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Ziti
Ziti is an extruded pasta, originating in Campania. It is shaped into a long, wide tube, about 25 cm long, that needs to be broken by hand into smaller pieces before cooking. Ziti have similarities to bucatini but are much thicker. Ziti are often stuffed and baked, where penne, another tubular pasta but one that is pre-shortened, are sauced or used in pasta salads. Ziti in the US is most commonly associated with the Italian-American dish of baked ziti although it is also used in pasta alla Norma Pasta alla Norma (), earlier called ''pasta con le melanzane'' 'pasta with eggplant',Touring Club Italiano, ''Vie d'Italia e del mondo'', 1928?p. 750/ref>Gioacchino Balducci, ''Italia moderna'', 1973, , p. 109 is an Italian dish of pasta and e .... In Sicily, it is traditionally served at a wedding feast. is the plural form of , meaning "bride" or "groom" in Sicilian dialect. References Cuisine of Sicily Types of pasta {{Italy-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baked Ziti
Baked ziti is a popular casserole with ziti pasta and a Neapolitan-style tomato-based sauce characteristic of Italian-American cuisine. It is a form of '' pasta al forno''. Typically, the pasta is first boiled separately until it is nearly, but not completely, done. The almost-cooked pasta is added to a tomato-based sauce. The tomato-coated pasta is then combined with cheese, typically a mixture of ricotta, mozzarella, and parmesan. Other ingredients can be added with the cheese, such as ground meat, sausage, mushrooms, peppers, and onions. The combined ingredients are placed in a baking dish, covered with mozzarella cheese, baked in the oven and served hot. If unavailable, ziti can be substituted with other tubular pastas such as penne or rigatoni. See also * Lasagne * List of casserole dishes * List of pasta dishes * Pastitsio Pastitsio ( el, παστίτσιο, ''pastítsio'') is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bucatini
Bucatini (), also known as perciatelli (), are a thick spaghetti-like pasta with a hole running through the center. They are common throughout Lazio, particularly Rome. The similar ziti are long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes. There is also a wider version of ziti, zitoni . Name The name comes from the Italian ''buco'', meaning "hole", while ''wikt:bucato#Italian, bucato'' or its Neapolitan language variant ''perciato'' means "pierced". Composition and use Bucatini are a tubed pasta made of hard durum wheat flour and water. Its length is with a diameter. The average cooking time is nine minutes. In Italian cuisine, bucatini are served with buttery sauces, guanciale, vegetables, cheese, eggs, and anchovy, anchovies or sardines. One of the most common sauces to serve with bucatini is the Amatriciana sauce, ''bucatini all'amatriciana''. It is traditionally made with guanciale, a type of c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian-American Cuisine
Italian-American cuisine is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans. As immigrants from the different regions of Italy settled throughout the various regions of the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the townspeople and later for Americans nationwide. Traditional influences Italian-American food is based primarily on the culinary traditions of Southern Italian immigrants, although a significant number of Northern Italian immigrants also came to the United States and also influenced this style of cuisine to some extent. Most of these immigrants arrived in the United States during the late 19th and early 20th centuries, and during this time, many Italians coming from Naples and Sicily moved to large Amer ... [...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] |
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] |
Durum
Durum wheat (), also called pasta wheat or macaroni wheat (''Triticum durum'' or ''Triticum turgidum'' subsp. ''durum''), is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum wheat is awned (with bristles). It is the predominant wheat that grows in the Middle East. ''Durum'' in Latin means "hard", and the species is the hardest of all wheats. This refers to the resistance of the grain to milling, in particular of the starchy endosperm, implying dough made from its flour is weak or "soft". This makes durum favorable for semolina and pasta and less practical for flour, which requires more work than with hexaploid wheats like common bread wheats. Despite ... [...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] |
Campania
Campania (, also , , , ) is an administrative Regions of Italy, region of Italy; most of it is in the south-western portion of the Italian peninsula (with the Tyrrhenian Sea to its west), but it also includes the small Phlegraean Islands and the island of Capri. The capital of the Campania region is Naples. As of 2018, the region had a population of around 5,820,000 people, making it Italy's third most populous region, and, with an area of , its most densely populated region. Based on its Gross domestic product, GDP, Campania is also the most economically productive region in southern Italy List of Italian regions by GDP, and the 7th most productive in the whole country. Naples' urban area, which is in Campania, is the List of urban areas in the European Union, eighth most populous in the European Union. The region is home to 10 of the 58 List of World Heritage Sites in Italy, UNESCO sites in Italy, including Pompeii and Herculaneum, the Royal Palace of Caserta, the Amalfi Coast and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penne
Penne () is an extruded type of pasta with cylinder-shaped pieces, their ends cut at an angle. ''Penne'' is the plural form of the Italian ''penna'' (meaning ''feather'' but ''pen'' as well), deriving from Latin ''penna'' (meaning "feather" or "quill"), and is a cognate of the English word ''pen''. When this format was created, it was intended to imitate the then-ubiquitous steel nib of fountain and dip pens. Origins ''Penne'' is one of the few pasta shapes with a certain date of birth: in 1865, Giovanni Battista Capurro, a pasta maker from San Martino d'Albaro (Genoa), obtained a patent for a diagonal cutting machine. His invention cut the fresh pasta into a pen shape without crushing it, in a size varying between ''mezze penne'' (half pens) and ''penne'' (pens). Description and variations In Italy, ''penne'' are produced in two main variants: ''penne lisce'' (smooth) and ''penne rigate'' (furrowed), the latter having ridges on each penna. Pennoni ("big quills") is a wide ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta Alla Norma
Pasta alla Norma (), earlier called ''pasta con le melanzane'' 'pasta with eggplant',Touring Club Italiano, ''Vie d'Italia e del mondo'', 1928?p. 750/ref>Gioacchino Balducci, ''Italia moderna'', 1973, , p. 109 is an Italian dish of pasta and eggplant. It is typical of Sicilian cuisine, from Catania in particular. It is made of spaghetti or other pasta with tomato sauce, covered with slices of fried eggplant and served with grated ricotta salata cheese and often basil. It was named in honor of the native of Catania Vincenzo Bellini, the composer of the opera ''Norma''.Massimo Alberini, Giorgio Mistretta, ''Guida all'Italia gastronomica'', Touring Club Italiano, 1984, p. 337 It is said that the Italian writer Nino Martoglio exclaimed "This is a real 'Norma'!", meaning a masterpiece, when he tasted the dish, though the name is not attested until decades after his death. Pasta alla Norma was named "dish of the year" by the Tourism Award in 2018."Ricetta pasta alla norma, la 'sic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Sicily
Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek, Spanish, French and Arab influences. The Sicilian cook Mithaecus, born during 5th century BC, is credited with having brought knowledge of Sicilian gastronomy to Greece: his cookbook was the first in Greek, therefore he was the earliest cookbook author in any language whose name is known. History Much of the island was initially settled by Greek colonists, who left a preference for fish, wheat, olives, grapes, broad beans, chickpeas, lentils, almonds, pistachios, and fresh vegetables. Arab influences on Sicilian cuisine trace to the Arab domination of Sicily in the 10th and early 11th centuries,Piras, 423. and include the use of sugar, citrus, rice, raisins, pine nuts and spices such as saffron, nutmeg, and cinnamon. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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