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Ristorante Machiavelli
Ristorante Machiavelli is an Italian cuisine, Italian restaurant on Seattle's Capitol Hill, Seattle, Capitol Hill, in the U.S. state of Washington (state), Washington. Housed in the historic Booker Building (1912), the business bills itself as "a Capitol Hill tradition since 1988" and offers a menu with pizzas, pastas, and other traditional cuisine which has changed little in three decades. Often regarded as one of Seattle's best Italian restaurants and one of Capitol Hill's best dining options, Ristorante Machiavelli has garnered a positive reception and has been recognized for its gnocchi, veal, and lasagna, in particular. Description Ristorante Machiavelli is a Latin Americans, Latin American- and woman-owned Italian cuisine, Italian restaurant at the intersection of Pine Street and Melrose Avenue on Seattle's Capitol Hill, Seattle, Capitol Hill. Along with other businesses, the restaurant is housed in the Booker Building (also known as the Central Auto Top Building), a hist ... [...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] |
Mousse
A mousse (; ; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savory. as early as 1768.Jim Chevallier, ''A History of the Food of Paris: From Roast Mammoth to Steak Frites'', 2018, , p. 195 Modern mousses are a continuation of this tradition. Savoury mousse Fish mousse with brown bread and butter was a popular meal of American cuisine and is still sometimes made as a party dip, although it is not as common as it was in the 1950s. Gallery File:Lemon mousse with peach compote (4455679740).jpg, Lemon mousse with peach compote File:Smoked salmon and dill mousse in cucumber cups.jpg, Savory salmon mousse File:Mousse cake 7.jpg, Mousse cake File:Debesmanna.JPG, Redcurrant semolina mousse See also *Foam (culinary) *Bavarian cream * Fruit whip * Flourless chocolate cake * Mousseline sauce *Parfait (food) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbonara
Carbonara () is an Italian pasta dish from Rome made with eggs, hard cheese, cured pork and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two. Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Normally guanciale or pancetta are used for the meat component, but lardons of smoked bacon are a common substitute outside Italy. Origin and history As with many recipes, the origins of the dish and its name are obscure; however, most sources trace its origin to the region of Lazio. The dish forms part of a family of dishes involving pasta with bacon, cheese, and pepper, one of which is ''pasta alla gricia''. Indeed, it is very similar to ''pasta cacio e uova'', a dish dressed with melted lard and a mixture of eggs and cheese, which is documented as long ago as 1839, and, according to some r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Linguine
Linguine (, English: ; sometimes anglicized as linguini) is a type of pasta similar to fettuccine and trenette but elliptical in section rather than flat. It is about in width, which is wider than spaghetti but not as wide as fettuccine. The name ''linguine'' means "little tongues" in Italian, where it is a plural of the feminine . A thinner version of linguine is called ''linguettine''. Linguine was traditionally served with sauces such as pesto but others such as tomato or fish based sauces are popular as well. Linguine is typically available in both white flour and whole-wheat versions but was originally made with durum wheat. Linguine originated in Italy and is based on more traditional pastas. It is a type of pasta that finds its origin in Genoa. In the United States, National Linguine Day occurs on September 15 every year. See also *List of pasta types *Trenette Trenette () is a type of narrow, flat, dried pasta from Genoa and Liguria; it is similar to both linguine and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eater (website)
''Eater'' is a food website by Vox Media. It was co-founded by Lockhart Steele and Ben Leventhal in 2005, and originally focused on dining and nightlife in New York City. Eater launched a national site in 2009, and covered nearly 20 cities by 2012. Vox Media acquired ''Eater'', along with two others comprising the Curbed Network, in late 2013. In 2017, ''Eater'' had around 25 local sites in the United States, Canada, and England. The site has been recognized four times by the James Beard Foundation Awards. Description and history The food and dining site ''Eater'' is a brand of the digital media company Vox Media. It serves as a local restaurant guide, offering reviews as well as news about the restaurant industry. The property earns revenue via advertising, sometimes displaying content generated by Vox Creative. ''Eater'' was co-founded by Lockhart Steele and Ben Leventhal in July 2005, and initially focused on New York City's dining and nightlife scenes. The blog was one of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penne
Penne () is an extruded type of pasta with cylinder-shaped pieces, their ends cut at an angle. ''Penne'' is the plural form of the Italian ''penna'' (meaning ''feather'' but ''pen'' as well), deriving from Latin ''penna'' (meaning "feather" or "quill"), and is a cognate of the English word ''pen''. When this format was created, it was intended to imitate the then-ubiquitous steel nib of fountain and dip pens. Origins ''Penne'' is one of the few pasta shapes with a certain date of birth: in 1865, Giovanni Battista Capurro, a pasta maker from San Martino d'Albaro (Genoa), obtained a patent for a diagonal cutting machine. His invention cut the fresh pasta into a pen shape without crushing it, in a size varying between ''mezze penne'' (half pens) and ''penne'' (pens). Description and variations In Italy, ''penne'' are produced in two main variants: ''penne lisce'' (smooth) and ''penne rigate'' (furrowed), the latter having ridges on each penna. Pennoni ("big quills") is a wide ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spaghetti And Meatballs
Spaghetti and meatballs is an Italian-American dish consisting of spaghetti, tomato sauce and meatballs. Originally inspired by similar dishes from southern Italy, the modern version of spaghetti and meatballs was developed by Italian immigrants in the USA. However, combinations of pasta with meat date back at least to the Middle Ages, and pasta (including long pasta) dishes with tomato sauce and different kinds of meatballs are documented in certain Italian regions and in modern Italian cookbooks as ''maccheroni alle polpette'' (translated as "spaghetti with meatballs") and ''maccheroni alla chitarra con polpette'', though these dishes are often found only in particular regions and towns. They are especially popular in certain areas of Southern Italy, from where most Italian immigrants to the United States emigrated, though generally the version served in Southern Italy features smaller meatballs than the current Italian-American and Italian immigrant version. History Spaghet ... [...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] |
Fontina
Fontina (French: ''Fontine'') is a cow's milk cheese, first produced in Italy. Over time, production of Fontina has spread worldwide, including the United States, Denmark, Sweden, Canada, France and Argentina. Description Fontina is a cheese that is semisoft to hard in texture and mild to medium-sharp in flavor. It has a milk fat content around 45%. The characteristic flavor of Fontina is mild but distinctively nutty and savoury. Fontinas from Sweden, Denmark, and the United States have milder flavour, softer texture, and more holes than those of Italy. Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. Fontina produced in the EU can be identified by a Consorzio (Consortium) stamp of the Matterhorn including the script "FONTINA". As with many other varieties, the name "Fontina" has derivatives such as "Fontinella", "Fontal", and "Fontella". Although the version from the Aosta Valley is the original and the most famous, a derivative producti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mozzarella
Mozzarella (, ; nap, muzzarella ) is a southern Italian cheese traditionally made from Italian buffalo's milk by the pasta filata method. Fresh mozzarella is generally white but when seasoned it turns to a light yellow depending on the animal's diet. Due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad. Etymology ''Mozzarella'', derived from the Southern Italian dialects spoken in Apulia, Calabria, Campania, Abruzzo, Molise, Basilicata, Lazio, and Marche, is the diminutive form of ("cut"), or ("to cut off") derived from the method of working. The term is first ment ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bolognese Sauce
Bolognese sauce (, ; known in Italian as ''ragù alla bolognese'', , ''ragù bolognese'', or simply ''ragù'') is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress ''tagliatelle al ragù'' and to prepare ''lasagne alla bolognese''. Italian ''ragù alla bolognese'' is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic ''soffritto'' of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. Outside Italy, the phrase "Bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the Italian ''ragù alla bolognese'', being ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken As Food
Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just "chicken") and chicken eggs have become prevalent in numerous cuisines. Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat. The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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