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Lombard Cuisine
Lombard cusine is a type of northern Italian cuisine. The varied historical events of its provinces and of the diversity of its territories resulted in a very varied culinary tradition. First courses in Lombard cuisine range from risottos to soups and stuffed pasta, in broth or not, and a varied choice of second courses meat dishes are added to fish dishes of the tradition of the many lakes and rivers of Lombardy. The cuisine of the various Lombardy provinces can be united by the following traits: prevalence of rice and stuffed pasta over dry pasta, butter instead of olive oil for cooking, dishes cooked for a long time, as well as the widespread use of pork, milk and dairy products, and egg-based preparations; to which is added the consumption of polenta, common to the whole Northern Italy. History Lombard cooking has ancient historical roots dating back to the settlement of Celts in the Po Valley. The most ancient Lombardy dish is ''cuz'', whose preparation has Celtic origi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassoeula
__NOTOC__ ''Cassoeula'' (), sometimes Italianized as ''cassola'', ''cazzuola'' or ''cazzola'' (Western Lombard word for " trowel", etymologically unrelated), or ''bottaggio'' (probably derived from the French word ) is a typical winter dish popular in Western Lombardy. The dish has a strong, decisive flavour, and was a favourite of conductor Arturo Toscanini. One writer describes it as a "noble, ancient Milanese dish", and writes of the inexpressible "pleasure that it furnishes the soul as well as the palate, especially on a wintry day". Origins One account of the origins of the dish associates it with the January 17 celebration of St Anthony the Abbot which coincided with the end of the pig-slaughtering season. The parts of the pig used for the dish were those ready for consumption immediately after slaughter, whereas the better cuts of meat would be hung to improve the flavour. Another account traces the origins of the dish to the 16th century when Spain ruled Milan; it tells ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb And Mutton
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003French,_ ''s.v.'',_definition_1b_At_various_times_and_places,_"mutton"_or_"goat_mutton"_has_occasionally_been_used_to_mean_goat_meat. Lamb_is_the_most_expensive_of_the_three_types_and_in_recent_decades_sheep_meat_is_increasingly_only_retailed_as_"lamb",_sometimes_stretching_the_accepted_distinctions_given_above._The_stronger-tasting_mutton_is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omelettes
In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. History The earliest omelettes are believed to have originated in ancient Persia. According to ''Breakfast: A History'', they were "nearly indistinguishable" from the Iranian dish kookoo sabzi. According to Alan Davidson, the French word ''omelette'' () came into use during the mid-16th century, but the versions ''alumelle'' and ''alumete'' are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393. Rabelais (''Gargantua and Pantagruel'', IV, 9) mentions an ''homelaicte d'oeufs'', Olivier de Serres an ''amelette'', François Pierre La Varenn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheeses
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by add ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sautéing
Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Sautéing differ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lard
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard entry in the online ''Merriam-Webster Dictionary''. Accessed on 2020-07-05. It is distinguished from , a similar product derived from fat of or . Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.E. S. Clifton, Joseph Kastelic, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agnolotti Pavesi (4)
Agnolotti (; pms, agnolòt ) is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables. ''Agnolotti'' is the plural form of the Italian word ''agnolotto''. According to a legend, the origin of the name may come from a cook called Angiolino, or "Angelot", an individual from Montferrat who is said to be the inventor of the recipe. Agnolotti can be ''di magro'' or ''di grasso'' depending on their filling of vegetables or meat. Overview Although their primitive shape was semi-circular, traditionally agnolotti are of a square shape with sides of about one or two inches. However, they can also be of a smaller, rectangular shape when they are called agnolotti ''al plin''. ''Plin'' means "a pinch", because one pinches with thumb and forefinger between each mound of filling to close and seal the little pasta packets. ''Agnolotti'' ''al plin'' are almost always stuffed with meat. One of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brescia
Brescia (, locally ; lmo, link=no, label= Lombard, Brèsa ; lat, Brixia; vec, Bressa) is a city and ''comune'' in the region of Lombardy, Northern Italy. It is situated at the foot of the Alps, a few kilometers from the lakes Garda and Iseo. With a population of more than 200,000, it is the second largest city in the administrative region and the fourth largest in northwest Italy. The urban area of Brescia extends beyond the administrative city limits and has a population of 672,822, while over 1.5 million people live in its metropolitan area. The city is the administrative capital of the Province of Brescia, one of the largest in Italy, with over 1,200,000 inhabitants. Founded over 3,200 years ago, Brescia (in antiquity Brixia) has been an important regional centre since pre-Roman times. Its old town contains the best-preserved Roman public buildings in northern Italy and numerous monuments, among these the medieval castle, the Old and New cathedral, the Renaissance ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bergamo
Bergamo (; lmo, Bèrghem ; from the proto- Germanic elements *''berg +*heim'', the "mountain home") is a city in the alpine Lombardy region of northern Italy, approximately northeast of Milan, and about from Switzerland, the alpine lakes Como and Iseo and 70 km (43 mi) from Garda and Maggiore. The Bergamo Alps (''Alpi Orobie'') begin immediately north of the city. With a population of around 120,000, Bergamo is the fourth-largest city in Lombardy. Bergamo is the seat of the Province of Bergamo, which counts over 1,103,000 residents (2020). The metropolitan area of Bergamo extends beyond the administrative city limits, spanning over a densely urbanized area with slightly less than 500,000 inhabitants. The Bergamo metropolitan area is itself part of the broader Milan metropolitan area, home to over 8 million people. The city of Bergamo is composed of an old walled core, known as ''Città Alta'' ("Upper Town"), nestled within a system of hills, and the modern ex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Republic Of Venice
The Republic of Venice ( vec, Repùblega de Venèsia) or Venetian Republic ( vec, Repùblega Vèneta, links=no), traditionally known as La Serenissima ( en, Most Serene Republic of Venice, italics=yes; vec, Serenìsima Repùblega de Venèsia, links=no), was a sovereign state and maritime republic in parts of present-day Italy (mainly northeastern Italy) that existed for 1100 years from AD 697 until AD 1797. Centered on the lagoon communities of the prosperous city of Venice, it incorporated numerous overseas possessions in modern Croatia, Slovenia, Montenegro, Greece, Albania and Cyprus. The republic grew into a trading power during the Middle Ages and strengthened this position during the Renaissance. Citizens spoke the still-surviving Venetian language, although publishing in (Florentine) Italian became the norm during the Renaissance. In its early years, it prospered on the salt trade. In subsequent centuries, the city state established a thalassocracy. It d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austrians
, pop = 8–8.5 million , regions = 7,427,759 , region1 = , pop1 = 684,184 , ref1 = , region2 = , pop2 = 345,620 , ref2 = , region3 = , pop3 = 197,990 , ref3 = , region4 = , pop4 = 40,300–65,090 , ref4 = , region5 = , pop5 = 45,530 , ref5 = , region6 = , pop6 = 21,600–25,000 , ref6 = , region7 = , pop7 = 20,000 , ref7 = , region8 = , pop8 = 16,331 , ref8 = , region9 = , pop9 = 15,771 , ref9 = , region10 = , pop10 = 14,000 , ref10 = , region11 = , pop11 = 12,000 , ref11 = , region12 = , pop12 = 10,000 , ref12 = , region13 = , pop13 = 9,800 , ref13 = , region14 = , pop14 = 9,044 , ref14 = , region15 = , pop15 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duchy Of Mantua
The Duchy of Mantua was a duchy in Lombardy, northern Italy. Its first duke was Federico II Gonzaga, member of the House of Gonzaga that ruled Mantua since 1328. The following year, the Duchy also acquired the March of Montferrat, thanks to the marriage between Gonzaga and Margaret Paleologa, Marchioness of Montferrat. The Duchy's historic power and influence under the Gonzaga family has made it one of the main artistic, cultural, and especially musical hubs of Northern Italy and the country as a whole. Mantua also had one of the most splendid courts of Italy and Europe in the fifteenth, sixteenth, and early seventeenth centuries. In 1708, after the death of Ferdinando Carlo Gonzaga, the last heir of the Gonzaga family, the Duchy ceased its existence. Their domains were divided between the House of Savoy, that obtained the remaining half of Montferrat, and the House of Habsburg, that obtained the city of Mantua itself. History Background After the fall of the We ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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