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Cacio E Pepe
Cacio e pepe () is a pasta dish from the cuisine of the city of Rome.Boni (1930), p. 46 '' Cacio e pepe'' means "cheese and pepper" in several central Italian dialects. In keeping with its name, the dish contains grated Pecorino Romano cheese and black pepper, together with spaghetti, or traditionally tonnarelli. All the ingredients keep well for a long time, which made the dish practical for shepherds without fixed abode. Rough-surfaced pasta is recommended, to make the sauce adhere well. Preparation The pasta is prepared in boiling salted water as usual; it is then poured into the grated pecorino mixed with black pepper, with a little of the hot, starchy, cooking water. The heat melts the cheese, and the starches in the water help bind the pepper and cheese to the pasta. There is aEnglish translation but it lacks important tips on getting this deceptively simple dish right. Google Translate works well. Variants While not traditional to cacio e pepe, seafood or bacon may be add ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tonnarelli
''Spaghetti alla chitarra'' (), also known as ''maccheroni alla chitarra'', is a variety of egg pasta typical of the Abruzzo region in Italy, with a square cross section about 2–3 mm thick. ''Tonnarelli'' are a similar pasta from Lazio. ''Ciriole'' is the thicker version of chitarra, approximately twice the thickness of spaghetti. Because the pasta are cut from a sheet rather than extruded through a die, ''spaghetti alla chitarra'' are square rather than round in cross-section. Origin of the name The name of this spaghetti comes from the tool (the so-called ''chitarra'', literally "guitar") this pasta is produced with. This tool gives the spaghetti its name, shape, and a porous texture that allows pasta sauce to adhere well to the pasta itself. The ''chitarra'' is a frame with a series of parallel wires crossing it. History and production The origin of the ''chitarra'' is still not very clear, though a traditional recipe from the province of Teramo originated in the ear ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pecorino Romano
Pecorino Romano () is a hard, salty Italian cheese, often used for grating, made with sheep's milk. The name "pecorino" simply means "ovine" or "of sheep" in Italian; the name of the cheese, although protected, is a simple description rather than a brand: " ormaggiopecorino romano" is simply "sheep's heeseof Rome". Even though this variety of cheese originated in Lazio, as the name also indicates, most of its actual production has moved to the island of Sardinia. "Pecorino romano" is an Italian product with name recognized and protected by the laws of the European Community. Pecorino Romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy's oldest cheeses. On the first of May, Roman families traditionally eat pecorino with fresh fava beans during a daily excursion in the Roman Campagna. It is mostly used in Central and Southern Italy. Overview A cheese variety of what might be considered ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Lazio
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 in New Mexican cuisine. Likewise, national dishes have variations, such as gyros in Greek cuisine and hamburger in American cuisine. Religious food laws can also exercise an influence on cuisine, such as Hinduism in Indian cuisine, Sikhism in Punjabi cuisine, Buddhism in East Asian cuisine, Christianity in European cuisine, Islam in Middle Eastern cuisine, and Judaism in Jewish and Israeli cuisine. Etymology Cuisine is borrowed from the French meaning cooking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pasta Dishes
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta Dish (food), dishes. Pasta is typically a noodle traditionally made from an unleavened dough of durum wheat flour mixed with water and formed into sheets and cut, or extruded into various shapes, then Cooking, cooked and served in a number of dishes. It can be made with flour from other cereals or Food grain, grains, and Egg (food), eggs may be used instead of water. Each traditional pasta dish is defined by a specific List of pasta, kind of pasta, a specific cooking style, and a specific sauce or condiment. There are large number of evolutions and variants of the traditional dishes. Pasta is also often used as a complementary ingredient in some soups, but these are not considered "pasta dishes" (except for the category ''pasta in brodo'' or 'pasta in broth'). The various kinds of pasta are categorized as: ''pasta sec ... [...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] |
Carbonara
Carbonara () is an Italian pasta dish from Rome made with eggs, hard cheese, cured pork and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two. Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Normally guanciale or pancetta are used for the meat component, but lardons of smoked bacon are a common substitute outside Italy. Origin and history As with many recipes, the origins of the dish and its name are obscure; however, most sources trace its origin to the region of Lazio. The dish forms part of a family of dishes involving pasta with bacon, cheese, and pepper, one of which is ''pasta alla gricia''. Indeed, it is very similar to ''pasta cacio e uova'', a dish dressed with melted lard and a mixture of eggs and cheese, which is documented as long ago as 1839, and, according to some r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rigatoni
Rigatoni () are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved. If so, they are not as curved as elbow macaroni. Rigatoni characteristically have ridges down their length, sometimes spiraling around the tube, and unlike penne, rigatoni's ends are cut square (perpendicular) to the tube walls instead of diagonally. The word ''rigatoni'' comes from the Italian word ''rigato'' (''rigatone'' being the augmentative and ''rigatoni'' the plural form), which means " ridged" or "lined", and is associated with the cuisine of southern and central Italy. Rigatoncini are a smaller version, close to the size of penne. Their name takes on the diminutive suffix ''-ino'' (pluralized ''-ini'') denoting their relative size. Rigatoni is a particular favorite pasta shape in the south of Italy, especially in Sicily. Its eponymous ridges make better adhesive surfaces for sauces and grated cheese than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spaghetti Alla Chitarra
''Spaghetti alla chitarra'' (), also known as ''maccheroni alla chitarra'', is a variety of egg pasta typical of the Abruzzo region in Italy, with a square cross section about 2–3 mm thick. ''Tonnarelli'' are a similar pasta from Lazio. ''Ciriole'' is the thicker version of chitarra, approximately twice the thickness of spaghetti. Because the pasta are cut from a sheet rather than extruded through a die, ''spaghetti alla chitarra'' are square rather than round in cross-section. Origin of the name The name of this spaghetti comes from the tool (the so-called ''chitarra'', literally "guitar") this pasta is produced with. This tool gives the spaghetti its name, shape, and a porous texture that allows pasta sauce to adhere well to the pasta itself. The ''chitarra'' is a frame with a series of parallel wires crossing it. History and production The origin of the ''chitarra'' is still not very clear, though a traditional recipe from the province of Teramo originated in the ear ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spaghetti
Spaghetti () is a long, thin, solid, cylindrical pasta.spaghetti Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: 3 June 2008). It is a of traditional . Like other pasta, spaghetti is made of milled and and sometimes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Language
Italian (''italiano'' or ) is a Romance language of the Indo-European language family that evolved from the Vulgar Latin of the Roman Empire. Together with Sardinian, Italian is the least divergent language from Latin. Spoken by about 85 million people (2022), Italian is an official language in Italy, Switzerland (Ticino and the Grisons), San Marino, and Vatican City. It has an official minority status in western Istria (Croatia and Slovenia). Italian is also spoken by large immigrant and expatriate communities in the Americas and Australia.Ethnologue report for language code:ita (Italy) – Gordon, Raymond G., Jr. (ed.), 2005. Ethnologue: Languages of the World, Fifteenth edition. Dallas, Tex.: SIL International. Online version Itali ... [...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] |
Pepe
Pepe is a pet form of the Spanish name José (Josep). It is also a surname. * People Mononyms *Pepe (footballer, born 1935), real name José Macia, Brazilian footballer *Pepe (footballer, born 1983), real name Képler Laveran Lima Ferreira, Brazilian-born Portuguese footballer *Pepe (footballer, born October 1983), real name Marcos Paulo Aguiar de Jesus, Brazilian footballer *Pepê (footballer, born 1997), real name Eduardo Gabriel Aquino Cossa, Brazilian footballer *Pepê (footballer, born 1998), real name João Pedro Vilardi Pinto, Brazilian footballer Politicians *Porfirio Lobo Sosa (born 1947), known as Pepe, candidate for the Presidency of Honduras *José Mujica (born 1935), known as El Pepe, president of Uruguay *José Gregorio Liendo (1945–1973), known as "comandante Pepe", "compañero Pepe", or "loco Pepe", Chilean political activist *José Rizal (1861–1896), Filipino nationalist Musicians *Pepe Romero (born 1944), Spanish classical and flamenco guitarist *Pepe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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