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Torcinello
Torcinello (turcenélle in the Apulian and Molise dialects, mboti, turcinieddi, or turcinieddhri in the Salento dialect) is an Italian dish from Apulia and Molise consisting of lamb intestines wrapped around lamb liver or offal, typically testicles. It is generally grilled, but may also be stewed. See also * Kokoretsi Kokoretsi or kokoreç is a dish of the Balkans and Anatolia (Asia Minor), consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopp ... * Gardoubakia * Zarajos, a similar dish from Manchego cuisine, especially in the Cuenca area. References {{reflist, refs= {{cite web , last=Marchetti , first=Silvia , last2=CNN , first2=for , title=Molise: Italy's frontier country , website=CNN , date=September 23, 2015 , url=http://www.cnn.com/2015/09/23/travel/molise-italy/index.html , accessdate=January 3, 2016 Italian cuisine Offal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gut (anatomy)
The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The GI tract contains all the major organs of the digestive system, in humans and other animals, including the esophagus, stomach, and intestines. Food taken in through the mouth is digested to extract nutrients and absorb energy, and the waste expelled at the anus as feces. ''Gastrointestinal'' is an adjective meaning of or pertaining to the stomach and intestines. Most animals have a "through-gut" or complete digestive tract. Exceptions are more primitive ones: sponges have small pores ( ostia) throughout their body for digestion and a larger dorsal pore ( osculum) for excretion, comb jellies have both a ventral mouth and dorsal anal pores, while cnidarians and acoels have a single pore for both digestion and excretion. The human gastrointestinal tract consists of the esophagus, stomach, and intestines, and is di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different from each other, especially between the north, the centre and the south of Italy, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine offers an abundance of taste, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apulia
it, Pugliese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 = , demographics1_info2 = , demographics1_title3 = , demographics1_info3 = , timezone1 = CET , utc_offset1 = +01:00 , timezone1_DST = CEST , utc_offset1_DST = +02:00 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-75 , blank_name_sec1 = GDP (nominal) , blank_info_sec1 = €76.6 billion (2018) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 = €19,000 (2018) , blank2_name_sec1 = HDI (2018) , blank2_info_sec1 = 0.845 · 18th of 21 , blank_name_sec2 = NUTS Region , blank_info_sec2 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molise
it, Molisano (man) it, Molisana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 = , demographics1_info2 = , demographics1_title3 = , demographics1_info3 = , timezone1 = CET , utc_offset1 = +1 , timezone1_DST = CEST , utc_offset1_DST = +2 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-67 , blank_name_sec1 = GDP (nominal) , blank_info_sec1 = €6.5 billion (2018) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 = €20,900 (2018) , blank2_name_sec1 = HDI (2018) , blank2_info_sec1 = 0.863 · 15th of 21 , blank_name_sec2 = NUTS Region , blank_info_sec2 = IT ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Offal
Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food or even as delicacies. Certain offal dishes—including '' foie gras'', '' pâté'', and haggis —are internationally regarded as gourmet food in the culinary arts. Others remain part of traditional regional cuisine and may be consumed especially during holidays. This includes sweetbread, Jewish chopped liver, U.S. chitterlings, Mexican menudo, as well as many other dishes. On the other hand, intestines are traditionally used as casing for sausages. Depending on the context, ''offal'' may refer only to those parts of an animal carcass discarded after butchering or skinning ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rocky Mountain Oyster
Rocky Mountain oysters or mountain oysters, or meat balls, also known as prairie oysters in Canada (french: animelles), is a dish made of bull testicles as food, testicles. The organs are often deep-fried after being skinned, coated in flour, pepper and salt, and sometimes pounded flat. This delicacy is most often served as an appetizer. The dish is served in parts of Canada, where cattle ranching is prevalent and castration of young male animals is common. "Prairie oysters" is the preferred name in Canada where they are served in a demi-glace. In Oklahoma and the Texas Panhandle, they are often called calf fries. In Spain, Argentina and many parts of Mexico they are referred to as ''criadillas'', and they are colloquially referred to as ''huevos de toro'' (literally, "bull’s eggs"; besides its literal meaning, ''huevos'' is a Spanish slang term for testicles) in Central and South America. Rocky Mountain oysters are sometimes confused because of their appearance with cattle fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kokoretsi
Kokoretsi or kokoreç is a dish of the Balkans and Anatolia (Asia Minor), consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle. The intestines of suckling lambs are preferred. Names A dish identical to modern kokoretsi is first attested in the cuisine of the Byzantines. They called it (''plektín''), (''koilióchorda''), or (''chordókoila''); the latter two are preserved with the meaning of wrapped intestines in the Greek idioms of Corfu as (''tsoilíchourda''), of Plovdiv as (''chordókoila''), of Chios as (''soilígourda''), of Pontians as (''chordógkoila''), and in part, of Zagori and Argyrades as (''chordí''), of Thessaly as (''chourdí''), of northern Peloponnese as (''kordiá'') or (''kórda''), and of Vogatsiko as (''kourdí''). Other names found in medieval texts are (''gardoúmion'') and (''gardoúmenon'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gardoubakia
Kokoretsi or kokoreç is a dish of the Balkans and Anatolia (Asia Minor), consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle. The intestines of suckling lambs are preferred. Names A dish identical to modern kokoretsi is first attested in the cuisine of the Byzantines. They called it (''plektín''), (''koilióchorda''), or (''chordókoila''); the latter two are preserved with the meaning of wrapped intestines in the Greek idioms of Corfu as (''tsoilíchourda''), of Plovdiv as (''chordókoila''), of Chios as (''soilígourda''), of Pontians as (''chordógkoila''), and in part, of Zagori and Argyrades as (''chordí''), of Thessaly as (''chourdí''), of northern Peloponnese as (''kordiá'') or (''kórda''), and of Vogatsiko as (''kourdí''). Other names found in medieval texts are (''gardoúmion'') and (''gardoúmenon' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manchego Cuisine
Manchego cuisine (Manchegan cuisine or Castilian-Manchego cuisine) refers to the typical dishes and ingredients in the cuisine of the Castilla–La Mancha region of Spain. These include '' pisto'' (a vegetable stew with tomato sauce), '' gazpacho manchego'', '' Manchego'' (a type of cheese), the white wine of La Mancha, and the red wine from Valdepeñas (DO). The dishes and specialties of the region are generally sober and sensible, reflecting a modest, rural origin. They contain a limited number of ingredients that tend to be those most easily accessible by the locals. Dishes tend to be high in calories, ideal for the diets of laborers, farmers, and shepherds. The cuisine of this area was popularized by Miguel de Cervantes in his early 17th century novel '' Don Quixote'', where a number of traditional dishes are mentioned. Staples In La Mancha, traditional dishes include ''gachas de almorta'', a paste made with grass pea ''(Lathirus sativus)'' flour, and '' tortas de gaz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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