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Italian Eritrean Cuisine
Italian Eritrean cuisine is the mix of Eritrean dishes and spices with Italian dishes. Characteristics This kind of cuisine is quite common with Eritreans in Eritrea, Italian Eritreans or simply Italians who live in Eritrea and vice versa. A common dish is 'Pasta al Sugo e Berbere', which means "Pasta with tomato sauce and berbere" (spice), but there are many more like "lasagna" and "cotoletta alla milanese" (milano cutlet.) Italian influence is also apparent in Eritrea's beverages. Even though Eritrea has a long tradition of coffee drinking for centuries, Italian style coffee like espresso and cappuccino are extremely common in Eritrea and is almost served in practically every bar and coffee shop in capital Asmara. The biggest brewery in the country is Asmara Brewery, built 1939 during Italian Eritrea under the name of Melotti. The brewery today produces a range of beverages. A popular Eritrean alcoholic spirit that is common during Eritrean festivities is Italian styled Sambu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eritrea
Eritrea ( ; ti, ኤርትራ, Ertra, ; ar, إرتريا, ʾIritriyā), officially the State of Eritrea, is a country in the Horn of Africa region of Eastern Africa, with its capital and largest city at Asmara. It is bordered by Ethiopia in the south, Sudan in the west, and Djibouti in the southeast. The northeastern and eastern parts of Eritrea have an extensive coastline along the Red Sea. The nation has a total area of approximately , and includes the Dahlak Archipelago and several of the Hanish Islands. Human remains found in Eritrea have been dated to 1 million years old and anthropological research indicates that the area may contain significant records related to the evolution of humans. Contemporary Eritrea is a multi-ethnic country with nine recognised ethnic groups. Nine different languages are spoken by the nine recognised ethnic groups, the most widely spoken language being Tigrinya, the others being Tigre, Saho, Kunama, Nara, Afar, Beja, Bilen and Ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee Bar
A coffeehouse, coffee shop, or café is an establishment that primarily serves coffee of various types, notably espresso, latte, and cappuccino. Some coffeehouses may serve cold drinks, such as iced coffee and iced tea, as well as other non-caffeinated beverages. In continental Europe, cafés serve alcoholic drinks. A coffeehouse may also serve food, such as light snacks, sandwiches, muffins, fruit, or pastries. Coffeehouses range from owner-operated small businesses to large multinational corporations. Some coffeehouse chains operate on a franchise business model, with numerous branches across various countries around the world. While ''café'' may refer to a coffeehouse, the term "café" generally refers to a diner, British café (colloquially called a "caff"), "greasy spoon" (a small and inexpensive restaurant), transport café, teahouse or tea room, or other casual eating and drinking place. A coffeehouse may share some of the same characteristics of a bar or restaurant, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eritrean Cuisine
Eritrean cuisine is based on Eritrea's native culinary traditions, but also arises from social interchanges with other regions. The local cuisine shares similarities with the cuisine of neighboring Ethiopia and the cuisines from other African countries in the region. Overview Eritrean cuisine shares similarities with surrounding countries' cuisines; however, the cuisine has its unique characteristics. The main traditional food in Eritrean cuisine is '' tsebhi'' (stew), served with ''injera'' (flatbread made from teff, wheat, or sorghum and ''hilbet'' (paste made from legumes; mainly lentil and faba beans). A typical traditional Eritrean dish consists of ''injera'' accompanied by a spicy stew, which frequently includes beef, goat, lamb or fish. Overall, Eritrean cuisine strongly resembles that of neighboring Ethiopia, although Eritrean cooking tends to feature more seafood than Ethiopian cuisine on account of its coastal location. Eritrean dishes are also frequently lighter in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pizza
Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions, olives, vegetables, meat, ham, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta. A person who makes pizza is known as a pizzaiolo. In Italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork. In casual settings, however, it is cut into wedges to be eaten while held in the hand. The term ''pizza'' was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in Lazio, on the border with Campania. Modern pizza was invented in Naples, and the dish and its variants have since become popular in many countries. It has become one of the most popular foods in the world and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Al Forno
Al forno (; literally "on fire", meaning "baked") is food that has been baked in an oven. Italian dishes commonly prepared in this way include pizza, breads and pasta dishes, notably lasagna. Pasta is sometimes boiled before it is baked in al forno dishes. This double cooking means that it is served soft, not with the firm al dente consistency that some Italians prefer in pasta dishes. History and culture Southern Italy has a tradition of wood-burning ovens and open-flame grills. A wood-fired oven and al forno dishes are a feature of many Italian restaurants. Brick and clay ovens are a key feature of cuisines of the Mediterranean and Middle East, with wood being the main fuel for many parts of Europe for many centuries. A typical oven found in Italian restaurants is brick lined with an arched oven door, and a wooden board with a very long handle is used to place the food to be cooked in the centre of the oven. See also * List of baked goods This is a list of baked good ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panettone
Panettone (, ; lmo, label=Milanese, panetton ) is an Italian type of sweet bread, and fruitcake, originally from Milan, usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe as well as in South America, Eritrea, Australia, the United States and Canada. It has a cupola shape, which extends from a cylindrical base and is usually about high for a panettone weighing . Other bases may be used, such as an octagon, or a frustum with a star section shape more common to pandoro. It is made during a long process that involves curing the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate. It is served in wedge shapes, vertically cut, accompanied with sweet hot beverages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frittata
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word ''frittata'' is Italian and roughly translates to "fried". History The Italian word ''frittata'' derives from ''friggere'' and roughly means "fried". This was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish omelette, made with fried potato. Outside Italy, ''frittata'' was seen as equivalent to "omelette" until at least the mid-1950s. ''Frittata'' has come to be a term for a distinct variation that Delia Smith describes as "Italy's version of an open-face omelette". When used in this sense, there are four key differences from a conventional omelette: * While there may or may not be additional ingredients, such as cubed potato, such ingredients are combined with the beaten egg mixtu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bolognese Sauce
Bolognese sauce (, ; known in Italian as ''ragù alla bolognese'', , ''ragù bolognese'', or simply ''ragù'') is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress ''tagliatelle al ragù'' and to prepare ''lasagne alla bolognese''. Italian ''ragù alla bolognese'' is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic ''soffritto'' of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. Outside Italy, the phrase "Bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the Italian ''ragù alla bolognese'', being ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capretto
Cabrito () is the name in both Spanish and Portuguese for roast goat kid in various Iberian and Latin American cuisines. Argentina Cabrito is also a regional specialty of Córdoba Province in Argentina, especially the town of Quilino, which has a festival in its honour. "Chivito" differs from "cabrito" in that chivito is a slightly older animal with less tender meat. The chivito has already begun to eat solid foods, whereas the cabrito is still a suckling. Mexico It is a regional specialty of the city of Monterrey, Mexico, and the surrounding state of Nuevo Leon, based on the Jewish cuisine of the founders of the city. In northern Mexico, cabrito is cooked in a variety of ways: * '' Cabrito al pastor'': The best-known and perhaps most popular form. The whole carcass is opened flat and impaled on a spit. The spit is then placed next to a bed of glowing embers and roasted slowly in the open air without seasonings other than the light scent it will absorb from the slow-burnin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cotoletta
Cotoletta (; from ''costoletta'' meaning "little rib", because of the rib that remains attached to the meat during and after cooking) is an Italian word for a veal breaded cutlet. There are several variations, in Italy as well as in other countries, due to Italian diaspora. Italy Lombardy ''Cotoletta alla milanese'' ( after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener Schnitzel, but cooked with the bone-in. It is traditionally fried in clarified butter. Due to its shape, it is often called ''oreggia d'elefant'' in Milanese or ''orecchia d'elefante'' in Italian, meaning elephant's ear. Emilia-Romagna ''Cotoletta alla bolognese'' ( after its place of origin, Bologna) is similar to a ''milanese'' but melted Parmesan cheese and pieces of prosciutto are put overtop of the fried veal cutlet. Sicily ''Cotoletta alla palermitana'' ( after its place of origin, Palermo) is similar to a ''milanese'' but the veal is brushed with olive oil, and then baked or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lasagna
Lasagna (, also , also known as lasagne, ) is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices. The dish may be topped with grated cheese, which becomes melted after baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square portions. Origins and history Lasagna originated in Italy during the Middle Ages. The oldest transcribed text about lasagna appears in 1282 in the ''Memoriali Bolognesi'' ("Bolognesi Memorials"), in which lasagna was mentioned in a poem transcribed by a Bolognese notary; while the first recorded recipe was set down in the early 14th-century ''Liber de Coquina'' (''The Book of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Napoli
Naples (; it, Napoli ; nap, Napule ), from grc, Νεάπολις, Neápolis, lit=new city. is the regional capital of Campania and the third-largest city of Italy, after Rome and Milan, with a population of 909,048 within the city's administrative limits as of 2022. Its province-level municipality is the third-most populous metropolitan city in Italy with a population of 3,115,320 residents, and its metropolitan area stretches beyond the boundaries of the city wall for approximately 20 miles. Founded by Greeks in the first millennium BC, Naples is one of the oldest continuously inhabited urban areas in the world. In the eighth century BC, a colony known as Parthenope ( grc, Παρθενόπη) was established on the Pizzofalcone hill. In the sixth century BC, it was refounded as Neápolis. The city was an important part of Magna Graecia, played a major role in the merging of Greek and Roman society, and was a significant cultural centre under the Romans. Naples served a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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