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Pusties
A ''pasticciotto'' (; : ) is a type of filled Italian pastry. Depending on the region, they are traditionally filled with either ricotta cheese or egg custard. In some Italian-American communities, they are called pusties. ''Pasticciotti'' are approximately thick. They are typically served as a breakfast item, but may also be eaten throughout the day, and are a traditional pastry in Apulia. According to a number of sources, ''pasticciotti'' should be eaten warm. Composition Crust The short-crust pastry dough used to make ''pasticciotti'' was originally shortened with lard, but modern recipes may use butter instead, though this alters the texture of the crust. An egg wash is often applied to the top of each pastry before baking. Fillings Fillings for ''pasticciotti'' include the traditional lemon-flavored custard or ricotta, and variant fillings such as almond, chocolate, pistachio or vanilla custard, fruit preserves, '' gianduja'' or Nutella chocolate-hazelnut spread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasticciotto Galatina Cropped
A ''pasticciotto'' (; : ) is a type of filled Italian pastry. Depending on the region, they are traditionally filled with either ricotta cheese or egg custard. In some Italian-American communities, they are called pusties. ''Pasticciotti'' are approximately thick. They are typically served as a breakfast item, but may also be eaten throughout the day, and are a traditional pastry in Apulia. According to a number of sources, ''pasticciotti'' should be eaten warm. Composition Crust The short-crust pastry dough used to make ''pasticciotti'' was originally shortened with lard, but modern recipes may use butter instead, though this alters the texture of the crust. An egg wash is often applied to the top of each pastry before baking. Fillings Fillings for ''pasticciotti'' include the traditional lemon-flavored custard or ricotta, and variant fillings such as almond, chocolate, pistachio or vanilla custard, fruit preserves, '' gianduja'' or Nutella chocolate-hazelnut spread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pusties
A ''pasticciotto'' (; : ) is a type of filled Italian pastry. Depending on the region, they are traditionally filled with either ricotta cheese or egg custard. In some Italian-American communities, they are called pusties. ''Pasticciotti'' are approximately thick. They are typically served as a breakfast item, but may also be eaten throughout the day, and are a traditional pastry in Apulia. According to a number of sources, ''pasticciotti'' should be eaten warm. Composition Crust The short-crust pastry dough used to make ''pasticciotti'' was originally shortened with lard, but modern recipes may use butter instead, though this alters the texture of the crust. An egg wash is often applied to the top of each pastry before baking. Fillings Fillings for ''pasticciotti'' include the traditional lemon-flavored custard or ricotta, and variant fillings such as almond, chocolate, pistachio or vanilla custard, fruit preserves, '' gianduja'' or Nutella chocolate-hazelnut spread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Province Of Lecce
The Province of Lecce ( it, Provincia di Lecce; Salentino: ) is a province in the Apulia region of Italy whose capital is the city of Lecce. The province is called the "Heel of Italy". Located on the Salento peninsula, it is the second most-populous province in Apulia and the 21st most-populous province in Italy. The province occupies an area of and has a total population of 802,807 (2016). There are 97 comunes (Italian: ''comuni'') in the province. It is surrounded by the provinces Taranto and Brindisi in the northwest, the Ionian Sea in the west, and the Adriatic Sea in the east. This location has established it as a popular tourist destination. It has been ruled by the Romans, Byzantine Greeks, Carolingians, Lombards, and Normans. The important towns are Lecce, Gallipoli, Nardò, Maglie, and Otranto. Its important agricultural products are wheat and corn. History The province of Lecce has its origins in the medieval Giustizierato, known then as the Province of Terra d'O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Desserts
Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Italian, regional variants of the Italian language ** Languages of Italy, languages and dialects spoken in Italy ** Italian culture, cultural features of Italy ** Italian cuisine, traditional foods ** Folklore of Italy, the folklore and urban legends of Italy ** Mythology of Italy, traditional religion and beliefs Other uses * Italian dressing, a vinaigrette-type salad dressing or marinade * Italian or Italian-A, alternative names for the Ping-Pong virus, an extinct computer virus See also * * * Italia (other) * Italic (other) * Italo (other) * The Italian (other) * Italian people (other) Italian people may refer to: * in terms of ethnicity: all ethnic Italians, in and outside of Italy * in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard Desserts
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (''crème anglaise'') to the thick pastry cream (''crème pâtissière'') used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche. Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (~175 °F); ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Apulia
Apulian cuisine consists of the cooking traditions and practices of the region of Apulia in Italy. Starting from the Middle Ages the permanent residence of the nobility in the region gradually declined, which caused the disappearance of their noble cuisine over time. As the common people suffered from poverty, their culinary tradition adapted to use cheap and simple foods. Bread, vegetables and pasta have the leading role in the cuisine. Fruits, fish and wine are consumed frequently as well, but meat plays a minor role. The food of Apulia is known as a prime example of '' cucina povera'' or 'cuisine of the poor', but this characterizes its simplicity rather than its quality. More so, the simple dishes allow the quality of their local and seasonal ingredients to take center stage. ''Sagre'' food festivals Apulia’s '' sagre'' food festivals showcase local cuisine, cooking traditions and culture. While not unique to Apulia - ''sagre'' festivals are one of Italy’s best kept food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese Dishes
This is a list of notable cheese dishes in which cheese is used as a primary ingredient or as a significant component of a dish or a food. Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. Cheese dishes and foods * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Mazë * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Indian * * * * * * * * * * See also * Cheese dishes (Category page) * List of cheese soups * List of cheeses *Cheeseburger References External links * * {{Cheese Cheese dishes This is a list of notable ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New Britain Herald
New is an adjective referring to something recently made, discovered, or created. New or NEW may refer to: Music * New, singer of K-pop group The Boyz Albums and EPs * ''New'' (album), by Paul McCartney, 2013 * ''New'' (EP), by Regurgitator, 1995 Songs * "New" (Daya song), 2017 * "New" (Paul McCartney song), 2013 * "New" (No Doubt song), 1999 *"new", by Loona from '' Yves'', 2017 *"The New", by Interpol from ''Turn On the Bright Lights'', 2002 Acronyms * Net economic welfare, a proposed macroeconomic indicator * Net explosive weight, also known as net explosive quantity * Network of enlightened Women, a conservative university women's organization * Next Entertainment World, a South Korean film distribution company Identification codes * Nepal Bhasa language ISO 639 language code * New Century Financial Corporation (NYSE stock abbreviation) * Northeast Wrestling, a professional wrestling promotion in the northeastern United States Transport * New Orleans Lakefront ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pittsburgh Tribune-Review
The ''Pittsburgh Tribune-Review'', also known as "the Trib," is the second largest daily newspaper serving metropolitan Pittsburgh, Pennsylvania, in the United States. Although it transitioned to an all-digital format on December 1, 2016, it remains the second largest daily in the state, with nearly one million unique page views a month. Founded on August 22, 1811, as the ''Greensburg Gazette'' and in 1889 consolidated with several papers into the ''Greensburg Tribune-Review'', the paper circulated only in the eastern suburban counties of Westmoreland and parts of Indiana and Fayette until May 1992, when it began serving all of the Pittsburgh metropolitan area after a strike at the two Pittsburgh dailies, the ''Pittsburgh Post-Gazette'' and ''Pittsburgh Press'', deprived the city of a newspaper for several months. The Tribune-Review Publishing Company was owned by Richard Mellon Scaife, an heir to the Mellon banking, oil, and aluminum fortune, until his death in July 2014. Sca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sfogliatella
A sfogliatella (, plural: sfogliatelle; nap, sfugliatella), sometimes called a lobster tail in the US, is a shell-shaped filled Italian pastry originating from Campania. ''Sfogliatella'' means "small, thin leaf/layer", as the pastry's texture resembles stacked leaves. Origin The sfogliatella ''Santa Rosa'' was created in the monastery of Santa Rosa in Conca dei Marini in the province of Salerno, Italy, in the 17th century. Pasquale Pintauro, a pastry chef from Naples, acquired the original recipe and began selling the pastries in his shop in 1818. Production The dough is stretched out on a large table, or flattened with a pasta maker, then brushed with a fat (butter, lard, shortening, margarine, or a mixture), then rolled into a log (much like a Swiss roll, but with many more layers). Disks are cut from the end, shaped to form pockets, and filled. The pastry is baked until the layers separate, forming the ''sfogliatella's'' characteristic ridges. Recipes for the dough and fil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cannoli
Cannoli (; scn, cannola ) are Italian pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling containing ricotta—a staple of Sicilian cuisine. They range in size from . In mainland Italy, they are commonly known as ''cannoli siciliani'' (Sicilian cannoli). Etymology In English, ''cannoli'' is usually used as a singular, but in Italian, it is grammatically plural; the corresponding singular is ''cannolo'' (; scn, cannolu, links=no ), a diminutive meaning 'little tube', from ''canna'', 'cane' or 'tube'. This form is uncommon in English. History Some food historians place the origins of cannoli in 827–1091 in Caltanissetta in Sicily, by the concubines of princes looking to capture their attention. This period marks the Arab rule of the island, known then as the Emirate of Sicily, giving rise to the theory that the etymology stemmed from the Arabic word ''qanawāt'' meaning 'tubes' in reference to their tube-shaped shells. Autho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torta
Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes. Usually, it refers to: * cake or pie in South America, much of Europe, and southern Philippines * flatbread in Spain * a type of sandwich in Mexico * a type of omelette in northern Tagalog-speaking areas of the Philippines. ’Torth’- Welsh for ‘loaf’ is of the same derivation (Latin: torta) Etymology The word comes from the Spanish ''torta'' (), itself from Late Latin ''torta'', an abbreviation of ''torta panis'' ("twisted bread"). The English word "tart" is related. Cakes Latin America In some countries of Latin America, the word ''torta'', in a very common usage, is for sweet cakes (tortes), such as a wedding or birthday cake. This meaning is also present in other European languages. For example, the Italian ''torta'', German ''torte'' or French ''tarte''. In Mexico, the sweet cake is normally referred to as ''pastel'', which is also use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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