|
Tortelli Cremaschi
Tortelli cremaschi (dialect of Crema: ''turtèi cremasch'') represents the main dish of the local culinary tradition cremasca. While tortelli typically have a savoury filling, that of tortelli cremaschi is sweet and cannot be found elsewhere in Italy. Origins The tortelli cremaschi may have been born during the long Republic of Venice . In support of this theory there are at least two factors: the first is that nowadays it's a typical dish known only in the city of Crema, actually within the borders of the ancient territory of Crema which belonged to Venice. The second one due to the ingredients of the filling: amaretti biscuits, spices, candied fruit and raisins are all goods which came from the trades with the Orient, which were under the monopoly of the Venetians for centuries. The modern recipe dates from the end of the 19th century. Custom The tortelli represent, in Crema, the most important dish of a celebration; they are usually prepared for festivals, weddings or other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crema, Lombardy
Crema (; Eastern Lombard, Cremasco: ) is a city and ''comune'' in the province of Cremona, in the region of Lombardy in northern Italy. It is built along the river Serio River, Serio at from Cremona. It is also the seat of the Catholic Bishop of Crema, who gave the title of city to Crema. Crema's main economic activities traditionally (since the 11th century) related to agriculture, cattle breeding and making wool, but its manufactures in later centuries include cheese, iron products and cotton and wool textiles. Crema hosts the Computer Science Department of the University of Milan. History Crema's origins have been linked to the Lombards, Lombard invasion of the 6th century CE, the name allegedly deriving from the Lombard term ''Krem'' meaning "little hill", though this is doubtful since it does not lie significantly above the surrounding countryside. Other linguistic roots may suggest an older origin, in particular the Indo-European root meaning a boundary (cf. Ukraine, crêt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortelli
Tortelli is a type of filled pasta traditionally made in the Lombardy, Emilia-Romagna, and Tuscany regions of Italy. It can be found in several shapes, including square (similar to ravioli), semi-circular (similar to agnolini), or twisted into a rounded, hat-like form (similar to cappelletti (pasta)). It can be served with melted butter, bolognese sauce, broth, or other sauces. The same word is also used to describe small, fried pastries filled with jam or cream. Ricotta tortelli, served with butter and herbs, is a popular dish in Romagna. Other typical dishes include tortelli with pumpkin (common in Mantua, Reggio Emilia, Piacenza, and Cremona) and tortelli di parma (from Parma), with ricotta and herbs, spinach, potatoes, or pumpkin. Many popular forms of tortelli can be found in Tuscany. Tortello del Melo is typical in Pistoia. Potato torricelli is popular in Arezzo, Florence, and Prato. Maremma is known for an unusually large form of tortelli with ricotta and spinach. Tor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Republic Of Venice
The Republic of Venice ( vec, Repùblega de Venèsia) or Venetian Republic ( vec, Repùblega Vèneta, links=no), traditionally known as La Serenissima ( en, Most Serene Republic of Venice, italics=yes; vec, Serenìsima Repùblega de Venèsia, links=no), was a sovereign state and Maritime republics, maritime republic in parts of present-day Italy (mainly Northern Italy, northeastern Italy) that existed for 1100 years from AD 697 until AD 1797. Centered on the Venetian Lagoon, lagoon communities of the prosperous city of Venice, it incorporated numerous Stato da Màr, overseas possessions in modern Croatia, Slovenia, Montenegro, Greece, Albania and Cyprus. The republic grew into a Economic history of Venice, trading power during the Middle Ages and strengthened this position during the Renaissance. Citizens spoke the still-surviving Venetian language, although publishing in (Florentine) Italian became the norm during the Renaissance. In its early years, it prospered on the salt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortelli Cremaschi Crudi
Tortelli is a type of filled pasta traditionally made in the Lombardy, Emilia-Romagna, and Tuscany regions of Italy. It can be found in several shapes, including square (similar to ravioli), semi-circular (similar to agnolini), or twisted into a rounded, hat-like form (similar to cappelletti (pasta)). It can be served with melted butter, bolognese sauce, broth, or other sauces. The same word is also used to describe small, fried pastries filled with jam or cream. Ricotta tortelli, served with butter and herbs, is a popular dish in Romagna. Other typical dishes include tortelli with pumpkin (common in Mantua, Reggio Emilia, Piacenza, and Cremona) and tortelli di parma (from Parma), with ricotta and herbs, spinach, potatoes, or pumpkin. Many popular forms of tortelli can be found in Tuscany. Tortello del Melo is typical in Pistoia. Potato torricelli is popular in Arezzo, Florence, and Prato. Maremma is known for an unusually large form of tortelli with ricotta and spinach. Tor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central and northern Europe. Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. For example, the word '' cornmeal'' often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line. The CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain bacteria like '' E. col ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byzantines, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mostaccino
Mostaccino ( lmo, moustasì, in the local dialect) is a spicy cookie typical of Crema, Lombardy, Italy. Mainly used in the preparation of the filling of tortelli cremaschi, it includes nutmeg, cinnamon, cloves, mace, cilantro, star anise, black pepper and cocoa among the ingredients. It has a spicy flavour. History Mostaccino was already known in seventeenth-century cuisine. Once widespread throughout Lombardy, it is now only found in the town of Crema Crema or Cremas may refer to: Crema * Crema, Lombardy, a ''comune'' in the northern Italian province of Cremona * Crema (coffee), a thin layer of foam at the top of a cup of espresso * Crema (dairy product) Crema is the Spanish word for cream. I ... and its surroundings. Notes Bibliography * * External links Mostaccino's recipe Biscuits Italian desserts Province of Cremona Cuisine of Lombardy {{Italy-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grana Padano
Grana Padano is a cheese originating in the Po river Valley in northern Italy that is similar to Parmigiano Reggiano cheese. There are less strict regulations governing its production compared to Parmigiano Reggiano. This hard, crumbly- textured cheese is made with unpasteurized cows' milk that is semi- skimmed through a natural creaming process. To preserve the authenticity of the manufacturing processes and raw materials used to make this cheese, Grana Padano is registered as Geographical Indication in Italy since 1954 and as a European Union ''protected designation of origin'' (PDO) since 1996, and is protected in several other countries based on the Lisbon Agreement and bilateral agreements. Origin of the name The name comes from the Italian word '' grana'', a reference to the characteristically grainy texture, and the demonym ''padano'', meaning "from Val Padana" (the Po valley). History Grana Padano was developed by monks of Chiaravalle Abbey in the 12th century. It can l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marsala Wine
Marsala is a fortified wine, dry or sweet, produced in the region surrounding the Italian city of Marsala in Sicily. Marsala first received ''Denominazione di Origine Controllata'' (DOC) status in 1969. The European Union grants Protected Designation of Origin (PDO) status to Marsala, and most other countries limit the use of the term ''Marsala'' to products from the Marsala area. While unfortified wine is also produced in the Marsala region, it does not qualify for the Marsala DOC. History Marsala fortified wine was probably first popularized outside Sicily by the English trader John Woodhouse. In 1773, he landed at the port of Marsala and discovered the local wine produced in the region, which was aged in wooden casks and tasted similar to Spanish and Portuguese fortified wines then popular in England. Fortified Marsala was, and is, made using a process called ''in perpetuum'', which is similar to the ''solera'' system used to produce Sherry in Jerez, Spain. Woodhouse rec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spongarda
Spongarda is a local cake with its origins in Crema. The Lombardy Region includes it as ″''Spongarda of Crema''″ in the list of traditional food products. Origin of the name In Crema the name has been documented since 1755, but its origins date back to a kind of pastry quoted by a historian from Crema, Pietro Terni, for a feast in 1526, a soft and spongy cake, from the Latin ″''spongia''″. Features Spongarda is a flat cake, made of a compact dough, gently pinched and pierced on the sides and on the top. It has a rich filling stuffed with dried fruit, candied fruit and spices. The recipe refers to other cake in other regions, the Spongata of Brescello and the Spungata of Sanzana are among the most famous. The origins of the filling date back to the Renaissance as regards the use of spices. It is produced in bakery laboratories of Crema, being a complex pastry. In 2009 some of them got associated to the so-called Congrega della Spongarda (Coven of Spongarda) in order to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torta Bertolina
Torta Bertolina, also known simply as Bertolina, is a typical autumnal dessert from the northern Italian town of Crema. It is presented in a round shape, but it is often available cut into slices. It has a golden brown hue and the fragrance of the small American or Concord grapes which are one of its main ingredients. The crust has an uneven texture with small holes in it. There are some variations especially when it is homemade, since many families have handed down the recipe through the generations; its exact origins are unknown, but the cake was probably made for the first time after the 1800s. Ingredients * Flour * Corn flour * Sugar * Icing sugar * Butter * Olive oil * Eggs * Vanilla * Concord grapes * Yeast Bertolina Festival Every year, in September, the Bertolina Festival takes place in Crema in the main square, Piazza Duomo, where it is possible to taste the cake. See also {{portal, Italy, Food * List of grape dishes * List of Italian dishes This is a li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
