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Cuisine Of Apulia
Apulian cuisine consists of the cooking traditions and practices of the region of Apulia in Italy. Starting from the Middle Ages the permanent residence of the nobility in the region gradually declined, which caused the disappearance of their noble cuisine over time. As the common people suffered from poverty, their culinary tradition adapted to use cheap and simple foods. Bread, vegetables and pasta have the leading role in the cuisine. Fruits, fish and wine are consumed frequently as well, but meat plays a minor role. The food of Apulia is known as a prime example of '' cucina povera'' or 'cuisine of the poor', but this characterizes its simplicity rather than its quality. More so, the simple dishes allow the quality of their local and seasonal ingredients to take center stage. ''Sagre'' food festivals Apulia’s '' sagre'' food festivals showcase local cuisine, cooking traditions and culture. While not unique to Apulia - ''sagre'' festivals are one of Italy’s best kept food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apulia
it, Pugliese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 = , demographics1_info2 = , demographics1_title3 = , demographics1_info3 = , timezone1 = CET , utc_offset1 = +01:00 , timezone1_DST = CEST , utc_offset1_DST = +02:00 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-75 , blank_name_sec1 = GDP (nominal) , blank_info_sec1 = €76.6 billion (2018) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 = €19,000 (2018) , blank2_name_sec1 = HDI (2018) , blank2_info_sec1 = 0.845 · 18th of 21 , blank_name_sec2 = NUTS Region , blank_info_sec2 = ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turnover (food)
A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, sealing it, and then baking it. Turnovers can be sweet or savoury and are often made as a sort of portable meal or dessert. They are often eaten for breakfast. It is common for sweet turnovers to have a fruit filling and be made with a puff pastry or shortcrust pastry dough and covered with icing; savoury turnovers generally contain meat and/or vegetables and can be made with any sort of dough, though a kneaded yeast dough seems to be the most common in Western cuisines. They are usually baked, but may be fried. Savoury turnovers are often sold as convenience foods in supermarkets. Savoury turnovers with meat or poultry and identified as a turnover in the United States (for example, "Beef Turnover" or "Cheesy Chicken Turnover") have to meet a standard of identity or composition and should contain a certain amount of meat or poultry. Names A meat or vegetarian turnover may be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Béchamel Sauce
Bechamel sauce ( ) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture by weight) and milk. Bechamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U.S.). French, Italian and Greek bechamel sauce recipes include salt and nutmeg as a seasoning base. Bechamel sauce is one of the "mother sauces" of French cuisine. Origin The first recipe of a sauce similar to bechamel is in the book by François Pierre de La Varenne in 1651, made with a roux, as in modern recipes. The name of the sauce was given in honour of Louis de Béchameil, a financier who held the honorary post of chief steward to King Louis XIV of France in the 17th century. The first named béchamel sauce appears in ''The Modern Cook,'' written by Vincent La Chapelle and published in 1733, in which the following recipe for "Turbots (a la Bechameille)" appears: There are many legends regarding the origin of bechamel sauce. For example, it is said that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puff Pastry
Puff pastry, also known as ', is a flaky light pastry made from a laminated dough composed of dough (') and butter or other solid fat ('). The butter is put inside the dough (or vice versa), making a ' that is repeatedly folded and rolled out before baking. The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process. History Modern puff pastry, used nowadays in European cuisine was created in France. The oldest recipe of puff pastry in France was written in a charter by bishop Robert of Amiens in 1311. However, the first recipe of the technique of ''tourage'' (the action of putting a piece of butter inside the dough and folding several time the dough) was published in 1651 by François Pierre La Varenne in ''.'' But it is considered that the invention of this technique was an idea of the famous painter Claude Gellée when he was an apprentice baker in 1612. The story goes that Lorrain was making a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lecce
Lecce ( ); el, label=Griko, Luppìu, script=Latn; la, Lupiae; grc, Λουπίαι, translit=Loupíai), group=pron is a historic city of 95,766 inhabitants (2015) in southern Italy. It is the capital of the province of Lecce, the province of second-highest population in the region of Apulia, as well as one of that region's most important cities. It is the main city of the Salentine Peninsula, a sub-peninsula at the heel of the Italian Peninsula, and is over 2,000 years old. Because of the rich Baroque architectural monuments found in the city, Lecce is commonly nicknamed "The Florence of the South". In terms of industry, the "Lecce stone"—a particular kind of limestone—is one of the city's main exports, because it is very soft and workable, thus suitable for sculptures. Lecce is also an important agricultural centre, chiefly for its olive oil and wine production, as well as an industrial centre specializing in ceramic production. Lecce is home to the University of S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rustico (pastry)
A rustico (plural: ''rustici'') is a snack in the southern Italian region of Salento made with puff pastry and stuffings that vary by style. A common preparation uses puff pastry, tomato, and mozzarella. It is part of the Salentine street food tradition and can be found in every Apulian bar, bakery, and rotisserie. It is produced with two discs of puff pastry, the lower disk is of about 10 cm (approximately 4 inch) in diameter and the upper one of 12 cm (about 5 inch), to which adds cheese and tomato. Then it is brushed with egg and baked in the oven. It should be eaten warm to best appreciate the taste and the melted mozzarella. In Salento it is usually eaten as a mid-morning or evening snack, both in summer and winter. The wurstel variant of the pastry is the best known in Salento as well as Northern Italy as a whole (perhaps due Austrian culinary influence). File:Rustico2.JPG, A Leccese rustico See also * List of pastries * List of stuffed dishes This is a l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Oil
Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. It can be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC. In 2019–2020, world production of olive oil was . Spain was the largest producer followed by Italy, Tunisia, Greece, Turkey and Morocco. San Marino has by far the largest per capita consumption of olive oil worldwide. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive
The olive, botanical name ''Olea europaea'', meaning 'European olive' in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as ''Olea europaea'' 'Montra', dwarf olive, or little olive. The species is cultivated in all the countries of the Mediterranean, as well as in Australia, New Zealand, North and South America and South Africa. ''Olea europaea'' is the type species for the genus ''Olea''. The olive's fruit, also called an "olive", is of major agricultural importance in the Mediterranean region as the source of olive oil; it is one of the core ingredients in Mediterranean cuisine. The tree and its fruit give their name to the plant family, which also includes species such as lilac, jasmine, forsythia, and the true ash tree. Thousands of cultivars of the olive tree are known. Olive cultivars may be used primarily for oil, eating, or both. Olives cultivated for consumption ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oregano
Oregano (, ; ''Origanum vulgare'') is a species of flowering plant in the mint family Lamiaceae. It was native to the Mediterranean region, but widely naturalised elsewhere in the temperate Northern Hemisphere. Oregano is a woody perennial plant, growing tall, with opposite leaves long. The flowers are purple, long, produced in erect spikes in summer. It is sometimes called wild marjoram, and its close relative, '' O. majorana'', is known as sweet marjoram. Both are widely used as culinary herbs, especially in Turkish, Greek, Spanish, Italian, Mexican, and French cuisine. Oregano is also an ornamental plant, with numerous cultivars bred for varying leaf colour, flower colour and habit. Etymology Used since the middle 18th century, the Spanish word ''orégano'' is derived from the Latin ''orīganum'' and ultimately from the Classical Greek (''orī́ganon''). This is a compound Greek term that consists of (''óros'') meaning "mountain", and (''gános'') meaning "brightness ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bari
Bari ( , ; nap, label= Barese, Bare ; lat, Barium) is the capital city of the Metropolitan City of Bari and of the Apulia region, on the Adriatic Sea, southern Italy. It is the second most important economic centre of mainland Southern Italy after Naples. It is a port and university city, as well as the city of Saint Nicholas. The city itself has a population of 315,284 inhabitants, over , while the urban area has 750,000 inhabitants. The metropolitan area has 1.3 million inhabitants. Bari is made up of four different urban sections. To the north is the closely built old town on the peninsula between two modern harbours, with the Basilica of Saint Nicholas, the Cathedral of San Sabino (1035–1171) and the Hohenstaufen Castle built for Frederick II, which is now also a major nightlife district. To the south is the Murat quarter (erected by Joachim Murat), the modern heart of the city, which is laid out on a rectangular grid-plan with a promenade on the sea and the majo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Focaccia
Focaccia ( , , ; lij, fugassa ; nap, label= Barese, fecazze ) is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called ("white pizza"). Focaccia can be served as a side dish or as sandwich bread and it can be round, rectangular, or square shape. Etymology and terminology In Ancient Rome, was a flat bread baked on the hearth. The word is derived from the Latin 'hearth, place for baking'. The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine, while outside Liguria the word usually refers to the Genoese variants. The first attestation of the word dates back to the 14th century. Focaccia is sometimes considered to be a kind of pizza, though focaccia is left to rise after being flattened, while pizza is baked immediately. Regional variants Focaccia genovese (' Genoese focaccia'), marked by its finger-sized holes on its surface ( in Ge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Focaccia Barese
Focaccia ( , , ; lij, fugassa ; nap, label= Barese, fecazze ) is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called ("white pizza"). Focaccia can be served as a side dish or as sandwich bread and it can be round, rectangular, or square shape. Etymology and terminology In Ancient Rome, was a flat bread baked on the hearth. The word is derived from the Latin 'hearth, place for baking'. The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine, while outside Liguria the word usually refers to the Genoese variants. The first attestation of the word dates back to the 14th century. Focaccia is sometimes considered to be a kind of pizza, though focaccia is left to rise after being flattened, while pizza is baked immediately. Regional variants Focaccia genovese (' Genoese focaccia'), marked by its finger-sized holes on its surface ( in Genoe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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