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Parmigiana
Parmigiana (, ), also called parmigiana di melanzane , melanzane alla parmigiana , or eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by the Southern regions of Calabria, Campania, Apulia and Sicily. Other variations found outside Italy may include chicken, veal, or another type of meat cutlet or vegetable filling. History There are several theories about the origin of the dish. Most frequently its invention is attributed to either Parma, Sicily or Naples. The case for Parma is that ''Parmigiana'' refers to Parma and because Parmigiano-Reggiano cheese is produced there. Sicilian food writers have several different explanations for a Sicilian origin. According to author Pino Correnti, the word derives from the Sicilian word for , a wicker sleeve used both for wine bottles and the hot casserole in which the dish would be prepared and served. Authors Mary Taylor Simeti, V ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Parmigiana
Chicken parmesan, or chicken parmigiana ( it, pollo alla parmigiana), is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese. A quantity of ham or bacon is sometimes added. The dish originated in the Italian diaspora during the early 20th century. It has been speculated that the dish is based on a combination of the Italian ''parmigiana di melanzane'', a dish using fried eggplant slices and tomato sauce, with a ''cotoletta'', a breaded veal cutlet generally served without sauce or cheese in Italy. Chicken parmesan is included as the base of a number of different meals, including sandwiches and pies, and the meal is used as the subject of eating contests at some restaurants. Popularity North America The dish, also known as "chicken parm", originated in the northeast United States from Italian immigrants, and became a popular staple in restaurants serving Italian-American cuisine by the 1950s. Home versions also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplant
Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition. As a member of the genus '' Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the New World while the eggplant is of the Old World. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts. It was originally domesticated from the wild nightshade species ''thorn'' or ''bitter apple'', '' S. incanum'',Tsa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplant
Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition. As a member of the genus '' Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the New World while the eggplant is of the Old World. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts. It was originally domesticated from the wild nightshade species ''thorn'' or ''bitter apple'', '' S. incanum'',Tsa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different from each other, especially between the north, the centre and the south of Italy, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine offers an abundance of taste, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parmigiano
Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' is the Italian adjective for Parma and ''Reggiano'' that for Reggio Emilia). In addition to Reggio Emilia and Parma, it is also produced in the part of Bologna west of the River Reno and in Modena (all of the above being located in the Emilia-Romagna region), as well as in the part of Mantua (Lombardy) which is on the south bank of the River Po. Both "Parmigiano Reggiano" and "Parmesan" are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. Outside the EU, the name "Parmesan" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO ''Parmigiano Reggiano''. It has been called the " King of Cheeses". Parmigiano Reggiano Production ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Naples
Naples (; it, Napoli ; nap, Napule ), from grc, Νεάπολις, Neápolis, lit=new city. is the regional capital of Campania and the third-largest city of Italy, after Rome and Milan, with a population of 909,048 within the city's administrative limits as of 2022. Metropolitan City of Naples, Its province-level municipality is the third-most populous Metropolitan cities of Italy, metropolitan city in Italy with a population of 3,115,320 residents, and Naples metropolitan area, its metropolitan area stretches beyond the boundaries of the city wall for approximately 20 miles. Founded by Greeks in the 1st millennium BC, first millennium BC, Naples is one of the oldest continuously inhabited urban areas in the world. In the eighth century BC, a colony known as Parthenope ( grc, Παρθενόπη) was established on the Pizzofalcone hill. In the sixth century BC, it was refounded as Neápolis. The city was an important part of Magna Graecia, played a major role in the merging ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parmigiano-Reggiano
Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' is the Italian adjective for Parma and ''Reggiano'' that for Reggio Emilia). In addition to Reggio Emilia and Parma, it is also produced in the part of Bologna west of the River Reno and in Modena (all of the above being located in the Emilia-Romagna region), as well as in the part of Mantua (Lombardy) which is on the south bank of the River Po. Both "Parmigiano Reggiano" and "Parmesan" are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. Outside the EU, the name "Parmesan" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO ''Parmigiano Reggiano''. It has been called the " King of Cheeses". Parmigiano Reggiano Production ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veal
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, veal is more expensive by weight than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. Definitions and types There are several types of veal, and terminology varies by country. Similar terms are used in the US, including calf, bob, intermediate, milk-fed, and special-fed. Culinary uses In Italian, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian '' cotoletta'' or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include fried '' escalopes'', fried veal ''Grenadines'' (small, thick fillet steaks), stuffed '' paupiettes'', roast joints, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vincenzo Corrado
Vincenzo is an Italian male given name, derived from the Latin name Vincentius (the verb ''vincere'' means to win or to conquer). Notable people with the name include: Art * Vincenzo Amato (born 1966), Italian actor and sculptor *Vincenzo Bellavere (c.1540-1541 – 1587), Italian composer *Vincenzo Bellini (1801–1835), Italian composer *Vincenzo Camuccini (1771–1844), Italian academic painter *Vincenzo Catena (c. 1470 – 1531), Italian painter * Vincenzo Cerami (1940–2013), Italian screenwriter *Vincenzo Consolo (1933–2012), Italian writer *Vincenzo Coronelli (1650–1718), Franciscan friar, cosmographer, cartographer, publisher, and encyclopedist * Vincenzo Crocitti (1949–2010), Italian cinema and television actor *Vincenzo Dimech (1768–1831), Maltese sculptor *Vincenzo Galilei (1520–1591), composer, lutenist, and music theorist, father of Galileo *Vincenzo Marra (born 1972), Italian filmmaker *Vincenzo Migliaro (1858–1938), Italian painter *Vincenzo Natali ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ippolito Cavalcanti
Ippolito or Eppolito is an Italian surname and given name, and the Italian form of the name of Saint Hippolytus of Rome. It may refer to: Given name * Ippolito Adobrandini, birth name of Pope Clement VIII (1536–1605) * Ippolito Aldobrandini (cardinal) (1596–1638), Italian cardinal, grandnephew of the above * Ippolito Maria Beccaria (1550–1600), Italian Dominican and Master of the Order of Preachers * Ippolito Caffi (1809–1866), Italian painter * Ippolito Desideri (1684–1733), Italian Jesuit missionary and traveller * Ippolito d'Este (1509–1572), Italian cardinal and Archbishop of Esztergom * Ippolito II d'Este (1509–1572), Italian cardinal * Ippolito del Donzello (1455–?), Italian painter and architect * Ippolito Galantini (painter) (1627–1706), Italian painter of the Baroque period * Ippolito Galantini (teacher) (1565–1619), Italian Roman Catholic founder of the Congregation of Christian Doctrine of Florence * Ippolito de' Medici ((1511–1535), illegitima ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pan Frying
Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, no oil or fats may need to be added. As a form of frying, the technique relies on oil or fat as the heat transfer medium, and on correct temperature and time to not overcook or burn the food. Pan frying can serve to retain the moisture in foods such as meat and seafood. The food is typically flipped at least once to ensure that both sides are cooked properly. Specifics Pan frying takes place at lower heat than sautéing. This is because the food to be pan fried – such as chicken breasts, steak, pork chops, or fish fillets – is ''not'' cut into small pieces before cooking. It requires a lower heat so that the exterior of the food does not overcook by the time the interior reaches the proper temperature, and to keep foods in a moiste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical region. Italy is also considered part of Western Europe, and shares land borders with France, Switzerland, Austria, Slovenia and the enclaved microstates of Vatican City and San Marino. It has a territorial exclave in Switzerland, Campione. Italy covers an area of , with a population of over 60 million. It is the third-most populous member state of the European Union, the sixth-most populous country in Europe, and the tenth-largest country in the continent by land area. Italy's capital and largest city is Rome. Italy was the native place of many civilizations such as the Italic peoples and the Etruscans, while due to its central geographic location in Southern Europe and the Mediterranean, the country has also historicall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
