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Gnocco Fritto
The () or () is a bread in Italian cuisine from the Emilia region of Italy, prepared using flour, water and lard as primary ingredients. Cracklings are sometimes used in its preparation as well. In Emilia-Romagna, it is typically sliced into diamond shapes and then fried, and may be accompanied with cheese and ''salumi''. When it is fried, the bread puffs up, and it may include yeast or baking soda to leaven it. Versions prepared with milk are softer than those prepared with water. It may be served either as an appetizer or as a main dish. Despite the name by which in Italy it is often referred to as a kind of gnocchi, it is technically not. Etymology The name ''crescentina'' is derived from the Italian verb , which means "to grow", referring to it puffing up during the cooking. Variants A version of the dish in the city of Bologna, Emilia-Romagna, is prepared with the bread sliced into round shapes, which are then fried. Pieces of ''prosciutto'' (thinly sliced dry-cured ham) ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gnocco Fritto
The () or () is a bread in Italian cuisine from the Emilia region of Italy, prepared using flour, water and lard as primary ingredients. Cracklings are sometimes used in its preparation as well. In Emilia-Romagna, it is typically sliced into diamond shapes and then fried, and may be accompanied with cheese and ''salumi''. When it is fried, the bread puffs up, and it may include yeast or baking soda to leaven it. Versions prepared with milk are softer than those prepared with water. It may be served either as an appetizer or as a main dish. Despite the name by which in Italy it is often referred to as a kind of gnocchi, it is technically not. Etymology The name ''crescentina'' is derived from the Italian verb , which means "to grow", referring to it puffing up during the cooking. Variants A version of the dish in the city of Bologna, Emilia-Romagna, is prepared with the bread sliced into round shapes, which are then fried. Pieces of ''prosciutto'' (thinly sliced dry-cured ham) ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dry-cured Ham
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking."Bacon: Bacon and Ham Curing" in ''Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. As a processed meat, the term "ham" includes both whole cuts of meat and ones that have been mechanically formed. Ham is made around the world, including a number of regional specialties, such as Westphalian ham and some varieties of Spanish ''jamón''. In addition, numerous ham products have specific geographical naming protection, such as prosciutto di Parma in Europe, and Smithfield ham in the US. History The preserving of pork leg as ham has a long history, with traces of production of cured ham among the Etruscan civilization known in the 6th and 5th century BC. Cato the Elder wrote about the "salting of hams" in his ' tome around 160 BC. There are claims that the Chinese were the first people to mention the production of cured ham. ' claims an origin from Gaul. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frybread
Frybread (also spelled fry bread) is a flat dough bread, fried or deep-fried in oil, shortening, or lard. Made with simple ingredients, generally wheat flour, sugar, salt, and fat, frybread can be eaten alone or with various toppings such as honey, jam, powdered sugar, venison, or beef. Frybread can also be made into taco-like meals. History According to Navajo tradition, frybread was created in 1864 using the flour, sugar, salt and lard that was given to them by the United States government when the Navajo, who were living in Arizona, were forced to make the 300-mile journey known as the " Long Walk" and relocate to Bosque Redondo, New Mexico, onto land that could not easily support their traditional staples of vegetables and beans; New Mexican-style sopapillas also share this origin due to Pueblos and Hispanos of New Mexico having a similar subsistence at this time. Boarding schools also helped to spread frybread in Native American diets. For many Native Americans, "f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Italian Dishes
This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. The cuisine of Italy is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad. Pizza and spaghetti, both associated with the Neapolitan traditions of cookery, are especially popular abroad, but the varying geographical conditions of the twenty regions of Italy, together with the strength of local traditions, afford a wide range of dishes. Dishes and foods The cuisine of Italy has many unique dishes and foods. Zuppe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Breads
This is a list of notable baked or steamed bread varieties. This list does not include cakes, pastries, or fried dough foods, which are listed in separate Wikipedia articles. It also does not list foods in which bread is an ''ingredient'' which is processed further before serving. Breads * See also * List of American breads * List of baked goods * List of brand name breads * List of bread dishes * List of bread rolls * List of British breads * List of French breads * List of Indian breads * List of Pakistani breads * List of sourdough breads * List of buns * List of cakes * List of cookies * List of pancakes * List of pastries * List of pies, tarts and flans * List of puddings * List of quick breads * List of sandwiches * List of sweet breads * List of toast dishes Toast is sliced bread that has been browned by exposure to radiant heat. It appears as a main ingredient in many dishes, often as a base on which other food is served. Toast dishes * Avocado toast – m ... [...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] |
Province Of Perugia
The Province of Perugia ( it, Provincia di Perugia) is the larger of the two provinces in the Umbria region of Italy, comprising two-thirds of both the area and population of the region. Its capital is the city of Perugia. The province covered all of Umbria until 1927, when the province of Terni was carved out of its southern third. The province of Perugia has an area of 6,334 km² covering two-thirds of Umbria, and a total population of about 660,000. There are 59 comunes ( it, comuni) in the province. The province has numerous tourist attractions, especially artistic and historical ones, and is home to the Lake Trasimeno, the largest lake of Central Italy. It is historically the ancestral origin of the Umbri, while later it was a Roman province and then part of the Papal States until the late 19th century. History and topology The Etruscans likely founded Perugia in the 6th century BC. The Umbra and Tiber valleys are located in the province. The eastern part of the prov ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gubbio
Gubbio () is an Italian town and ''comune'' in the far northeastern part of the Italian province of Perugia (Umbria). It is located on the lowest slope of Mt. Ingino, a small mountain of the Apennines. History The city's origins are very ancient. The hills above the town were already occupied in the Bronze Age. As ''Ikuvium'', it was an important town of the Umbri in pre-Roman times, made famous for the discovery there in 1444 of the Iguvine Tablets, a set of bronze tablets that together constitute the largest surviving text in the Umbrian language. After the Roman conquest in the 2nd century BC – it kept its name as ''Iguvium'' – the city remained important, as attested by its Roman theatre, the second-largest surviving in the world. Gubbio became very powerful in the beginning of the Middle Ages. The town sent 1000 knights to fight in the First Crusade under the lead of Girolamo Gabrielli, and according to an undocumented local tradition, they were the first to penetrate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuscany
Tuscany ( ; it, Toscana ) is a Regions of Italy, region in central Italy with an area of about and a population of about 3.8 million inhabitants. The regional capital is Florence (''Firenze''). Tuscany is known for its landscapes, history, artistic legacy, and its influence on high culture. It is regarded as the birthplace of the Italian Renaissance and of the foundations of the Italian language. The prestige established by the Tuscan dialect's use in literature by Dante Alighieri, Petrarch, Giovanni Boccaccio, Niccolò Machiavelli and Francesco Guicciardini led to its subsequent elaboration as the language of culture throughout Italy. It has been home to many figures influential in the history of art and science, and contains well-known museums such as the Uffizi and the Palazzo Pitti. Tuscany is also known for its wines, including Chianti, Vino Nobile di Montepulciano, Morellino di Scansano, Brunello di Montalcino and white Vernaccia di San Gimignano. Having a strong linguisti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crescentina Modenese
Crescentine, crescente or tigelle (sing: crescentina, crescenta or tigella) are thin, 10cm round breads from the Apennines in the Modena area of Emilia-Romagna, Northern Italy. They are made from flour, water, salt, and yeast, and traditionally eaten filled with ''cunza'', a spread made from pork lard and flavoured with garlic and rosemary or with cold cuts, boar, rabbit, cheese, salty dressings or sweet spreads. In the Apennines, ''crescente'' have long been eaten at home or enjoyed in traditional restaurants, but in the last decade some fast-food and casual restaurants have added ''crescente'' to their menus. Similar breads such as piadina, borlengo, gnocco fritto and panigaccio are made in neighbouring areas. Originally, ''crescente'' were baked between tiles called ''tigelle'', a term derived from a Latin Latin (, or , ) is a classical language belonging to the Italic branch of the Indo-European languages. Latin was originally a dialect spoken in the lower Tiber area ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Province Of Modena
The Province of Modena ( it, Provincia di Modena) is a province in the Emilia-Romagna region of Italy. Its capital is the city of Modena. It has an area of and a total population of about 701,000 (2015). There are 48 ''comuni'' (singular: ''comune'') in the province, see Comuni of the Province of Modena. The largest after Modena are Carpi, Sassuolo, Formigine and Castelfranco Emilia. Economy Modena is one of the most important industrial areas in Europe. It is widely considered as the capital of the supercar and sports car industry, lodging the Ferrari, Maserati, De Tomaso and Pagani car manufacturers, is home to international food industries like Grandi Salumifici, Cremonini Group, Fini Group, and several pottery manufacturers, textile firms, and pharmaceutical companies. References External links Official website Modena Modena (, , ; egl, label=Emilian language#Dialects, Modenese, Mòdna ; ett, Mutna; la, Mutina) is a city and ''comune'' (municipality) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pavullo Nel Frignano
Pavullo nel Frignano ( Frignanese: ) is a town and ''comune'' in the province of Modena, Emilia-Romagna, Italy, in the Modenese Apeninnes. It is home to the medieval Castle of Montecuccolo, birthplace of the 17th century condottiero Raimondo Montecuccoli, and of the ''pieve'' of ''San Giovanni Battista di Renno'' (8th-9th century AD). The town was extensively damaged during World War II due to its proximity to the Gothic Line. The economy is mostly based on agriculture. The 2006 World Cup winning Italian footballer Luca Toni was born in Pavullo nel Frignano. Pavullo nel Frignano Airport "G. Paolucci" Airport ( it, Aeroporto di Pavullo nel Frignano, ICAO: LIDP) is an Italian airport located in 'I Piani' in Pavullo, about 2 km south of Pavullo nel Frignano, Italy. The airport is used for general aviation, business aviation, l ... is in the ''comune''. Sources Cities and towns in Emilia-Romagna {{EmiliaRomagna-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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