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Peperone Crusco
The peperone crusco ('crispy pepper', peperoni cruschi) also known as 'crusco pepper', is a typical product of the Italian region of Basilicata. It is recognized as a prodotto agroalimentare tradizionale (traditional regional food product). Being deeply rooted in local cuisine, it is often characterized as "the red gold of Basilicata". It is also fairly common in Calabria and limited uses can be found in Apulia, Abruzzo, and Molise. Description It is a dried and sweet-flavoured type of ''capsicum annuum'', cultivated in Basilicata since the 1600s. Usually the Peperone di Senise, Senise pepper variety is used for its preparation, for the thin pulp and low water content which make it easier to be dried. It can assume three shapes: pointed, conical or hooked. Cultivation Sowing begins in spring and harvest between July and August. Peppers are placed on cloths for three days in shady and dry places. Afterwards, they are tied with a lace forming garlands, called ''serte'', and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum Annuum
''Capsicum annuum'' is a species of the plant genus ''Capsicum'' native to southern North America, the Caribbean, and northern South America. This species is the most common and extensively cultivated of the five domesticated capsicums. The species encompasses a wide variety of shapes and sizes of peppers, including sweet bell peppers and some chili pepper varieties such as jalapeños, New Mexico chile, and cayenne peppers. Cultivars descended from the wild American bird pepper are still found in warmer regions of the Americas. In the past, some woody forms of this species have been called '' C. frutescens'', but the features that were used to distinguish those forms appear in many populations of ''C. annuum'' and are not consistently recognizable features in ''C. frutescens'' species. Characteristics Although the species name ''annuum'' means 'annual' (from the Latin ''annus'' "year"), the plant is not an annual but is frost tender. In the absence of winter frosts it can survive ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable Chip
Vegetable chips (also referred to as veggie chips) are chips (crisps) that are prepared using vegetables other than potatoes. Vegetable chips may be fried, deep-fried, dehydrated, dried or baked. Many different root vegetables or leaf vegetables may be used. Vegetable chips may be eaten as a snack food, and may accompany other foods such as dips, or be used as a topping on dishes. In the United States, vegetable chips are often mass-produced, with many brands marketed to consumers. While potato chips are technically considered "vegetable chips", since they are the most common form of chips, any other kind of vegetable-based chip is grouped in a separate category. Preparation and ingredients Vegetable chips may be prepared with sliced vegetables that are fried, deep-fried, baked, dehydrated, or simply dried. Vegetable chips may be produced from a variety of root vegetables and leaf vegetables, such as carrot, turnip, swede, parsnip, parsley root, chervil root, celery root (c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum Cultivars
This is a list of ''Capsicum'' cultivars belonging to the five major species of cultivated peppers (genus ''Capsicum''): '' C. annuum'', '' C. chinense'', '' C. baccatum'', '' C. frutescens'', and '' C. pubescens''. Due to the large and changing number of cultivars, and the variation of cultivar namings in different regions, this list only gives a few examples of the estimated 50,000 pepper varieties that exist. ''Capsicum'' species There are perhaps fifty thousand ''Capsicum'' cultivars grown worldwide. The USDA-ARS GRIN seed collection contains 6,200 ''Capsicum'' accessions alone, including 4,000 ''Capsicum annuum'' accessions. The other ''Capsicum'' species in the USDA germplasm repository include: '' C. chinense, C. baccatum, C. frutescens, C. pubescens, C. cardenasii, C. chacoense, C. flexuosum, C. eximium, C. rhomboideum, C. galapagoense,'' and ''C. tovarii.'' There are five major species of cultivated ''Capsicum'', '' C. annuum, C. chinense, C. baccatum, C. f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Guardian
''The Guardian'' is a British daily newspaper. It was founded in 1821 as ''The Manchester Guardian'', and changed its name in 1959. Along with its sister papers ''The Observer'' and ''The Guardian Weekly'', ''The Guardian'' is part of the Guardian Media Group, owned by the Scott Trust. The trust was created in 1936 to "secure the financial and editorial independence of ''The Guardian'' in perpetuity and to safeguard the journalistic freedom and liberal values of ''The Guardian'' free from commercial or political interference". The trust was converted into a limited company in 2008, with a constitution written so as to maintain for ''The Guardian'' the same protections as were built into the structure of the Scott Trust by its creators. Profits are reinvested in journalism rather than distributed to owners or shareholders. It is considered a newspaper of record in the UK. The editor-in-chief Katharine Viner succeeded Alan Rusbridger in 2015. Since 2018, the paper's main news ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Dried Foods
This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when dehydration as a food preservation technique was invented has been lost to time, but the earliest known practice of food drying is 12,000 BC by inhabitants of the modern Middle East and Asia."Historical Origins of Food Preservation". Accessed June 2011. Dried foods Processed foods B 
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Acquasale
''Acquasale'' is a typical dish in southern Italian cuisine, especially in Campania, Basilicata, and Apulia regions. It is made of stale bread, onions, tomatoes, peppers, eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ..., olive oil, water, and salt. The onions are browned in oil, then the other ingredients are added. The mixture is poured onto stale bread in a soup dish. See also References Italian cuisine Cuisine of Basilicata Bread dishes {{Italy-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baccalà Alla Lucana
Baccalà alla lucana is a traditional dish from Basilicata in southern Italy, particularly widespread in the area of the comune of Avigliano and therefore also known as baccalà all'aviglianese. A typical Christmas dish, it is made of cod and crunchy red peppers known as '' cruschi''. See also * Cuisine of Basilicata * List of fish dishes This is a list of notable fish dishes. In culinary and fishery contexts, fish includes shellfish, such as molluscs, crustaceans and echinoderms. Fish has been an important source of protein for humans throughout recorded history. Fish dishes ... * External linksBrief history Italian seafood dishes [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta Con I Peperoni Cruschi
Pasta con i peperoni cruschi is an Italian pasta dish flavored with peppers and typical of the Basilicata region. Description The main ingredient is peperone crusco, a dried and crunchy pepper known for its sweet flavour and intense colour, which is a popular element in the local cuisine. Usually the Senise pepper variety is used, for its thin pulp and low water content which allows a rapid drying. It is served with homemade pasta like cavatelli, , or (also known as frizzuli). Preparation The peppers are cleaned with a dry cloth, deprived of the stalk and the seeds to be subsequently flash-fried in hot olive oil, flavoured with a garlic clove which is removed before the cooking. The frying takes just a few seconds, and they must be immediately extracted to avoid burns that compromise the flavour, giving an unpleasant taste. The bread crumbs are browned in the same oil. When the pasta is cooked, the ingredients are mixed, and finally seasoned with some peppers. Optio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Side Dish
A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal. (definition. Merriam-webster.com Accessed August 2011. Common types 
Side dishes ...
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Cuisine Of Basilicata
The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and sheep meat, legumes, cereals and vegetables, with the addition of aromas such as hot peppers, powdered raw peppers and horseradish. The local gastronomy is, for historical-cultural reasons, typically peasant, based on simple recipes and on the culture of reuse, in particular of meat and bread. Some dishes have undergone variations and enrichments in modern times, losing the connotations of "poor" cooking which characterized them in the past. The most ancient manuscript available about Lucanian cooking dates back to 1524, by Antonio Camuria from Lagonegro, cook at the service of the Carafa family. Characteristics The region is characterized by many small towns, villages and rural centers often separated by geographical barriers, therefore determining the necessity of cooking and eating what was produced on the spot, according to techniques d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basilicata
it, Lucano (man) it, Lucana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 = , demographics1_info2 = , demographics1_title3 = , demographics1_info3 = , timezone1 = CET , utc_offset1 = +1 , timezone1_DST = CEST , utc_offset1_DST = +2 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-77 , blank_name_sec1 = GDP (nominal) , blank_info_sec1 = €12.6 billion (2018) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 = €22,200 (2018) , blank2_name_sec1 = HDI (2018) , blank2_info_sec1 = 0.853 · 17th of 21 , blank_name_sec2 = NUTS Region , blank_info_sec2 = ITF , web ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peperone Di Senise
Peperone di Senise (Senise bell peppe or Bell pepper of Senise) is a variety of bell pepper typical of Senise, a town in the province of Potenza. It is a cultivar of ''Capsicum annuum'' sweet, with thin pericarp and low water content. Since 1996, Senise bell pepper is recognized as a fruit and vegetable product with a protected geographical indication (PGI). Characteristics It presents a pointed, hooked or truncated shape, depending on the type. It has a sweet taste and a color that varies from green to purple red, and is characterized by the size and thin pulp (1.5 to 2.2 mm). The peduncle is well welded to the berry, such as not to detach even after drying. The dry product must be presented in necklaces (called serte) of variable length from 1.5 to 2 m. It is marketed fresh, dry and powdered. The production area includes the areas bordering the municipality of Senise which overlook the Sinni and Agri valleys. Since the bell pepper arrived in Italy, between 1500 and 16 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
