|
Pearà
Pearà (Veronese dialect term, literally "peppered") is a traditional Veronese sauce made with bread crumbs, beef and hen stock, beef marrow and black pepper. It is served exclusively together with bollito misto, making ''Lesso e pearà'' (''lesso'' is Venetian for ''bollito''), a typical dish unique to Verona and its surroundings. It should not be confused with ''pevarada'', a sauce made with chicken livers, with which it only shares the use of pepper. Ingredients and preparation Preparation of pearà is closely linked to that of ''lesso'', from whose stock it's made and whose meats it accompanies. Stock is made by simmering beef, hen and herbs ( carrot, |
Cuisine Of Veneto
Venetian cuisine, from the city of Venice, Italy or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy (notably Friuli-Venezia Giulia and Trentino-Alto Adige/Südtirol), and of neighbouring Austria and of Slavic countries (notably Slovenia and Croatia), despite sharing some commonalities. Overview Cuisine in Veneto may be divided into three main categories, based on geography: the coastal areas, the plains, and the mountains. Each one (especially the plains) can have many local cuisines, each city with its own dishes. The most common dish is '' polenta'', which is cooked in various ways within the local cuisines of Veneto. Polenta once was the universal staple food of the poorer classes, who could afford little else. In Veneto, the corns are ground in much smaller fragments in comparison with the rest of Italy: so, when cooked, it resembles a pudding. Typical of many coastal areas, communiti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bollito Misto
Bollito misto (, literally "mixed boil" or "mixed boiled meat") is a classic northern Italian stew, most closely resembling the French Pot-au-feu, consisting of various tougher cuts of beef and veal, cotechino, and a whole hen or capon that are gently simmered for 2–3 hours in an aromatic vegetable broth. Bollito and its many regional variations is eaten throughout northern Italy, and is particularly popular in Emilia-Romagna, Piedmont, and Lombardy. The meat is sliced thinly and served with coarse sea salt, mostarda, salsa verde, horseradish, or chutney. The resulting broth is skimmed, strained, and used as a base for soups and risottos. History In Italian cuisine, bollito was prominent throughout the second millennium. In the 1800s, crown prince and from 1849 king Vittorio Emanuele II would often sneak off to the small town of Moncalvo to hunt wild game, cavort with his favorite mistress, and enjoy a convivial meal of bollito with friends. Bollito features prominently in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pellagra
Pellagra is a disease caused by a lack of the vitamin niacin (vitamin B3). Symptoms include inflamed skin, diarrhea, dementia, and sores in the mouth. Areas of the skin exposed to either sunlight or friction are typically affected first. Over time affected skin may become darker, stiffen, peel, or bleed. There are two main types of pellagra, primary and secondary. Primary pellagra is due to a diet that does not contain enough niacin and tryptophan. Secondary pellagra is due to a poor ability to use the niacin within the diet. This can occur as a result of alcoholism, long-term diarrhea, carcinoid syndrome, Hartnup disease, and a number of medications such as isoniazid. Diagnosis is typically based on symptoms and may be assisted by urine testing. Treatment is with either niacin or nicotinamide supplementation. Improvements typically begin within a couple of days. General improvements in diet are also frequently recommended. Decreasing sun exposure via sunscreen and proper cl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polenta
Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of Northern Italian, Swiss and Balkan (where it is called kačamak or žganci) cuisines (and, to a lesser extent, the Central Italian one, e.g. Tuscany) and its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition. Etymology covered any hulled and crushed grain, especially barley-meal, and is derived from the for 'fine flour,' which shares a root with , meaning 'dust.'''Oxford English Dictionary'' 3rd edition, 2006''s.v.''/ref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cotechino
The ''cotechino'' (, ) is an Italian large pork sausage requiring slow cooking; usually it is simmered at low heat for several hours. Its name comes from ''cotica'' (rind), but it may take different names depending on its various locations of production. According to tradition, it is served with lentils on New Year's Eve, because lentils—due to their shape—are 'credited' with bringing money in the coming year. It is prepared by filling the natural casing with rind, pork meat (usually of secondary preference), and fat mixed with salt and spices; in industrial production, nitrites and nitrates are added as preservatives. Some similar sausages exist in the Italian cooking tradition, for example musetto and zampone which are made with different meat and parts of the pig, musetto being made with meat taken from the pig's muzzle and zampone being held together by the pig's rear leg skin. Varieties of cotechino The ''cotechino Modena'' has PGI status, meaning its recipe and prod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gepids
The Gepids, ( la, Gepidae, Gipedae, grc, Γήπαιδες) were an East Germanic tribe who lived in the area of modern Romania, Hungary and Serbia, roughly between the Tisza, Sava and Carpathian Mountains. They were said to share the religion and language of the Goths and Vandals. They are first mentioned by Roman sources in the third century. In the fourth century, they were among the peoples incorporated into the Hunnic Empire, within which they formed an important part. After the death of Attila, the Gepids under their leader Ardaric, led an alliance of other peoples who had been in the empire, and defeated the sons of Attila and their remaining allies at the Battle of Nedao in 454. The Gepids and their allies subsequently founded kingdoms on the Middle Danube, bordering on the Roman Empire. The Gepid Kingdom was one of the most important and long-lasting of these, centered on Sirmium, and sometimes referred to as Gepidia. It covered a large part of the former Roman provinc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alboin
Alboin (530s – 28 June 572) was king of the Lombards from about 560 until 572. During his reign the Lombards ended their migrations by settling in Italy, the northern part of which Alboin conquered between 569 and 572. He had a lasting effect on Italy and the Pannonian Basin; in the former his invasion marked the beginning of centuries of Lombard rule, and in the latter his defeat of the Gepids and his departure from Pannonia ended the dominance there of the Germanic peoples. The period of Alboin's reign as king in Pannonia following the death of his father, Audoin, was one of confrontation and conflict between the Lombards and their main neighbors, the Gepids. The Gepids initially gained the upper hand, but in 567, thanks to his alliance with the Avars, Alboin inflicted a decisive defeat on his enemies, whose lands the Avars subsequently occupied. The increasing power of his new neighbours caused Alboin some unease however, and he therefore decided to leave Pannonia for It ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parmesan
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] |
Terracotta
Terracotta, terra cotta, or terra-cotta (; ; ), in its material sense as an earthenware substrate, is a clay-based ceramic glaze, unglazed or glazed ceramic where the pottery firing, fired body is porous. In applied art, craft, construction, and architecture, terracotta is the term normally used for sculpture made in earthenware and also for various practical uses, including bowl (vessel), vessels (notably flower pots), water and waste water pipes, tile, roofing tiles, bricks, and surface embellishment in building construction. The term is also used to refer to the natural Terra cotta (color), brownish orange color of most terracotta. In archaeology and art history, "terracotta" is often used to describe objects such as figurines not made on a potter's wheel. Vessels and other objects that are or might be made on a wheel from the same material are called earthenware pottery; the choice of term depends on the type of object rather than the material or firing technique. Unglazed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxtail
Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. While the word once meant only the tail of an ox, today it can also refer to the tails of other cattle. An oxtail typically weighs around and is skinned and cut into shorter lengths for sale. Description Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for oxtail soup. Traditional preparations involve slow cooking, so some modern recipes take a shortcut using a pressure cooker. Oxtail is the main ingredient of the Italian dish ''coda alla vaccinara'' (a classic of Roman cuisine). It is a popular flavour for powdered, instant and premade canned soups in the United Kingdom and Ireland. Oxtails are also one of the popular bases for Russian aspic appetizer dishes, along with pig trotters or ears or cow "knees", but are the preferred ingredients among Russian Jews because they can be kosher. Versions Versions of oxtail soup ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Celery
Celery (''Apium graveolens'') is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves or hypocotyl are eaten and used in cooking. Celery seed powder is used as a spice. Description Celery leaves are pinnate to bipinnate with rhombic leaflets long and broad. The flowers are creamy-white, in diameter, and are produced in dense compound umbels. The seeds are broad ovoid to globose, long and wide. Modern cultivars have been selected for either solid petioles, leaf stalks, or a large hypocotyl. A celery stalk readily separates into "strings" which are bundles of angular collenchyma cells exterior to the vascular bundles. Wild celery, ''Apium graveolens'' var. ''graveolens'', grows to tall. Celery is a biennial plant that occurs around the globe. It produces flowers and seeds only during its second year. The first cul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name ''wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Terracotta")
