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Neccio
''Neccio'' (pl. ''necci''), also called ''niccio'', ''ciaccio'', or ''cian'', is a galette made with chestnut flour, typical of some mountain zones of Tuscany and Emilia, in Italy, and on the island of Corsica, in France. Today people tend to consider ''neccio'' a dessert, but peasants once used to eat it with savory food. The Italian government has declared ''neccio'' a ''Prodotto agroalimentare tradizionale'' ("traditional Italian regional food") of Tuscany. Distribution ''Neccio'' is typical of Pescia and the Pistoia Mountains, the Lucchesia, the upper Versilia, the Garfagnana, the Frignano and the upper Reno valley. It is also prepared on the French island of Corsica. Denominations In Garfagnana, a region of Tuscany, "''neccio''" is a term that designates the chestnut nut and its derivatives. Other names used for ''neccio'' are ''ciaccio'' (in Versilia, upper Garfagnana and Frignano), ''cian'' (in Lunigiana), ''caccìn'' (in the province of La Spezia), ''panèlla'' (S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neccio Con Ricotta
''Neccio'' (pl. ''necci''), also called ''niccio'', ''ciaccio'', or ''cian'', is a galette made with chestnut flour, typical of some mountain zones of Tuscany and Emilia, in Italy, and on the island of Corsica, in France. Today people tend to consider ''neccio'' a dessert, but peasants once used to eat it with savory food. The Italian government has declared ''neccio'' a ''Prodotto agroalimentare tradizionale'' ("traditional Italian regional food") of Tuscany. Distribution ''Neccio'' is typical of Pescia and the Pistoia Mountains, the Lucchesia, the upper Versilia, the Garfagnana, the Frignano and the upper Reno valley. It is also prepared on the French island of Corsica. Denominations In Garfagnana, a region of Tuscany, "''neccio''" is a term that designates the chestnut nut and its derivatives. Other names used for ''neccio'' are ''ciaccio'' (in Versilia, upper Garfagnana and Frignano), ''cian'' (in Lunigiana), ''caccìn'' (in the province of La Spezia), ''panèlla'' (S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Necci Di Farina Di Castagne
''Neccio'' (pl. ''necci''), also called ''niccio'', ''ciaccio'', or ''cian'', is a galette made with chestnut flour, typical of some mountain zones of Tuscany and Emilia, in Italy, and on the island of Corsica, in France. Today people tend to consider ''neccio'' a dessert, but peasants once used to eat it with savory food. The Italian government has declared ''neccio'' a ''Prodotto agroalimentare tradizionale'' ("traditional Italian regional food") of Tuscany. Distribution ''Neccio'' is typical of Pescia and the Pistoia Mountains, the Lucchesia, the upper Versilia, the Garfagnana, the Frignano and the upper Reno valley. It is also prepared on the French island of Corsica. Denominations In Garfagnana, a region of Tuscany, "''neccio''" is a term that designates the chestnut nut and its derivatives. Other names used for ''neccio'' are ''ciaccio'' (in Versilia, upper Garfagnana and Frignano), ''cian'' (in Lunigiana), ''caccìn'' (in the province of La Spezia), ''panèlla'' (S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neccio
''Neccio'' (pl. ''necci''), also called ''niccio'', ''ciaccio'', or ''cian'', is a galette made with chestnut flour, typical of some mountain zones of Tuscany and Emilia, in Italy, and on the island of Corsica, in France. Today people tend to consider ''neccio'' a dessert, but peasants once used to eat it with savory food. The Italian government has declared ''neccio'' a ''Prodotto agroalimentare tradizionale'' ("traditional Italian regional food") of Tuscany. Distribution ''Neccio'' is typical of Pescia and the Pistoia Mountains, the Lucchesia, the upper Versilia, the Garfagnana, the Frignano and the upper Reno valley. It is also prepared on the French island of Corsica. Denominations In Garfagnana, a region of Tuscany, "''neccio''" is a term that designates the chestnut nut and its derivatives. Other names used for ''neccio'' are ''ciaccio'' (in Versilia, upper Garfagnana and Frignano), ''cian'' (in Lunigiana), ''caccìn'' (in the province of La Spezia), ''panèlla'' (S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chestnut
The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce. The unrelated horse chestnuts (genus ''Aesculus'') are not true chestnuts, but are named for producing nuts of similar appearance that are mildly poisonous to humans. True chestnuts should also not be confused with water chestnuts, which are tubers of an aquatic herbaceous plant in the sedge family Cyperaceae. Other species commonly mistaken for chestnut trees are the chestnut oak ('' Quercus prinus'') and the American beech (''Fagus grandifolia''),Chestnut Tree in chestnuttree.net. both of which are also in the Fagaceae family. |
Garfagnana
The Garfagnana () is a historical and geographical region of central Italy, today part of the province of Lucca, in Tuscany. It is the upper valley or basin of the river Serchio, and thus lies between the main ridge of the Northern Apennines to the north-east and the Alpi Apuane to the west. The principal towns are Castelnuovo di Garfagnana and Barga. History Garfagnana was historically inhabited by Ligurian (Apuani and Friniati) and Etruscan populations.Giulio Ciampoltrini, ''Gli Etruschi della Garfagnana. Ricerche nell'insediamento della Murella a Castelnuovo di Garfagnana'', Polistampa Firenze 2005 The area was conquered by the Romans in 180 BC. After the fall of the Carolingian empire in 888 it came under the control of various feudal lords, and was later caught up in the rivalry between the Guelphs and the Ghibellines. In 1248 the Holy Roman Emperor Frederick II ceded it to the Republic of Lucca. In the fifteenth century much of the territory came under the control of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sestri Levante
Sestri Levante ( la, Segesta Tigullorum/Segesta Tigulliorum) is a town and ''comune'' in the Metropolitan City of Genoa, Liguria, Italy. Lying on the Mediterranean Sea, it is approximately south of Genoa and is set on a promontory. While nearby Portofino and the Cinque Terre are probably the best-known tourist destinations on the Italian Riviera, Sestri Levante has become popular among Italians. This once quiet fishing village has slowly turned into a tourist hotspot, developing an old and a new town. Geography Sestri Levante is found approximately halfway between Genoa and La Spezia. The town has two bays: Baia delle Favole, (Bay of the Fables), and Baia del Silenzio, the (Bay of Silence). The original part of Sestri Levante is actually on a peninsula, with the Baia del Silenzio (also known as "Portobello") on one side and Baia delle Favole on the other. Baia delle Favole or “Bay of Fairy Tales” was named in honor of Danish writer, Hans Christian Andersen, who lived in Se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuscan Dialect
Tuscan ( it, dialetto toscano ; it, vernacolo, label=locally) is a set of Italo-Dalmatian varieties of Romance mainly spoken in Tuscany, Italy. Standard Italian is based on Tuscan, specifically on its Florentine dialect, and it became the language of culture throughout Italy due to the prestige of the works by Dante Alighieri, Petrarch, Giovanni Boccaccio, Niccolò Machiavelli, and Francesco Guicciardini. It would later become the official language of all the Italian states and of the Kingdom of Italy when it was formed. Subdialects In ''De vulgari eloquentia'' ( 1300), Dante Alighieri distinguishes four main subdialects: ''fiorentino'' (Florence), ''senese'' (Siena), ''lucchese'' (Lucca) and ''aretino'' (Arezzo). Tuscan is a dialect complex composed of many local variants, with minor differences among them. The main subdivisions are between Northern Tuscan dialects, the Southern Tuscan dialects, and Corsican. The Northern Tuscan dialects are (from east to west): * Fioren ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cannolo
Cannoli (; scn, cannola ) are Italian pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling containing ricotta—a staple of Sicilian cuisine. They range in size from . In mainland Italy, they are commonly known as ''cannoli siciliani'' (Sicilian cannoli). Etymology In English, ''cannoli'' is usually used as a singular, but in Italian, it is grammatically plural; the corresponding singular is ''cannolo'' (; scn, cannolu, links=no ), a diminutive meaning 'little tube', from ''canna'', 'cane' or 'tube'. This form is uncommon in English. History Some food historians place the origins of cannoli in 827–1091 in Caltanissetta in Sicily, by the concubines of princes looking to capture their attention. This period marks the Arab rule of the island, known then as the Emirate of Sicily, giving rise to the theory that the etymology stemmed from the Arabic word ''qanawāt'' meaning 'tubes' in reference to their tube-shaped shells. Autho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Candied Fruit
Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on the size and type of fruit, this process of preservation can take from several days to several months. This process allows the fruit to retain its quality for up to a year. It has existed since the 14th century. The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms due to the unfavourable osmotic pressure this creates. Fruits that are commonly candied include dates, cherries, pineapple, peaches, as well as ginger root. The principal candied peels are orange and citron; these with candied lemon The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), N ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Chip
Chocolate chips or chocolate morsels are small chunks of sweetened chocolate, used as an ingredient in a number of desserts (notably chocolate chip cookies and muffins), in trail mix and less commonly in some breakfast foods such as pancakes. They are often manufactured as teardrop-shaped volumes with flat circular bases; another variety of chocolate chips have the shape of rectangular or square blocks. They are available in various sizes, usually less than in diameter. Origin Chocolate chips were created with the invention of chocolate chip cookies in 1937 when Ruth Graves Wakefield of the Toll House Inn in the town of Whitman, Massachusetts added cut-up chunks of a semi-sweet Nestlé chocolate bar to a cookie recipe. (The Nestlé brand ''Toll House cookies'' is named for the inn.) The cookies were a huge success, and Wakefield reached an agreement in 1939 with Nestlé to add her recipe to the chocolate bar's packaging in exchange for a lifetime supply of chocolate. Initi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ricotta
Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked", "refined") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the milk used. In this form, it is somewhat similar in texture to some fresh che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Waning Moon
Concerning the lunar month of ~29.53 days as viewed from Earth, the lunar phase or Moon phase is the shape of the Moon's directly sunlit portion, which can be expressed quantitatively using areas or angles, or described qualitatively using the terminology of the 4 major phases: new moon, first quarter, full moon, last quarter and 4 minor phases: waxing crescent, waxing gibbous, waning gibbous, and waning crescent. The lunar phases gradually change over a synodic month (~29.53 days) as the Moon's orbital positions around Earth and Earth around the Sun shift. The visible side of the Moon is variously sunlit, depending on the position of the Moon in its orbit. Thus, this face's sunlit portion can vary from 0% (at new moon) to 100% (at full moon). Each of the 4 major lunar phases (see below) is ~7.4 days, with +/− 19 hours in variation (6.58–8.24 days) due to the elliptical shape of the Moon's orbit. Phases of the Moon There are four ''principal'' (primary/major) lunar phases ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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