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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] |
Spaghetti Alla Puttanesca
''Spaghetti alla puttanesca'' () is a pasta dish invented in the Italian city of Naples in the mid-20th century and made typically with tomatoes, olives, capers, anchovies, garlic, '' peperoncino'', extra virgin olive oil, and salt. Etymology Because ''puttana'' means roughly 'whore' or 'prostitute' and ''puttanesca'' is an adjective derived from that word, the dish may have been invented in one of many bordellos in the Naples working-class neighbourhood of Quartieri Spagnoli as a quick meal taken between servicing clients. Alternatively, food historian Jeremy Parzen suggests: "Italians use ''puttana'' (and related words) almost the way we use ''shit'', as an all-purpose profanity, so ''pasta alla puttanesca'' might have originated with someone saying, essentially, 'I just threw a bunch of ''shit'' from the cupboard into a pan'." Origin Various recipes in Italian cookbooks dating back to the 19th century describe pasta sauces very similar to a modern ''puttanesca'' under ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lacryma Christi
or Lachryma Christi of Vesuvius is a Neapolitan type of wine produced on the slopes of Mount Vesuvius in Campania, Italy. White Lacryma Christi is made mainly from Verdeca and Coda di Volpe grapes, with smaller proportions of Falanghina, CaprettoneJ. Robinson, J. Harding and J. Vouillamoz ''Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours'' pg 185 Allen Lane 2012 and Greco di Tufo included. Red Lacryma Christi is made from Piedirosso and Sciascinoso grapes. It is also, as archaeologists have discovered, the nearest equivalent to wine drunk by the Ancient Romans, having analysed microscopic residue left on the taps of the casks. Origins of name The name Lacryma Christi comes from an old myth that Christ, crying over Lucifer's fall from heaven, cried his tears on the land and gave divine inspiration to the vines that grew there. The sides of Vesuvius are deeply scarred by past lava flows, and its lower slopes are extremely fertile, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Falanghina
Falanghina, also called Falanghina Greco, is a variety of wine grape, ''Vitis vinifera,'' used for white wines. It is an ancient grape variety which may have provided a basis for the classical Falernian wine, and has considerable character.winepros.com.au. It is cultivated on the coast of Campania north of Naples, and frequently consumed in southern Italy along with seafood. The name for the wine appears to derive from the Latin ''falangae'', or stakes for supporting the grapes in a vineyard. In November 2014 Falanghina was approved as a recognized varietal by the Alcohol and Tobacco Tax and Trade Bureau for use in the United States. Synonyms Falanghina is also known under the synonyms Biancazita, Biancozita, Biancuzita, Falanchina, Falanchina Bianca, Falanghina Verace, Falenghina, Falernina, Falerno Veronese, Fallanchina, Fallanghina, Folanghina, Montecalvo, Montellese, and Uva Falerna. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fiano (grape)
Fiano is a white Italian wine grape variety that is grown primarily in the Campania region of southern Italy and on the island of Sicily. In Campania, this fairly strong flavored white wine grape is particularly noted around Avellino where the ''Denominazione di origine controllata e Garantita'' (DOCG) wine of Fiano di Avellino is produced.Berry Bros. & Rudd - Fiano Grape Variety . The grape has a long history in the Campanian region and is believed to have been the grape behind the ancient Roman wine ''Apianum''. Even today, the name ''Apianum'' is permitted to appear on wine labels of the DOCG wine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taurasi DOCG
Taurasi and Taurasi riserva are red, still Italian wines based principally on the Aglianico grape variety produced in the province of Avellino in the Campania region. They were awarded ''denominazione di origine controllata'' (DOC) status in 1970 and ''denominazione di origine controllata e garantita'' (DOCG) status in 1993. Produced less than 40 miles (64 km) from the other Aglianico stronghold of Aglianico del Vulture in Basilicata, the volcanic soils of the Taurasi region demonstrate the potential the Aglianico grape has to make wines on par with the Nebbiolo grape of Piedmont wine, Piedmont and Sangiovese grape of Tuscan wine, Tuscany. The popularity of the region's wine is a relatively recent phenomenon. Until the early 1990s, there was only one winery (Mastroberardino), producing wine for the export market. By the mid-2000s, there were over 293 producers in the Taurausi zone.J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 7 Oxford University Press 2 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aglianico
Aglianico ( , ) is a black grape grown in the southern regions of Italy, mostly Basilicata and Campania. It is considered with Sangiovese and Nebbiolo to be one of the three greatest Italian varieties. Aglianico is sometimes called "The Barolo of the South" () due to its ability to produce highly refined, complex fine wines like the famous wine from Piedmont, Barolo. History The origins of both the vine itself and its name are unclear. Traditionally, the vine is thought to have originated in Greece, first cultivated by Phocians from an unidentified ancestral vine; it was then brought to Cumae, near modern-day Pozzuoli, by Greek settlers in the 8th century BC, and from there it spread into southern Italy. However, modern DNA analysis of Aglianico does not support this view, revealing little relation to other Greek grape varieties. Its parentage also remains unknown, implying that it is likely to be endemic to its region. If Aglianico was imported to Italy from Greece, no or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kingdom Of Two Sicilies
The Kingdom of the Two Sicilies () was a kingdom in Southern Italy from 1816 to 1861 under the control of the House of Bourbon-Two Sicilies, a cadet branch of the Bourbons. The kingdom was the largest sovereign state by population and land area in Italy before the Italian unification, comprising Sicily and most of the area of today's ''Mezzogiorno'' (southern Italy) and covering all of the Italian peninsula south of the Papal States. The kingdom was formed when the Kingdom of Sicily merged with the Kingdom of Naples, which was officially also known as the Kingdom of Sicily. Since both kingdoms were named Sicily, they were collectively known as the "Two Sicilies" (''Utraque Sicilia'', literally "both Sicilies"), and the unified kingdom adopted this name. The king of the Two Sicilies was overthrown by Giuseppe Garibaldi in 1860, after which the people voted in a plebiscite to join the Kingdom of Sardinia. The annexation of the Kingdom of the Two Sicilies completed the first phas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rum Baba
A rum baba or ''baba au rhum'' is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings (about a 5 cm tall, slightly tapered cylinder) but sometimes can be made in larger forms similar to those used for Bundt cakes. The batter for baba includes eggs, milk and butter. History The original form of the baba was similar to the or , a tall, cylindrical yeast cake. The name means 'old woman' or 'grandmother' in most Slavic languages; is a diminutive of . The modern (rum baba), with dried fruit and soaked in rum, was invented in the in Paris, France, in 1835 or before. Today, the word in France and almost everywhere else outside Central and Eastern Europe usually refers specifically to the rum baba. The original baba was introduced into France in the 18th century via Lorraine. This is attributed to Stanislaus I, the exiled king of Poland. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torta Caprese
is a flourless chocolate cake made out of almonds, which originates from the island of Capri. According to food magazines and websites, the cake was accidentally made by the chef named Carmine di Fiore in the 1920s, allegedly for mafia members. According to a different, but disputed, story, the cake was made as an improvisation for Maria Carolina of Austria. Alongside almonds, the cake's ingredients include butter, chocolate, eggs, salt, sugar, and vanilla extract. The cake is popular in Italy and is also featured in restaurants in the United States. History ''Torta caprese'' originates from the island of Capri. According to a story featured by several food magazines and websites, the cake was inadvertently made in the 1920s by the chef Carmine di Fiore, who forgot to add flour to a chocolate almond cake. They add that the cake was allegedly made for the mafia; '' Food52'' notes that the Italian-American mafia ordered the cake, while '' La Cucina Italiana'' notes that it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sfogliatelle
(; : ; , pl. ), sometimes also known as a lobstertail, is a shell-shaped pastry with a sweet or creamy filling, originating in the Campania region of Italy. means 'small, thin leaf/layer', as the pastry's texture resembles stacked leaves. Origin , from which the current was born, was created in the monastery of Santa Rosa in Conca dei Marini, Campania, in the 17th century. Pasquale Pintauro, a pastry chef from Naples, acquired the original recipe and began selling the pastries in his shop in 1818. Regional variations In Neapolitan cuisine, there are two types of the pastry: ('curly'), the standard version, and , a less labour-intensive pastry that uses a shortcrust dough and does not form the 's characteristic layers. A variation named (in the United States "lobstertail") also exists, with the same crust but a sweeter filling. See also * List of Italian desserts and pastries This is a list of Italian cuisine, Italian desserts and Pastry, pastries. Italian cuisine has ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastiera
''Pastiera'' (; ) or ''pastiera napoletana'' is a type of Neapolitan tart made with cooked wheat, eggs and ricotta cheese, and flavored with orange flower water. It is usually eaten at Easter. Legends Various writers repeat legends about the origin of ''pastiera''. One story connects it to the siren Parthenope, whom the Neapolitans thanked for her sweet singing by giving her ricotta, flour, eggs, milk, spices and sugar; Parthenope gave these ingredients to the gods, who made ''pastiera'' out of it. Another story connects it to a spring celebration of the goddess Ceres.Eli Rogosa, ''Restoring Heritage Grains'', , p. 206–207 Origins and tradition The modern ''pastiera'' was probably invented in a Neapolitan convent. The tale goes that unknown nun wanted that cake, symbol of the resurrection, to have the perfume of the flowers of the orange trees which grew in the convent's gardens. She mixed a handful of wheat to the white ricotta cheese, then she added some eggs, symb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
