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Culurgiones
Culurgiones (name in Sardinian language, also called , , , , , , , or , " agnolotti"; it, culurgioni, sg. ) are a type of Sardinian ravioli-like stuffed pasta. It exists in a version made of potatoes, pecorino cheese and mint, a typical culinary specialty of the sub-region of Ogliastra, and in several other recipes adopted in the rest of the island, such as in Gallura, where the product is aromatized with lemon or orange peel. Since 2015 the has been recognized as an IGP product. Variants The dish, depending on the country of origin, is present in several variants: * in Ogliastra and in the inland areas (including Sadali, on the border with Ogliastra) they are prepared with fresh durum wheat semolina dough and a filling of Sardinian pecorino cheese (fresh for one or two days, as in Talana, or seasoned in other towns), or with a filling of potatoes, garlic and mint as in Gairo, Ulassai and Bari Sardo. In the latter town, instead of pecorino, is used, a particular sour che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culurgiones
Culurgiones (name in Sardinian language, also called , , , , , , , or , " agnolotti"; it, culurgioni, sg. ) are a type of Sardinian ravioli-like stuffed pasta. It exists in a version made of potatoes, pecorino cheese and mint, a typical culinary specialty of the sub-region of Ogliastra, and in several other recipes adopted in the rest of the island, such as in Gallura, where the product is aromatized with lemon or orange peel. Since 2015 the has been recognized as an IGP product. Variants The dish, depending on the country of origin, is present in several variants: * in Ogliastra and in the inland areas (including Sadali, on the border with Ogliastra) they are prepared with fresh durum wheat semolina dough and a filling of Sardinian pecorino cheese (fresh for one or two days, as in Talana, or seasoned in other towns), or with a filling of potatoes, garlic and mint as in Gairo, Ulassai and Bari Sardo. In the latter town, instead of pecorino, is used, a particular sour che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Sardinia
The cuisine of Sardinia is the traditional cuisine of the island of Sardinia, and the expression of its culinary art. It is characterised by its own variety, and by the fact of having been enriched through a number of interactions with the other Mediterranean cultures while retaining its own identity. Sardinia's food culture is strictly divided into food from the land and food from the sea, reflecting the island's historical vicissitudes and especially its geographic landscapes, spacing from the coastline to the ragged mountains of the interior. The Sardinian cuisine is considered part of the Mediterranean diet The Mediterranean diet is a diet inspired by the eating habits of people who live near the Mediterranean Sea. When initially formulated in the 1960s, it drew on the cuisines of Greece, Italy, France and Spain. In decades since, it has also incor ..., a nutritional model that was proclaimed by UNESCO as an intangible cultural heritage. Seafood *Typical dishes of Caglia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gairo, Sardinia
Gairo, Gàiru in Sardinian, is a ''comune'' (municipality) in the Province of Nuoro in the Italian region Sardinia, located about northeast of Cagliari and about southwest of Tortolì. As of 31 December 2004, it had a population of 1,643 and an area of .All demographics and other statistics: Italian statistical institute Istat. Gairo was originally constructed on unstable ground. Starting in 1951, buildings began to collapse. This led to the abandonment of the original location and re-building at an uphill location. The original village, known as "Gairo Vecchio", or "Old Gairo", is open to visitors. Gairo borders the following municipalities: Arzana, Cardedu, Jerzu, Lanusei, Osini, Seui Seui (Sardinian and ) is a ''comune'' (municipality) in the Province of South Sardinia in the Italian region Sardinia, located about north of Cagliari and about southwest of Tortolì. As of 31 December 2004, it had a population of 1,525 and an ..., Tertenia, Ulassai, Ussassai. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutmeg
Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of an essential oil and nutmeg butter. Conifers of the genus ''Torreya'', commonly known as the nutmeg yews, have edible seeds of similar appearance, but are not closely related to ''Myristica fragrans'', and are not used as a spice. Indonesia is the main producer of nutmeg and mace. If consumed in amounts exceeding its typical use as a spice, nutmeg powder may produce allergic reactions, cause contact dermatitis, or have psychoactive effects. Although used in traditional medicine for treating various disorders, nutmeg has no scientifically confirmed medicinal value. Common nutmeg Nutmeg is the spice made by grinding the seed of the fragrant nutmeg tree (''Myristica fragra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saffron
Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrian botanical treatise, and has been traded and used for thousands of years. In the 21st century, Iran produces some 90% of ... [...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] |
Pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a Gluten-free diet, gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an Food extrusion, extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Za ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Campidano
Campidano ( sc, Campidànu) is a plain located in South-Western Sardinia (Italy), covering approximately 100 kilometres between Cagliari and Oristano. Geography Geologically, it is a graben, a tectonic structure formed in the mid-Pliocene/early Pleistocene (4 to 2 million years ago). Later it was subject to large sedimentary deposition phenomena, creating an overall thickness of 600 m of sediments. The plain is crossed by the Tirso River, the longest in Sardinia. History Agriculture has been successful in Campidano since the Neolithic, continuing on through the Punic and the Romans, who cultivated here grains and grape. Dams of the large Sardinian rivers nourish the artichoke and wheat cultures, also typical products of this zone. Paddy fields are present near Oristano. The Sardinians from this area, and by extension all the people inhabiting the lowlands of Southern Sardinia, are called Campidanese ( sc, Campidanesus, it, Campidanesi). See also *Province of South Sard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Province Of South Sardinia
The Province of South Sardinia ( it, provincia del Sud Sardegna; sc, provìntzia de Sud Sardigna) is an Italian province of Sardinia instituted on 4 February 2016. It includes the suppressed provinces of Province of Carbonia-Iglesias, Carbonia-Iglesias and Province of Medio Campidano, Medio Campidano, a large part of the old Province of Cagliari (without the 17 municipalities of the new Metropolitan City of Cagliari, Metropolitan City), and two other municipalities.The new province of South Sardinia (Sardinian regional council) History South Sardinia was instituted as a result of the law reforming provinces in Sardinia (Regional Law 2/2016). Once operational, it will include most of the geographic region of Campidano, the Sarrabus-Gerrei, the T ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbagia
Barbagia (; sc, Barbàgia or ) is a geographical region, geographical, cultural region, cultural and natural region of inner Sardinia, contained for the most part in the province of Nuoro and Ogliastra and located alongside the Gennargentu massif. The name comes from Cicero, who described the land as inhabited by barbarians; Roman domination over this part of the island was in fact never more than nominal as a result of the Roman-Sardinian Wars. This word shares its etymology with the now antiquated ''Barbary''. The Sardinians, many of whose revolts came from this area, were also mocked by the Ancient Rome, ancient Romans with the pejorative term 'thieves wearing rough woolen garments'. In 594, Pope Gregory the Great wrote a letter to Hospito, a Christian whom he calls the "leader of the Barbaricini" (). Hospito apparently permitted the evangelisation of pagan Barbagia by Christian missionaries. The area is usually divided into five Barbagias: the Barbagia of Ollolai, the Bar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ilbono
Ilbono (Irbono in Sardinian language) is a ''comune'' (municipality) in the Province of Nuoro in the Italian region Sardinia, located about northeast of Cagliari and about southwest of Tortolì. Its economy is based heavily on heavy industry. Ilbono borders the following municipalities: Arzana Arzana (; sc, Àrtzana) is a ''comune'' (municipality) in the Province of Nuoro in the Italian region Sardinia, located about northeast of Cagliari and about west of Tortolì. Arzana borders the following municipalities: Aritzo, Desulo, El ..., Bari Sardo, Elini, Lanusei, Loceri, Tortolì. References Cities and towns in Sardinia {{Sardinia-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urzulei
Urzulei (Orthullè in Sardinian language) is a ''comune'' (municipality) in the Province of Nuoro in the Italian region Sardinia, located about northeast of Cagliari and about northwest of Tortolì. As of 31 December 2004, it had a population of 1,412 and an area of .All demographics and other statistics: Italian statistical institute Istat. The municipality of Urzulei contains the ''frazione'' (subdivision) Silana. Urzulei borders the following municipalities: Baunei, Dorgali, Orgosolo, Talana, Triei Triei is a ''comune'' (municipality) of about 1,000 inhabitants in the province of Nuoro in the Italian region Sardinia, located about northeast of Cagliari and about north of Tortolì. Triei borders the following municipalities: Baunei, Lotz .... Demographic evolution Colors= id:lightgrey value:gray(0.9) id:darkgrey value:gray(0.8) id:sfondo value:rgb(1,1,1) id:barra value:rgb(0.6,0.7,0.8) ImageSize = width:455 height:303 PlotArea = left:50 bottom:50 top:30 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
