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Carciofi Alla Romana
Carciofi alla Romana , literally "Roman-style artichokes", is a typical dish of Roman cuisine. During spring-time in Rome, the dish is prepared in each household and is served in all restaurants. It represents one of the most famous artichoke dishes of the Roman cuisine, another being Carciofi alla giudia, a deep-fried artichoke dish that originated in the Jewish community of Rome. Preparation In Rome and surroundings this dish is prepared with artichokes of the ''Romanesco'' variety, harvested between February and April in the coastal region northwest of Rome, between Ladispoli and Civitavecchia. The artichokes are cleaned with a sharp knife, eliminating all of the hard leaves and the thorns using an upward spiral movement. Only a couple of cm of the stem are left; the rest is cleaned, cut into pieces and cooked with the artichokes. The artichokes are plunged for some minutes into water with lemon juice, so that they do not turn brown.Boni (1985), p. 115 Then they are opened in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artichoke
The globe artichoke (''Cynara cardunculus'' var. ''scolymus'' ),Rottenberg, A., and D. Zohary, 1996: "The wild ancestry of the cultivated artichoke." Genet. Res. Crop Evol. 43, 53–58. also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist. Description This vegetable grows to tall, with arching, deeply lobed, silvery, glaucous-green leaves long. The flowers develop in a large head from an edible bud about diameter with numerou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rome
, established_title = Founded , established_date = 753 BC , founder = King Romulus (legendary) , image_map = Map of comune of Rome (metropolitan city of Capital Rome, region Lazio, Italy).svg , map_caption = The territory of the ''comune'' (''Roma Capitale'', in red) inside the Metropolitan City of Rome (''Città Metropolitana di Roma'', in yellow). The white spot in the centre is Vatican City. , pushpin_map = Italy#Europe , pushpin_map_caption = Location within Italy##Location within Europe , pushpin_relief = yes , coordinates = , coor_pinpoint = , subdivision_type = Country , subdivision_name = Italy , subdivision_type2 = Region , subdivision_name2 = Lazio , subdivision_type3 = Metropolitan city , subdivision_name3 = Rome Capital , government_footnotes= , government_type = Strong Mayor–Council , leader_title2 = Legislature , leader_name2 = Capitoline Assemb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roman Cuisine
Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna.Boni (1930), pg. 13. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as Pecorino Romano and ricotta.Boni (1930), pg. 14 Olive oil is used mostly to dress raw vegetables, while ''strutto'' (pork lard) and fat from prosciutto are preferred for frying. The most popular sweets in Rome are small individual pastries called ''pasticcini'', '' gelato'' (ice cream) and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, ''gnocchi'' is eaten on Thursdays, ''baccalà'' (salted cod) on Fridays, and trippa on Saturdays. History Rome's food has evolved through centuries and periods of social, cultural, and political changes. Rome became a major gastronomical center during the ancient age. Ancient Roman cuisine was mainly based on cereals, chees ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carciofi Alla Giudia
Carciofi alla giudìa (; literally "Jewish-style artichokes") is among the best-known dishes of Roman Jewish cuisine.Malizia (1995), pg. 54 The recipe is essentially a deep-fried artichoke, and originated in the Jewish community of Rome, ''giudìo'' being the Roman dialect term for Jew. It is a speciality of the Roman Ghetto, where it is served by Jewish restaurants in the springtime. In English the dish is usually referred to with the standard Italian spelling Carciofi alla giudea;David, pp. 164–5Gray and Rogers, p. 146Davidson, p. 36: ''carciofini alla giudea'' this spelling may be found in Italian sources as well,Cervellati p. 95 but the Roman dialect name is much more commonly used. Preparation Artichokes of the ''Romanesco'' variety, which are harvested between February and April in the coastal region northwest of Rome between Ladispoli and Civitavecchia, are the best for this dish. The artichokes are cleaned with a sharp knife, eliminating all the hard leaves with a spira ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ladispoli
Ladispoli is a town and ''comune'' in the Metropolitan City of Rome, Lazio, central Italy. It lies about west of Rome, on the Mediterranean Sea. History Modern Ladispoli includes the site of the ancient ''Alsium'' at nearby Palo Laziale, the port of the Etruscan city of Cerveteri and later a Roman colony cited by Cicero. ''Alsium'' was destroyed in the 6th century AD, during the Gothic War, by the Ostrogoths led by Totila. Later a castle, named Palo, was built in the area: it was a fief of the Orsini and, from 1693, of the Odescalchi family. Modern Ladispoli was founded in 1888 by Ladislao Odescalchi, from whom it takes its name. In the late 1970s and until the early 1990s, parts of Ladispoli were popular with Soviet emigrants seeking political and/or religious asylum in Western countries (mostly United States, Canada and Australia). This proved to be a boon for the city's economy, as they rented apartments while awaiting their entry visas to those countries, usually for a pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Civitavecchia
Civitavecchia (; meaning "ancient town") is a city and ''comune'' of the Metropolitan City of Rome in the central Italian region of Lazio. A sea port on the Tyrrhenian Sea, it is located west-north-west of Rome. The harbour is formed by two piers and a breakwater, on which stands a lighthouse. Civitavecchia had a population of around 53,000 . History The modern city was built over a pre-existing Etruscan settlement. The harbour was constructed by the Emperor Trajan at the beginning of the 2nd century. The first occurrence of the name ''Centum Cellae'' is from a letter by Pliny the Younger (AD 107). The origin of the name is disputed: it has been suggested that it could refer to the ''centum'' ("hundred") halls of the villa of the emperor. The modern harbour works rest on the ancient foundations. Remains of an aqueduct and other Roman buildings are preserved, and the imperial family had a villa here. In the early Middle Ages (530s), ''Centumcellae'' was a Byzantine stronghold. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsley
Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable. Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. It is believed to have been originally grown in Sardinia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lesser Calamint
''Clinopodium nepeta'' ( synonym ''Calamintha nepeta''), known as lesser calamint, is a perennial herb of the mint family. Description Lesser calamint is a perennial shrub, forming a compact mound of shiny, green oregano-like leaves. The flowers are lavender pink. The plant reaches a height of 18 inches. The lesser calamint smells like a cross between mint and oregano. It attracts honeybees and butterflies. Lesser calamint usually grows in the summer, and well into the fall. It can become dormant in the winter months, then reblossom in spring. In fall, the flowers fall to the ground and will self-seed. Seedlings will flower in late August. Lesser calamint often grows wild, but can also be kept in pots. The average life expectancy of a plant is 3–4 years. It is susceptible to powdery mildew. Taxonomy The species was first described by Carl Linnaeus in 1753 as ''Melissa nepeta''. It was subsequently placed in ''Calamintha'', ''Thymus'', ''Satureja'' and ''Clinopodium'', a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South Asia, Central Asia and northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic. Etymology The word ''garlic'' derives from Old English, ''garlēac'', meaning ''gar'' (spear) and leek, as a 'spear-shaped leek'. Description ''Allium sativum'' is a perennial flowering plant growing from a bulb. It has a tall, erect flowering stem that grows up to . The leaf blade is flat, linear, solid, and approximately wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Nort ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
