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Cuisine Of Basilicata
The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and sheep meat, legumes, cereals and vegetables, with the addition of aromas such as hot peppers, powdered raw peppers and horseradish. The local gastronomy is, for historical-cultural reasons, typically peasant, based on simple recipes and on the culture of reuse, in particular of meat and bread. Some dishes have undergone variations and enrichments in modern times, losing the connotations of "poor" cooking which characterized them in the past. The most ancient manuscript available about Lucanian cooking dates back to 1524, by Antonio Camuria from Lagonegro, cook at the service of the Carafa family. Characteristics The region is characterized by many small towns, villages and rural centers often separated by geographical barriers, therefore determining the necessity of cooking and eating what was produced on the spot, according to techniques d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lucania
Lucania was a historical region of Southern Italy. It was the land of the Lucani, an Oscan people. It extended from the Tyrrhenian Sea to the Gulf of Taranto. It bordered with Samnium and Campania in the north, Apulia in the east, and Bruttium in the south-west, and was at the tip of the peninsula which is now called Calabria. It thus comprised almost all the modern region of Basilicata, the southern part of the Province of Salerno (the Cilento area) and a northern portion of the Province of Cosenza. The precise limits were the river Silarus in the north-west, which separated it from Campania, and the Bradanus which flows into the Gulf of Taranto in the east. The lower tract of the river Laus, which flows from a ridge of the Apennine Mountains to the Tyrrhenian Sea in an east-west direction, marked part of the border with Bruttium. Regions of Italy Geography Almost the whole area is occupied by the Apennine Mountains, which here are an irregular group of lofty masses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. Wine has been produced for thousands of years. The earliest evidence of wine is from the Caucasus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grape
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years ago, and the fruit has been used as human food over history. Eaten fresh or in dried form (as raisins, currants and sultanas), grapes also hold cultural significance in many parts of the world, particularly for their role in winemaking. Other grape-derived products include various types of jam, juice, vinegar and oil. History The Middle East is generally described as the homeland of grape and the cultivation of this plant began there 6,000–8,000 years ago. Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the discovery of alcoholic drinks such as wine. The earliest archeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Georg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spelt
Spelt (''Triticum spelta''), also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since approximately 5000 BC. Spelt was an important staple food in parts of Europe from the Bronze Age to medieval times. Now it survives as a relict crop in Central Europe and northern Spain, and it has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (''Triticum aestivum''), in which case its botanical name is considered to be ''Triticum aestivum'' subsp. ''spelta''. Like common wheat, it is a hexaploid wheat, which means it has six sets of chromosomes. Evolution Spelt has a complex history. It is a wheat species known from genetic evidence to have originated as a naturally occurring hybrid of a domesticated tetraploid wheat such as emmer wheat and the wild goat-grass '' Aegilops tauschii''. Genetic evidence shows that spelt wheat can also arise as the result of the hybridisation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley production is used as animal fodder, while 30% as a source of fermentable material for beer and certain distilled beverages, and as a component of various foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2017, barley was ranked fourth among grains in quantity produced () behind maize, rice and wheat. Etymology The Old English word for barley was ', which traces back to Proto-Indo-European and is cognate to the Latin word ' "flour" (''see corresponding entries''). The direct ancestor of modern English ''barley'' in Old English was the derived adjective ''bærlic'', meaning "of barley". The first citation of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vicia Faba
''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieties with smaller, harder seeds that are fed to horses or other animals are called field bean, tic bean or tick bean. Horse bean, ''Vicia faba'' var. ''equina'' Pers., is a variety recognized as an accepted name. This legume is very common in Southern European, Northern European, East Asian, Latin American and North African cuisines. Some people suffer from favism, a hemolytic response to the consumption of broad beans, a condition linked to a metabolism disorder known as G6PDD. Otherwise the beans, with the outer seed coat removed, can be eaten raw or cooked. In young plants, the outer seed coat can be eaten, and in very young plants, the seed pod can be eaten. Description ''Vicia faba'' is a stiffly erect, annual plant tall, with two ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lathyrus Sativus
''Lathyrus sativus'', also known as grass pea, cicerchia, blue sweet pea, chickling pea, chickling vetch, Indian pea, white pea and white vetch,''Kew Gardens'''Lathyrus sativus'' (grass pea) is a legume (family Fabaceae) commonly grown for human consumption and livestock feed in Asia and East Africa. It is a particularly important crop in areas that are prone to drought and famine, and is thought of as an 'insurance crop' as it produces reliable yields when all other crops fail. The Serra de'Conti Cicerchia is included in the Ark of Taste. The seeds contain a neurotoxin that causes lathyrism, a neurodegenerative disease, if eaten as a primary protein source for a prolonged period. Cultivation ''Lathyrus sativus'' grows best where the average temperature is 10–25 °C and average rainfall is per year. Like other legumes, it improves the nitrogen content of soil. The crop can survive drought or floods, but grows best in moist soils. It tolerates a range of soil types from l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chickpea
The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, and 9500-year-old remains have been found in the Middle East. The chickpea is a key ingredient in Mediterranean and Middle Eastern cuisines, used in hummus, and, when ground into flour, falafel. It also is important in Indian cuisine, used in salads, soups and stews, and curry, in chana masala, and in other meal products like channa. In 2019, India was responsible for 70% of global chickpea production. Etymology The name "chickpea," earlier "chiche pease," is modelled on Middle French ', where ''chiche'' comes from Latin '. "Chich" was used by itself in English from the 14th to the 18th centuries.''Oxford English Dictionary'', 3rd edition, December 201''s.v.''/ref> The word ', fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bean
A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world. Terminology The word "bean" and its Germanic cognates (e.g. German '' Bohne'') have existed in common use in West Germanic languages since before the 12th century, referring to broad beans, chickpeas, and other pod-borne seeds. This was long before the New World genus '' Phaseolus'' was known in Europe. After Columbian-era contact between Europe and the Americas, use of the word was extended to pod-borne seeds of ''Phaseolus'', such as the common bean and the runner bean, and the related genus ''Vigna''. The term has long been applied generally to many other seeds of similar form, such as Old World soybeans, peas, other vetches, and lupins, and even to those with slighter resemblances, such as coffee beans, vanilla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried And Salted Cod
Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean. Dried and salted cod has been produced for over 500 years in Newfoundland, Iceland, and the Faroe Islands, and most particularly in Norway where it is called klippfisk, literally "cliff-fish". Traditionally it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. Today ''klippfisk'' is usually dried indoors with the aid of electric heaters. History Salt cod formed a vital item of international commerce between the New World and the Old, and formed one leg of the so-called triangular trade. Thus, it spread around the Atlantic and became a traditional ingredient not only in Northern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tyrrhenian Sea
The Tyrrhenian Sea (; it, Mar Tirreno , french: Mer Tyrrhénienne , sc, Mare Tirrenu, co, Mari Tirrenu, scn, Mari Tirrenu, nap, Mare Tirreno) is part of the Mediterranean Sea off the western coast of Italy. It is named for the Tyrrhenian people identified with the Etruscans of Italy. Geography The sea is bounded by the islands of Corsica and Sardinia (to the west), the Italian Peninsula (regions of Tuscany, Lazio, Campania, Basilicata, and Calabria) to the north and east, and the island of Sicily (to the south). The Tyrrhenian Sea also includes a number of smaller islands like Capri, Elba, Ischia, and Ustica. The maximum depth of the sea is . The Tyrrhenian Sea is situated near where the African and Eurasian Plates meet; therefore mountain chains and active volcanoes such as Mount Marsili are found in its depths. The eight Aeolian Islands and Ustica are located in the southern part of the sea, north of Sicily. Extent The International Hydrographic Organization define ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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