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Fiadone
Fiadone ( Corsican; pl. ''fiadoni'') is a Corsican cheesecake without bottom layer, made of brocciu, sugar, lemon zest and eggs.Schapira (1994) p. 121 The Fiadone can have round or rectangular shape: it is baked in oven and served cold. In the Italian regions of Abruzzo and Molise are known as ''Fiadoni'', ''fiaduni'' or ''fiauni'' large sweet ricotta-stuffed ravioli, served mainly at Easter. References Sources * See also *Flaó *Flaouna ''Flaouna'' ( gr, φλαούνα), ( tr, Pilavuna, Bitta), is a cheese-filled pastry from the island of Cyprus, which may include raisins or be garnished with sesame seeds. Flaounes are traditionally prepared for Easter by Orthodox Cypriots and d ... External links Corsican cheesecake (fiadone Corse) Sbs.com.au. Cuisine of Abruzzo Cuisine of Molise Italian desserts Corsican desserts {{france-dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fiadone
Fiadone ( Corsican; pl. ''fiadoni'') is a Corsican cheesecake without bottom layer, made of brocciu, sugar, lemon zest and eggs.Schapira (1994) p. 121 The Fiadone can have round or rectangular shape: it is baked in oven and served cold. In the Italian regions of Abruzzo and Molise are known as ''Fiadoni'', ''fiaduni'' or ''fiauni'' large sweet ricotta-stuffed ravioli, served mainly at Easter. References Sources * See also *Flaó *Flaouna ''Flaouna'' ( gr, φλαούνα), ( tr, Pilavuna, Bitta), is a cheese-filled pastry from the island of Cyprus, which may include raisins or be garnished with sesame seeds. Flaounes are traditionally prepared for Easter by Orthodox Cypriots and d ... External links Corsican cheesecake (fiadone Corse) Sbs.com.au. Cuisine of Abruzzo Cuisine of Molise Italian desserts Corsican desserts {{france-dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Corsica
The cuisine of Corsica is the traditional cuisine of the island of Corsica. It is mainly based on the products of the island, and due to historical and geographical reasons, has much in common with Italian cuisine, and marginally with those of Nice and Provence.Schapira (1994) p. 1 History The geographic conformation of Corsica, with its eastern coast (the one nearest to the continent) low, malaria-ridden, and impossible to defend, forced the population to settle in the mountains of the interior.Schapira (1994) p. 9 The agricultural products exported during antiquity reflect this situation: these were sheep, plus honey, wax and tar, produced by the widespread forests.Bertarelli (1929), p. 41 The island was famous for its cheap wines, exported to Rome. The concentration of settlement in the interior, typical also of the nearby Sardinia, lasted until the beginning of the 20th century; in 1911, 73,000 people lived in the zone comprised between 700 and 1,000 m above sea level. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flaouna
''Flaouna'' ( gr, φλαούνα), ( tr, Pilavuna, Bitta), is a cheese-filled pastry from the island of Cyprus, which may include raisins or be garnished with sesame seeds. Flaounes are traditionally prepared for Easter by Orthodox Cypriots and during Ramadan by Turkish Cypriots. Regional names for flaouna include ''vlaouna'', ''fesoudki'' (Greek:''φεσούδκι'') in Karavas, and ''aflaouna'' in Karpasia. History Flaounes are traditionally served in Cyprus as a celebratory food for the breaking of the Lenten fast, being prepared on Good Friday for consumption on Easter Sunday by Orthodox Christians. They are eaten in place of bread on Easter Sunday, and continue to be made and eaten for the weeks following. Creating the flaounes can often be a family tradition shared with multiple generations. The Guinness World Records holds a record for the largest flaouna ever made. It was set on 11 April 2012 by the company Carrefour in Limassol. The pastry measured long and wide, wei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Abruzzo
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for decades has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists. Ingredients Abruzzese cuisine is known for the following ingredients: *''Saffron of l'Aquila'', cultivated primarily in Navelli and L'Aquila * ''Olive oil'' produced in Colline Teramane (the Teramo hills), marked by the quality level DOP and considered some of Italy's best *'' Liquorice of Atri'', primarily produced in Abruzzo * '' Lamb and sheep'', especially in the mountains. Sheep's milk (or ricotta) is an important source of Abruzzese cheese, and sheep intestines are used as sausage casing or for stuffed meat rolls. Mountain goat meat is also occasionally consumed in Abruzzo. * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corsican Language
Corsican (''corsu'' , ; full name: ''lingua corsa'' , ) is a Romance language constituted by the continuum of the Italo-Romance dialects spoken on the Mediterranean island of Corsica (France) and on the northern end of the island of Sardinia (Italy). Corsican is related to the Tuscan varieties from the Italian peninsula, and therefore also to the Florentine-based standard Italian. Under the long-standing sway of Tuscany's Pisa and Republic of Genoa over Corsica, Corsican used to play the role of a vernacular in combination with Italian functioning as the island's official language. In 1859, Italian was replaced by French, owing to the French acquisition from the Republic of Genoa in 1768. Over the next two centuries, the use of French in the place of Italian grew to the extent that, by the Liberation in 1945, all the islanders had a working knowledge of French. The 20th century saw a language shift, with the islanders changing their language practices to the extent that there ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheesecake
Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of a soft, fresh cheese (typically cottage cheese, cream cheese or ricotta), eggs, and sugar. If there is a bottom layer, it most often consists of a crust or ''base'' made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked (and is usually refrigerated). Cheesecake is usually sweetened with sugar and may be flavored in different ways. Vanilla, spices, lemon, chocolate, pumpkin, or other flavors may be added to the main cheese layer. Additional flavors and visual appeal may be added by topping the finished dessert with fruit, whipped cream, nuts, cookies, fruit sauce, chocolate syrup, or other ingredients. Culinary classification Modern cheesecake is not usually classified as an actual "cake", despite the name (compare with Boston cream "pie"). Some people classify it as a tor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brocciu
Brocciu is a Corsican cheese produced from a combination of milk and whey, giving it some of the characteristics of whey cheese. It is produced from ewe's milk. It is notable as a substitute for lactose-rich Italian Ricotta, as brocciu contains less lactose. Produced on the island of Corsica, brocciu is considered the island's most representative food. Like ricotta, it is a young white cheese and is paired frequently with Corsican white wines. It has been described as "the most famous cheese" in Corsica. The word brocciu is related to the French word '' brousse'' and means fresh cheese made with goat or ewe's milk. Brocciu is made from whey and milk. First, the whey is heated to a low temperature of just a few degrees below and then ewe's milk is added and further heated to just a bit below . After heating, the cheese is drained in rush baskets. The cheese is ready for consumption immediately, although it may be ripened for a few weeks ( co, brocciu passu or ''brocciu v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Italy
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, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abruzzo
Abruzzo (, , ; nap, label=Neapolitan language, Abruzzese Neapolitan, Abbrùzze , ''Abbrìzze'' or ''Abbrèzze'' ; nap, label=Sabino dialect, Aquilano, Abbrùzzu; #History, historically Abruzzi) is a Regions of Italy, region of Southern Italy with an area of 10,763 square km (4,156 sq mi) and a population of 1.3 million. It is divided into four provinces: Province of L'Aquila, L'Aquila, Province of Teramo, Teramo, Province of Pescara, Pescara, and Province of Chieti, Chieti. Its western border lies east of Rome. Abruzzo borders the region of Marche to the north, Lazio to the west and north-west, Molise to the south and the Adriatic Sea to the east. Geographically, Abruzzo is divided into a mountainous area in the west, which includes the highest massifs of the Apennines, such as the Gran Sasso d'Italia and the Maiella, and a coastal area in the east with beaches on the Adriatic Sea. Abruzzo is considered a region of Southern Italy in terms of its culture, language, history, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molise
Molise (, , ; nap, label=Neapolitan language, Neapolitan, Mulise) is a Regions of Italy, region of Southern Italy. Until 1963, it formed part of the region of Abruzzi e Molise, alongside the region of Abruzzo. The split, which did not become effective until 1970, makes Molise the newest region in Italy. Covering , it is the second smallest region in the country after the Aosta Valley, and has a population of 313,348 (as of 1 January 2015). The region is split into two provinces, named after their respective capitals Campobasso Province, Campobasso and Isernia Province, Isernia. Campobasso also serves as the regional capital. Geography Molise is bordered by Abruzzo to the north, Apulia to the east, Lazio to the west, and Campania to the south. It has of sandy coastline to the northeast, lying on the Adriatic Sea looking out towards the Isole Tremiti, Tremiti islands. The countryside of Molise is mostly mountainous, with 55% covered by mountains and most of the rest by hills th ... [...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] |
Ravioli
Ravioli (; singular: ''raviolo'', ) are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular ( mezzelune). The word 'ravioli' means "little turnips" in Italian dialect, from the Italian ''rava'' meaning turnips, from the Latin ''rapa''. History The earliest known mention of ravioli appears in the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century.Davidson ''Oxford Companion to Food'', p. 655. In Venice, the mid-14th-century manuscript ''Libro per cuoco'' offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth and seasoned with "sweet and strong spices". In Rome, ravioli were already well known when Bartolomeo Scappi served them with boiled chicken to the papal conclave of 1549 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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