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Risotto
Risotto (, , from meaning "rice") is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmigiano-Reggiano. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour. Recipes 78-80. Still, in print, there are many editions in many languages. Risotto in Italy is often a first course served before the main course, but ''risotto alla milanese'' is often served with ''ossobuco alla milanese'' as a main course. History Rice has been grown in southern Italy since at least the 14th century. From the south, rice gradually made its way north toward northern Italy, where the marshes of the Po river valley were suitable for rice cultivation. According to a legend, a young glassblower's apprentice of the Fabbrica del Duomo di Milano from Flanders, who used to us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lombardy
Lombardy ( it, Lombardia, Lombard language, Lombard: ''Lombardia'' or ''Lumbardia' '') is an administrative regions of Italy, region of Italy that covers ; it is located in the northern-central part of the country and has a population of about 10 million people, constituting more than one-sixth of Italy's population. Over a fifth of the Italian gross domestic product (GDP) is produced in the region. The Lombardy region is located between the Alps mountain range and tributaries of the Po river, and includes Milan, the largest metropolitan area in the country, and among the largest in the European Union (EU). Of the fifty-eight UNESCO World Heritage Sites in Italy, eleven are in Lombardy. Virgil, Pliny the Elder, Ambrose, Gerolamo Cardano, Caravaggio, Claudio Monteverdi, Antonio Stradivari, Cesare Beccaria, Alessandro Volta and Alessandro Manzoni; and popes Pope John XXIII, John XXIII and Pope Paul VI, Paul VI originated in the area of modern-day Lombardy region. Etymology The name ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Wine
White wine is a wine that is Fermentation in winemaking, fermented without skin contact. The wine color, colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured Juice vesicles, pulp of grapes, which may have a skin of any colour. White wine has existed for at least 4,000 years. The wide variety of white wines comes from the large number of Varietal, varieties, methods of winemaking, and ratios of residual sugar. White wine is mainly from "white" grapes, which are green or yellow in colour, such as the Chardonnay, Sauvignon blanc and Riesling. Some white wine is also made from grapes with coloured skin, provided that the obtained wort is not stained. Pinot noir, for example, is commonly used to produce champagne. Among the many types of white wine, dry white wine is the most common. More or less aromatic and tangy, it is derived from the complete fermentation of the wort. Sweet wines, on the other hand, are produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ossobuco
''Ossobuco'' or ''osso buco'' (; lmo, òss bus, label=Milanese or ''òs büüs'' ) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with ''gremolata'' and traditionally served with either ''risotto alla milanese'' or polenta, depending on the regional variation. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish. The two types of ''ossobuco'' are a modern version that has tomatoes and the original version which does not. The older version, ''ossobuco in bianco'', is flavoured with cinnamon, bay leaf, and ''gremolata''. The modern and more popular recipe includes tomatoes, carrots, celery, and onions; ''gremolata'' is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco. Etymology ''Ossobuco'' or ''osso buco'' is Italian for "bone with a hole" (''osso'' "bone", ''buco'' "hole"), a ref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown in West Africa around 3,000 years ago. In agriculture, it has largely been replaced by higher-yielding Asian r ...'' (African rice). The name wild rice is usually used for species of the genera ''Zizania (genus), Zizania'' and ''Porteresia'', both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of ''Oryza''. As a cereal, cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's World population, human population,Abstract, "Rice feeds more than half the world's population." especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. Since sizable portions of sugarcane and ma ... [...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] |
Rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown in West Africa around 3,000 years ago. In agriculture, it has largely been replaced by higher-yielding Asian r ...'' (African rice). The name wild rice is usually used for species of the genera ''Zizania (genus), Zizania'' and ''Porteresia'', both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of ''Oryza''. As a cereal, cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's World population, human population,Abstract, "Rice feeds more than half the world's population." especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. Since sizable portions of sugarcane and ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carnaroli
Carnaroli is an Italian medium-grained rice grown in the Pavia, Novara and Vercelli provinces of northern Italy. Carnaroli is used for making risotto, differing from the more common arborio rice due to its higher starch content and firmer texture, as well as having a longer grain. Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to its higher amylose content. It is the most widely used rice in Italian cuisine, and is highly prized. History The history of Carnaroli is not well defined, the sources date its birth to 1945 thanks to the crossing between Vialone and Lencino, following the numerous attempts made in various provinces. This variety was named after Professor Emiliano Carnaroli, President of the "Ente Nazionale Risi" (National Rice Body) at that time. The first registration of the Carnaroli variety in the Varietal Register is from 1974 and the responsibility for the conservation in purity was entruste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arborio Rice
Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, which is situated in the region of Piedmont in Italy. When cooked, the rounded grains are firm, creamy and chewy compared to other varieties of rice, due to their higher amylopectin starch content. Subscription required for full access. It has a starchy taste and blends well with other flavours. Arborio rice is often used to make risotto; other suitable varieties include Carnaroli, Maratelli, Baldo, and Vialone Nano. Arborio rice is also usually used for rice pudding. Arborio is a cultivar of the Japonica group of varieties of ''Oryza sativa''. See also * Italian cuisine * Bomba rice Bomba rice ( es, arroz bomba; va, arròs bomba) is a short-grain variety of rice (''Oryza sativa'' L.), primarily cultivated in the eastern parts of Spain. It is commonly used in paella and other dishes in Valencian cuisine, and is often ref ... References Italian cuisine Japonic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maratelli
Maratelli is a ''semifino'' rice native to the Asigliano Vercellese province of Vercelli in northern Italy. It is a stable rice genotype that maintains its features. In 1970 it covered 8% of Italian rice-cultivated fields. Maratelli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to higher quantities of amylose Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch, making up approximately 20–30%. Because of its tightly packed helical structure, amylose .... History Maratelli rice facebook Riso Maratelli was "born" at Asigliano V.se (Vercelli) in the autumn of 1914 when the rice farmer Mario Maratelli saw a rice plant in the field which was different from all the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oryza Sativa
''Oryza sativa'', commonly known as Asian rice or indica rice, is the plant species most commonly referred to in English as ''rice''. It is the type of farmed rice whose cultivars are most common globally, and was first domesticated in the Yangtze River basin in China 13,500 to 8,200 years ago. ''Oryza sativa'' belongs to the genus '' Oryza'' of the grass family Poaceae. With a genome consisting of 430 Mbp across 12 chromosomes, it is renowned for being easy to genetically modify and is a model organism for the botany of cereals. Classification ''Oryza sativa'' contains two major subspecies: the sticky, short-grained ''japonica'' or ''sinica'' variety, and the nonsticky, long-grained ' rice variety. ''Japonica'' was domesticated in the Yangtze Valley 9–6,000 years ago, and its varieties can be cultivated in dry fields (it is cultivated mainly submerged in Japan), in temperate East Asia, upland areas of Southeast Asia, and high elevations in South Asia, while ''indica'' w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. When used as an adjective, the word ''sausage'' can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage-making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Rice
White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. After milling (hulling), the rice is polished, resulting in a seed with a bright, white, shiny appearance. The milling and polishing processes both remove nutrients. An unbalanced diet based on unenriched white rice leaves many people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin B1). White rice is often enriched with some of the nutrients stripped from it during its processing. Enrichment of white rice with B1, B3, and iron is required by law in the United States when distributed by government programs to schools, nonprofits, or foreign countries. As with all natural foods, the precise nutritional composition of rice varies slightly depending on the variety, soil conditions, environmental conditions and types of fertil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
