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Salsiccia Cruda
Salsiccia cruda (raw sausage) is a spiced pork cruda made in Northern Italy. The taste of the tartare Steak tartare or tartar steak is a dish of raw ground (minced) beef. It is usually served with onions, capers, mushrooms, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is often serv ... type dish is described as soft and buttery. It is often served with toast and olive oil. References Italian cuisine Pork dishes Fresh sausages {{Italy-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production. For example, vanilla is commonly used as an ingredient in fragrance manufacturing. A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. Spices may be ground into a powder for convenience. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life. Some spices are not always available either fresh or whole, for example turmeric, and often must be purchased in ground form. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia ( Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cruda
In Italian, ''crudo'' means "raw". In Italian cuisine, this word can be used with a lot of food: ''pesce crudo'' means "raw fish", and ''carne cruda'' means "raw meat", similar to steak tartare. See also * Kinilaw * Ceviche * Salsiccia cruda * Poke (Hawaii) * Sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means "pierced body", i.e. " 刺身" = ''sashimi'', where 刺 し = ''sashi'' (pierced, stu ... References Italian cuisine Uncooked fish dishes Potentially dangerous food {{Italy-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northern Italy
Northern Italy ( it, Italia settentrionale, it, Nord Italia, label=none, it, Alta Italia, label=none or just it, Nord, label=none) is a geographical and cultural region in the northern part of Italy. It consists of eight administrative regions: Aosta Valley, Piedmont, Liguria, Lombardy, Emilia-Romagna, Veneto, Friuli-Venezia Giulia and Trentino-Alto Adige. As of 2014, its population was 27,801,460. Rhaeto-Romance and Gallo-Italic languages are spoken in the region, as opposed to the Italo-Dalmatian languages spoken in the rest of Italy. The Venetian language is sometimes considered to be part of the Italo-Dalmatian languages, but some major publications such as '' Ethnologue'' (to which UNESCO refers on its page about endangered languages) and '' Glottolog'' define it as Gallo-Italic. For statistic purposes, the Istituto Nazionale di Statistica (ISTAT) uses the terms Northwest Italy and Northeast Italy for two of Italy's five statistical regions in its reporting. These same su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tartare
Steak tartare or tartar steak is a dish of raw ground (minced) beef. It is usually served with onions, capers, mushrooms, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is often served on top with a raw egg yolk. It is similar to the Levantine '' kibbeh nayyeh'', the Turkish ''çiğ köfte'', the Korean ''yukhoe'' and the widely known Japanese ''sashimi''. The name tartare is sometimes generalized to other raw meat or fish dishes. In France, a less-common variant called ''tartare aller-retour'' is a mound of mostly raw ground meat lightly seared on both sides. History The Tatars and raw meat A popular caricature of Mongol warriors—called Tatars or Tartars—has them tenderizing meat under their saddles, then eating it raw. This story was popularized by the French chronicler Jean de Joinville in the 13th century, although he never actually encountered Mongols himself and used the story as a way of showing tha ... [...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] |
Pork Dishes
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products such as bacon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
