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Roman Cuisine
Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna.Boni (1930), pg. 13. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as Pecorino Romano and ricotta.Boni (1930), pg. 14 Olive oil is used mostly to dress raw vegetables, while ''strutto'' (pork lard) and fat from prosciutto are preferred for frying. The most popular sweets in Rome are small individual pastries called ''pasticcini'', ''gelato'' (ice cream) and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, ''gnocchi'' is eaten on Thursdays, ''baccalà'' (salted cod) on Fridays, and trippa on Saturdays. History Rome's food has evolved through centuries and periods of social, cultural, and political changes. Rome became a major gastronomical center during the ancient age. Ancient Roman cuisine was mainly based on cereals, chees ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Romani Cuisine
Romani cuisine is the cuisine of the ethnic Romani people. There is no specific "Roma cuisine"; it varies and is culinarily influenced by the respective countries where they have often lived for centuries. Hence, it is influenced by European cuisine even though the Romani people originated from the Indian subcontinent. Their cookery incorporates Indian and South Asian influences, but is also very similar to Hungarian cuisine. The many cultures that the Roma contacted are reflected in their cooking, resulting in many different cuisines. Some of these cultures are Middle European, Germany, Great Britain, and Spain. The cuisine of Muslim Romani people is also influenced by Balkan cuisine and Turkish cuisine. Overview Romani dishes are usually made hot and spicy with the use of spices, such as paprika, garlic and bell peppers. Potatoes are also a staple in their diet. A traditional Romani dessert is ''pirogo'', which is similiar to Jewish kugel. The recipe consists of eggs, rai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Rome
In modern historiography, ancient Rome refers to Roman civilisation from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–509 BC), Roman Republic (509–27 BC) and Roman Empire (27 BC–476 AD) until the fall of the western empire. Ancient Rome began as an Italic settlement, traditionally dated to 753 BC, beside the River Tiber in the Italian Peninsula. The settlement grew into the city and polity of Rome, and came to control its neighbours through a combination of treaties and military strength. It eventually dominated the Italian Peninsula, assimilated the Greek culture of southern Italy (Magna Grecia) and the Etruscan culture and acquired an Empire that took in much of Europe and the lands and peoples surrounding the Mediterranean Sea. It was among the largest empires in the ancient world, with an estimated 50 to 90 million inhabitants, roughly 20% of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Zanini De Vita, Oretta, ''Enc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carciofi Alla Giudia
Carciofi alla giudìa (; literally "Jewish-style artichokes") is among the best-known dishes of Roman Jewish cuisine.Malizia (1995), pg. 54 The recipe is essentially a deep-fried artichoke, and originated in the Jewish community of Rome, ''giudìo'' being the Roman dialect term for Jew. It is a speciality of the Roman Ghetto, where it is served by Jewish restaurants in the springtime. In English the dish is usually referred to with the standard Italian spelling Carciofi alla giudea;David, pp. 164–5Gray and Rogers, p. 146Davidson, p. 36: ''carciofini alla giudea'' this spelling may be found in Italian sources as well,Cervellati p. 95 but the Roman dialect name is much more commonly used. Preparation Artichokes of the ''Romanesco'' variety, which are harvested between February and April in the coastal region northwest of Rome between Ladispoli and Civitavecchia, are the best for this dish. The artichokes are cleaned with a sharp knife, eliminating all the hard leaves with a spira ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coda Alla Vaccinara
Coda alla vaccinara is an oxtail stew in modern Roman cuisine including various vegetables, notably celery. The tail is considered offal, nicknamed in Rome the '' quinto quarto'' 'the fifth fourth'. Preparation The oxtail is parboiled and then simmered with large amounts of celery (typically 1.5 kilo of celery for every kilo of tail), carrots, and aromatic herbs. Tomatoes and red wine are added, and then the mixture is cooked further with a soffritto of onions, garlic, prosciutto, pancetta and some other ingredients. During the final phase of cooking, a bouquet garni of bay leaves, celery stalks, and cloves is put in the pot for flavouring. It is cooked until the meat easily separates from the bones. It is seasoned with cinnamon, nutmeg, and black pepper and garnished with pine nuts. ''Coda'' is usually prepared to taste sweet-and-sour, usually using raisins, or sometimes candied fruit or a small amount of grated bittersweet chocolate. Coda is generally prepared in advanc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pig's Trotters
A pig's trotter, also known as a pettitoe, or sometimes known as a pig's foot, is the culinary term for the foot of a pig. The cuts are used in various dishes around the world, and experienced a resurgence in the late 2000s. Description Pigs' trotters, sold as Irish-style crubeens in Illinois Wonton noodles with pigs' trotters braised with ''nam yu'' (fermented bean curd) Before sale, the trotters are cleaned and typically have the hairs pulled with a hot tank and beaters. They are often used in cooking to make stocks, as they add thickness to gravy, although they are also served as a normal cut of meat. In Puerto Rico, a tomato-based stew of pigs' trotters with chickpeas is called ''patitas de cerdo''. Sometimes potatoes or butternut are added. Chef Marco Pierre White has long served trotters at his restaurants, based on the original recipe of mentor Pierre Koffmann. In the New York City restaurant Hakata Tonton, 33 of the 39 dishes served contain pigs' trotters. Following ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fifth Quarter
In the cuisine of modern Rome ''quinto quarto'' (literally the "fifth quarter") is the offal of butchered animals. The name makes sense on more than one level: because offal amounts to about a fourth of the weight of the carcass; because the importance of offal in Roman cooking is at least as great as any of the outer quarters, fore and hind; and because in the past slaughterhouse workers were partly paid in kind with a share of the offal. Until modern time the division of the cattle in Rome was made following this simple scheme: the first "quarto" was destined to be sold to the nobles, the second one was for the clergy, the third one for the Bourgeoisie and finally the fourth "quarto" was for the soldiers. The proletariat could afford only the entrails. Offal cuisine is particularly rich in Rome in spring, when not only beef and pork but also suckling lamb and kid offal appears on '' trattorie'' menus. Typical dishes include: *'' pajata'' (suckling kid, lamb or veal intestines) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rioni Of Rome
A rione of Rome (, pl. ''rioni'') is a traditional administrative division of the city of Rome. " Rione" is an Italian term used since the 14th century to name a district of a town. The term was born in Rome, originating from the administrative divisions of the city. The word comes from the Latin word ''regio'' (pl. ''regiones'', meaning region); during the Middle Ages the Latin word became ''rejones'', from which ''rione'' comes. Currently, all the rioni are located in Municipio I of Rome. Ancient Rome According to tradition, Servius Tullius, sixth king of Rome, first divided the city into ''regiones'', numbering four. During administrative reorganization after the Roman Republic collapsed, the first emperor Augustus created the 14 ''regiones'' of Rome that were to remain in effect throughout the Imperial era, as attested by the 4th-century ''Cataloghi regionari'', that name them and provide data for each. All but ''Transtiberim'' (the modern Trastevere) were on the left bank ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Testaccio
Testaccio is the 20th ''rione'' of Rome, identified by the initials R. XX, deriving its name from Monte Testaccio. It is located within the Municipio I. Its coat of arms depicts an '' amphora'', referencing to the broken vessels that Monte Testaccio is made of. History In antiquity, much of the Tiber trade took place here, and the remains of broken clay vessels ( amphorae) were stacked creating the artificial Testaccio hill, which today is a source of much archaeological evidence as to the history of ancient everyday Roman life. Until the urban recovery that took place after 1870, which destined a huge area to industrial and manufacturing purposes, the borough was chiefly inhabited by poor farmers and shepherds, it was vulnerable to the Tiber floods and infested by malaria. The zone between Monte Testaccio and the city walls (Prati di Testaccio) was public and commonly used by the citizens as a recreation ground, traditional destination of holiday trips and of the typical '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fork
In cutlery or kitchenware, a fork (from la, furca 'pitchfork') is a utensil, now usually made of metal, whose long handle terminates in a head that branches into several narrow and often slightly curved tine (structural), tines with which one can spear foods either to hold them to cut with a Table knife, knife or to lift them to the mouth. History Bone forks have been found in archaeological sites of the Bronze Age Qijia culture (2400–1900 BC), the Shang dynasty (c. 1600–c. 1050 BC), as well as later Chinese dynasties.Needham (2000). ''Science and Civilisation in China. Volume 6: Biology and biological technology. Part V: Fermentations and food science.'' Cambridge University Press. Pages 105–110. A stone carving from an Eastern Han tomb (in Ta-kua-liang, Suide County, Shaanxi) depicts three hanging two-pronged forks in a dining scene. Similar forks have also been depicted on top of a stove in a scene at another Eastern Han tomb (in Suide County, Shaanxi). In Ancient Eg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region. A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredients are developed and commonly contribute to a regional or national cuisine, such as Japanese rice in Japanese cuisine or New Mexico chile New Mexico chile or New Mexican chile (Scientific name: ''Capsicum annuum'' 'New Mexico Group'; es, chile de Nuevo México, ) is a cultivar group of the chile pepper from the US state of New Mexico, first grown by Pueblo and Hispano communiti ... in New Mexican cuisine. Likewise, National dish, national dishes have variations, such as gyros in Greek cuisine and hamburger in American cuisine. Food and drink prohibitions, Religious food laws can also exerci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pius IV
Pope Pius IV ( it, Pio IV; 31 March 1499 – 9 December 1565), born Giovanni Angelo Medici, was head of the Catholic Church and ruler of the Papal States from 25 December 1559 to his death in December 1565. Born in Milan, his family considered itself a branch of the House of Medici and used the same coat of arms. Although modern historians have found no proof of this connection, the Medici of Florence recognized the claims of the Medici of Milan in the early 16th century. Pope Paul III appointed Medici Archbishop of Ragusa, and sent him on diplomatic missions to Germany and Hungary. He presided over the final session of the Council of Trent. His nephew, Cardinal Charles Borromeo, was a close adviser. As pope, Pius IV initiated a number of building projects in Rome, including one to improve the water supply. Life Early life Giovanni Angelo Medici was born in Milan on 31 March 1499 as the second of eleven children to Bernardino Medici and Clelia Serbelloni. Giovanni Medici wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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