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Bollito Misto
Bollito misto (, literally "mixed boil" or "mixed boiled meat") is a classic northern Italian stew, most closely resembling the French Pot-au-feu, consisting of various tougher cuts of beef and veal, cotechino, and a whole hen or capon that are gently simmered for 2–3 hours in an aromatic vegetable broth. Bollito and its many regional variations is eaten throughout northern Italy, and is particularly popular in Emilia-Romagna, Piedmont, and Lombardy. The meat is sliced thinly and served with coarse sea salt, mostarda, salsa verde, horseradish, or chutney. The resulting broth is skimmed, strained, and used as a base for soups and risottos. History In Italian cuisine, bollito was prominent throughout the second millennium. In the 1800s, crown prince and from 1849 king Vittorio Emanuele II would often sneak off to the small town of Moncalvo to hunt wild game, cavort with his favorite mistress, and enjoy a convivial meal of bollito with friends. Bollito features prominently in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spinach
Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration. It may be eaten cooked or raw, and the taste differs considerably; the high oxalate content may be reduced by steaming. It is an annual plant (rarely biennial), growing as tall as . Spinach may overwinter in temperate regions. The leaves are alternate, simple, ovate to triangular, and very variable in size: long and broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, in diameter, and mature into a small, hard, dry, lumpy fruit cluster across containing several seeds. In 2018, world production of spinach was 26.3 million tonnes, with China alone accou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emilia-Romagna
egl, Emigliàn (man) egl, Emiglièna (woman) rgn, Rumagnòl (man) rgn, Rumagnòla (woman) it, Emiliano (man) it, Emiliana (woman) or it, Romagnolo (man) it, Romagnola (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 = , demographics1_info2 = , demographics1_title3 = , demographics1_info3 = , timezone1 = CET , utc_offset1 = +1 , timezone1_DST = CEST , utc_offset1_DST = +2 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-45 , blank_name_sec1 = GDP (nominal) , blank_info_se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maestro Martino Of Como
Martino de Rossi (or Martino de Rubeis, called Maestro Martino or Martino from Como), was an Italian 15th-century culinary expert who was unequalled in his field at the time and could be considered the Western world's first celebrity chef. He made his career in Italy and was the chef at the Roman palazzo of the papal chamberlain (" camerlengo"), the Patriarch of Aquileia. Martino was applauded by his peers, earning him the epitaph of ''the prince of cooks''. His book ''Libro de Arte Coquinaria'' (''The Art of Cooking'') (c. 1465) is considered a landmark in Italian gastronomic literature and a historical record of the transition from medieval to Renaissance cuisine. w:it:Maestro Martino da Como Biography Maestro Martino was born around 1430 in Torre, a village in the Blenio Valley, then in the Duchy of Milan, today in Canton Ticino, Switzerland. His early career probably began in northern Italy, as he is referred to variously as both Martino di Como and Martino di Milano, but it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antonio Latini
Antonio Latini (1642–1692) was a steward of Cardinal Antonio Barberini, cardinal-nephew of Pope Urban VIII in Rome and subsequently to Don Stefano Carillo Salcedo, first minister to the Spanish viceroy of Naples. Biography Born in Collamato, now a ''frazione'' of the town of Fabriano, in the province of Ancona, his cookbook, ''Lo scalco alla moderna'' "the Modern Steward", (Naples, vol. I 1692, vol. II 1694), contains in its first volume the (surprisingly late) earliest surviving recipes for tomato sauce, though he did not suggest serving it over pasta. One of his tomato recipes is for sauce ''alla spagnuola'', "in the Spanish style". In his second volume Latini gives early recipes for ''sorbetti''. Latini had gone to Rome at the age of sixteen, and worked his way up in the ''familia'' or household of Cardinal Barberini. By turns assistant cook, waiter and wardrobe attendant, he learned the theatrical carving skills expected of a maître d'hôtel and swordsmanship as well. Ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moncalvo
Moncalvo is a village and ''comune'' in the Province of Asti in the Italian region Piedmont, located about east of Turin and about northeast of Asti on the national road SS 547 which links Asti to Casale Monferrato and Vercelli. Historically it was part of the state of Montferrat and was of particular importance during the early years of the Paleologi period of the marquisate. Its best-known inhabitants were the Baroque painter Guglielmo Caccia and ‘ La Bella Rosin’, King Victor Emmanuel II’s favourite mistress and eventually wife. Moncalvo borders the following municipalities: Alfiano Natta, Castelletto Merli, Cereseto, Grana, Grazzano Badoglio Grazzano Badoglio (Grazzano Monferrato until 1939) is a '' comune'' (municipality) in the Province of Asti in the Italian region Piedmont, located about east of Turin and about northeast of Asti. Grazzano, which developed round the abbey fou ..., Ottiglio, Penango, and Ponzano Monferrato. Main sights Churches in ... [...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] |
Chutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. A common variant in Anglo-Indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some Indian sweet chutneys). Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product. In western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Sauce
Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the Spanish and Italian ''salsa verde'', the French ''sauce verte'', the German ''Grüne Soße'' or ''Frankfurter Grie Soß'' (Frankfurt dialect), the British mint sauce and greensauce, and the Argentinian ''chimichurri''. The Mexican '' salsa verde'', though also called a "green sauce", is instead based on tomatillos and is commonly cooked; the New Mexico version uses a green chile base. History Green sauce has a long history in many parts of Europe. It was certainly present in the Middle Ages, and may date to the Classical period. Green sauce made with parsley and often sage was one of the most common sauces of medieval cookery. In a 14th-century recipe, green sauce served with a dish of cheese and whole egg yolks boiled in watered down wine with herbs and spices was recommended for "lords, for settling their temperament and whetting their appetite". The basic recipe is p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mostarda
''Mostarda di frutta '' (sometime also called ''mostarda'') is a Northern Italian condiment made of candied fruit and a mustard-flavoured syrup. Commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking, mustard powder heated in white wine may be used. Traditionally was served with boiled meats, the which is a speciality of northern Italian cooking. More recently it has become a popular accompaniment to cheeses. Variations or (from Cremona) is made with several kinds of fruit, and is the version that typifies . (also called or ) is made from small, sour green apples called . Another notable is , which is a specialty of the town of Vicenza (Veneto); it is characterized by a jam-like consistency and the use of quince () as its main ingredient. Other versions include , , and . See also * List of mustard brands * Specialty foods A specialty food is a food that is typically considered as a "unique and high-value ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lombardy
(man), (woman) lmo, lumbard, links=no (man), (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 = , demographics1_info2 = , demographics1_title3 = , demographics1_info3 = , timezone1 = CET , utc_offset1 = +1 , timezone1_DST = CEST , utc_offset1_DST = +2 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-25 , blank_name_sec1 = GDP (PPS) , blank_info_sec1 = €401 billion (2019) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 = €39,700 (2019) $51,666 (2016) (PPP) , blank2_name_sec1 = HDI (2019) , blank2_info_sec1 = 0.912 · 4th of 21 , blank_name ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piedmont
it, Piemontese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 = , demographics1_info2 = , demographics1_title3 = , demographics1_info3 = , timezone1 = CET , utc_offset1 = +1 , timezone1_DST = CEST , utc_offset1_DST = +2 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-21 , blank_name_sec1 = GDP (nominal) , blank_info_sec1 = €137 billion (2018) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 = €31,500 (2018) , blank2_name_sec1 = HDI (2019) , blank2_info_sec1 = 0.898 · 10th of 21 , blank_name_sec2 = NUTS Region , blank_info_sec2 = ITC1 , website www.region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
