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Salama Da Sugo
Salama da sugo, also known as salamina da sugo, is a particular salami made of pork typical of the province of Ferrara consumed after cooking. It is recognized with the IGP and DOP designations of origin. History Cristoforo di Messisbugo, steward of Duke Alfonso I d'Este, in his work published posthumously in 1549 Banchetti composizioni di vivande e apparecchio generale indicates the general lines which can be the first citation of this preparation when he describes the way of making "mortadelle di carne" by using wine in the mixture of the sausage. Preparation It is prepared by mincing various parts of the pig such as the neck, jowl, lean meat coming from the trimming of the thigh, destined for the production of ham and shoulder, a small percentage of tongue and liver is added, to which, in the contemporary recipe, salt, pepper and nutmeg are added. Homemade preparations of the product sometimes include, although rarely, the addition of other spices such as cloves and c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salami
Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Etymology The word 'salami' in English comes from the plural form of the Italian (). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is ''salam''; in Hungarian, it is ''szalámi''; in Czech it is ''salám''; in Slovak, it is ''saláma'' while Polish, French, German, Greek and Dutch have the same word as English. The name may be derived from the Latin word ''salumen''. The word originates from the word ''sale'' ("salt") with a termination (''-ame'') that in Italian indicat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteurization
Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate microorganisms and enzymes that contribute to food spoilage or risk of disease, including vegetative bacteria, but most bacterial spores survive the process. The process is named after the French microbiologist Louis Pasteur whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. By the year 1999, most liquid products were heat treated in a continuous system where heat can be applied using a plate heat exchanger or the direct or indirec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Riccardo Bacchelli
Riccardo Bacchelli (; 19 April 1891 – 8 October 1985) was an Italian writer. In 1927 he was one of the founders of the review ''La Ronda'' and Bagutta Prize for literature. He was nominated for the Nobel Prize in Literature eight times. Career His first novel was ''Il filo meraviglioso di Lodovico Clo'' (''The wonderful thread of Lodovico Clo''). Next was ''Lo sa il tonno'' (1923). Other works include ''Il Diavolo al Pontelungo'' (1927) and ''La città degli amanti'' (''The City of Lovers'', 1929). His most popular work remains ''Il mulino del Po'' (''The Mill on the Po'') (1938–1940), which covered a century in the life of a rural family. A film adapted from the novel was released in 1949. Later novels, published from 1945 to 1978, include: ''Il pianto del figlio di Lais, Non ti chiamerò più padre, La cometa'', ''Il rapporto segreto'' (''The secret relationship''), ''Afrodite: un romanzo d'amore'' (''Aphrodite: a love novel''), ''Il progresso è un razzo'' (''Progress is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torta Tenerina
Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes. Usually, it refers to: * cake or pie in South America, much of Europe, and southern Philippines * flatbread in Spain * a type of sandwich in Mexico * a type of omelette in northern Tagalog-speaking areas of the Philippines. ’Torth’- Welsh for ‘loaf’ is of the same derivation (Latin: torta) Etymology The word comes from the Spanish ''torta'' (), itself from Late Latin ''torta'', an abbreviation of ''torta panis'' ("twisted bread"). The English word "tart" is related. Cakes Latin America In some countries of Latin America, the word ''torta'', in a very common usage, is for sweet cakes (tortes), such as a wedding or birthday cake. This meaning is also present in other European languages. For example, the Italian ''torta'', German ''torte'' or French ''tarte''. In Mexico, the sweet cake is normally referred to as ''pastel'', which is also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panpepato
Panpepato (Italian: "peppered bread") or pampepato is a round, sweet cake typical of the Province of Ferrara, Siena, the south Umbria and north of Lazio also called Pangiallo. Panpepato is a type of panforte. It is made according to traditional methods from various ingredients including fruits and nuts such as almonds, hazelnuts, pine nuts, walnuts, pepper, cinnamon, nutmeg, and zest of orange and lime, mixed according to the variants with or without cocoa, honey, flour, or cooked grape must. The cake is then baked in an oven (preferably wood). After baking, it is covered with a layer of chocolate. It is usually eaten during the Christmas holidays. Once it was prepared in every family with recipes that differed slightly from each other, while today it is essentially a handmade product. History Panpepato is "the direct descendant of medieval In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centurie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confectionery, confections, such as biscuits, cakes, cookies, custards, gelatin dessert, gelatins, ice creams, pastry, pastries, pies, puddings, macaroons, tong sui, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly umami, savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cappelletti Pasta
Cappelletti may refer to: People * Ángel Cappelletti (1927–1995), Argentine professor * Daniel Cappelletti (born 1991), Italian footballer *Felice Cappelletti (1656–1738), Italian painter * Gino Cappelletti (1934–2022), American football player * Giuseppe Cappelletti, 19th-century scholar of Armenia and Venice including the Doge's Palace *Joe Cappelletti (born 1966), voice actor *John Cappelletti (born 1952), American football running back *Mike Cappelletti (1942–2013), American bridge player and poker authority Other uses *Cappelletti convention, a bidding convention in contract bridge * Cappelletti (distillery), a liqueur manufacturer *Cappelletti or stratioti, Albanian mercenaries in 15th- to 18th-century Venice *Cappelletti (pasta) ''Cappelletti'' are ring-shaped Italian pasta so called for the characteristic shape that resembles a hat (''cappello'' in Italian). Compared to ''tortellini'', they have a different shape, larger size, thicker dough and different fillin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Ferrara
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 cook ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mashed Potato
Mashed potato or mashed potatoes (American and Canadian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables. Roughly mashed potatoes are sometimes called smashed potatoes. Dehydrated instant mashed potatoes and frozen mashed potatoes are available. Mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi. Ingredients Most authors recommend the use of "floury" potatoes with a high ratio of amylose in their starch to achieve a fluffy, creamy consistency and appearance. The best-known floury varieties are King Edward, golden wonder, and red rascal in Britain and the Russet in North America. However, some recipes use "waxy" potatoes containing more amylopectin in their starch for a different texture or look; for instance, one pounded mashed potato dish from Yunnan cuisine (in southwestern C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salama Da Sugo 2
Salama or Salamah may refer to: People Given name * Umm Salama (circa 596–680), wife of Muhammad * Salama Abu Hashim, one of the companions of Muhammad * Umm Salama bint Ya'qub al-Makhzumi, Arab nobility and principal wife of Arab caliph al-Saffah (r. 750–754). * Salamah ibn al-Akwa (died c. 757 or 781), one of the companions of Muhammad * Salamah ibn Dinar al-Madani (died c. 757 or 781), Persian Muslim ascetic, jurist and narrator of hadith * Salama bint Said, later Emily Ruete (1844–1924), daughter of Sultan Sayyid Said of Zanzibar and Oman * Salama Moussa (1887–1958), notable Egyptian journalist and reformer * Salama al-Khufaji, member of the Interim Iraq Governing Council (2003–2004) Royalty * Aba Salama or Frumentius (died c. 360), bishop of Aksum * Salama II (Aksum) or Minas of Aksum (6th century), bishop of Aksum * Sallamah Umm Abdallah (714–775), mother of Abbasīd caliph al-Mansur * Abuna Salama II (r. 1348–1388) * Abuna Salama III (r. 1841–186 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
