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Ribollita
''Ribollita'' () is a Tuscan bread soup, panade, porridge, or potage made with bread and vegetables, often from leftovers. There are many variations, but the usual ingredients include leftover bread, cannellini beans, lacinato kale, cabbage and inexpensive vegetables such as carrot, beans, chard, celery, potatoes and onion. It is often baked in a clay pot. Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (or reboiling) the leftover minestrone or vegetable soup from the previous day with stale bread. Some sources date it back to the Middle Ages, when the servants gathered up food-soaked bread trenchers from feudal lords' banquets and boiled them for their dinners. History It is a typical poverty food of peasant origins, whose name derives from the fact that the peasants cooked a large quantity of it (especially on Fridays, as it is a fasting food) and then re-boiled it on the following days (hence "''ribollita''"). The dish is ... [...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 was originally made by reheating (i.e ...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] |
List Of Vegetable Soups
This is a list of vegetable soups. Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. Vegetable soups * Atama soup – a vegetable and palm nut soup that originates in South Nigeria. * * * Cabbage soup – prepared using sauerkraut or white cabbage ** Shchi – a Russian-style cabbage soup * Caldo verde – a Portuguese soup made with potatoes and collard greens * * * * * * * * Editan – a South Nigerian soup made from editan leaf, a bitter leaf * Eru – a specialty of the Bayangi people, of the Manyu region in southwestern Cameroon, it is prepared using finely shredded leaves of the eru * * Hodge Podge * Hot and sour soup – a variety of soups from several Asian culinary traditions, some are meat-free * Kawlata – a traditional Maltese vegetable soup * Kenchin-jiru – a Japanese soup prepared using root vegetables and tofu * Kesäkeitto – a Finnish traditional vegetable soup made with vegetables and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Italian Soups
This is a list of notable Italian soups. Soups are sometimes served as the ( first course) in Italian cuisine. In some regions of Italy, such as Veneto, soup is eaten more than pasta. Italian soups * – originally a peasant food, its preparation and consumption dates back to ancient history. * – based mainly on anchovies * – a seafood soup or stew from Liguria, northern Italy * – originated in Lucca, Tuscany, central Italy * – originated in Tuscany, northern Italy, it can be described as a thin, lightly spiced egg-based soup. * Macaroni soup – a traditional dish in Italy that is sometimes served with beans, which is known as * – a Sicilian soup and also a foodstuff that is prepared with dried and crushed fava beans (also known as broad beans) and fennel as primary ingredients. It dates back to ancient history. * – prepared with chickpeas as a main ingredient, it is a common soup in the Abruzzo region of central Italy. * or Italian wedding soup * M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Minestrone
Minestrone (, ) or ''minestrone di verdure'' is a thick soup of Italian origin based on vegetables. It typically includes onions, carrots, celery, potatoes, cabbage, tomatoes, often legumes, such as beans, chickpeas or fava beans, and sometimes pasta or rice. Minestrone traditionally is made without meat, but it has no precise recipe and can be made with many different ingredients. Etymology The word ''minestrone'', meaning a thick vegetable soup, is attested in English from 1871. It is from Italian ''minestrone'', the augmentative form of ''minestra'', 'soup', or more literally 'that which is served', from ''minestrare'', 'to serve', and cognate with ''administer'' as in 'to administer a remedy'. Because of its unique origins and the absence of a fixed recipe, minestrone varies widely across Italy depending on traditional cooking times, ingredients, and season. It ranges from a thick and dense texture with very boiled-down vegetables to a more brothy soup with large quantitie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Bread Dishes
This is a list of bread dishes and foods, which use bread as a primary ingredient. Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. Bread dishes * * * * * * * Bread bowl * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Bread salads * Cappon magro * Dakos * Fattoush * Panzanella Bread soups Bread soup is a simple soup that mainly consists of stale bread in a meat or vegetable broth. * * * * * * * Ribollita, a Tuscan bread soup * * Tharid, an Arab bread soup that spread to multiple other cuisines * * * Zuppa Toscana Jeon Jeon refers to many pancake-like dishes in Korean cuisine. * * * * * * * File:Korean pancake-Bindaetteok-04.jpg, Bindaetteok File:Korean pancake-Jindallae h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Soup
Bread soup is a simple soup that mainly consists of bread, usually staling, stale bread. Variations exist in many countries, and it is often eaten during Lent. Both brown bread, brown and white bread may be used. The basis for bread soup is traditionally either meat soup or vegetable broth. Less often it is made with fish broth. To prepare the dish, the bread is either cut into pieces and put directly into the broth, or it is cooked with onions and spices in a broth and then Purée, pureed. Some versions add bacon, egg and cream, others liver sausage or blood sausage. A common version of the dish is prepared from the broth remaining from the steeping of sausage during home butchering of pigs. The soup is then traditionally seasoned with marjoram. An Italian variation, ''millefanti'', also uses egg and Parmesan, Parmesan cheese. Some fine variations contain wine. Other more rustic versions contain malt or beer. Brewis Brewis is a type of bread soup associated with the cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Minestrone
Minestrone (, ) or ''minestrone di verdure'' is a thick soup of Italian origin based on vegetables. It typically includes onions, carrots, celery, potatoes, cabbage, tomatoes, often legumes, such as beans, chickpeas or fava beans, and sometimes pasta or rice. Minestrone traditionally is made without meat, but it has no precise recipe and can be made with many different ingredients. Etymology The word ''minestrone'', meaning a thick vegetable soup, is attested in English from 1871. It is from Italian ''minestrone'', the augmentative form of ''minestra'', 'soup', or more literally 'that which is served', from ''minestrare'', 'to serve', and cognate with ''administer'' as in 'to administer a remedy'. Because of its unique origins and the absence of a fixed recipe, minestrone varies widely across Italy depending on traditional cooking times, ingredients, and season. It ranges from a thick and dense texture with very boiled-down vegetables to a more brothy soup with large quantitie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' , from Latin ), 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 2011. The onion's close relatives include garlic, scallion, leek, and chives. The genus contains several other species variously called onions and cultivated for food, such as the Japanese bunching onion '' Allium fistulosum'', the tree onion ''Allium'' × ''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 its first growing season. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fasting And Abstinence In The Catholic Church
The Catholic Church observes the disciplines of fasting and abstinence (from meat) at various times each year. For Catholics, fasting is the reduction of one's intake of food, while abstinence refers to refraining from something that is good, and not inherently sinful, such as meat. The Catholic Church teaches that all people are obliged by God to perform some penance for their sins, and that these acts of penance are both personal and corporeal. Bodily fasting is meaningless unless it is joined with a spiritual avoidance of sin. Canon law in force Latin Church Contemporary canonical legislation for Catholics of the Latin Church ''sui juris'' (who comprise most Catholics) is rooted in the 1966 Apostolic Constitution of Pope Paul VI, ''Paenitemini'', and codified in the 1983 Code of Canon Law, 1983 ''Code of Canon Law'' (in Canons 1249–1253). According to ''Paenitemini'', the 1983 Code of Canon Law and the Constitution ''Sacrosanctum Concilium'', on Ash Wednesday, Good Friday ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Famine Food
A famine food or poverty food is any inexpensive or ready available food used to nourish people in times of hunger and starvation, whether caused by extreme poverty, such as during economic depression or war, or by natural disasters such as drought. Foods associated with famine need not be nutritionally deficient, or unsavory. People who eat famine food in large quantity over a long period may become averse to it over time. In times of relative affluence, these foods may become the targets of social stigma and rejection. For example, some cultures that consider cats and dogs to be taboo foods may have historically consumed them during times of famine. The characterization of some foodstuffs as "famine" or "poverty" food can be social. For example, lobster and other crustaceans have been considered poverty food in some societies and luxury food in others, depending on the period and situation. Examples Several foodstuffs have been strongly associated with famine, war, or ti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trencher (tableware)
A trencher (from Old French ''trancher'' 'to cut') is a type of tableware, commonly used in medieval cuisine. A trencher was originally a flat round of (usually staling, stale) bread used as a Plate (dishware), plate, upon which the food could be placed to eat. At the end of the meal, the trencher could be eaten with sauce, but could also be given as alms to the poor. Later the trencher evolved into a small plate of metal or wood, typically circular and completely flat, without the lip or raised edge of a plate. Trenchers of this type are still used, typically for serving food that does not involve liquid; for example, the cheeseboard. In language An individual salt dish or squat open salt cellar placed near a trencher was called a "trencher salt". A "trencherman" is a person devoted to eating and drinking, often to excess; one with a hearty appetite, a gourmand. A secondary use, generally archaic, is one who frequents another's table, in essence a pilferer of another's food. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
