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Cuisine Of Abruzzo
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for decades has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists. Ingredients Abruzzese cuisine is known for the following ingredients: *'' Saffron of l'Aquila'', cultivated primarily in Navelli and L'Aquila * ''Olive oil'' produced in Colline Teramane (the Teramo hills), marked by the quality level DOP and considered some of Italy's best *'' Liquorice of Atri'', primarily produced in Abruzzo * '' Lamb and sheep'', especially in the mountains. Sheep's milk (or ricotta) is an important source of Abruzzese cheese, and sheep intestines are used as sausage casing or for stuffed meat rolls. Mountain goat meat is also occasionally consumed in Abruzz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abruzzo
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Edible Mushrooms
Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground ( hypogeous) or above ground ( epigeous) where they may be picked by hand. Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma. Edible mushrooms are consumed for their nutritional and culinary value. Mushrooms, especially dried shiitake, are sources of umami flavor. Edible mushrooms include many fungal species that are either harvested wild or cultivated. Easily cultivated and common wild mushrooms are often available in markets, and those that are more difficult to obtain (such as the prized truffle, matsutake, and morel) may be collected on a smaller scale by private gatherers. Some preparations may render certain poisonous mushrooms fit for consumption. Before assuming that any wild mushroom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bruschetta
Bruschetta (, , ) is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. In Italy, bruschetta is often prepared using a brustolina grill. Types A popular dish is bruschetta with tomatoes; one recipe popular outside Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, the prepared topping is marketed as bruschetta. In the Abruzzo region of Italy a variation of bruschetta made with a salame called ventricina is served. Raw pork products and spices encased in pig bladder are aged and the paste spread on open slices of bread which are sometimes grilled. The dish was developed as a way of salvaging bread that was going stale. In Tuscany it is called ''fettunta'' and it is usually served without toppings, especially in November, to taste the firs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish
Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with around 99% of those being teleosts. The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cauliflower
Cauliflower is one of several vegetables in the species ''Brassica oleracea'' in the genus '' Brassica'', which is in the Brassicaceae (or mustard) family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called "curd" (with a similar appearance to cheese curd). The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds as the edible portion. ''Brassica oleracea'' also includes broccoli, Brussels sprouts, cabbage, collard greens, and kale, collectively called "cole" crops, though they are of different cultivar groups. History Pliny the Elder included ''cyma'' among cultivated plants he described in '' Natural History'': "''Ex omnibus brassicae generibus suavissima est cyma,''" ("Of all the varieties of cabbage the most pleasant-tasted is ''cyma''"). Pliny's description likely refers to the flowering heads of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplant
Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition. As a member of the genus '' Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the New World while the eggplant is of the Old World. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts. It was originally domesticated from the wild nightshade species ''thorn'' or ''bitter apple'', '' S. incanum'',Tsa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artichoke
The globe artichoke ('' Cynara cardunculus'' var. ''scolymus'' ),Rottenberg, A., and D. Zohary, 1996: "The wild ancestry of the cultivated artichoke." Genet. Res. Crop Evol. 43, 53–58. also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist. Description This vegetable grows to tall, with arching, deeply lobed, silvery, glaucous-green leaves long. The flowers develop in a large head from an edible bud about diameter with nume ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Legumes
A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock forage and silage, and as soil-enhancing green manure. Well-known legumes include beans, soybeans, chickpeas, peanuts, lentils, lupins, mesquite, carob, tamarind, alfalfa, and clover. Legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides. Legumes are notable in that most of them have symbiotic nitrogen-fixing bacteria in structures called root nodules. For that reason, they play a key role in crop rotation. Terminology The term ''pulse'', as used by the United Nations' Food and Agriculture Organization (FAO), is reserved for legume crops harvested solely for the dry seed. This excludes green beans and green peas, which a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grasspea
''Lathyrus sativus'', also known as grass pea, cicerchia, blue sweet pea, chickling pea, chickling vetch, Indian pea, white pea and white vetch,'' Kew Gardens'''Lathyrus sativus'' (grass pea) is a legume (family Fabaceae) commonly grown for human consumption and livestock feed in Asia and East Africa. It is a particularly important crop in areas that are prone to drought and famine, and is thought of as an 'insurance crop' as it produces reliable yields when all other crops fail. The Serra de'Conti Cicerchia is included in the Ark of Taste. The seeds contain a neurotoxin that causes lathyrism, a neurodegenerative disease, if eaten as a primary protein source for a prolonged period. Cultivation ''Lathyrus sativus'' grows best where the average temperature is 10–25 °C and average rainfall is per year. Like other legumes, it improves the nitrogen content of soil. The crop can survive drought or floods, but grows best in moist soils. It tolerates a range of soil types fro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lentils
The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest producer is Canada, producing 45% of the world’s total lentils. In cuisines of the Indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as dal are often cooked into a thick curry/gravy that is usually eaten with rice or ''rotis''. Botanical description Name Many different names in different parts of the world are used for the crop lentil. The first use of the word ''lens'' to designate a specific genus was in the 16th century by the botanist Tournefort. The word "lens" for the lentil is of classical Roman/Latin origin: McGee points out that a prominent Roman family took the name " Lentulus", just as the family name "Cicero" was derived from the chickpea, ''Cicer arietinum'', or " Fab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peperoncini
Peperoncino (; plural peperoncini ) is the generic Italian name for hot chili peppers, specifically some regional cultivars of the species ''Capsicum annuum'' and '' C. frutescens'' (chili pepper and Tabasco pepper, respectively). The sweet pepper is called ''peperone'' (plural ''peperoni'') in Italian. Like most peppers, the fruit is green or yellowish-green when young, and ripens to a red color. In the United States, peperoncini are usually pickled, comparatively mild – most often the variety known in Italy as friggitelli, a fairly sweet cultivar of ''C. annuum'' – and commonly used (whole, sliced, or chopped) as a condiment on sandwiches, in salads, and in Italian-style or other Mediterranean-inspired dishes. History The peperoncino probably came to Italy in the early 16th century, after Christopher Columbus took samples from the New World to Europe in 1492. Like the tomato, the peperoncino was first considered a decorative and possibly poisonous plant before it was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. While ''chili peppers'' are (to varying degrees) pungent or "spicy", there are other varieties of capsicum such as bell peppers (UK: peppers) which generally provide additional sweetness and flavor to a meal rather than “heat.” Chili peppers are believed to have originated somewhere in Central or South America. and were first cultivated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread around the world, used for both food and traditional medicine. This led to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
