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Schlutzkrapfen
Mezzelune (, ), also known as Schlutzkrapfen in South Tyrol, Tyrol, and neighbouring German-speaking regions and as crafuncins or cajincì in Ladin-speaking regions, are a semi-circular stuffed pasta, similar to ravioli or pierogi. The dough is usually made of white flour or buckwheat flour, durum semolina, mixed with eggs and olive oil. Typical fillings may include cheese (such as ricotta, quark, mozzarella, or Bitto), spinach, or mushrooms (such as porcini, chanterelles, or champignons). There are also recipes with potato, meat, red beet, or sauerkraut filling. The dish may be served with mushroom or pesto sauce, with salsiccia, with seafood, and/or with cherry tomatoes. File:Mezzelune di mare al pesto (2498933582).jpg, Mezzelune with seafood and pesto File:Schlipfkrapfen in Virgen in Osttirol.jpg, Buckwheat flour-based Schlipfkrapfen Similar dishes Similar types of pasta are known as casunziei in Dolomites area, casoncelli in Lombardy, and '' cjarsons'' in Friuli. S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pierogi
Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are often pan-fried before serving. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe. Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages. The widely-used English name pierogi was derived from Polish. In some parts of Eastern Europe they are known as varenyky''.'' Pierogi are also popular in modern-day American and Canadian cuisine, where they are sometimes known under different local names. Typical fillings include potato, cheese, quark, sauerkraut, ground meat, edible mushrooms, and/or fruits. Savory pierogi are often served with a topping of sour cream, fried onions, or both. Terminology The English word "pierogi" comes from Polish ' , which is the plural form of ' , a generic term for filled dumplings. It derives from Old East Slavic (') and further f ... [...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] |
Ricotta
Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked", "refined") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the milk used. In this form, it is somewhat similar in texture to some fresh che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casoncelli
Casoncelli (; in Eastern Lombard) are a kind of stuffed pasta, typical of the culinary tradition of Lombardy, in the north-central part of Italy. Whatamieating.com Casoncellientry at whatamieating.com. Accessed on 2010-01-14. The shell typically consists of two sheets of pasta, about long, pressed together at the edges, like that of ravioli. Alternatively it is a disk folded in two and shaped like a sweet wrapper. Casoncelli in the style '' alla bergamasca'' are typically stuffed with a mixture of bread crumbs, egg, Parmesan, ground beef, salami or sausage. Variants of filling include spinach, raisins, amaretto biscuits, pear, and garlic; while the casoncelli '' alla bresciana'' are stuffed with a mixture of bread crumbs, Parmesan, garlic, parsley, nutmeg and broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dolomites
The Dolomites ( it, Dolomiti ; Ladin: ''Dolomites''; german: Dolomiten ; vec, Dołomiti : fur, Dolomitis), also known as the Dolomite Mountains, Dolomite Alps or Dolomitic Alps, are a mountain range located in northeastern Italy. They form part of the Southern Limestone Alps and extend from the River Adige in the west to the Piave Valley (Pieve di Cadore) in the east. The northern and southern borders are defined by the Puster Valley and the Sugana Valley (Italian: ''Valsugana''). The Dolomites are located in the regions of Veneto, Trentino-Alto Adige/Südtirol and Friuli Venezia Giulia, covering an area shared between the provinces of Belluno, Vicenza, Verona, Trentino, South Tyrol, Udine and Pordenone. Other mountain groups of similar geological structure are spread along the River Piave to the east – ''Dolomiti d'Oltrepiave''; and far away over the Adige River to the west – ''Dolomiti di Brenta'' (Western Dolomites). A smaller group is called ''Piccole Dolomiti'' (Li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casunziei
(also ''casonciei'', ''casanzes'', ''csanzöi'') is the name in Ladin for a kind of filled fresh pasta, consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-moon shape. They are commonly homemade and are typical of the culinary tradition of the Dolomites area, in the north-eastern part of Italy, especially the provinces of Belluno, Bolzano, and Trento. Casunzieidescription at prodottitipici.com (in Italian). Accessed on 2010-01-14. ''Atlante dei Prodotti tradizionali ed agroalimentari del Veneto''. Veneto regional government and Veneto Agricoltura. Cited by prodottitipici.com as their source. Casunzieipicture at the Belluno provincial government site. Accessed on 2010-01-14. The square shell, typically about 3.5 by 3.5 cm, consists of two sheets of pasta pressed together at the borders, like those of ravioli. The pre-cooked and finely ground filling varies from area to area and typically includes vegetables and ricotta ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Sausage
In North America, Italian sausage (''salsiccia'' in Italian) most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel as the primary seasoning. In Italy, however, a wide variety of sausages are made, many of which are quite different from the aforementioned product. The most common varieties marketed as "Italian sausage" in supermarkets are hot, sweet, and mild. The main difference between hot and mild is the addition of hot red pepper flakes to the spice mix of the former. The difference between mild and sweet is the addition of sweet basil in the latter. In Australia, a variety of mild ''salsiccia fresca'' (literally meaning "fresh sausage") seasoned primarily with fennel is sold as "Italian sausage". History Initially known as "lucanica", the first evidence of the sausage dates back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pesto
Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), all blended with olive oil. It originated in Genoa, the capital city of Liguria, Italy. Etymology ''Pesto alla Genovese'' (in English: ''Genoese Pesto''); () refers to the original dish. The name pesto is the past participle of the Genoese verb (Italian: ), which means "to pound," "to crush," in reference to the original method of preparation. According to tradition, the ingredients are "crushed" or ground in a marble mortar through a circular motion of a wooden pestle. This same Latin root, through Old French, also gave rise to the English noun ''pestle''. Incidentally, the Latin root seems to be similar to the Sanskrit adjective ''pishta'' ( sa, पिष्ट, ), which means to "ground," "pounded," "crushed." Strictly speaking, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauerkraut
Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.Gil MarksEncyclopedia of Jewish Food p. 1052.Joseph Mercola, Brian Vaszily, Kendra Pearsall, Nancy Lee BentleyDr. Mercola's Total Health Cookbook & Program p. 227. It is one of the best-known national dishes in Germany. Although in English-speaking countries it is known under its German name, it is also widely known in Eastern Europe and other places (see below). For example, in Russia, () 'sour cabbage' or () 'fermented cabbage' has been a traditional and ubiquitous dish from ancient times. Overview and history Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes. The Roman writers Cato ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Beet
The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet. It is one of several cultivated varieties of ''Beta vulgaris'' grown for their edible taproots and leaves (called beet greens); they have been classified as ''B. vulgaris'' subsp. ''vulgaris'' Conditiva Group. Other cultivars of the same species include the sugar beet, the leaf vegetable known as chard or spinach beet, and mangelwurzel, which is a fodder crop. Three subspecies are typically recognized. Etymology ''Beta'' is the ancient Latin name for beetroot,Gledhill, David (2008). "The Names of Plants". Cambridge University Press. (hardback), (paperback). pp 70 possibly of Celtic origin, becoming ''bete'' in Old English. ''Root'' derives from the late Old English ''rōt'', itself from Old Norse ''rót''. History The domest ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agaricus Bisporus
''Agaricus bisporus'' is an edible basidiomycete mushroom native to grasslands in Eurasia and North America. It has two color states while immature – white and brown – both of which have various names, with additional names for the mature state. ''A. bisporus'' is cultivated in more than seventy countries and is one of the most commonly and widely consumed mushrooms in the world. Names When immature and , this mushroom may be known as: * common mushroom * white mushroom * button mushroom * cultivated mushroom * table mushroom * champignon ( French for mushroom) When immature and , it may be known variously as: * Swiss brown mushroom * Roman brown mushroom * Italian brown mushroom * cremini/crimini mushroom * chestnut mushroom (not to be confused with '' Pholiota adiposa'') * baby bella When marketed in its mature state, the mushroom is brown with a cap measuring . This form is commonly sold under the names portobello, portabella, or portobella; the etymology is dispute ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chanterelle
Chanterelle is the common name of several species of fungi in the genera '' Cantharellus'', '' Craterellus'', '' Gomphus'', and ''Polyozellus''. They are among the most popular of wild edible mushrooms. They are orange, yellow or white, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, most species have rounded, forked folds that run almost all the way down the stipe, which tapers down seamlessly from the cap. Many species emit a fruity aroma, reminiscent of apricots, and often have a mildly peppery taste (hence its German name, '' Pfifferling''). The name chanterelle originates from the Greek '' kantharos'' meaning "tankard" or "cup", a reference to their general shape. Description At one time, all yellow or golden chanterelles in western North America had been classified as '' Cantharellus cibarius''. Using DNA analysis, they have since been shown to be a group of related species. In 1997, the Pacific golden chanterelle ('' C. formosus'') and ''C. ci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
