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Pesto Alla Trapanese
The pesto alla trapanese (), is a Sicilian variation of the genovese pesto, typical of the Province of Trapani. It is also known as pesto alla siciliana , and as in the Sicilian language. It is made of garlic, basil, almonds, grated pecorino, tomatoes, salt, and pepper, and bound with extra virgin olive oil. The dish was introduced in ancient times by Genovese ships, coming from the East and stopping at the port of Trapani, who brought the tradition of ''agliata'', a sort of pesto sauce based on garlic and walnuts, which was then developed by Trapani sailors with the products of their land, notably tomato and almonds. " Busiati with pesto trapanese" is listed as a traditional Italian food product (P.A.T.) by the Ministry of Agricultural, Food and Forestry Policies. See also * Sicilian cuisine * List of Sicilian dishes This is a list of Sicilian dishes and foods. Sicilian cuisine shows traces of all the cultures which established themselves on the island of Sicily over ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pesto Alla Trapanese
The pesto alla trapanese (), is a Sicilian variation of the genovese pesto, typical of the Province of Trapani. It is also known as pesto alla siciliana , and as in the Sicilian language. It is made of garlic, basil, almonds, grated pecorino, tomatoes, salt, and pepper, and bound with extra virgin olive oil. The dish was introduced in ancient times by Genovese ships, coming from the East and stopping at the port of Trapani, who brought the tradition of ''agliata'', a sort of pesto sauce based on garlic and walnuts, which was then developed by Trapani sailors with the products of their land, notably tomato and almonds. " Busiati with pesto trapanese" is listed as a traditional Italian food product (P.A.T.) by the Ministry of Agricultural, Food and Forestry Policies. See also * Sicilian cuisine * List of Sicilian dishes This is a list of Sicilian dishes and foods. Sicilian cuisine shows traces of all the cultures which established themselves on the island of Sicily over ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Oil
Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. It can be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC. In 2019–2020, world production of olive oil was . Spain was the largest producer followed by Italy, Tunisia, Greece, Turkey and Morocco. San Marino has by far the largest per capita consumption of olive oil worldwide. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sicilian Dishes
This is a list of Sicilian dishes and foods. Sicilian cuisine shows traces of all the cultures which established themselves on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Spanish, Greek and Arab influences. Sicilian dishes * Arancini or Arancine – stuffed rice balls which are coated with breadcrumbs and fried. They are said to have originated in Sicily in the 10th century during Kalbid rule. * Cannoli – shortcrust pastry cylindrical shell filled with sweetened sheep milk ricotta. * Caponata- cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce. * Crocchè- mashed potato and egg covered in bread crumbs and fried. * Farsu magru- beef or veal slices flattened and superimposed to form a large rectangle, with a layer of thin bacon slices on top. For the filling, crushed bread slices, cheese, ham, chopped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sicilian Cuisine
Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek, Spanish, French and Arab influences. The Sicilian cook Mithaecus, born during 5th century BC, is credited with having brought knowledge of Sicilian gastronomy to Greece: his cookbook was the first in Greek, therefore he was the earliest cookbook author in any language whose name is known. History Much of the island was initially settled by Greek colonists, who left a preference for fish, wheat, olives, grapes, broad beans, chickpeas, lentils, almonds, pistachios, and fresh vegetables. Arab influences on Sicilian cuisine trace to the Arab domination of Sicily in the 10th and early 11th centuries,Piras, 423. and include the use of sugar, citrus, rice, raisins, pine nuts and spices such as saffron, nutmeg, and cinnamon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ministry Of Agricultural, Food And Forestry Policies (Italy)
The Ministry of Agricultural, Food and Forestry Policies, it, Ministero delle Politiche Agricole, Alimentari e Forestali, italic=no or MiPAAF, is an Italian government department. It was formed in 1946 as the Ministero dell'Agricoltura e delle Foreste ("Ministry of Agriculture and Forests"), and following the referendum of 1993 became the Ministero per il Coordinamento delle Politiche Agricole ("Ministry for Co-ordination of Agricultural Policies"). It was reconstituted in the same year as the Ministero delle Risorse Agricole, Alimentari e Forestali ("Ministry of Agricultural, Food and Forestry Resources") and assumed the current form in 2006, after the organisational reforms of 2005. The Ministry, based at the Palazzo dell'Agricoltura in Rome, produces and coordinates government policy on agriculture, forests, food and fisheries at national, European and international levels. The current Minister of Agricultural, Food and Forestry Policies is Francesco Lollobrigida. Organisat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Traditional Italian Food Product
''Prodotto agroalimentare tradizionale'' (PAT) is an official approval for traditional Italian regional food products similar to the Protected Geographical Status of the European Union. A list of approved products is published by the Ministry of Agricultural, Food and Forestry Policies. It lists only products that do not qualify for pan-European approval, and as such PAT is only applicable within Italy. The denomination is attributed by each regional government, in collaboration with the Ministry of Agricultural, Food and Forestry Policies. In 2019 a total of 5128 products carried PAT certification; the region with the largest number of approved products was Campania, with 531. Classification PAT products are classified in ten categories: drinks; meats; condiments; cheeses; oils and fats; vegetables and vegetable products; pasta, bread and patisserie; delicatessen; fish and seafood; and products of animal origin other than those above. See also * List of Italian products w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Busiate
Busiate (or busiati) are a type of long macaroni, originally from the Trapani province, and typical from Calabria and Sicily in Italy. They take their name from , the Sicilian word for the stem of '' Ampelodesmos mauritanicus'', a local grass, which is used in preparing them and giving them their helical shape. The name ''busiate'' can be used to describe two different shapes, although the basic coiling technique is similar: * are traditionally prepared by diagonally coiling a strand of pasta around a twig of ''ampelodesmos''. * are coiled vertically around a long pin, such as a knitting needle. Their shape is closer to that of bucatini. Busiate are traditionally served with '' pesto alla trapanese'', a sauce made of almonds, tomatoes, garlic and basil Basil (, ; ''Ocimum basilicum'' , also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Walnut
A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. Although culinarily considered a "nut" and used as such, it is not a true botanical nut. After full ripening, the shell is discarded and the kernel is eaten. Nuts of the eastern black walnut (''Juglans nigra'') and butternuts ('' Juglans cinerea'') are less commonly consumed. Characteristics Walnuts are rounded, single-seeded stone fruits of the walnut tree commonly used for food after fully ripening between September and November, in which the removal of the husk at this stage reveals a browning wrinkly walnut shell, which is usually commercially found in two segments (three or four-segment shells can also form). During the ripening process, the husk will become brittle and the shell hard. The shell encloses the kernel or meat, which is usually made up of two halves separated by a membranous partition. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agliata
Agliata (; from , "garlic"; lij, aggiadda ) is pungent, savory garlic sauce and condiment in Italian cuisine used to flavor and accompany grilled or boiled meats, fish and vegetables. It is first attested in Ancient Rome, and it remains part of the cuisine of Liguria. ''Porrata'' is a similar sauce prepared with leeks in place of garlic. Preparation ''Agliata'' is prepared with crushed garlic, olive oil, bread crumbs, vinegar, salt and pepper. The bread crumbs are soaked in vinegar, which is then squeezed out, after which the garlic is whisked or beaten into the mixture. Its preparation includes the emulsion of the ingredients to prevent separation, which is performed by the olive oil being added in a slow drizzle while the mixture is constantly whisked. It generally accompanies grilled or boiled meat, fish and vegetables. History The origins of ''agliata'' date to Ancient Rome. It has been described as a social-class crossover typical peasant food also used by upper-class peop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trapani
Trapani ( , ; scn, Tràpani ; lat, Drepanum; grc, Δρέπανον) is a city and municipality (''comune'') on the west coast of Sicily, in Italy. It is the capital of the Province of Trapani. Founded by Elymians, the city is still an important fishing port and the main gateway to the nearby Egadi Islands. History Drepana was founded by the Elymians to serve as the port of the nearby city of Eryx (present-day Erice), which overlooks it from Monte Erice. The city sits on a low-lying promontory jutting out into the Mediterranean Sea. It was originally named ''Drépanon'' from the Greek word for "sickle", because of the curving shape of its harbour. Carthage seized control of the city in 260BC, subsequently making it an important naval base, but ceded it to Rome in 241BC following the Battle of the Aegates in the First Punic War. Two ancient legends relate supposed mythical origins for the city. In the first legend, Trapani stemmed from the sickle which fell from the hands o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Republic Of Genoa
The Republic of Genoa ( lij, Repúbrica de Zêna ; it, Repubblica di Genova; la, Res Publica Ianuensis) was a medieval and early modern maritime republic from the 11th century to 1797 in Liguria on the northwestern Italian coast. During the Late Middle Ages, it was a major commercial power in both the Mediterranean Sea and the Black Sea. Between the 16th and 17th centuries it was one of the major financial centers in Europe. Throughout its history, the Genoese Republic established numerous colonies throughout the Mediterranean and the Black Sea, including Corsica from 1347 to 1768, Monaco, Southern Crimea from 1266 to 1475 and the islands of Lesbos and Chios from the 14th century to 1462 and 1566 respectively. With the arrival of the early modern period, the Republic had lost many of its colonies, and had to shift its interests and focus on banking. This decision would prove successful for Genoa, which remained as one of the hubs of capitalism, with highly developed banks ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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