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Focaccia Xeneise
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 G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbread
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread cont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Genoa
Genoa ( ; it, Genova ; lij, Zêna ). is the capital of the Italian region of Liguria and the List of cities in Italy, sixth-largest city in Italy. In 2015, 594,733 people lived within the city's administrative limits. As of the 2011 Italian census, the Province of Genoa, which in 2015 became the Metropolitan City of Genoa, had 855,834 resident persons. Over 1.5 million people live in the wider metropolitan area stretching along the Italian Riviera. On the Gulf of Genoa in the Ligurian Sea, Genoa has historically been one of the most important ports on the Mediterranean Sea, Mediterranean: it is currently the busiest in Italy and in the Mediterranean Sea and twelfth-busiest in the European Union. Genoa was the capital of Republic of Genoa, one of the most powerful maritime republics for over seven centuries, from the 11th century to 1797. Particularly from the 12th century to the 15th century, the city played a leading role in the commercial trade in Europe, becoming one o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northeast Italy
Northeast Italy ( it, Italia nord-orientale or just ) is one of the five official statistical regions of Italy used by the National Institute of Statistics (ISTAT), a first level NUTS region and a European Parliament constituency. Northeast encompasses four of the country's 20 regions: *Emilia-Romagna *Friuli-Venezia Giulia *Trentino-Alto Adige/Südtirol *Veneto Culturally and historically, Emilia-Romagna is part of Northwest Italy, but is included in Northeast Italy for statistical reasons. Culture Italian is the main language. Other languages include Venetian, widely spoken in Veneto and along the coast to Trieste and Istria, as well as in the towns of Pordenone and Gorizia in Friuli, and in most of Trentino, but only recognised by the Veneto region; Friulian, spoken in most of Friuli and nationally recognized, and Ladin, spoken by a few thousand people in the Dolomites. Other languages are German, the primary language of South Tyrol, where Italian is spoken by about t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Honey
Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primarily floral nectar) or the secretions of other insects, like the honeydew of aphids. This refinement takes place both within individual bees, through regurgitation and enzymatic activity, as well as during storage in the hive, through water evaporation that concentrates the honey's sugars until it is thick and viscous. Honey bees stockpile honey in the hive. Within the hive is a structure made from wax called honeycomb. The honeycomb is made up of hundreds or thousands of hexagonal cells, into which the bees regurgitate honey for storage. Other honey-producing species of bee store the substance in different structures, such as the pots made of wax and resin used by the stingless bee. Honey for human consumption is collected from wild ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raisin
A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the dark-colored dried large grape, with '' sultana'' being a golden-colored dried grape, and '' currant'' being a dried small Black Corinth seedless grape. Etymology The word "raisin" dates back to Middle English and is a loanword from Old French; in modern French, ''raisin'' means "grape", while a dried grape is a ''raisin sec'', or "dry grape". The Old French word, in turn, developed from the Latin word '' racemus'', "a bunch of grapes". Varieties Raisin varieties depend on the type of grape and appear in a variety of sizes and colors including green, black, brown, purple, blue, and yellow. Seedless varieties include the sultana (the common American type is known as Thompson Seedless in the United States), the Zante currants (black Corin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northwest Italy
Northwest Italy ( it, Italia nord-occidentale or just ) is one of the five official statistical regions of Italy used by the National Institute of Statistics (ISTAT), a first level NUTS region and a European Parliament constituency. Northwest encompasses four of the country's 20 regions: *Aosta Valley *Liguria *Lombardy *Piedmont Economy The Gross domestic product (GDP) of the region was 580.3 billion euros in 2018, accounting for 32.9% of Italy's economic output. GDP per capita adjusted for purchasing power was 35,900 euros or 119% of the EU27 average in the same year. See also * National Institute of Statistics (Italy) * Italian NUTS level 1 regions: ** Northeast Italy ** Central Italy ** South Italy ** Insular Italy * Northern Italy * Southern Italy Southern Italy ( it, Sud Italia or ) also known as ''Meridione'' or ''Mezzogiorno'' (), is a macroregion of the Italian Republic consisting of its southern half. The term ''Mezzogiorno'' today refers to regions that a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Focaccia Di Recco - Tradizionale
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 Genoe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barilla Group
Barilla G. e R. Fratelli S.p.A. is an Italian multinational food company. It is the world's largest pasta producer. History The company was founded in 1877 as a bakery shop in Parma, Italy by Pietro Barilla Sr. The company expanded in 1908, and in 1910 Barilla inaugurated a new pasta factory equipped with a "continuous baking" oven. After the death of Pietro Barilla Sr. his sons Riccardo and Gualtiero took the reins of the family company, increasing the production and distribution of products, thanks to technological innovations which allowed the company to rapidly transform itself, over the course of the 1920s and 1930s, into the most important bread and pasta company in Emilia-Romagna. In 1919 Gualtiero Barilla died, leaving his brother Riccardo at the helm of the company together with his wife Virginia. In 1947 Riccardo also died and the management passed to his sons Pietro and Gianni, exponents of the third generation. With the advent of the two Barilla brothers, the comp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stracchino
Stracchino (), also known as ''crescenza'' (), is a type of Italian cow's-milk cheese, typical of Lombardy, Piedmont, Veneto, and Liguria. It is eaten very young, has no rind and a very soft, creamy texture and normally a mild and delicate flavour. It is normally square in shape. The name of the cheese derives from the Lombard adjective ''strach'', meaning "tired". It is said that milk produced by tired cows coming down from the alpine pastures in the autumn is richer in fats and more acidic. These qualities were discovered, according to legend, in the milk of cows who were moved seasonally, up and down the Alps, to different pastures. The milk of such cows gives the cheese its characteristic flavours. Stracchino is usually eaten on its own but also as a filling for some kinds of bread: in Recco, on the Ligurian riviera east of Genoa, ''focaccia col formaggio'' ("cheese focaccia") or ''focaccia di Recco'' is typically filled with crescenza, while in Romagna and in parts of some ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Recco
The RECCO is a rescue technology used by organised rescue teams as an additional tool to more quickly locate people buried by an avalanche or lost in the outdoors. The system is based on a harmonic radar system and composed by a detector and a passive reflector integrated into outdoor clothing and gears. History The RECCO rescue technology was developed by Magnus Granhed, in response to his personal experience with a fatal avalanche accident in Åre, Sweden, in 1973. Starting in the winter of 1978–1979, Granhed collaborated with Bengt Enander's team at the Department of Electromagnetic Theory, Royal Institute of Technology in Stockholm to develop an avalanche rescue system, using the principle of harmonic radar. Granhed formed RECCO AB in 1983 and created the first functional prototype. In 1987, a woman was localised with the RECCO rescue technology from a helicopter in Lenzerheide, Switzerland, in the first live rescue found using the technology. In 2015, RECCO introduce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Voltri
Voltri is a quartiere of the Italian city of Genoa, located west of the city centre. It was formerly an independent comune. In 2015, Voltri and the nearby hamlets included in Genoa's VII Municipio (Crevari, Acquasanta, Vesima, Fabbriche) had a total population of 12,402. Voltri is one of the 3 former municipalities (the other ones are Pra' and Pegli) being part of the Genoa's city VII Municipio. History The area of Voltri was inhabited since prehistoric times, and was a center of the Ligures tribe of the Veituri, from which it probably took its name. In the Middle Ages it was a hamlet part of the Republic of Genoa, its main activity being the production of paper. In 1796 it was the site of a battle between the French troops of Napoléon Bonaparte and of the Austrian Empire allied with the Kingdom of Sardinia-Piedmont. After the fall of the First French Empire, it became an autonomous commune in the Sardinian territories, a status it kept until 1926, when the Fascist governmen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Focaccia Genovese 01
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 Genoe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
