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Mustacciuoli
Mustacciuoli (also known as mustaccioli or mostaccioli) is a traditional pastry from Naples, usually served at Christmas time. Description Mustaccioli takes the form of a parallelogram, and consist of a soft, spiced, cake-like interior, covered in chocolate. In recent years, they are many variations of mostaccioli sold in Naples, where the chocolate glaze may be replaced by a white chocolate frosting or icing sugar and candied fruit. Mustacciolis are often sold alongside other Neapolitan sweets including Roccocò, raffiuoli, susamielli, and struffoli at Christmas time. History Neapolitan mostacciolis were mentioned by Bartolomeo Scappi, personal cook of Pope Pius V as part of his ''pranzo alli XVIII di ottobre'' (October 18 lunch). Etymology The term ''mustacciuoli'' derives from the Latin '' mustaceus'' and is prey to various paretimologies. Some say it derives from the Latin ''mustum'', linked to the use of must in some ancient recipes as a sweetener., others from '' musta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penne
Penne () is an extruded type of pasta with cylinder-shaped pieces, their ends cut at an angle. ''Penne'' is the plural form of the Italian ''penna'' (meaning ''feather'' but ''pen'' as well), deriving from Latin ''penna'' (meaning "feather" or "quill"), and is a cognate of the English word ''pen''. When this format was created, it was intended to imitate the then-ubiquitous steel nib of fountain and dip pens. Origins ''Penne'' is one of the few pasta shapes with a certain date of birth: in 1865, Giovanni Battista Capurro, a pasta maker from San Martino d'Albaro (Genoa), obtained a patent for a diagonal cutting machine. His invention cut the fresh pasta into a pen shape without crushing it, in a size varying between ''mezze penne'' (half pens) and ''penne'' (pens). Description and variations In Italy, ''penne'' are produced in two main variants: ''penne lisce'' (smooth) and ''penne rigate'' (furrowed), the latter having ridges on each penna. Pennoni ("big quills") is a wide ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Candied Fruit
Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on the size and type of fruit, this process of preservation can take from several days to several months. This process allows the fruit to retain its quality for up to a year. It has existed since the 14th century. The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms due to the unfavourable osmotic pressure this creates. Fruits that are commonly candied include dates, cherries, pineapple, peaches, as well as ginger root. The principal candied peels are orange and citron; these with candied lemon The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), N ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Greek
Ancient Greek includes the forms of the Greek language used in ancient Greece and the ancient world from around 1500 BC to 300 BC. It is often roughly divided into the following periods: Mycenaean Greek (), Dark Ages (), the Archaic period (), and the Classical period (). Ancient Greek was the language of Homer and of fifth-century Athenian historians, playwrights, and philosophers. It has contributed many words to English vocabulary and has been a standard subject of study in educational institutions of the Western world since the Renaissance. This article primarily contains information about the Epic and Classical periods of the language. From the Hellenistic period (), Ancient Greek was followed by Koine Greek, which is regarded as a separate historical stage, although its earliest form closely resembles Attic Greek and its latest form approaches Medieval Greek. There were several regional dialects of Ancient Greek, of which Attic Greek developed into Koine. Dia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bay Leaf
The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tree, the bay laurel and the California bay tree being the most common. The flavor that a bay leaf imparts to a dish has not been universally agreed upon, but most agree it is a subtle addition. Sources Bay leaves come from several plants, such as: *Bay laurel (''Laurus nobilis'', Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating (see safety section below). The leaves are often used to flavour soups, stews, braises and pâtés in many countries. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying. *California bay leaf. The leaf of the California bay tree (''Umbel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Focaccia
Focaccia ( , , ; lij, fugassa ; nap, label= Barese, fecazze ) is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called ("white pizza"). Focaccia can be served as a side dish or as sandwich bread and it can be round, rectangular, or square shape. Etymology and terminology In Ancient Rome, was a flat bread baked on the hearth. The word is derived from the Latin 'hearth, place for baking'. The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine, while outside Liguria the word usually refers to the Genoese variants. The first attestation of the word dates back to the 14th century. Focaccia is sometimes considered to be a kind of pizza, though focaccia is left to rise after being flattened, while pizza is baked immediately. Regional variants Focaccia genovese (' Genoese focaccia'), marked by its finger-sized holes on its surface ( in Ge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laurus Nobilis
''Laurus nobilis'' is an aromatic evergreen tree or large shrub with green, glabrous (smooth) leaves. It is in the flowering plant family Lauraceae. It is native to the Mediterranean region and is used as bay leaf for seasoning in cooking. Its common names include bay tree (esp. United Kingdom), bay laurel, sweet bay, true laurel, Grecian laurel, or simply laurel. ''Laurus nobilis'' figures prominently in classical Greco-Roman culture. Worldwide, many other kinds of plants in diverse families are also called "bay" or "laurel", generally due to similarity of foliage or aroma to ''Laurus nobilis''. Description The laurel is an evergreen shrub or small tree, variable in size and sometimes reaching tall. The genus ''Laurus'' includes four accepted species, whose diagnostic key characters often overlap. The bay laurel is dioecious (unisexual), with male and female flowers on separate plants. Each flower is pale yellow-green, about diameter, and they are borne in pairs besid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Must
Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and comes in various shades of brown and purple. Winemaking The length of time the pomace stays in the juice is critical for the final character of the wine. When the winemaker judges the time to be right, the juice is drained off the pomace, which is then pressed to extract the juice retained by the matrix. Yeast is added to the juice to begin the fermentation, while the pomace is often returned to the vineyard or orchard fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustum
Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and comes in various shades of brown and purple. Winemaking The length of time the pomace stays in the juice is critical for the final character of the wine. When the winemaker judges the time to be right, the juice is drained off the pomace, which is then pressed to extract the juice retained by the matrix. Yeast is added to the juice to begin the fermentation, while the pomace is often returned to the vineyard or orchard for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Folk Etymology
Folk etymology (also known as popular etymology, analogical reformation, reanalysis, morphological reanalysis or etymological reinterpretation) is a change in a word or phrase resulting from the replacement of an unfamiliar form by a more familiar one. The form or the meaning of an archaic, foreign, or otherwise unfamiliar word is reinterpreted as resembling more familiar words or morphemes. The term ''folk etymology'' is a loan translation from German language, German ''Volksetymologie'', coined by Ernst Förstemann in 1852. Folk etymology is a Productivity (linguistics), productive process in historical linguistics, language change, and social relation, social interaction. Reanalysis of a word's history or original form can affect its spelling, pronunciation, or meaning. This is frequently seen in relation to loanwords or words that have become archaic or obsolete. Examples of words created or changed through folk etymology include the English dialectal form wikt:sparrowgrass ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 (then known as Latium) around present-day Rome, but through the power of the Roman Republic it became the dominant language in the Italian region and subsequently throughout the Roman Empire. Even after the fall of Western Rome, Latin remained the common language of international communication, science, scholarship and academia in Europe until well into the 18th century, when other regional vernaculars (including its own descendants, the Romance languages) supplanted it in common academic and political usage, and it eventually became a dead language in the modern linguistic definition. Latin is a highly inflected language, with three distinct genders (masculine, feminine, and neuter), six or seven noun cases (nominative, accusative, genitive, dative, ablative, and vocative), five declensions, four verb conjuga ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
