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Friggitoria
The friggitoria ("fryer" in Italian, plural friggitorie) is a shop that sells fried foods. They are found throughout Italy. Friggitorie are common in Naples, especially in the historic center, where you can buy fried foods including pastacresciute (savory zeppole), scagliozzi (fried polenta) and sciurilli (fried zucchini blossoms), fried eggplant and Crocchè (potato fritters). Outside of Naples, the friggitorie are also widespread in other areas. In Liguria, these shops were formerly common in the Sottoripa area in front of the port of Genoa, though a few still remain and in Palermo, where friggatore, sometimes street vendors, prepare dishes like panelle. Foods commonly sold at friggatorie * Arancini * Calzone * Crocchè * Panelle * Panissa Farinata (), socca (), torta di ceci (), or cecina () is a type of thin, unleavened pancake or crêpe made from chickpea flour. It originated in Italy and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crocchè
Crocchè (from the French '' croquettes'') are a dish of Neapolitan and Sicilian origin, made from mashed potato and egg, which is covered in bread crumbs and fried. Crocchè are typically a Southern Italian street food, ubiquitous at ''friggitorie'' specializing in fried foods, the Italian equivalent of Fish and chip shops. See also *Arancini *Croquette *List of potato dishes *Panelle *Supplì ''Supplì'' (; Italianization of the French word ) are Italian snacks consisting of a ball of rice (generally risotto) with tomato sauce, typical of Roman cuisine. Originally, they were filled with chicken giblets, mincemeat or (a kind of c ... * External linksA feature about a Palermitan friggitoria {{DEFAULTSORT:Crocche Cuisine of Sicily Potato dishes Neapolitan cuisine Deep fried foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neapolitan Cuisine
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France. Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, such as '' timballo'' and the '' sartù di riso'', pasta or rice dishes with very elaborate preparation, and dishes from popular traditions prepared with inexpensive but nutritionally healthy ingredients, like '' pasta e fagioli'' (pasta with beans) and other pasta dishes with vegetables. Historical background Naples has a history that goes back many centuries: the city itself predates many ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palermo
Palermo ( , ; scn, Palermu , locally also or ) is a city in southern Italy, the capital (political), capital of both the autonomous area, autonomous region of Sicily and the Metropolitan City of Palermo, the city's surrounding metropolitan province. The city is noted for its history, culture, architecture and gastronomy, playing an important role throughout much of its existence; it is over 2,700 years old. Palermo is in the northwest of the island of Sicily, by the Gulf of Palermo in the Tyrrhenian Sea. The city was founded in 734 BC by the Phoenicians as ("flower"). Palermo then became a possession of Carthage. Two ancient Greeks, Greek ancient Greek colonization, colonies were established, known collectively as ; the Carthaginians used this name on their coins after the 5th centuryBC. As , the town became part of the Roman Republic and Roman Empire, Empire for over a thousand years. From 831 to 1072 the city was under History of Islam in southern Italy, Arab ru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Sicily
Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek, Spanish, French and Arab influences. The Sicilian cook Mithaecus, born during 5th century BC, is credited with having brought knowledge of Sicilian gastronomy to Greece: his cookbook was the first in Greek, therefore he was the earliest cookbook author in any language whose name is known. History Much of the island was initially settled by Greek colonists, who left a preference for fish, wheat, olives, grapes, broad beans, chickpeas, lentils, almonds, pistachios, and fresh vegetables. Arab influences on Sicilian cuisine trace to the Arab domination of Sicily in the 10th and early 11th centuries,Piras, 423. and include the use of sugar, citrus, rice, raisins, pine nuts and spices such as saffron, nutmeg, and cinnamon. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deep-fried Pizza
Deep-fried pizza is a dish consisting of a pizza that instead of being baked in an oven is deep-fried, resulting in a different flavour and nutritional profile. This technique is known in both Scotland and Italy, but there are numerous differences between the Scottish and Italian variants, which likely developed independently. Italy The Italian dish of ''pizza fritta'' (plural ''pizze fritte'') originated in Napoli, and is usually made by frying a disk of pizza dough before applying toppings and serving. Alternatively, the fillings may be enclosed in a pocket of dough like a calzone, which is then fried. Frying allows one to prepare a pizza without a pizza oven, for example from a street food cart where an oven is impractical. Scotland Deep-fried pizza is available in many chip shops in Scotland. The basis is an inexpensive fresh or frozen oven-ready pizza consisting of a thick parbaked base with toppings already applied. This is then fried until crisp. The dish can be served ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panissa
Farinata (), socca (), torta di ceci (), or cecina () is a type of thin, unleavened pancake or crêpe made from chickpea flour. It originated in Italy and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia and Elba islands. It is also typical in Gibraltar, where it is called calentita. History The origin of the dish is unknown. One origin-story says ''farinata'' was invented by a group of Roman soldiers who roasted chickpea-flour on a shield. Names In standard Italian, the dish is called ''farinata'' ("made of flour") while in Ligurian, specifically in the Genoese dialect, it goes by the name of fainâ . In Massa is called "calda calda" that means "hot hot". In Nice and the Côte d'Azur, it is called ''socca'', in Tuscany, ''cecina'' ("made of chickpeas") or ''torta di ceci'' ("chickpea pie") and in Sardinia ''fainè''. In Uruguay and Argentina it is massively popular and is called ''fainá''. Cooking method It is made by stirring chickpea flour into ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panelle
''Panelle'' (or ''panelle di ceci'') are Sicilian fritters made from chickpea flour and other ingredients, usually including water, salt, pepper, olive oil, and finely chopped parsley. They are a popular street food in Palermo and are often eaten between slices of bread or on a sesame roll, like a sandwich. These sandwiches, called ''pane panelle'', are usually served with a slice of lemon to be squeezed over the panelle. Panelle are made by mixing chickpea flour with water, salt, pepper, and olive oil, then whisking over heat until a thick dough is formed. Parsley is mixed into the dough and the mixture is either spread on an oiled baking sheet or put in an oiled container to cool and set. Once cool, the dough is cut into slices and fried. The panelle can be eaten fresh and hot, or cooled to room temperature. Some sources claim that these fritters originated with the Arab rulers of Sicily between the 9th and 11th century, although this appears to be unsupported by historical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calzone
A calzone (, , ; "stocking" or "trouser") is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples in the 18th century. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg.Gosetti (1967), p.785 Different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings. The term usually applies to an oven-baked turnover rather than a fried pastry (i.e. panzerotti), though ''calzoni'' and ''panzerotti'' are often mistaken for each other. A calzone is similar to a stromboli, an Italian-American pizza turnover, and the two are sometimes confused. Unlike strombolis, which are generally rolled or folded into a cylindrical or rectangular shape, calzones are always folded into a crescent shape, and typically do not contain tomato sau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arancini
Arancini (, , , ) are Italian rice balls that are stuffed, coated with breadcrumbs and deep fried, and are a staple of Sicilian cuisine. The most common arancini fillings are: ''al ragù'' or ''al sugo'', filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, and often peas, and ''al burro'' or ''ô burru'', filled with ham and mozzarella or besciamella. A number of regional variants exist which differ in their fillings and shape. ''Arancini al ragù'' produced in eastern Sicily have a conical shape inspired by the volcano Etna. Etymology ''Arancini'' derives from the Sicilian plural diminutive of ('orange'), from their shape and colour which, after cooking, is reminiscent of an orange. In Sicilian, ''arancini'' is grammatically plural. The corresponding singular is either the masculine '' arancinu'' or the feminine '' arancina''. The eastern side of Sicily tends to use the masculine form, while t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panelle
''Panelle'' (or ''panelle di ceci'') are Sicilian fritters made from chickpea flour and other ingredients, usually including water, salt, pepper, olive oil, and finely chopped parsley. They are a popular street food in Palermo and are often eaten between slices of bread or on a sesame roll, like a sandwich. These sandwiches, called ''pane panelle'', are usually served with a slice of lemon to be squeezed over the panelle. Panelle are made by mixing chickpea flour with water, salt, pepper, and olive oil, then whisking over heat until a thick dough is formed. Parsley is mixed into the dough and the mixture is either spread on an oiled baking sheet or put in an oiled container to cool and set. Once cool, the dough is cut into slices and fried. The panelle can be eaten fresh and hot, or cooled to room temperature. Some sources claim that these fritters originated with the Arab rulers of Sicily between the 9th and 11th century, although this appears to be unsupported by historical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panelle E Pani Ca Meusa
''Panelle'' (or ''panelle di ceci'') are Sicilian fritters made from chickpea flour and other ingredients, usually including water, salt, pepper, olive oil, and finely chopped parsley. They are a popular street food in Palermo and are often eaten between slices of bread or on a sesame roll, like a sandwich. These sandwiches, called ''pane panelle'', are usually served with a slice of lemon to be squeezed over the panelle. Panelle are made by mixing chickpea flour with water, salt, pepper, and olive oil, then whisking over heat until a thick dough is formed. Parsley is mixed into the dough and the mixture is either spread on an oiled baking sheet or put in an oiled container to cool and set. Once cool, the dough is cut into slices and fried. The panelle can be eaten fresh and hot, or cooled to room temperature. Some sources claim that these fritters originated with the Arab rulers of Sicily between the 9th and 11th century, although this appears to be unsupported by historical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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