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Stracciatella (other)
Stracciatella is a term used for three different types of Italian food: *Stracciatella (soup), an egg drop soup popular in central Italy * Stracciatella (ice cream), a gelato variety with chocolate flakes, inspired by the soup *Stracciatella di bufala Stracciatella di bufala () is a cheese produced from Italian buffalo milk in the province of Foggia, located in the southern Italian region of Apulia, using a stretching (pasta filata) and a shredding technique. Description Stracciatella chee ..., a soft cheese from the Apulia region {{disambiguation Italian words and phrases ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and 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 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 gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different from each other, especially between the north, the centre and the south of Italy, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine offers an abundance of taste, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stracciatella (soup)
Stracciatella (; in Italian, a diminutive derived from the verb ("to shred"), meaning "a little shred"), also known as ''stracciatella alla romana'', is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. It is popular around Rome in the Lazio region of central Italy. A similar soup, called ''zanzarelli'', was described by Martino da Como in his 15th century manual ''The Art of Cooking''. Other variants exist. Description 200px, Stracciatella soup with spinach Traditionally ''stracciatella alla romana'' used to be served at the start of Easter lunches. ''Stracciatella alla romana'' is traditionally prepared by beating eggs and mixing in grated Parmesan cheese, salt, pepper, nutmeg, lemon zest, and sometimes semolina; this mixture is then gently drizzled into boiling meat broth, while stirring so as to produce little shreds ("''stracciatelle''") of cooked egg in the soup. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stracciatella (ice Cream)
Stracciatella () is a variety of gelato, consisting of milk-based ice cream filled with fine, irregular shavings of chocolate. It was originally created in Bergamo, northern Italy, at the Ristorante La Marianna in 1961. It was inspired by stracciatella soup, made from egg and broth, which is popular around Rome. It is one of the most renowned Italian gelato flavors. Description Makers produce the effect by drizzling melted chocolate into plain milk ice cream towards the end of the churning process; chocolate solidifies immediately coming in contact with the cold ice cream, and is then broken up and incorporated into the ice cream with a spatula. This process creates the shreds of chocolate that give stracciatella its name. (''Stracciatella'' in Italian means 'little shred'.) While stracciatella ice cream traditionally involves milk, ice cream and milk chocolate, modern variations can also be made with vanilla and dark chocolate. Origin Enrico Panattoni, the owner of ''La Mar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stracciatella Di Bufala
Stracciatella di bufala () is a cheese produced from Italian buffalo milk in the province of Foggia, located in the southern Italian region of Apulia, using a stretching (pasta filata) and a shredding technique. Description Stracciatella cheese is composed of small shreds—hence its name, which in Italian is a diminutive of ''straccia'' ("rag" or "shred") meaning "a little shred". It is a stretched curd fresh cheese, white in colour, and made the whole year round,I cento di Milano e Lombardia 2013. I 50 migliori ristoranti Stefano Cavallito, Stefano Cavallito, Alessandro Lamacchia e Luca Iaccarino, Alessandro Lamacchia - 2012 p17 "Così la melanzana caramellata, Grana Padano riserva D'O caldo e freddo è un antipasto, eppure ricorda una tarte Tatin, pomodoro, basilico e spaghetti fritti e un dessert, mentre stracciatella di bufala, ananas ghiacciato.." but is thought to be at its best during the spring and summer months. This ''stracciatella'' is unusual in that buffalo herds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
