|
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] |
List Of Pasta
There are many different varieties of pasta. They are usually sorted by size, being long (''pasta lunga''), short (''pasta corta''), stuffed (''ripiena''), cooked in broth (''pastina''), stretched (''strascinati'') or in dumpling-like form (''gnocchi/gnocchetti''). Yet, due to the variety of shapes and regional variants, "one man's ''gnocchetto'' can be another's ''strascinato''". Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called ''ruote'' in Italy and ''wagon wheels'' in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons. Italian pasta names often end with the masculine plural diminutive suffixes ''-ini'', ''-elli'', ''-illi'', ''-etti'' or the feminine plurals ''-ine'', ''-elle'' etc., all conveying the sense of "little"; or with the augmentative suffixes ''-oni'', ''-one'', mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arrabbiata Sauce
Arrabbiata sauce, or ''sugo all'arrabbiata'' in Italian (''arabbiata'' in Romanesco dialect), is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region, and particularly from the city of Rome. Origin of the name ''Arrabbiata'' literally means "angry" in Italian; in Romanesco dialect the adjective ''arabbiato'' denotes a characteristic (in this case spiciness) pushed to excess.Ravaro (2005), p.86, ''sub voce'' In Rome, in fact, any food cooked in a pan with a lot of oil, garlic and chili so as to provoke a strong thirst, is called ''arabbiato'' (e.g. "broccoli arabbiati"). History The invention of the dish dates back to the 1950s–1960s, at a time when hot food became in vogue in Roman cuisine.Carnacina (1975), pg. 81. The dish has been celebrated several times in Italian movies, notably in Marco Ferreri's ''La Grande Bouffe'' (1973) and Federico Fellini's ''Roma'' (1972). Ingredients The m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Al Dente
In cooking, al dente () describes pasta or rice that is cooked to be firm to the bite. The etymology is Italian "to the tooth". In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time. ''Molto al dente'' is the culinary term for slightly undercooked pasta. Undercooking pasta is used in the first round of cooking when a pasta dish is going to be cooked twice. According to the American Diabetes Association, pasta that is cooked ''al dente'' has a lower glycemic index than pasta that is cooked soft. When cooking commercial pasta, the ''al dente'' phase occurs right after the white of the pasta center disappears. See also *Food science *Molecular gastronomy Molecular gastronomy is the scientific approach of nutrition from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ... * Culina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barilla Penne 4
''Barilla'' refers to several species of salt-tolerant (halophyte) plants that, until the 19th century, were the primary source of soda ash and hence of sodium carbonate. The word "barilla" was also used directly to refer to the soda ash obtained from plant sources. The word is an anglicization of the Spanish word ''barrilla'' for saltwort plants (a particular category of halophytes). A very early reference indicating the value placed upon soda ash in Catalonia has been given by Glick, who notes that "In 1189 the monastery of Poblet granted to the glassblower Guillem the right to gather glasswort in return for tithe and two hundred pounds of sheet glass paid annually (The site of these glassworks, at Narola, was excavated in 1935.)." By the 18th century, Spain's barilla industry was exporting large quantities of soda ash of exceptional purity; the product was refined from the ashes of barilla plants that were specifically cultivated for this purpose. Presumably the word "barilla" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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), and to imports from areas with which, over the centuries, the Ligurians have had frequent trade (such as Sardinian pecorino, one of the ingredients of pesto). Characteristics Ligurian cuisine is affected by the geomorphological characteristics of its territory. It makes use of ingredients coming from the sea as well as game and meat. Ligurian cuisine has transformed over the centuries in relation to the socio-economic situation of the region. The scarcity of cattle pastures forced the Ligurians to develop dishes based on alternative ingredients such as fish and herbs, to which game was subsequently added. Ligurians pair their meat condiments based on wild or cultivated herbs, among which pesto stands out, which is used both as a sauce for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roma (1972 Film)
''Roma'', also known as ''Fellini's Roma'' or ''Federico Fellini's Roma'', is a 1972 semi-autobiographical comedy-drama film depicting director Federico Fellini's move from his native Rimini to Rome as a youth. The film was directed by Fellini from a screenplay by himself and Bernardino Zapponi. It is a homage to the city, shown in a series of loosely connected episodes set during both Rome's past and present. The plot is minimal, and the only "character" to develop significantly is Rome herself. Peter Gonzales plays the young Fellini, and the film features mainly newcomers in the cast. Plot Federico Fellini recounts his youth in Rome. The film opens up with a long traffic jam to the city. Once there, scenes are shown depicting Rome during the Fascist regime in the 1930s as well as in the 1970s. A young Fellini (Gonzales) moves into a vivacious guesthouse inhabited by unusual people (including a Benito Mussolini lookalike) and run by a sick obese woman. He visits two brothels - ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Federico Fellini
Federico Fellini (; 20 January 1920 – 31 October 1993) was an Italian film director and screenwriter known for his distinctive style, which blends fantasy and baroque images with earthiness. He is recognized as one of the greatest and most influential filmmakers of all time. His films have ranked highly in critical polls such as that of ''Cahiers du Cinéma'' and ''Sight & Sound'', which lists his 1963 film '' '' as the 10th-greatest film. Fellini's best-known films include ''La Strada'' (1954), ''Nights of Cabiria'' (1957), ''La Dolce Vita'' (1960), ''8½'' (1963), ''Juliet of the Spirits'' (1965), the "Toby Dammit" segment of ''Spirits of the Dead'' (1968), ''Fellini Satyricon'' (1969), ''Roma'' (1972), '' Amarcord'' (1973), and ''Fellini's Casanova'' (1976). Fellini was nominated for 16 Academy Awards over the course of his career, winning a total of four in the category of Best Foreign Language Film (the most for any director in the history of the award). He received an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
La Grande Bouffe
''La Grande Bouffe'' (Italian: ''La grande abbuffata''; English: ''The Grand Bouffe'' and ''Blow-Out'') is a 1973 satirical film directed by Marco Ferreri. It stars Marcello Mastroianni, Ugo Tognazzi, Michel Piccoli, Philippe Noiret and Andréa Ferréol. The film centres on a group of friends who plan to eat themselves to death. It satirises consumerism and the decadence of the bourgeoisie and was therefore controversial upon its release. It has become a cult film. Plot The film tells the story of four friends who gather in a villa for the weekend, with the express purpose of eating themselves to death. ''Bouffer'' is French slang for "eating" (the Italian ''abbuffata'' means "great eating"). The first protagonist is Ugo, owner and chef of a restaurant, "The Biscuit Soup". The second is Philippe, a somewhat important magistrate who still lives with his childhood nanny, Nicole, who is overprotective of him to the point of trying to prevent him from having relationships with other w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marco Ferrari
Marco Ferrari (born 21 August 1966 in Rimini) is a retired Italian professional footballer who played as a goalkeeper. Honours ;Parma * UEFA Cup Winners' Cup winner: 1992–93. * UEFA Super Cup winner: 1993 File:1993 Events Collage.png, From left, clockwise: The Oslo I Accord is signed in an attempt to resolve the Israeli–Palestinian conflict; The Russian White House is shelled during the 1993 Russian constitutional crisis; Czechoslovakia is peace .... External links Career summary by playerhistory.com 1966 births Living people Italian footballers Association football goalkeepers Serie A players Serie B players Serie C players Parma Calcio 1913 players Rimini F.C. 1912 players U.S. Avellino 1912 players People from Rimini {{Italy-footy-goalkeeper-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pesto
Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), all blended with olive oil. It originated in Genoa, the capital city of Liguria, Italy. Etymology ''Pesto alla Genovese'' (in English: ''Genoese Pesto''); () refers to the original dish. The name pesto is the past participle of the Genoese verb (Italian: ), which means "to pound," "to crush," in reference to the original method of preparation. According to tradition, the ingredients are "crushed" or ground in a marble mortar through a circular motion of a wooden pestle. This same Latin root, through Old French, also gave rise to the English noun ''pestle''. Incidentally, the Latin root seems to be similar to the Sanskrit adjective ''pishta'' ( sa, पिष्ट, ), which means to "ground," "pounded," "crushed." Strictly speaking, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
