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Rustico (pastry)
A rustico (plural: ''rustici'') is a snack in the southern Italian region of Salento made with puff pastry and stuffings that vary by style. A common preparation uses puff pastry, tomato, and mozzarella. It is part of the Salentine street food tradition and can be found in every Apulian bar, bakery, and rotisserie. It is produced with two discs of puff pastry, the lower disk is of about 10 cm (approximately 4 inch) in diameter and the upper one of 12 cm (about 5 inch), to which adds cheese and tomato. Then it is brushed with egg and baked in the oven. It should be eaten warm to best appreciate the taste and the melted mozzarella. In Salento it is usually eaten as a mid-morning or evening snack, both in summer and winter. The wurstel variant of the pastry is the best known in Salento as well as Northern Italy as a whole (perhaps due Austrian culinary influence). File:Rustico2.JPG, A Leccese rustico See also * List of pastries * List of stuffed dishes This is a l ... [...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] |
Mozzarella
Mozzarella (, ; nap, muzzarella ) is a southern Italian cheese traditionally made from Italian buffalo's milk by the pasta filata method. Fresh mozzarella is generally white but when seasoned it turns to a light yellow depending on the animal's diet. Due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad. Etymology ''Mozzarella'', derived from the Southern Italian dialects spoken in Apulia, Calabria, Campania, Abruzzo, Molise, Basilicata, Lazio, and Marche, is the diminutive form of ("cut"), or ("to cut off") derived from the method of working. The term is first ment ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stuffed Dishes
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oyster or a mussel or a pizza. Stuffed dishes * A-gei * Apam balik * Arancini * Arem-arem * Badrijani * Bakpia Pathok * Ballotine * Bánh bao * Bánh chưng * Bánh lá * Bánh tét * Bánh xèo * Barbajuan * Bhendi fry * Bichak * Blini * Bolani * Boliche * Börek * Botillo * Cachopo * Carimañola * Carpetbag steak * Chả giò * Chatti pathiri * Chaudin – a meat dish from southern Louisiana, it is a sausage-like variant made from ingredients such as spices, pork, rice and vegetables that are sewn up in a pig's stomach, which is then cooked. The dish is sometimes smoked. * Chebureki * Chicken Kiev * Chile relleno * Chiles en nogada * Cordon bleu * Crappit heid – a traditional Scots fish course, consisting of a boil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pastries
This is a list of pastries, which are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. There are five basic types of pastry (a food that combines flour and fat); these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry. Two main types of pastry are nonlaminated, when fat is cut or rubbed into the flour, and laminated, when fat is repeatedly folded into the dough using a technique called lamination. An example of a nonlaminated pastry would be a pie or tart crust and brioche. An example of a laminated pastry would be a croissant, danish, or puff pastry. Many pastries are prepared using shortening, a fat food product that is solid at room temperature, the composition of which lends to creating crumbly, shortcrust-style pastries and pastry crusts. Pastries were first created by the ancient Egyptians. The clas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lecce
Lecce ( ); el, label=Griko, Luppìu, script=Latn; la, Lupiae; grc, Λουπίαι, translit=Loupíai), group=pron is a historic city of 95,766 inhabitants (2015) in southern Italy. It is the capital of the province of Lecce, the province of second-highest population in the region of Apulia, as well as one of that region's most important cities. It is the main city of the Salentine Peninsula, a sub-peninsula at the heel of the Italian Peninsula, and is over 2,000 years old. Because of the rich Baroque architectural monuments found in the city, Lecce is commonly nicknamed "The Florence of the South". In terms of industry, the "Lecce stone"—a particular kind of limestone—is one of the city's main exports, because it is very soft and workable, thus suitable for sculptures. Lecce is also an important agricultural centre, chiefly for its olive oil and wine production, as well as an industrial centre specializing in ceramic production. Lecce is home to the University of S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austrian Cuisine
Austrian cuisine () is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austria-Hungary, Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations. Mealtimes Breakfast is of the "continental" type, usually consisting of Kaiser roll, bread rolls with either jam or cold meats and cheese, accompanied by coffee, tea or juice. The midday meal was traditionally the main meal of the day, but in modern times as Austrians work longer hours further from home this is no longer the case. The main meal is now often taken in the evening. A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a ''Jause''; a more substantial version akin to a British "ploughman's lunch" is called a ''Brettljause'' after the wooden board on which it is traditionally served. Popular dishes of Vienna * ''Rindsuppe'' (beef s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northern Italy
Northern Italy ( it, Italia settentrionale, it, Nord Italia, label=none, it, Alta Italia, label=none or just it, Nord, label=none) is a geographical and cultural region in the northern part of Italy. It consists of eight administrative regions: Aosta Valley, Piedmont, Liguria, Lombardy, Emilia-Romagna, Veneto, Friuli-Venezia Giulia and Trentino-Alto Adige. As of 2014, its population was 27,801,460. Rhaeto-Romance and Gallo-Italic languages are spoken in the region, as opposed to the Italo-Dalmatian languages spoken in the rest of Italy. The Venetian language is sometimes considered to be part of the Italo-Dalmatian languages, but some major publications such as '' Ethnologue'' (to which UNESCO refers on its page about endangered languages) and '' Glottolog'' define it as Gallo-Italic. For statistic purposes, the Istituto Nazionale di Statistica (ISTAT) uses the terms Northwest Italy and Northeast Italy for two of Italy's five statistical regions in its reporting. These same su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rotisserie
Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting. History In medieval cuisine and early modern kitchens, the spit was the preferred way of cooking meat in a large household. A servant, preferably a boy, sat near the spit turning the metal rod slowly and cooking the food; he was known as the "spit boy" or "spit jack". Mechanical turnspits ("roasting jacks") were later invented, first powered by dogs on treadmills, and then by steam power and mechanical clockwork mechanisms. The spit could also be powered by a turbine mounted in the chimney with a worm transmission for torque and speed convers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apulian
it, Pugliese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 = , demographics1_info2 = , demographics1_title3 = , demographics1_info3 = , timezone1 = CET , utc_offset1 = +01:00 , timezone1_DST = CEST , utc_offset1_DST = +02:00 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-75 , blank_name_sec1 = GDP (nominal) , blank_info_sec1 = €76.6 billion (2018) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 = €19,000 (2018) , blank2_name_sec1 = HDI (2018) , blank2_info_sec1 = 0.845 · 18th of 21 , blank_name_sec2 = NUTS Region , blank_info_sec2 = ... [...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 associa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato
The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word , from which the English word ''tomato'' derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe, in a widespread transfer of plants known as the Columbian exchange. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century. Tomatoes are a significant source of umami flavor. They are consumed in diverse ways: raw or cooked, and in many dishes, sauces, salads, and drinks. While tomatoes are fruits� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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