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Ragù Napoletano
In Italian cuisine, ragù () is a meat-based sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is ''ragù alla bolognese'' (Bolognese sauce, made with minced beef). Other types are ''ragù alla napoletana'' (Neapolitan ragù, made with a variety of pork and beef meats which may include sausages), ''ragù alla barese'' (Bari ragù, sometimes made with horse meat), ''ragù alla veneta'' (ragu from Veneto, a traditionally tomatoless duck ragù) Varieties In northern Italian regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables in a liquid, which traditionally include liquidized tomatoes, but also exist in tomatoless versions referred to as ''ragù in bianco'' (white ragu). The meats may include one or more of beef, chicken, pork, duck ... [...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 historically been home ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Feast Day
The calendar of saints is the traditional Christian method of organizing a liturgical year by associating each day with one or more saints and referring to the day as the feast day or feast of said saint. The word "feast" in this context does not mean "a large meal, typically a celebratory one", but instead "an annual religious celebration, a day dedicated to a particular saint". The system arose from the early Christian custom of commemorating each martyr annually on the date of their death, or birth into heaven, a date therefore referred to in Latin as the martyr's ''dies natalis'' ('day of birth'). In the Eastern Orthodox Church, a calendar of saints is called a ''Menologion''. "Menologion" may also mean a set of icons on which saints are depicted in the order of the dates of their feasts, often made in two panels. History As the number of recognized saints increased during Late Antiquity and the first half of the Middle Ages, eventually every day of the year had ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roman Catholic Diocese Of Imola
The Roman Catholic Diocese of Imola ( la, Diocesis Imolensis) is a territory in Romagna, northern Italy. It is a suffragan of the Archdiocese of Bologna."Diocese of Imola" ''''. David M. Cheney. Retrieved February 29, 2016."Diocese of Imola" ''GCatholic.org''. Gabriel Chow. Retrieved February 29, 2016. The diocese had originally been a suffragan of the metropolitan of Milan, and was then subject to the Archbishop of Ravenna until 1582, when |
Renaissance
The Renaissance ( , ) , from , with the same meanings. is a period in European history marking the transition from the Middle Ages to modernity and covering the 15th and 16th centuries, characterized by an effort to revive and surpass ideas and achievements of classical antiquity. It occurred after the Crisis of the Late Middle Ages and was associated with great social change. In addition to the standard periodization, proponents of a "long Renaissance" may put its beginning in the 14th century and its end in the 17th century. The traditional view focuses more on the early modern aspects of the Renaissance and argues that it was a break from the past, but many historians today focus more on its medieval aspects and argue that it was an extension of the Middle Ages. However, the beginnings of the period – the early Renaissance of the 15th century and the Italian Proto-Renaissance from around 1250 or 1300 – overlap considerably with the Late Middle Ages, conventionally da ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Napoleon Bonaparte
Napoleon Bonaparte ; it, Napoleone Bonaparte, ; co, Napulione Buonaparte. (born Napoleone Buonaparte; 15 August 1769 – 5 May 1821), later known by his regnal name Napoleon I, was a French military commander and political leader who rose to prominence during the French Revolution and led Military career of Napoleon Bonaparte, successful campaigns during the French Revolutionary Wars, Revolutionary Wars. He was the ''de facto'' leader of the First French Republic, French Republic as First Consul from 1799 to 1804, then Emperor of the French from 1804 until 1814 and again in Hundred Days, 1815. Napoleon's political and cultural legacy endures to this day, as a highly celebrated and controversial leader. He initiated many liberal reforms that have persisted in society, and is considered one of the greatest military commanders in history. His wars and campaigns are studied by militaries all over the world. Between three and six million civilians and soldiers Napoleonic Wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emilia-Romagna
egl, Emigliàn (man) egl, Emiglièna (woman) rgn, Rumagnòl (man) rgn, Rumagnòla (woman) it, Emiliano (man) it, Emiliana (woman) or it, Romagnolo (man) it, Romagnola (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 = , demographics1_info2 = , demographics1_title3 = , demographics1_info3 = , timezone1 = CET , utc_offset1 = +1 , timezone1_DST = CEST , utc_offset1_DST = +2 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-45 , blank_name_sec1 = GDP (nominal) , blank_info_se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ragoût
Ragout ( French ''ragoût''; ) is a main dish stew. Etymology The term comes from the French ''ragoûter'', meaning: "to revive the taste". Preparation The basic method of preparation involves slow cooking over a low heat. The main ingredients are many; ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned. Examples Two 18th-century English dishes from ''The Compleat Housewife'' show some of the varying meats, vegetables, seasonings, garnishes and procedures which can be applied to the ragoût. ''A Ragoo for made Dishes'' TAKE claret, gravy, sweet-herbs, and savoury spice, toss up in it lamb-stones (i.e. lamb’s testicles), cock's-combs, boiled, blanched, and sliced, with sliced sweet-meats, oysters, mushrooms, truffles, and murrels; thicken these with brown butter; use it when called for. ''To make a Ragoo of Pigs-Ears'' TAKE a quantity of pigs-ears, and boil them in one ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simmering
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant temperature. In food preparation Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking. Food that has simmered in milk or cream instead of water is sometimes referred to as creamed. The appropriate simmering temperature is a topic of debate among chefs, with some contending that a simmer is as low as . Japanese cuisine In Japanese cuisine, simmering is often considered one of the four essential cooking techniques, along with grilling, steaming, and deep frying. American cuisine Food prepared in a crockpot is simmered. Examples include stews, chili, soups, etc. Bulgari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braising
Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh, tofu or fruits and vegetables. Method Braising relies on heat, time, and moisture to break down the tough connective tissue (collagen) that binds together the muscle fibers in meat, making it an ideal way to cook tougher, more affordable cuts. Many classic braised dishes (e.g., coq au vin) are highly evolved methods of cooking tough and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cut Of Pork
File:British Pork Cuts.svg, 400px, British cuts of pork poly 187 219 187 194 173 196 Trotters poly 372 226 373 207 361 204 359 216 Trotters poly 171 141 166 104 287 117 294 152 Belly poly 167 102 178 27 315 23 274 102 Loin poly 361 201 371 181 394 177 373 201 Hock poly 174 191 163 182 174 173 178 184 Hock poly 387 172 372 156 371 149 387 137 407 85 368 61 370 43 328 27 315 38 302 137 343 172 Leg / Ham desc none The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to country. There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder (blade and picnic), loin, belly (spare ribs and side) and leg.Cattleman's Beef Board & National Cattlemen's Beef AssociationUniform Retail Meat Identity Standards. Retrieved 11 July 2007. These are often sold wholesale, as are other parts of the pig with less meat, such as the head, feet and tail. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cut Of Beef
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British "brisket". "Cut" often refers narrowly to skeletal muscle (sometimes attached to bones), but can also include other edible flesh, such as offal (organ meat) or bones without significant muscles attached. American The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
