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Pasta Al Forno
("pasta to the oven", i.e. "baked pasta"), or , is a typical dish of Italian cuisine, made of (usually short) pasta covered with bechamel and tomato sauce and cheese and cooked in the oven. History Baked pasta can ideally be divided in two big categories: the version with béchamel was born in the Renaissance courts of the Center and North, as a poorer variant of meat pies, from which probably derive very famous dishes such as baked lasagna and Emilian cannelloni; the so-called or pasta 'ncasciata is instead one of the most typical dishes of Sicily (particularly of the province of Messina, in the specific of Mistretta, and of the province of Catania) and has its origins in very ancient traditions, essentially ascribable to the sumptuous timbales that Arabs introduced in Sicily during their domination dating back to the ninth century, to which, however, is due the name timballo itself. Preparation For the preparation of this dish various types of short and medium c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Timballo
Timballo is an Italian baked dish consisting of pasta, rice, or potatoes, with one or more other ingredients (cheese, meat, fish, vegetables, or fruit) included. Variations include the mushroom and shrimp sauce ''Timballo Alberoni'', named after Giulio Alberoni; and the veal and tomato sauce ''Timballo Pattadese''. Etymology The name comes from the French word for kettledrum (''timbale''). Varieties of Timballo differ from region to region, and it is sometimes known as a bomba, tortino, sartù (a type of Neapolitan timballo with rice and tomato sauce) or pasticcio (which is used more commonly to refer to a similar dish baked in a pastry crust). It is also known as timpano and timbale. It is similar to a casserole and is sometimes referred to in English as a pie or savory cake. Preparation The dish is prepared in a dome or springform pan and eggs or cheese are used as a binder. Rice is commonly used as an ingredient in Emilia-Romagna, where the dish is referred to as a bomb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Province Of Catania
The Province of Catania ( it, Provincia di Catania; scn, Pruvincia di Catania) was a province in the autonomous island region of Sicily in southern Italy. Its capital was the city of Catania. It had an area of and a total population of about 1,116,917 as of 31 December 2014. Historically known also as ''Val di Catania'',, with the administrative meaning of Province of Catania, from sqr, وَلاية, wālāya (based on ar, وَلِيّ, wālī), but also used with the geographical meaning of Catania Valley, from la, vallis. it included until 1927 a large part of the Province of Enna. It was replaced by the Metropolitan City of Catania starting from 4 August 2015. History The Province of Catania was founded by Greeks, in 729 B.C. It was conquered by the Roman, in the First Punic War, in 263 BC. It had experienced many volcanic eruptions from the Mount Etna, of which the first eruption was recorded in 475 BC. It was hit by a devastating earthquake in 1169, which caused an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Messina
Messina (, also , ) is a harbour city and the capital of the Italian Metropolitan City of Messina. It is the third largest city on the island of Sicily, and the 13th largest city in Italy, with a population of more than 219,000 inhabitants in the city proper and about 650,000 in the Metropolitan City. It is located near the northeast corner of Sicily, at the Strait of Messina and it is an important access terminal to Calabria region, Villa San Giovanni, Reggio Calabria on the mainland. According to Eurostat the FUA of the metropolitan area of Messina has, in 2014, 277,584 inhabitants. The city's main resources are its seaports (commercial and military shipyards), cruise tourism, commerce, and agriculture (wine production and cultivating lemons, oranges, mandarin oranges, and olives). The city has been a Roman Catholic Archdiocese and Archimandrite seat since 1548 and is home to a locally important international fair. The city has the University of Messina, founded in 1548 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macaroni
Macaroni (, Italian: maccheroni) is dry pasta shaped like narrow tubes.Oxford DictionaryMacaroni/ref> Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machines can make macaroni shapes but, like most pasta, macaroni is usually made commercially by large-scale extrusion. The curved shape is created by different speeds of extrusion on opposite sides of the pasta tube as it comes out of the machine. The word "macaroni" is often used synonymously with elbow-shaped macaroni, as it is the variety most often used in macaroni and cheese recipes. In Italy and other countries, the noun ''maccheroni'' can refer to straight, tubular, square-ended ''pasta corta'' ("short-length pasta") or to long pasta dishes, as in ''maccheroni alla chitarra'' and ''frittata di maccheroni'', which are prepared with long pasta like spaghetti. In the United States, federal regulations define three different shapes of dried pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ziti
Ziti is an extruded pasta, originating in Campania. It is shaped into a long, wide tube, about 25 cm long, that needs to be broken by hand into smaller pieces before cooking. Ziti have similarities to bucatini but are much thicker. Ziti are often stuffed and baked, where penne, another tubular pasta but one that is pre-shortened, are sauced or used in pasta salads. Ziti in the US is most commonly associated with the Italian-American dish of baked ziti although it is also used in pasta alla Norma Pasta alla Norma (), earlier called ''pasta con le melanzane'' 'pasta with eggplant',Touring Club Italiano, ''Vie d'Italia e del mondo'', 1928?p. 750/ref>Gioacchino Balducci, ''Italia moderna'', 1973, , p. 109 is an Italian dish of pasta and e .... In Sicily, it is traditionally served at a wedding feast. is the plural form of , meaning "bride" or "groom" in Sicilian dialect. References Cuisine of Sicily Types of pasta {{Italy-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortiglioni
Tortiglioni are a type of pasta, similar to rigatoni but larger and with deeper grooves which spiral around the pasta. They take their name from the Latin word ''torquere'', meaning "to twist". A ''tortiglione'' is a characteristic design from the lathe used in pasta manufacturing, with vertical ridges. Notes and references {{Pasta Types of pasta ... [...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] |
Rigatoni
Rigatoni () are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved. If so, they are not as curved as elbow macaroni. Rigatoni characteristically have ridges down their length, sometimes spiraling around the tube, and unlike penne, rigatoni's ends are cut square (perpendicular) to the tube walls instead of diagonally. The word ''rigatoni'' comes from the Italian word ''rigato'' (''rigatone'' being the augmentative and ''rigatoni'' the plural form), which means " ridged" or "lined", and is associated with the cuisine of southern and central Italy. Rigatoncini are a smaller version, close to the size of penne. Their name takes on the diminutive suffix ''-ino'' (pluralized ''-ini'') denoting their relative size. Rigatoni is a particular favorite pasta shape in the south of Italy, especially in Sicily. Its eponymous ridges make better adhesive surfaces for sauces and grated cheese than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anelletti Al Forno
Anelletti al forno (baked anelletti) are a type of baked pasta called pasta al forno typical of Palermo and its province but also widespread in the rest of Sicily. Characteristics Anelletti can be found in commercial establishments, restaurants, diners, fryers, bars with delicatessens, but they are also consumed as a family dish especially on holidays because of the long preparation required. The pasta used to prepare baked pasta dishes are anelletti (ring-shaped pasta) of about one centimeter and with a thickness similar to bucatini. At the base of this dish is a particular ragout similar to the one from Bologna, which in the Palermo area is almost always made with the addition of peas. Among the many variants of this way of preparation, some of them include the use of ham, hard-boiled egg in the inner stuffing, others use mozzarella cheese, others pecorino cheese. In some gastronomies it can also be found in single portions, locally called " timballetti", which are prepared ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta Al Forno 02
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 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 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.Zanini De Vita, Oretta, ''Encycloped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Touring Club Italiano
The Touring Club Italiano (TCI) (Italian Touring Club or Touring Club of Italy) is the major Italian national tourist organization. The Touring Club Ciclistico Italiano (TCCI) was founded on 8 November 1894 by a group of bicyclists to promote the values of cycling and travel; its founding president was . It published its first maps in 1897. By 1899, it had 16,000 members. With the new century, it promoted tourism in all its forms – including auto tourism – and the appreciation of the natural and urban environments. Under fascism, starting in 1937, it was forced to Italianize its name to the Consociazione Turistica Italiana. Through the years, it has produced a wide variety of maps, guidebooks, and more specialized studies, and is known for its high standard of cartography. Its detailed road maps of Italy are published at 1:200,000, one per region. Publishing activity Its most prestigious guidebooks are the "Guide Rosse" (not to be confused with the Michelin Red Guides), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
