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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] |
Spicy Pugliese And Margherita Pizzas - NYC Pizza Expedition 2009
Pungency () refers to the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy () is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". Examples of piquant food include mustard and curry. Terminology In colloquial speech, the term "pungency" can refer to any strong, sharp smell or flavor. However, in scientific speech, it refers specifically to the "hot" or "spicy" quality of chili peppers. It is the preferred term by scientists as it eliminates the potential ambiguity arising from use of "hot" and "spicy", which can also refer to temperature or the presence of spices, respectively. For instance, a pumpkin pie can be both hot (out of the oven) and spicy (due to the common inclusion of spices such as cinnamon, nutmeg, allspice, mace, and cloves), but it is not ''pungent''. (A food critic may neverthe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Regions Of Italy
The regions of Italy ( it, regioni d'Italia) are the first-level administrative divisions of the Italian Republic, constituting its second NUTS administrative level. There are twenty regions, five of which have higher autonomy than the rest. Under the Italian Constitution, each region is an autonomous entity with defined powers. With the exception of the Aosta Valley (since 1945) and Friuli-Venezia Giulia (since 2018), each region is divided into a number of provinces (''province''). History During the Kingdom of Italy, regions were mere statistical districts of the central state. Under the Republic, they were granted a measure of political autonomy by the 1948 Italian Constitution. The original draft list comprised the Salento region (which was eventually included in Apulia); ''Friuli'' and ''Venezia Giulia'' were separate regions, and Basilicata was named ''Lucania''. Abruzzo and Molise were identified as separate regions in the first draft, but were later merged into ''Abru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maccu
''Maccu'', (also known as ''maccu di fave'', and sometimes referred to as macco), is a Sicilian soup and also a foodstuff that is prepared with dried and crushed fava beans (also known as broad beans) and fennel as primary ingredients. Several dishes exist using maccu as a foodstuff, such as ''Bruschetta al maccú'' and ''Maccu di San Giuseppe'', the latter of which may be served on Saint Joseph's Day in Sicily. History Maccu is a peasant food and staple food that dates back to ancient history. The Roman people may have invented or introduced the foodstuff, which was created from crushed fava beans. Although maccu's availability in contemporary times in Sicily is generally rare, it is still occasionally served in restaurants there. Ingredients and preparation Primary ingredients include fava beans, fennel seeds and sprigs, olive oil, salt and pepper. Additional ingredients may include tomato, onion and pasta. The soup is sometimes cooled until it solidifies, then cut into strip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginestrata
Ginestrata is a soup in Italian cuisine that originated in Tuscany, Northern Italy that can be described as a thin, lightly spiced egg-based soup. Egg yolks, chicken stock, Marsala wine or white wine, butter, nutmeg and sugar are primary ingredients. Additional ingredients may include different types of wine, such as Madeira wine, and cinnamon. It may also be served as an antipasto dish, the first course of a formal Italian meal. Ginestrata may be strained using a sieve. It may be prepared using a double boiler for cooking, and the nutmeg and sugar may be served atop it as a garnish. It may also be cooked in an earthenware pot. It is a thin soup that only slightly thickens when the cooking process is complete. History The soup dates to the Middle Ages in Tuscany, Italy, when it was prepared by the families of married people the day after their wedding, to "revive the flagging spirits of the bride and groom". See also * List of Italian soups * List of soups This is a list of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garmugia
Garmugia, also referred to as gramugia, is a soup in Italian cuisine that originated in Lucca, Tuscany, central Italy. The soup's use in the cuisine of Lucca dates back to the 17th century. Garmugia has been described as being "a hearty soup" and one that's "unknown outside of the province" in Italy. Ingredients Primary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. Carrot, celery and beet leaves may also be used. The pancetta and veal may be used in relatively small portions, to add flavor to the soup. Some versions may be prepared using lean ground beef, beefsteak or sausage, and some may include cheese such as Parmesan or Pecorino. Seasonings may include salt and pepper. It may be served poured atop toasted bread or croutons. Preparation Garmugia may be prepared seasonally, when its primary vegetable ingredients are harvested in the spring. The soup may be cooked in an earthenwar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cioppino
Cioppino (, ; from lij, cioppin ) is a fish stew originating in San Francisco, California. It is an Italian-American dish and is related to various regional fish soups and stews of Italian cuisine. Description Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish, all sourced from the ocean, in this case the Pacific. The seafood is then combined with fresh tomatoes in a wine sauce. The dish can be served with toasted bread, either local sourdough or French bread. The bread acts as a starch, similar to a pasta, and is dipped into the sauce. History Cioppino was developed in the late 1800s by Italian immigrants who fished off Meiggs Wharf and lived in the North Beach neighborhood of San Francisco, many from the port city of Genoa. When a fisherman came back empty-handed, they would walk around with a pot to the other fishermen asking them to chip in whatever ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capra E Fagioli
''Capra e fagioli'' (''Goat and beans'') or ''Stufato di capra e fagioli'' (''Stew of goat meat and beans'') is a typical dish of the hinterland of Imperia. ''Capra e fagioli'' is a stew made from goat meat (preferably shoulder meat), cooked over a long period over a low heat with aromas, vegetables ( onions, carrots, celery) white wine and, in the last part of cooking, white beans, preferably Pigna beans. See also * List of Italian dishes * List of stews * Cuisine of Liguria Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production (such as preboggion, a mixture of wild herbs), an ... References Cuisine of Liguria Legume dishes Goat dishes {{Italy-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bagna Càuda
Bagna càuda (, meaning "hot dip", "hot gravy") is a hot dish made from garlic and anchovies, originating in Piedmont, Italy, during the 16th century. The dish is served and consumed in a manner similar to fondue, sometimes as an appetizer, with raw or cooked vegetables typically used to dip into it. Overview Bagna càuda is a hot dish and dipping sauce in Italian cuisine that is used to dip vegetables in. It is prepared using olive oil, chopped anchovies and garlic. Additional ingredients sometimes used include truffle and salt. Raw or cooked vegetables are dipped into the sauce, which is typically kept hot on a serving table using a heat source such as a candle or burner. Bagna càuda originates from and has been described as "unique to" Piedmont, a Northwest Italy region, and has been a part of Piedmontese cuisine since the 16th century. In Piedmont, cardoon (edible thistle) is often dipped in the sauce. Additional foods used to dip into it include cabbage, celery, carrots, Jer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agrodolce
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since the Middle Ages. Dickson Wright, Clarissa (2011) ''A History of English Food''. Random House. . Pages 52–53 Sweet and sour sauce remains popular in Asian and Western cuisines. By region East Asia Chinese cuisine Sweet and sour dishes, sauces, and cooking methods have a long history in China. One of the earliest recordings of sweet and sour comes from《燒尾宴食單》, a menu of the food served in Tang Dynasty (618-907) festivals written in 708. It included many sweet and sour dishes and recorded that they were invented by Chancellor Wei Juyuan under Emperor Zhongzong of Tang when he hosted the Emperor at his house; one of them is the iconic Chinese dish sweet and sour spare ribs. Some authors say that the original sweet and sour sauce () came from the Chinese province of Henan, but the sau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agliata
Agliata (; from , "garlic"; lij, aggiadda ) is pungent, savory garlic sauce and condiment in Italian cuisine used to flavor and accompany grilled or boiled meats, fish and vegetables. It is first attested in Ancient Rome, and it remains part of the cuisine of Liguria. ''Porrata'' is a similar sauce prepared with leeks in place of garlic. Preparation ''Agliata'' is prepared with crushed garlic, olive oil, bread crumbs, vinegar, salt and pepper. The bread crumbs are soaked in vinegar, which is then squeezed out, after which the garlic is whisked or beaten into the mixture. Its preparation includes the emulsion of the ingredients to prevent separation, which is performed by the olive oil being added in a slow drizzle while the mixture is constantly whisked. It generally accompanies grilled or boiled meat, fish and vegetables. History The origins of ''agliata'' date to Ancient Rome. It has been described as a social-class crossover typical peasant food also used by upper-class peop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peasant Food
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients. In many historical periods, peasant foods have been stigmatized. They may use ingredients, such as offal and less-tender cuts of meat, which are not as marketable as a cash crop. One-dish meals are common. Common types Meat-and-grain sausages or mushes Ground meat or meat scraps mixed with grain in approximately equal proportions, then often formed into a loaf, sliced, and fried * Balkenbrij * Black pudding * Boudin * Goetta, a pork or pork-and-beef and pinhead oats sausage * Groaty pudding * Haggis, a savory dish containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while encased in a sheep's stomach * Knipp * Livermush * Lorne sausage * Meatloaf * Scrapple, pig scraps, cornmeal and other flours and spices fried together in a mush * Slatur Pasta * Pasta con i peperoni cruschi, an Italian pasta dish from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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