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Porketta
Porchetta () is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and spitted or roasted traditionally over wood for at least eight hours, fat and skin still on. In some traditions, porchetta is stuffed with liver and wild fennel, though many versions do not involve stuffing. Porchetta is usually heavily salted and can be stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a ''prodotto agroalimentare tradizionale'' ("traditional agricultural-food product"), one of a list of traditional Italian foods held to have cultural relevance. In Italy Although popular in the whole country, porchetta originated in central Italy, with Ariccia (in the Province of Rome) being the town most closely associated with it. Elsewhere, it is considered a celebratory dish. Across Italy, porchetta is usually sold by pitchmen with their typi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porchetta Luco Dei Marsi
Porchetta () is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and spitted or roasted traditionally over wood for at least eight hours, fat and skin still on. In some traditions, porchetta is stuffed with liver and wild fennel, though many versions do not involve stuffing. Porchetta is usually heavily salted and can be stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a '' prodotto agroalimentare tradizionale'' ("traditional agricultural-food product"), one of a list of traditional Italian foods held to have cultural relevance. In Italy Although popular in the whole country, porchetta originated in central Italy, with Ariccia (in the Province of Rome) being the town most closely associated with it. Elsewhere, it is considered a celebratory dish. Across Italy, porchetta is usually sold by pitchmen with their ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porchetta Sandwich
Porchetta () is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and spitted or roasted traditionally over wood for at least eight hours, fat and skin still on. In some traditions, porchetta is stuffed with liver and wild fennel, though many versions do not involve stuffing. Porchetta is usually heavily salted and can be stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a ''prodotto agroalimentare tradizionale'' ("traditional agricultural-food product"), one of a list of traditional Italian foods held to have cultural relevance. In Italy Although popular in the whole country, porchetta originated in central Italy, with Ariccia (in the Province of Rome) being the town most closely associated with it. Elsewhere, it is considered a celebratory dish. Across Italy, porchetta is usually sold by pitchmen with their typi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, 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 Columbian Exchange, 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 Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre and Southern Italy, the south of Italy, which are in continuous exchange. Many di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pizza
Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions, olives, vegetables, meat, ham, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta. A person who makes pizza is known as a pizzaiolo. In Italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork. In casual settings, however, it is cut into wedges to be eaten while held in the hand. The term ''pizza'' was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in Lazio, on the border with Campania. Modern pizza was invented in Naples, and the dish and its variants have since become popular in many countries. It has become one of the most popular foods in the world and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Provolone
Provolone (, ) is an Italian cheese. It is an aged ''pasta filata'' (stretched-curd) cheese originating in Campania near Vesuvius, where it is still produced in pear, sausage, or cone shapes long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is Northwestern Italy and the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked. p. 165. History and varieties The term ''provolone'' (meaning "large provola") appeared around the end of the 19th century, when it started to be manufactured in the southern regions of Italy and assumed its current large size. The smaller sized variant is called pro ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spinach
Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration. It may be eaten cooked or raw, and the taste differs considerably; the high oxalate content may be reduced by steaming. It is an annual plant (rarely biennial), growing as tall as . Spinach may overwinter in temperate regions. The leaves are alternate, simple, ovate to triangular, and very variable in size: long and broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, in diameter, and mature into a small, hard, dry, lumpy fruit cluster across containing several seeds. In 2018, world production of spinach was 26.3 million tonnes, with China alone accounti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rapini
Rapini or broccoli rabe () is a green cruciferous vegetables, cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli, but do not form a large head. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine. Classification Native to Europe, the plant is a member of the tribe Brassiceae of the Brassicaceae, Brassicaceae (mustard family). Rapini is classified scientifically as ''Brassica rapa'' var. ''ruvo''. It is also known as broccoletti, broccoli raab, broccoli rabe, spring raab, and ruvo kale. Turnip and bok choy are different varieties (or subspecies) of this species. Description Rapini has many spiked leaves that surround clusters of green buds that resemble small heads of broccoli. Small, edible yellow flowers may be blooming among the buds. Rapini is a source of vitamins vitamin A, A, vitamin C, C, and Vitamin K, K, as well as Potassium in biology, potassium, Calcium in biolo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pulled Pork
Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked over wood (usually outdoors); indoor variations use a slow cooker. The meat is then shredded manually and mixed with a sauce. It may be served on bread as a sandwich, or eaten on its own. Preparation Pulled pork, almost always a shoulder cut, is commonly slow-cooked by first applying a dry rub, then smoking over wood. A non-barbecue method uses a slow cooker, a domestic oven, or an electric pressure cooker (such as an Instant Pot). For the meat to 'pull' properly, it must reach an internal temperature of 195 to 205°F (90.5 to 96°C); the smoker temperature can be around 275°F (135°C). Cooking time is many hours, often more than 12 hours (though much shorter with electric pressure cookers, typically from 60 to 90 minutes). In rural areas across the United States, either a pig roast/whole hog, mixed cuts of the pi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Diaspora
, image = Map of the Italian Diaspora in the World.svg , image_caption = Map of the Italian diaspora in the world , population = worldwide , popplace = Brazil, Argentina, United States, France, Colombia, Canada, Peru, Uruguay, Australia, Venezuela, Germany, Switzerland, United Kingdom, Belgium, Chile and Paraguay , langs = Italian, other languages of Italy, English, French, Spanish, Portuguese and German , rels = Christianity (predominantly Catholicism) , related = Other Romance peoples The Italian diaspora is the large-scale emigration of Italians from Italy. There were two major Italian diasporas in Italian history. The first diaspora began around 1880, two decades after the Unification of Italy, and ended in the 1920s to the early 1940s with the rise of Fascist Italy.Pozzetta, George E., Bruno Ramirez, and Robert F. Harney. The Italian Diaspora: Migration across the Globe. Toronto: Multicultural History Soci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sardinian Cuisine
The cuisine of Sardinia is the traditional cuisine of the island of Sardinia, and the expression of its culinary art. It is characterised by its own variety, and by the fact of having been enriched through a number of interactions with the other Mediterranean cultures while retaining its own identity. Sardinia's food culture is strictly divided into food from the land and food from the sea, reflecting the island's historical vicissitudes and especially its geographic landscapes, spacing from the coastline to the ragged mountains of the interior. The Sardinian cuisine is considered part of the Mediterranean diet, a nutritional model that was proclaimed by UNESCO as an intangible cultural heritage. Seafood *Typical dishes of Cagliari are the ''fregula cun còciula'' ("fregula with clams"); the ''còciula e cotza a sa schiscionera'' ("clams and mussels cooked in a pan"), and then the ''burrida a sa casteddaja'' (based on dogfish, vinegar and walnuts), the ''cassòla'', a soup combi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Venetian Cuisine
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, communities a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Treviso
Treviso ( , ; vec, Trevixo) is a city and ''comune'' in the Veneto region of northern Italy. It is the capital of the province of Treviso and the municipality has 84,669 inhabitants (as of September 2017). Some 3,000 live within the Venetian walls (''le Mura'') or in the historical and monumental center; some 80,000 live in the urban center while the city hinterland has a population of approximately 170,000. The city is home to the headquarters of clothing retailer Benetton Group, Benetton, Sisley, Stefanel, Geox, Diadora and Lotto Sport Italia, appliance maker De'Longhi, and bicycle maker Pinarello. Treviso is also known for being the original production area of Prosecco wine and radicchio, and is thought to have been the origin of the popular Italian dessert Tiramisù. History Ancient era Some believe that Treviso derived its name from the Celtic word "tarvos" mixed with the Latin ending "isium" forming "Tarvisium", of the tarvos. Tarvos means bull in Celtic mytho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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