuscany began to develop local agriculture. The modern town was founded in 1852, but a part of the city was destroyed during World War II. From the 1960s onwards, it has developed into a popular tourist resort. Twin towns * Gilching, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Cecina (meat) In Spanish, ''cecina'' is meat that has been salted and dried by means of air, sun or smoke. The word comes from the Latin ''siccus'' (dry), via Vulgar Latin ''(caro) siccīna'', "dry (meat)". Spain Cecina is similar to ham and is made by curing cow, horse or rabbit meat. The best known ''cecina'' is ''Cecina de León'', which is made of the hind legs of a cow, salted, smoked and air-dried in the provinces of León and Palencia in northwestern Spain, and has PGI status. Latin America The word ''cecina'' is also used to name other kinds of dried or cured meat in Latin America. Mexico In Mexico, most ''cecina'' is of two kinds: sheets of marinated beef, and a pork cut that is sliced or butterflied thin and coated with chili pepper (this type is called ''cecina enchilada'' or ''carne enchilada''). The beef version is salted and marinated and laid to dry somewhat in the sun. The marinated beef version can be consumed uncooked, similar to prosciutto. The pork "cecina enchilada ... [...More Info...] [...Related Items...] OR:* [Wikipedia] [Google] [Baidu]
	Caecina (other) Caecina may refer to: * Caecinia gens, an ancient Roman family * ''Caecina'' (genus), a genus of assassin bugs * Cecina, Tuscany, Italy See also * Cecina (other) Cecina may refer to: * Cecina (meat), a Spanish and Mexican culinary specialty made of beef * ''Cecina'' (gastropod), a genus of freshwater snails in the family Pomatiopsidae * Cecina, Tuscany, Italy * Caecinia gens, an ancient Roman family * Far ... {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Caecinia Gens The gens Caecinia was a plebeian family of Etruscan culture, Etruscan origin at ancient Rome. Members of this gens are first mentioned in the time of Cicero, and they remained prominent through the first century of the Roman Empire, Empire, before fading into obscurity in the time of the Flavian dynasty, Flavian emperors. A family of this name rose to prominence once more at the beginning of the fifth century.''Dictionary of Greek and Roman Biography and Mythology'', vol. I, p. 529 ("s:Dictionary of Greek and Roman Biography and Mythology/Caecina, Caecina"). Origin The Etruscan roots of the Caecinae are indicated by the form of their nomen gentilicium, nomen, which in the masculine form ends in ', typical of Etruscan names. The feminine form, ''Caecinia'', is formed as though the masculine form were ''Caecinius'', which is also encountered, though rarely, in inscriptions. The Caecinae seem either to have derived their name from, or given it to, the river Caecina, which flows by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Farinata Farinata (), socca (), torta di ceci (), or cecina () is a type of thin, unleavened pancake or crêpe made from chickpea flour. It originated in Italy and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia and Elba islands. It is also typical in Gibraltar, where it is called calentita. History The origin of the dish is unknown. One origin-story says ''farinata'' was invented by a group of Roman soldiers who roasted chickpea-flour on a shield. Names In standard Italian, the dish is called ''farinata'' ("made of flour") while in Ligurian, specifically in the Genoese dialect, it goes by the name of fainâ . In Massa is called "calda calda" that means "hot hot". In Nice and the Côte d'Azur, it is called ''socca'', in Tuscany, ''cecina'' ("made of chickpeas") or ''torta di ceci'' ("chickpea pie") and in Sardinia ''fainè''. In Uruguay and Argentina it is massively popular and is called ''fainá''. Cooking method It is made by stirring chickpea flour into ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]