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Maccheroni Alla Molinara
Maccheroni alla molinara or alla mugnaia (Abruzzese dialect) is an uneven, long and thick fresh pasta that is hand-pulled to a diameter of about 4–6 mm. Preparation It is made using only water and durum wheat flour. The name literally translates to "the miller’s wife’s pasta". The pasta is characteristic of the province of Teramo and Pescara in the Abruzzo, Italy. These are manufactured by working the dough until it gets a hole in its center. The process requires trained hands that, facing one another, are able to slip into the hole to knead the dough in a circle, and gradually lengthening the ring to get a long noodle. This is then cut to length, generally about twice as long as a normal spaghetti, or served as one giant noodle loop with up to 10 meters in length. This pasta remains relatively unknown since it is typically served only in homes and at festivals, and it represents a dying trait even in Abruzzo. History The history of this pasta dates back to th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical region. Italy is also considered part of Western Europe, and shares land borders with France, Switzerland, Austria, Slovenia and the enclaved microstates of Vatican City and San Marino. It has a territorial exclave in Switzerland, Campione. Italy covers an area of , with a population of over 60 million. It is the third-most populous member state of the European Union, the sixth-most populous country in Europe, and the tenth-largest country in the continent by land area. Italy's capital and largest city is Rome. Italy was the native place of many civilizations such as the Italic peoples and the Etruscans, while due to its central geographic location in Southern Europe and the Mediterranean, the country has also historically been home ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a Gluten-free diet, gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an Food extrusion, extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Za ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a Gluten-free diet, gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an Food extrusion, extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Za ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diameter
In geometry, a diameter of a circle is any straight line segment that passes through the center of the circle and whose endpoints lie on the circle. It can also be defined as the longest chord of the circle. Both definitions are also valid for the diameter of a sphere. In more modern usage, the length d of a diameter is also called the diameter. In this sense one speaks of diameter rather than diameter (which refers to the line segment itself), because all diameters of a circle or sphere have the same length, this being twice the radius r. :d = 2r \qquad\text\qquad r = \frac. For a convex shape in the plane, the diameter is defined to be the largest distance that can be formed between two opposite parallel lines tangent to its boundary, and the is often defined to be the smallest such distance. Both quantities can be calculated efficiently using rotating calipers. For a curve of constant width such as the Reuleaux triangle, the width and diameter are the same because all ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Durum Wheat
Durum wheat (), also called pasta wheat or macaroni wheat (''Triticum durum'' or ''Triticum turgidum'' subsp. ''durum''), is a Polyploid, tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, Wheat#Hulled versus free-threshing species, free-threshing form. Like emmer, durum wheat is Awn (botany), awned (with bristles). It is the predominant wheat that grows in the Middle East. ''Durum'' in Latin means "hard", and the species is the hardest of all wheats. This refers to the resistance of the grain to milling, in particular of the starchy endosperm, implying dough made from its flour is weak or "soft". This makes durum favorable for semolina and pasta and less practical for flour, which requires more wor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abruzzo
Abruzzo (, , ; nap, label=Neapolitan language, Abruzzese Neapolitan, Abbrùzze , ''Abbrìzze'' or ''Abbrèzze'' ; nap, label=Sabino dialect, Aquilano, Abbrùzzu; #History, historically Abruzzi) is a Regions of Italy, region of Southern Italy with an area of 10,763 square km (4,156 sq mi) and a population of 1.3 million. It is divided into four provinces: Province of L'Aquila, L'Aquila, Province of Teramo, Teramo, Province of Pescara, Pescara, and Province of Chieti, Chieti. Its western border lies east of Rome. Abruzzo borders the region of Marche to the north, Lazio to the west and north-west, Molise to the south and the Adriatic Sea to the east. Geographically, Abruzzo is divided into a mountainous area in the west, which includes the highest massifs of the Apennines, such as the Gran Sasso d'Italia and the Maiella, and a coastal area in the east with beaches on the Adriatic Sea. Abruzzo is considered a region of Southern Italy in terms of its culture, language, history, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fino (river)
The Fino is a river in eastern central Italy. Its source is near Monte Camicia in the province of Teramo in the Abruzzo region of Italy. The river flows northeast and then curves east before flowing past Bisenti. It continues flowing eastward and crosses into the province of Pescara near Elice Elice is a ''comune'' and town in the province of Pescara, part of the Abruzzo region of Italy. History The territory, due to the fertility of the land, was inhabited since as early as the Paleolithic Age. The name of the village derives from ho .... The river flows southeast until it joins the Tavo river and the two rivers become the Saline river. References Rivers of the Province of Teramo Rivers of the Province of Pescara Rivers of Italy Adriatic Italian coast basins {{Italy-river-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
King Robert Of Naples
Robert of Anjou ( it, Roberto d'Angiò), known as Robert the Wise ( it, Roberto il Saggio; 1276 – 20 January 1343), was King of Naples, titular King of Jerusalem and Count of Provence and Forcalquier from 1309 to 1343, the central figure of Italian politics of his time. He was the third son of King Charles II of Naples and Mary of Hungary, and during his father's lifetime he was styled Duke of Calabria (1296–1309). Biography Robert was born around 1276, the third son of the future Charles II of Naples (then heir apparent) and his wife Mary of Hungary. His father was the son of the incumbent King of Naples, Charles of Anjou, who had established an Italian realm a decade earlier in 1266. During the Sicilian Vespers directed against his grandfather Charles, Robert was the hostage of Peter III of Aragon, his grandfather's enemy. In 1285, Robert’s grandfather died at Foggia in Italy, leading to his father (then a hostage) becoming King of Naples as Charles II, with Robert's eld ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Abruzzo
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for decades has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists. Ingredients Abruzzese cuisine is known for the following ingredients: *''Saffron of l'Aquila'', cultivated primarily in Navelli and L'Aquila * ''Olive oil'' produced in Colline Teramane (the Teramo hills), marked by the quality level DOP and considered some of Italy's best *'' Liquorice of Atri'', primarily produced in Abruzzo * '' Lamb and sheep'', especially in the mountains. Sheep's milk (or ricotta) is an important source of Abruzzese cheese, and sheep intestines are used as sausage casing or for stuffed meat rolls. Mountain goat meat is also occasionally consumed in Abruzzo. * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
