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Stigghiola
The stigghiola (plural: ''stigghiole'' in Italian or ''stigghioli'' in Sicilian, also known as stigghiuola) is a Sicilian food specialty, typical of the streets of the city of Palermo. It consists of guts (usually of lamb, but also of goat or chicken) which are washed in water and salt, seasoned with parsley and often with onion and other pot herbs, then stuck on a skewer or rolled around a leek, and finally cooked directly on the grill. The dish is generally prepared and sold as a street food. In Ragusa, the dish is baked in a casserole and it is known as turciniuna. It is listed as a traditional Italian food product (P.A.T.) by the Ministry of Agricultural, Food and Forestry Policies The Ministry of Agricultural, Food and Forestry Policies, it, Ministero delle Politiche Agricole, Alimentari e Forestali, italic=no or MiPAAF, is an Italian government department. It was formed in 1946 as the Ministero dell'Agricoltura e delle F .... MipaafList of traditional food produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stigghiole Alla Pescheria Di Catania
The stigghiola (plural: ''stigghiole'' in Italian or ''stigghioli'' in Sicilian, also known as stigghiuola) is a Sicilian food specialty, typical of the streets of the city of Palermo. It consists of guts (usually of lamb, but also of goat or chicken) which are washed in water and salt, seasoned with parsley and often with onion and other pot herbs, then stuck on a skewer or rolled around a leek, and finally cooked directly on the grill. The dish is generally prepared and sold as a street food. In Ragusa, the dish is baked in a casserole and it is known as turciniuna. It is listed as a traditional Italian food product (P.A.T.) by the Ministry of Agricultural, Food and Forestry Policies The Ministry of Agricultural, Food and Forestry Policies, it, Ministero delle Politiche Agricole, Alimentari e Forestali, italic=no or MiPAAF, is an Italian government department. It was formed in 1946 as the Ministero dell'Agricoltura e delle F .... MipaafList of traditional food produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stigghiola Cooking
The stigghiola (plural: ''stigghiole'' in Italian or ''stigghioli'' in Sicilian, also known as stigghiuola) is a Sicilian food specialty, typical of the streets of the city of Palermo. It consists of guts (usually of lamb, but also of goat or chicken) which are washed in water and salt, seasoned with parsley and often with onion and other pot herbs, then stuck on a skewer or rolled around a leek, and finally cooked directly on the grill. The dish is generally prepared and sold as a street food. In Ragusa, the dish is baked in a casserole and it is known as turciniuna. It is listed as a traditional Italian food product (P.A.T.) by the Ministry of Agricultural, Food and Forestry Policies The Ministry of Agricultural, Food and Forestry Policies, it, Ministero delle Politiche Agricole, Alimentari e Forestali, italic=no or MiPAAF, is an Italian government department. It was formed in 1946 as the Ministero dell'Agricoltura e delle F .... MipaafList of traditional food produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ragusa, Sicily
Ragusa (; scn, Rausa ; la, Ragusia) is a city and ''comune'' in southern Italy. It is the capital of the province of Ragusa, on the island of Sicily, with 73,288 inhabitants in 2016. It is built on a wide limestone hill between two deep valleys, Cava San Leonardo and Cava Santa Domenica. Together with seven other cities in the Val di Noto, it is part of a UNESCO World Heritage Site. History The origins of Ragusa can be traced back to the 2nd millennium BC, when there were several Sicel settlements in the area. The current district of Ragusa Ibla has been identified as Hybla Heraea. The ancient city, located on a hill, came into contact with nearby Greek colonies, and grew thanks to the nearby port of Camerina. After a short period of Carthaginian rule, it fell into the hands of the ancient Romans and the Byzantines, who fortified the city and built a large castle. Ragusa was occupied by the Arabs in 848 AD and remained under their rule until the 11th century, whe ... [...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] |
Palermitan Cuisine
Palermo ( , ; scn, Palermu , locally also or ) is a city in southern Italy, the capital of both the autonomous region of Sicily and the Metropolitan City of Palermo, the city's surrounding metropolitan province. The city is noted for its history, culture, architecture and gastronomy, playing an important role throughout much of its existence; it is over 2,700 years old. Palermo is in the northwest of the island of Sicily, by the Gulf of Palermo in the Tyrrhenian Sea. The city was founded in 734 BC by the Phoenicians as ("flower"). Palermo then became a possession of Carthage. Two Greek colonies were established, known collectively as ; the Carthaginians used this name on their coins after the 5th centuryBC. As , the town became part of the Roman Republic and Empire for over a thousand years. From 831 to 1072 the city was under Arab rule in the Emirate of Sicily when the city became the capital of Sicily for the first time. During this time the city was known ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ministry Of Agricultural, Food And Forestry Policies (Italy)
The Ministry of Agricultural, Food and Forestry Policies, it, Ministero delle Politiche Agricole, Alimentari e Forestali, italic=no or MiPAAF, is an Italian government department. It was formed in 1946 as the Ministero dell'Agricoltura e delle Foreste ("Ministry of Agriculture and Forests"), and following the referendum of 1993 became the Ministero per il Coordinamento delle Politiche Agricole ("Ministry for Co-ordination of Agricultural Policies"). It was reconstituted in the same year as the Ministero delle Risorse Agricole, Alimentari e Forestali ("Ministry of Agricultural, Food and Forestry Resources") and assumed the current form in 2006, after the organisational reforms of 2005. The Ministry, based at the Palazzo dell'Agricoltura in Rome, produces and coordinates government policy on agriculture, forests, food and fisheries at national, European and international levels. The current Minister of Agricultural, Food and Forestry Policies is Francesco Lollobrigida. Organisa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Traditional Italian Food Product
''Prodotto agroalimentare tradizionale'' (PAT) is an official approval for traditional Italian regional food products similar to the Protected Geographical Status of the European Union. A list of approved products is published by the Ministry of Agricultural, Food and Forestry Policies. It lists only products that do not qualify for pan-European approval, and as such PAT is only applicable within Italy. The denomination is attributed by each regional government, in collaboration with the Ministry of Agricultural, Food and Forestry Policies. In 2019 a total of 5128 products carried PAT certification; the region with the largest number of approved products was Campania, with 531. Classification PAT products are classified in ten categories: drinks; meats; condiments; cheeses; oils and fats; vegetables and vegetable products; pasta, bread and patisserie; delicatessen; fish and seafood; and products of animal origin other than those above. See also * List of Italian products w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ragusa, Italy
Ragusa (; scn, Rausa ; la, Ragusia) is a city and ''comune'' in southern Italy. It is the capital of the province of Ragusa, on the island of Sicily, with 73,288 inhabitants in 2016. It is built on a wide limestone hill between two deep valleys, Cava San Leonardo and Cava Santa Domenica. Together with seven other cities in the Val di Noto, it is part of a UNESCO World Heritage Site. History The origins of Ragusa can be traced back to the 2nd millennium BC, when there were several Sicel settlements in the area. The current district of Ragusa Ibla has been identified as Hybla Heraea. The ancient city, located on a hill, came into contact with nearby Greek colonies, and grew thanks to the nearby port of Camerina. After a short period of Carthaginian rule, it fell into the hands of the ancient Romans and the Byzantines, who fortified the city and built a large castle. Ragusa was occupied by the Arabs in 848 AD and remained under their rule until the 11th century, when ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Street Food
Street food is ready-to-eat food or drinks sold by a hawker, or vendor, in a street or at other public places, such as markets or fairs. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumption. Some street foods are regional, but many have spread beyond their regions of origin. Most street foods are classified as both finger food and fast food, and are typically cheaper than restaurant meals. The types of street food widely vary between regions and cultures in different countries around the world. According to a 2007 study from the Food and Agriculture Organization, 2.5 billion people eat street food every day. A majority of middle-income consumers rely on the quick access and cheap service of street food for daily nutrition and job opportunities, especially in developing countries. Today, governments and other organizations are increasingly concerned with both the socioeconomic importance of street food, and with its ass ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pot-herbs
Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad greens. Nearly one thousand species of plants with edible leaves are known. Leaf vegetables most often come from short-lived herbaceous plants, such as lettuce and spinach. Woody plants of various species also provide edible leaves. The leaves of many fodder crops are also edible for humans, but are usually only eaten under famine conditions. Examples include alfalfa, clover, most grasses, including wheat and barley. Food processing, such as drying and grinding into powder or pulping and pressing for juice, may be used to involve these crop leaves in a diet. Leaf vegetables contain many typical plant nutrients, but since they are photosynthetic tissues, their vitamin K levels are particularly notable. Phylloquinone, the most common f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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