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Pasta Alla Gricia
''Pasta alla gricia'' is a pasta dish originating from Lazio. It consists of pasta, Pecorino romano, black pepper and Guanciale. Origin of the name According to the most likely hypothesis, the name of the dish derives from the romanesco word ''gricio''. In papal Rome, the ''grici'' were sellers of common edible foods,Ravaro (2005), p. 329 and got this name because many of them came from Valtellina, at that time possession of the Swiss canton of Grigioni. ''Pasta alla gricia'' then would mean pasta prepared with the simple ingredients (guanciale, pecorino romano, black pepper) readily available at the local ''gricio''. Another theory about the origin of this dish claims that it was invented in the hamlet Grisciano, in the region of Lazio, near Amatrice. This theory is unlikely, however, both for the size of Grisciano, which is little more than a group of houses, and because in this case the adverbial locution should be ''alla grisciana''. It should be noticed that in Amatrice ... [...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] |
Valtellina
Valtellina or the Valtelline (occasionally spelled as two words in English: Val Telline; rm, Vuclina (); lmo, Valtelina or ; german: Veltlin; it, Valtellina) is a valley in the Lombardy region of northern Italy, bordering Switzerland. Today it is known for its ski center, hot spring spas, bresaola, cheeses (in particular Bitto, named after the river Bitto) and wines. In past centuries it was a key alpine pass between northern Italy and Germany and control of the Valtellina was much sought after, particularly during the Thirty Years' War as it was an important part of the Spanish Road. Geography The most important comune of the valley is Sondrio; the others major centers are Aprica, Morbegno, Tirano, Bormio and Livigno. Although Livigno is on the northern side of the alpine watershed, it is considered part of Valtellina as it falls within the province of Sondrio. History Antiquity and the middle ages The region was conquered in 16 BC by the Romans. By the 5th century i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
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] |
Amatriciana Sauce
Sugo all'amatriciana (), or alla matriciana (in ''Romanesco'' dialect),Ravaro (2005), p. 395 also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the ''Amatriciana'' is one of the best known pasta sauces in present-day Roman and Italian cuisine. The Italian government has named it a traditional agro-alimentary product of Lazio and ''Amatriciana tradizionale'' is registered as a Traditional Speciality Guaranteed in the EU and the UK. Development Amatriciana originates from a recipe called ''pasta alla gricia''. In papal Rome, the ''grici'' were sellers of common edible foods,Ravaro (2005), p. 329 who got this name because many of them came from Valtellina, at that time a possession of the Swiss canton of Grigioni. According to another hypothesis, the name originate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grisciano
Accumoli is a ''comune'' (municipality) in the Province of Rieti in the Italian region Lazio, located about northeast of Rome and about northeast of Rieti. It is located in the natural park known as the "Gran Sasso e Monti della Laga National Park". Located at an altitude of 855 m above sea level in the Umbria-Marche Apennines, Accumoli is an enclave within the province of Ascoli Piceno. Until 1927, it was part of the province of Aquila in Abruzzo. The climate is typical internal Apennines with cold, snowy winters and summers almost never too hot. History The town has its origins in the 12th century, when the territory in the Valle del Tronto was ruled by the Normans and later the Kingdom of Naples. On 24 August 2016, numerous buildings were destroyed and damaged by the Central Italy earthquake. [...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] |
Grigioni
The Grisons () or Graubünden,Names include: *german: (Kanton) Graubünden ; *Romansh language, Romansh: ** rm, label=Sursilvan, (Cantun) Grischun ** rm, label=Vallader, (Chantun) Grischun ** rm, label=Puter, (Chantun) Grischun ** rm, label=Surmiran, (Cantun) Grischun ** rm, label=Sutsilvan, (Cantùn) Grischùn ** rm, label=Rumantsch Grischun, (Chantun) Grischun; * it, (Cantone dei) Grigioni ; *french: (Canton des) Grisons . See also list of European regions with alternative names#G, other names. more formally the Canton of the Grisons or the Canton of Graubünden, is one of the twenty-six cantons of Switzerland, cantons of Switzerland. It has eleven regions, and its capital is Chur. The German language, German name of the canton, , translates as the "Grey Leagues", referring to the canton's origin in three local alliances, the Three Leagues. The other native names also refer to the Grey League: in Sutsilvan, in the other forms of Romansh language, Romansh, and in Italian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Old Swiss Confederacy
The Old Swiss Confederacy or Swiss Confederacy (German language, Modern German: ; historically , after the Swiss Reformation, Reformation also , "Confederation of the Swiss") was a loose confederation of independent small states (, German or In the charters of the 14th century described as "communities" (, ), the German term ''Orte'' becomes common in the early 15th century, used alongside "estate" after the Reformation. The French term is used in Fribourg in 1475, and after 1490 is increasingly used in French and Italian documents. It only enters occasional German usage after 1648, and only gains official status as synonym of with the Act of Mediation of 1803. ), initially within the Holy Roman Empire. It is the precursor of the modern state of Switzerland. It formed during the 14th century, from a foundation of the Old Swiss Confederacy, nucleus in what is now Central Switzerland, growth of the Old Swiss Confederacy, expanding to include the cities of Zürich and Bern by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Papal States
The Papal States ( ; it, Stato Pontificio, ), officially the State of the Church ( it, Stato della Chiesa, ; la, Status Ecclesiasticus;), were a series of territories in the Italian Peninsula under the direct sovereign rule of the pope from 756 until 1870. They were among the major states of Italy from the 8th century until the unification of Italy, between 1859 and 1870. The state had its origins in the rise of Christianity throughout Italy, and with it the rising influence of the Christian Church. By the mid-8th century, with the decline of the Byzantine Empire in Italy, the Papacy became effectively sovereign. Several Christian rulers, including the Frankish kings Charlemagne and Pepin the Short, further donated lands to be governed by the Church. During the Renaissance, the papal territory expanded greatly and the pope became one of Italy's most important secular rulers as well as the head of the Church. At their zenith, the Papal States covered most of the modern Ital ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a Gluten-free diet, gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an Food extrusion, extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Za ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Romanesco Dialect
Romanesco () is one of the central Italian dialects spoken in the Metropolitan City of Rome Capital, especially in the core city. It is linguistically close to Tuscan and Standard Italian, with some notable differences from these two. Rich in vivid expressions and sayings, Romanesco is used in a typical diglossic setting, mainly for informal/colloquial communication, with code-switching and translanguaging with the standard language. History The medieval Roman dialect belonged to the southern family of Italian dialects, and was thus much closer to the Neapolitan language than to the Florentine. A typical example of Romanesco of that period is ''Vita di Cola di Rienzo'' ("Life of Cola di Rienzo"), written by an anonymous Roman during the 14th century. Starting with the 16th century, the Roman dialect underwent a stronger and stronger influence from the Tuscan dialect (from which modern Italian derives) starting with the reigns of the two Medici popes (Leo X and Clement VII) a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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