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Pancotto
Pancotto is a soup prepared with pieces of stale bread boiled in broth or water and seasoned. It is a dish from the cuisine of recovery that recalls the thrifty and humble mentality of the peasant culture that never would have wasted a crumb of bread, present in all regions of Italy with infinite variations due to the type of bread, the liquid used and the cooking process. As a consequence, it is called in different ways, such as: Lombard panada, Ligurian pancheuto, Sardinian pane cottu. In the past, especially in Lombardy and in Tuscany, it was used to promote lactation and it was served to convalescents. Pancotto across Italy Tuscan pancotto includes a soffritto of basic herbs and vegetables, such as tomatoes, then wet with liquid, water or broth, and cooked for 10 minutes, to which bread is added. Pancotto from Latium and Calabria requires that all ingredients, basic vegetables (tomatoes) and herbs (basil, garlic, pecorino cheese, spices), bread, broth or water ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apulian Cuisine
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] |
Lombard Cuisine
Lombard cusine is a type of northern Italian cuisine. The varied historical events of its provinces and of the diversity of its territories resulted in a very varied culinary tradition. First courses in Lombard cuisine range from risottos to soups and stuffed pasta, in broth or not, and a varied choice of second courses meat dishes are added to fish dishes of the tradition of the many lakes and rivers of Lombardy. The cuisine of the various Lombardy provinces can be united by the following traits: prevalence of rice and stuffed pasta over dry pasta, butter instead of olive oil for cooking, dishes cooked for a long time, as well as the widespread use of pork, milk and dairy products, and egg-based preparations; to which is added the consumption of polenta, common to the whole Northern Italy. History Lombard cooking has ancient historical roots dating back to the settlement of Celts in the Po Valley. The most ancient Lombardy dish is ''cuz'', whose preparation has Celtic origi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are '' bouillon'' and '' consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic. Etymology The word ''garlic'' derives from Old English, ''garlēac'', meaning ''gar'' (spear) and leek, as a 'spear-shaped leek'. Description ''Allium sativum'' is a perennial flowering plant growing from a bulb. It has a tall, erect flowering stem that grows up to . The leaf blade is flat, linear, solid, and approximately wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Northern Hemisphere. The bulb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pane Cotto
Pane or Panes may refer to: * Paned window (architecture), a window that is divided into sections known as "panes" * Paned window (computing), elements of a graphical display * Pane (mythology), a type of satyr-like creature from Greek mythology * Pane di Altamura, type of bread made from flour from the Altamura area of the Provincia di Bari, in the South East of Italy * Panes, Asturias, one of eight parishes in Peñamellera Baja, a municipality within the province and autonomous community of Asturias, in northern Spain. People ;Pane *Armijn Pane (1908–1970), an Indonesian author. Also known as Adinata, A. Soul, Empe, A. Mada, A. Banner and Kartono *Gina Pane (1939–1990), French artist of Italian origins * Irma Pane, Indonesian American pop singer * Karen W. Pane, American administrator, former Assistant Secretary for Policy and Planning at the Department of Veterans Affairs *Lafran Pane (1922–1991), Indonesian academic *Luigi Pane, Italian director and video artist *Maur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabbage
Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B. oleracea'' var. ''oleracea''), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. ''botrytis''); Brussels sprouts (var. ''gemmifera''); and Savoy cabbage (var. ''sabauda''). A cabbage generally weighs between . Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. , the heaviest cabbage was . Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turnip
The turnip or white turnip ('' Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word ''turnip'' is a compound of ''turn'' as in turned/rounded on a lathe and ''neep'', derived from Latin ''napus'', the word for the plant. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock. In Northern England, Scotland, Ireland, Cornwall and parts of Canada (Quebec, Newfoundland, Manitoba and the Maritimes), the word ''turnip'' (or ''neep'') often refers to rutabaga, also known as ''swede'', a larger, yellow root vegetable in the same genus (''Brassica''). Description The most common type of turnip is mostly white-skinned apart from the upper , which protrude above the ground and are purple or red or greenish where the sun has hit. This above-ground part develops from stem tissue, but is fused with the root. The interior flesh is entirely white. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chard
Chard or Swiss chard (; ''Beta vulgaris'' subsp. ''vulgaris'', Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade; the Cicla Group is the leafy spinach beet. The leaf blade can be green or reddish; the leaf stalks are usually white or a colorful yellow or red. Chard, like other green leafy vegetables, has highly nutritious leaves, making it a popular component of healthy diets. Chard has been used in cooking for centuries, but because it is the same species as beetroot, the common names that cooks and cultures have used for chard may be confusing; it has many common names, such as silver beet, perpetual spinach, beet spinach, seakale beet, or leaf beet. Classification Chard was first described in 1753 by Carl Linnaeus as ''Beta vulgaris'' var. ''cicla''. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foggia
Foggia (, , ; nap, label= Foggiano, Fògge ) is a city and former ''comune'' of Apulia, in Southern Italy, capital of the province of Foggia. In 2013, its population was 153,143. Foggia is the main city of a plain called Tavoliere, also known as the " granary of Italy". History The name "''Foggia''" (originally ''Focis'') probably derives from Latin "''fovea''", meaning "''pit''", referring to the pits where wheat was stored. The name's etymology remains uncertain however, as it could as well stem from "'' Phocaea''", or possibly probably from the Medieval Greek word for "''fire''", which is "''fotia''", as according to legend the original settlers of the 11th century AD were peasants, allegedly after having iraculouslydiscovered there a panel portraying the Madonna Nicopeia, on which three flames burnt. The area had been settled since Neolithic times, and later on a Daunian settlement known as Arpi (in Greek ''Argos Hippium'' or ''Ἀργόριππα'') existed nearby, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alto Tavoliere
The musical term alto, meaning "high" in Italian (Latin: ''altus''), historically refers to the contrapuntal part higher than the tenor and its associated vocal range. In 4-part voice leading alto is the second-highest part, sung in choruses by either low women's or high men's voices. In vocal classification these are usually called contralto and male alto or countertenor. Such confusion of "high" and "low" persists in instrumental terminology. Alto flute and alto trombone are respectively lower and higher than the standard instruments of the family (the standard instrument of the trombone family being the tenor trombone), though both play in ranges within the alto clef. Alto recorder, however, is an octave higher, and is defined by its relationship to tenor and soprano recorders; alto clarinet is a fifth lower than B-flat clarinet, already an 'alto' instrument. There is even a contra-alto clarinet, (an octave lower than the alto clarinet), with a range B♭0 – D4. Etymo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torremaggiore
Torremaggiore is a town, '' comune'' (municipality) and former seat of a bishopric, in the province of Foggia in the Apulia (in Italian: ''Puglia''), region of southeast Italy. It lies on a hill, over the sea, and is famous for production of wine and olives. History The history of Torremaggiore is strictly connected to that of the burg of (Castel) Fiorentino (di Puglia), a Byzantine frontier stronghold founded by the Italian catepan Basil Boioannes in 1018. * Later a Norman, Hohenstaufen, Angevine and finally Aragonese possession, it is especially remembered as the death place of Holy Roman Emperor Frederick II on 13 December 1250. * Five years later the burg was attacked by Pope Alexander IV's troops, and the inhabitants fled to a nearby Benedictine abbey. Later they were allowed to found a new settlement, called ''Codacchio'', later, when other refugees from Dragonara arrived, christened ''Terra Maioris'' ("Major Land"), the modern Torremaggiore. This burg was later a fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zucchini
The zucchini (; plural: zucchini or zucchinis), courgette (; plural: courgettes) or baby marrow (''Cucurbita pepo'') is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are still soft and edible. It is closely related, but not identical, to the marrow; its fruit may be called ''marrow'' when mature. Ordinary zucchini fruit are any shade of green, though the golden zucchini is a deep yellow or orange. At maturity, they can grow to nearly in length, but they are normally harvested at about . In botany, the zucchini's fruit is a pepo, a berry (the swollen ovary of the zucchini flower) with a hardened epicarp. In cookery, it is treated as a vegetable, usually cooked and eaten as an accompaniment or savory dish, though occasionally used in sweeter cooking. Zucchini occasionally contain toxic cucurbitacins, making them extremely bitter, and causing severe gastero-enteric upsets. Causes include stressed growing co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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