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Tortellini
Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat (pork loin, prosciutto, mortadella), Parmesan cheese, egg, and nutmeg and served in capon broth (). Origins The origin of tortellini is disputed; both Bologna and Modena, cities in the Emilia-Romagna region of Italy, claim to be its birthplace. The etymology of is the diminutive form of , itself a diminutive of (). The recipe for a dish called appears in 1570 from Bartolomeo Scappi. Vincenzo Tanara's writings in the mid-17th century may be responsible for the pasta's renaming to tortellini. In the 1800s, legends sprang up to explain the recipe's origins, offering a compromise. Castelfranco Emilia, located between Bologna and Modena, is featured in one legend, in which Venus stays at an inn. Overcome by her beauty, the innkeeper spies on her through a keyhole, through which he can only see her navel. He ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortelloni
''Tortelloni'' is a type of stuffed pasta common in northern Italy, with a shape similar to tortellini, but larger and with a cheese-based filling. It is traditionally stuffed with ricotta, Parmesan, leafy herbs or vegetables such as parsley or spinach, egg, and nutmeg. When traditionally made with ricotta and herbs, after boiling it is often stir-fried with melted butter and sage leaves, and covered with grated Parmesan. As one of the few northern Italian pasta dishes with no meat content, it is a traditional dish for Christmas Eve. See also * List of pasta * Tortelli * Tortellini Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat (pork loin, prosciutto, mortadella), Parmesan cheese, egg, and nutmeg and ... References Cuisine of Emilia-Romagna Types of pasta {{Italy-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pasta
There are many different varieties of pasta. They are usually sorted by size, being long (), short (), stuffed (), cooked in broth (), stretched () or in dumpling-like form (). Yet, due to the variety of shapes and regional variants, "one man's can be another's ". Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called in Italy and 'wagon wheels' in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons. Italian language, Italian pasta names often end with the Gender (linguistics), masculine Number (linguistics), plural diminutive suffixes or the feminine plurals , etc., all conveying the sense of ; or with the augmentative suffixes , meaning . Other suffixes like , and , may also occur. In Italian, all pasta type names are plural, except lasagna. Long- and medium-length pasta Long p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortelli
Tortelli () is a type of stuffed pasta traditionally made in the Emilia-Romagna, Lombardy, and Tuscany regions of Italy. It can be found in several shapes, including square (similar to ravioli), semi-circular (similar to agnolini) or twisted into a rounded, hat-like form (similar to cappelletti). It can be served with melted butter, Bolognese sauce, broth or other sauces. See also * List of pasta There are many different varieties of pasta. They are usually sorted by size, being long (), short (), stuffed (), cooked in broth (), stretched () or in dumpling-like form (). Yet, due to the variety of shapes and regional variants, "one man's ... * Tortellini * '' Tortelloni'' References External links Sourdough Tortelli Piacentini Cuisine of Emilia-Romagna Types of pasta {{Italy-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emilia-Romagna
Emilia-Romagna (, , both , ; or ; ) is an Regions of Italy, administrative region of northern Italy, comprising the historical regions of Emilia (region), Emilia and Romagna. Its capital is Bologna. It has an area of , and a population of 4.4 million. Emilia-Romagna is one of the wealthiest and most developed regions in Europe, with the third highest gross domestic product per capita in Italy. It is also a cultural center, being the home of the University of Bologna, the oldest university in the world. Some of its cities, such as Modena, Parma, Ferrara, and Ravenna, are UNESCO heritage sites. It is a center for food and automobile production (such as Ferrari, Lamborghini, and Maserati). It has coastal resorts such as Cervia, Cesenatico, and Rimini. In 2018, the Lonely Planet guide named Emilia-Romagna as the best place to see in Europe. Etymology The name ''Emilia-Romagna'' is a legacy of Ancient Rome. ''Emilia'' derives from the ''via Aemilia'', the Roman road connecting Pia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bartolomeo Scappi
Bartolomeo Scappi ( – 13 April 1577) was a famous Italian Renaissance chef and food writer, best known for his high profile clients, including being the personal chef of Pope Pius IV. Biography Scappi came from Dumenza in Lombardy, Italy, according to the inscription on a stone plaque in the church of Luino.. In April 1536, he organised a banquet while in the service of Cardinal Lorenzo Campeggio. He served several other cardinals after this, then began to serve pope Pius IV, entering the service of the Vatican kitchen. He continued to work as a chef for pope Pius V. Scappi is often considered one of the first internationally renowned celebrity chefs. He gained new fame in 1570 when his monumental cookbook, , was published. In the book, he lists about 1,000 recipes of Renaissance cuisine and describes cooking techniques and tools, giving the first known picture of a fork.. He declared Parmesan to be the best cheese on earth,. and noted that "the liver of domestic goos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pelmeni
Pelmeni (, '' pel’meni'', ; pelmen, , '' pel’men’'', ) are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough. They are considered to be a national dish. Pelmeni became a staple of Russian cuisine during the period of Russian expansion into the Ural Mountains and Siberia. Pelmeni also have deep roots in the traditions and folklore of the Komi region of northwest Russia and figure prominently in Komi cuisine. The name itself was borrowed from the language of the Komi-Permyaks. Description The dough is made from flour and water, sometimes adding a small portion of eggs. Pelmeni can be served in several ways; for example, they can be cooked in stock, or they can be cooked ''consommé'' and served in a bowl with soup. Pelmeni can be served as a main dish for lunch or dinner, either smothered in butter or prepared Siberian-style, which involves sprinkling them with vinegar and adding freshly ground pepper for extra flavor. The filli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salvia Officinalis
''Salvia officinalis'', the common sage or sage, is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the mint family Lamiaceae and native to the Mediterranean region, though it has been naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times it has been used as an ornamental garden plant. The common name "sage" is also used for closely related species and cultivars. Description Cultivars are quite variable in size, leaf and flower color, and foliage pattern, with many variegated leaf types. The Old World type grows to approximately tall and wide, with lavender flowers most common, though they can also be white, pink, or purple. The plant flowers in late spring or summer. The leaves are oblong, ranging in size up to long by wide. Leaves are grey-green, rugose on the upper side, and nearly white underneath due to the many short soft hairs. Modern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ricotta
Ricotta () is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta () protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content varies depending on the milk used. In this form, it is somewhat similar in texture to some fresh cheese variants, though considerably lighter. It is hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Daily Telegraph
''The Daily Telegraph'', known online and elsewhere as ''The Telegraph'', is a British daily broadsheet conservative newspaper published in London by Telegraph Media Group and distributed in the United Kingdom and internationally. It was founded by Arthur B. Sleigh in 1855 as ''The Daily Telegraph and Courier''. ''The Telegraph'' is considered a newspaper of record in the UK. The paper's motto, "Was, is, and will be", was included in its emblem which was used for over a century starting in 1858. In 2013, ''The Daily Telegraph'' and ''The Sunday Telegraph'', which started in 1961, were merged, although the latter retains its own editor. It is politically conservative and supports the Conservative Party (UK), Conservative Party. It was moderately Liberalism, liberal politically before the late 1870s.Dictionary of Nineteenth Century Journalismp 159 ''The Telegraph'' has had a number of news scoops, including the outbreak of World War II by rookie reporter Clare Hollingworth, desc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Morning Edition
''Morning Edition'' is an American radio news program produced and distributed by NPR. It airs weekday mornings (Monday through Friday) and runs for two hours, and many stations repeat one or both hours. The show feeds live from 5:00 to 9:00 a.m. ET, with feeds and updates as required until noon. The show premiered on November 5, 1979; its weekend counterpart is '' Weekend Edition''. ''Morning Edition'' and '' All Things Considered'' are among the highest rated public radio shows. The show was hosted by Bob Edwards from its inception until it was retooled for a two-anchor format in 2004 with the introduction of Steve Inskeep and Renée Montagne. Montagne left the show in 2016, and was replaced by Rachel Martin, who stepped down from daily hosting in early 2023. Four regular anchors, including Inskeep, currently host the show on a rotating basis. A Martínez, who hosts from NPR West, joined on July 19, 2021, replacing David Greene, who hosted from 2012 through the end of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Castelfranco Emilia
Castelfranco Emilia ( Western Bolognese: ; Modenese: ) is a town and ''comune'' in Modena, Emilia-Romagna, north-central Italy. The town lies about northwest of Bologna. Castelfranco either occupies or lies near the site of the ancient Forum Gallorum, a place on the via Aemilia between Modena and Bologna. Near the town, on 14 April 43 BC, Octavian and Hirtius defeated Mark Antony in a battle during the War of Mutina. The village never gained prominence in ancient times. While it was included in the ''Tabula Peutingeriana'', it was omitted from all other Roman road itineraries. A fortress was built just outside the town in 1628–34 by Pope Urban VIII as a northern defensive bastion for the Papal States. By the late 19th century, the fortress had been converted to a prison. In 1861 it was joined with the former comune of Piumazzo. This town is home of the tortellini, a typical Italian food. In this region lambrusco wine is also produced. The church of ''Santa Mar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vincenzo Tanara
Vincenzo Tanara or Tanari (died 1667) was an Italian agronomist and gastronome. A Bolognese nobleman Nobility is a social class found in many societies that have an aristocracy. It is normally appointed by and ranked immediately below royalty. Nobility has often been an estate of the realm with many exclusive functions and characteristics. T ..., he wrote the important 1653 treatise entitled ''L'economia del cittadino in villa'' (''The economy of the citizen in the country''). Career Tanara had established a close friendship with the cardinal Francesco Sforza who had a large library in Bologna. This gave him access to books. He wrote a manuscript on bird hunting, that remained unpublished until the 19th century: ''La caccia degli uccelli''. In his major work, Tanara wrote of plants in order to provide a guide for "city dwellers." In ''Botanical Progress, Horticultural Innovation and Cultural Changes'', it written that Tanara's "handbooks became very popular among lan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
