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Arbëreshë Cuisine
The Arbëreshë cuisine (; ) is the cuisine of the Arbëreshë people in Italy. It has been significantly influenced by Albanian and Italian cuisine. See also *Italian cuisine *Cuisine of Abruzzo *Apulian cuisine * Emilian cuisine *Cuisine of Liguria *Lombard cuisine * Cuisine of Mantua * Cuisine of Basilicata *Neapolitan cuisine * Piedmontese cuisine * Roman cuisine * Cuisine of Sardinia *Sicilian cuisine * Tuscan cuisine * Venetian cuisine * Tumacë me tulë References Albanian cuisine Albanian cuisine is a representative of the cuisine of the Mediterranean cuisine, Mediterranean. It is also an example of the Mediterranean diet based on the importance of olive oil, fruits, vegetables, and fish. The cooking traditions of the Al ... Italian cuisine Arbëreshë culture {{italy-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Mantua
Mantuan cuisine is the set of traditional dishes of the Italian cuisine, Italian province of Mantua, some of which date back to the time of the House of Gonzaga, Gonzaga. It is a cuisine bound to the land by peasant foods, peasant traditions; however, it is very rich and varied. Differences can be found between local variants of the same dish. Given the geographical position occupied by the province of Mantua, the Mantuan culinary tradition is similar to Emilian cuisine, where salami and pasta are more prevalent and to Lombard cuisine, which makes more use of rice. Antipasti The traditional Mantuan antipasto consists of cold cuts. Other popular cold cuts are: Cold cuts are often accompanied by: * Gnocco fritto, squares or rhombuses of bread dough fried in hot lard. It originates from the provinces of Modena and Reggio Emilia, only in recent times it has spread to the Mantova area, and it is better known with the name of "torta fritta" (fried cake) with which it is cal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Venetian Cuisine
Venetian cuisine, from the city of Venice, Italy, or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy (notably Friuli-Venezia Giulia and Trentino-Alto Adige/Südtirol), and of neighbouring Austria and of Slavic countries (notably Slovenia and Croatia), despite sharing some commonalities. Overview Cuisine in Veneto may be divided into three main categories, based on geography: the coastal areas, the plains, and the mountains. Each one (especially the plains) can have many local cuisines, each city with its own dishes. The most common dish is polenta, which is cooked in various ways within the local cuisines of Veneto. Polenta once was the universal staple food of the poorer classes, who could afford little else. In Veneto, the corns are ground in much smaller fragments in comparison with the rest of Italy: so, when cooked, it resembles a pudding. Typical of many coastal areas, communities a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuscan Cuisine
Tuscan cuisine refers to the culinary traditions of the Tuscan region in Italy celebrated for its simplicity and focus on fresh, high-quality ingredients like olive oil, legumes, and meats. Rooted in , it emphasizes seasonal ingredients and straightforward flavors over complex sauces and spices. Tuscany is also home to some of the most famous wines in the world such as Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Bread plays a very important role in Tuscan cuisine. One specialty of Tuscan cuisine is a white, plain, unsalted bread. This bread accompanies all foods. This bread has its origin in the 16th century when salt was heavily taxed. Overview Simplicity is central to the Tuscan cuisine. Legumes, bread, cheese, vegetables, mushrooms, and fresh fruit are used. A good example of typical Tuscan food is , a notable soup whose name literally means 'reboiled'. Like most Tuscan cuisine, the soup has peasant origins. was originally made by reheating (i.e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sicilian Cuisine
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 cuisine, Greek, Spanish cuisine, Spanish, Jewish cuisine, Jewish, Maghrebi cuisine, Maghrebi, and Arab cuisine, 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. Overview Sicily shows traces of all the cultures which established themselves on the island over the last two millennia. Although its cuisine undoubtedly has a predominantly Italian base, Sicilian food also has Spanish, Greek, and Arab influences. The ancient Romans introduced lavish dishes based on goose. The Byzantine Greeks, Byzantines favour ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Sardinia
The cuisine of Sardinia is the traditional cuisine of the island of Sardinia, and the expression of its culinary art. It is characterised by its own variety and by the fact of having been enriched through a number of interactions with the other Mediterranean cultures while retaining its own identity. Sardinia's food culture is strictly divided into food from the land and food from the sea, reflecting the island's historical vicissitudes and especially its geographic landscapes, spacing from the coastline to the ragged mountains of the interior. The Sardinian cuisine is considered part of the Mediterranean diet, a nutritional model that was proclaimed by UNESCO as an intangible cultural heritage. Overview Suckling pig and wild boar are roasted on the spit or boiled in stews of beans and vegetables, thickened with bread. Herbs such as mint and myrtle are widely used in the regional cuisine. Sardinia also has many special types of bread, made dry, which keeps longer than high-m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roman Cuisine
Roman cuisine is the cooking traditions and practices of the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna.Boni (1930), p. 13 These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as ''pecorino romano'' and ricotta.Boni (1930), p. 14 Olive oil is used mostly to dress raw vegetables, while ''strutto'' (pork lard) and fat from prosciutto are preferred for frying. The most popular sweets in Rome are small individual pastries called ''pasticcini'', gelato and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, gnocchi is eaten on Thursdays, '' baccalà'' (salted cod) on Fridays and ''trippa'' (offal) on Saturdays. Overview It features fresh, seasonal and simply-prepared ingredients from Roman Campagna. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piedmontese Cuisine
Piedmontese cuisine is the style of cooking in the Northern Italy, Northern Italian region of Piedmont. Bordering France and Switzerland, Piedmontese cuisine is partly influenced by French cuisine; this is demonstrated in particular by the importance of appetizers, a set of courses that precede what is traditionally called a first course and aimed at whetting the appetite. In France these courses are fewer and are called ''entrée''. It is a region in Italy with the largest number of :Piedmontese cheeses, cheeses and Piedmont wine, wines. The most prestigious Italian culinary school, the University of Gastronomic Sciences, was founded in Piedmont. Similar to other Northern Italian cuisines, veal, wine, and butter are among the main ingredients used in cooking. Some well-known dishes include ''agnolotti'', ''vitello tonnato'' (also popular in Argentina), and ''bagna càuda''. Piedmont is also credited for the famous pasta dish tagliolini (''tajarin'' in Piedmontese language, Piedm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neapolitan Cuisine
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman world, Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its Kingdom of Naples, kingdoms, such as that of Kingdom of Aragon, Aragon and Kingdom of France, France. Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (Fish as food, fish, crustaceans, Mollusca, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, such as ''timballo'' and the ''sartù di riso'', pasta or rice dishes with very elaborate preparation, and dishes from popular traditions prepared with inexpensive but nutritionally healthy ingredients, like ''pasta e fagioli'' () and other pasta dishes with vegetables. Overview Campania extensiv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Basilicata
The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and Lamb and mutton, sheep meat, legumes, cereals and vegetables, with the addition of aromas such as Chili pepper, hot peppers, powdered raw Bell pepper, peppers and horseradish. The local gastronomy is, for historical-cultural reasons, typically peasant, based on simple recipes and on the culture of reuse, in particular of meat and bread. Some dishes have undergone variations and enrichments in modern times, losing the connotations of "poor" cooking which characterized them in the past. The most ancient manuscript available about Lucanian cooking dates back to 1524, by Antonio Camuria from Lagonegro, cook at the service of the Carafa, Carafa family. Overview The cuisine of Basilicata is mostly based on inexpensive ingredients and deeply anchored in rural traditions. Pork is an integral part of the regional cuisine, often made into sausages or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lombard Cuisine
Lombard cuisine consists of the cooking traditions and practices of the Italian region of Lombardy. The historical events of its provinces and of the diversity of its territories resulted in a varied culinary tradition. First courses in Lombard cuisine range from risottos to soups and stuffed pasta (in broth or not), and a large choice of second-course meat or fish dishes, due to the many lakes and rivers of Lombardy. The cuisine of the various Lombardy provinces have the following traits in common: prevalence of rice and stuffed pasta over dry pasta, both butter and olive oil for cooking, dishes cooked for a long time, as well as the widespread use of pork, milk and dairy products, and egg-based preparations, as well as the consumption of polenta, common to the whole of northern Italy. Overview Due to the different historical events of its provinces and the variety of its territory, Lombard cuisine has a very varied culinary tradition. First courses in Lombard cuisine range ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine
A cuisine is a style of cooking characterized by distinctive ingredients, List of cooking techniques, techniques and Dish (food), 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. Etymology Used in English since the late 18th century, the word cuisine—meaning manner or style of cooking—is borrowed from the French for 'style of cooking' (literally 'kitchen'), as originally derived from Latin ''coquere'', 'to cook'. Influences on cuisine 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. Food and drink prohibitions, Religious food laws can also exercise an influence on cuisine, such as Indian cuisine and Hinduism that is mainly lacto-vegetarian (avoiding meat and eggs) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
