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Cuisine Of Mantua
Mantuan cuisine is the set of traditional dishes of the Italian province of Mantua, some of which date back to the time of the Gonzaga. It is a cuisine bound to the land by peasant traditions, however it is very rich and varied. Differences can be found between local variants of the same dish. Given the geographical position occupied by the province of Mantua, the Mantuan culinary tradition is similar to the Emilian cuisine where salami and pasta are more prevalent and to the Lombard cuisine, which makes more use of rice. Antipasti The traditional Mantuan antipasto consists of cold cuts. * Salame mantovano, with or without added fresh garlic * Coppa * Pancetta Other popular cold cuts are: * Gras pìstà, pork lardo minced with a knife and garlic * Ciccioli or gréppole, pieces of cooked and dried pork and fat * Culatello, from Parma (it is, however, also produced in some municipalities of Mantua) Cold cuts are often accompanied by: * Gnocco fritto, squares or rh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and 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 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 gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different from each other, especially between the north, the centre and the south of Italy, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine offers an abundance of taste, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ciccioli
Ciccioli are pressed cakes of fatty pork. They are known under this name in Emilia Romagna, being popular in Modena, Reggio Emilia, Bologna, Parma and Romagna. In Naples they are called ''cicoli''.Adam Ledgeway, ''Grammatica diacronica del napoletano'' (Walter de Gruyter, 2009; ), p. 512. In Lazio and Umbria they are called ''sfrizzoli''. In Calabria they are called ''risimugli''. ''Ciccioli'' are made by compressing, drying, and aging fatty, leftover pieces of pork. These scraps are compressed using a special press where the meat is wrapped in sack cloth, then slowly squeezed over several weeks to remove excess liquid. They can either be prepared in a wet preparation that can be sliced and served, or in a very dry, crunchy, chip-like form often called ''ciccioli frolli''. They result also as leftovers from the preparation of Strutto. See also * Čvarci * Fatback * List of pork dishes This is a list of notable pork dishes. Pork is the culinary name for meat from the d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agnolini
Agnolini are a type of stuffed egg pasta originating from the province of Mantua (in the Mantuan dialect they are commonly called "agnulìn" or "agnulì") and are oftentimes eaten in soup or broth. The recipe for Agnolotti was first published in 1662 by Bartolomeo Stefani, a cook at the court of the Gonzaga family, in his book '' The art of cooking well''. Agnolini's recipe is passed down from generation to generation by Mantuan families. Agnolini are the main ingredient of soups of the Mantuan cuisine, usually consumed during holidays and important occasions. According to Mantuan tradition during Christmas Eve chicken broth with the Agnolini alongside other traditional Mantuan dishes such as the Agnolini's soup Sorbir d'agnoli, with abundant addition of parmesan cheese are consumed. Sorbir, to which red wine is added, generally Lambrusco, represents the opening to the Christmas lunch. Agnolini differ from the classic Emilian tortellini, to which they are similar, due t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Risotto (1)
Risotto (, , from meaning "rice") is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmigiano-Reggiano. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour. Recipes 78-80. Still, in print, there are many editions in many languages. Risotto in Italy is often a first course served before the main course, but ''risotto alla milanese'' is often served with ''ossobuco alla milanese'' as a main course. History Rice has been grown in southern Italy since at least the 14th century. From the south, rice gradually made its way north toward northern Italy, where the marshes of the Po river valley were suitable for rice cultivation. According to a legend, a young glassblower's apprentice of the Fabbrica del Duomo di Milano from Flanders, who used to u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scone
A scone is a baked good, usually made of either wheat or oatmeal with baking powder as a leavening agent, and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea. It differs from teacakes and other types of sweets that are made with yeast. Scones were chosen as the Republic of Ireland representative for Café Europe during the Austrian Presidency of the European Union in 2006, while the United Kingdom chose shortbread. Lexicology The pronunciation of the word within the English-speaking world varies, with some pronouncing it (rhymes with "gone"), and others (rhymes with "tone"). The dominant pronunciation differs by area. Pronunciation rhyming with "tone" is strongest in the English Midlands and Republic of Ireland though it seems to have less prominent patches in Cornwall and Essex. The pronunciation rhyming with "gone" is strongest in Northern England and Scotland, altho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Felonica
Felonica is a ''frazione'' of the ''comune'' (municipality) of Sermide e Felonica in the Province of Mantua in the Italian region Lombardy, located about southeast of Milan and about southeast of Mantua Mantua ( ; it, Mantova ; Lombard and la, Mantua) is a city and '' comune'' in Lombardy, Italy, and capital of the province of the same name. In 2016, Mantua was designated as the Italian Capital of Culture. In 2017, it was named as the Eur .... It was a separate ''comune'' until 2017. Cities and towns in Lombardy {{Mantua-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onions
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested i ... [...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
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] |
Emilia-Romagna
egl, Emigliàn (man) egl, Emiglièna (woman) rgn, Rumagnòl (man) rgn, Rumagnòla (woman) it, Emiliano (man) it, Emiliana (woman) or it, Romagnolo (man) it, Romagnola (woman) , 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 = +1 , timezone1_DST = CEST , utc_offset1_DST = +2 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-45 , blank_name_sec1 = GDP (nominal) , blank_info_se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Reggio Emilia
Reggio nell'Emilia ( egl, Rèz; la, Regium Lepidi), usually referred to as Reggio Emilia, or simply Reggio by its inhabitants, and known until 1861 as Reggio di Lombardia, is a city in northern Italy, in the Emilia-Romagna region. It has about 171,944 inhabitants and is the main ''comune'' (municipality) of the Province of Reggio Emilia. The inhabitants of Reggio nell'Emilia are called ''Reggiani'', while the inhabitants of Reggio di Calabria, in the southwest of the country, are called ''Reggini''. The old town has a hexagonal form, which derives from the ancient walls, and the main buildings are from the 16th–17th centuries. The commune's territory lies entirely on a plain, crossed by the Crostolo stream. History Ancient and early Middle Ages Reggio began as a historical site with the construction by Marcus Aemilius Lepidus of the Via Aemilia, leading from Piacenza to Rimini (187 BC). Reggio became a judicial administration centre, with a forum called at first ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Modena
Modena (, , ; egl, label= Modenese, Mòdna ; ett, Mutna; la, Mutina) is a city and '' comune'' (municipality) on the south side of the Po Valley, in the Province of Modena in the Emilia-Romagna region of northern Italy. A town, and seat of an archbishop, it is known for its car industry since the factories of the famous Italian upper-class sports car makers Ferrari, De Tomaso, Lamborghini, Pagani and Maserati are, or were, located here and all, except Lamborghini, have headquarters in the city or nearby. One of Ferrari's cars, the 360 Modena, was named after the town itself. Ferrari's production plant and Formula One team Scuderia Ferrari are based in Maranello south of the city. The University of Modena, founded in 1175 and expanded by Francesco II d'Este in 1686, focuses on economics, medicine and law, and is the second oldest athenaeum in Italy. Italian military officers are trained at the Military Academy of Modena, and partly housed in the Baroque Ducal Palace. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
