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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] |
Polenta Con Sopressa E Funghi
Polenta (, ) is an Italian cuisine, Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried or Grilling, grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of both northern and, to a lesser extent, central Italian, Swiss Italian, southern French, Slovenian, Romanian and, due to Italian migrants, Brazilian and Argentinian cuisine. It is often mistaken for the Slovene-Croatian food named ''žganci''. Its consumption was traditionally associated with lower classes, as in times past Mush (cornmeal), cornmeal mush was an essential food in their everyday nutrition. Etymology Polenta covered any Husk, hulled and crushed grain, especially Barley, barley-meal. It is derived from the Latin ''pollen'' for 'fine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue
Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with US cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures with long cooking times, for several hours. Elsewhere, barbecuing more commonly refers to the more direct application of heat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Game (hunting)
Game or quarry is any wild animal hunted for animal products (primarily meat), for recreation ("field sports, sporting"), or for trophy hunting, trophies. The species of animals hunted as game varies in different parts of the world and by different local jurisdictions, though most are terrestrial animal, terrestrial mammals and birds. Fish caught non-commercial fishing, commercially (recreational fishing) are also referred to as game fish. By continent and region The range of animal species hunted by humans varies in different parts of the world. This is influenced by climate, faunal diversity, taste (sociology), popular taste and locally accepted views about what can or cannot be legitimately hunted. Sometimes a distinction is also made between varieties and breeds of a particular animal, such as wild turkey and domestic turkey. The flesh of the animal, when butchered for consumption, is often described as having a "gamey" flavour. This difference in taste can be attributed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ragù
In Italian cuisine, ragù (; from French '' ragoût'') is a meat sauce commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is ( Bolognese sauce). Other types are ( Neapolitan ragù), , (ragù from Bari, sometimes made with horse meat), (a traditionally tomatoless duck ragù, from Veneto), and so on. Varieties In northern Italian regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables ( soffritto) in a liquid, which traditionally include liquidized tomatoes, but also exist in tomatoless versions referred to as (white ragù). The meats may include one or more of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, including their offal. The liquids can be broth, stock, water, wine, milk, cream or tomato, often in combination. If tomat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Flour
Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread flour'', is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or ''wholemeal flour' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gnocchi
Gnocchi are a varied family of pasta-like dumplings in Italian cuisine. They are made of small rolls of dough, such as those composed of a simple combination of wheat flour,Buonassisi, recipe #831-833 potato,Buonassisi, recipe #854-857 egg,Buonassisi, recipe #837-838 and salt. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour,Vincenzo Buonassisi, , Rizzoli 1985, recipe #850-853 cheese,Buonassisi, recipe #839-840 breadcrumbs,Buonassisi, recipe #877 "Al Pien... si tratta di gnocchi, delicatissimi, secondo un'antica ricetta mantovana..." cornmeal or similar ingredients, Waverley Root, , 1971 ''passim''Luigi Carnacina, Luigi Veronelli, (4 vol.), Rizzoli 1966, ''passim''Accademia Italiana della Cucina, , tr. Jay Hyams, Rizzoli, 2009, ''passim'' and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives such as sweet potatoes for potatoes or rice flour for wheat flour. Such vari ... [...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] |
Ravioli
Ravioli (; : ''raviolo'', ) are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular ('' mezzelune''). Ravioli appear in the 14th-century cookbook ''The Forme of Cury'' under the name of ''rauioles''. Etymology English and French borrowed the word ''ravioli'' from Italian in the 14th century. The ultimate origin of the word is uncertain. It is sometimes connected to the northern Italian word ''rava'', 'turnip', supposing that the filling was made of turnips, but the earliest recipes, even Lenten ones, do not include turnips. Another theory connects it to a kind of cheese (related to modern Italian '' robiola''), but that also appears unlikely. History Ravioli are mentioned in the personal letters of Francesco Datini, a merchant of Prato in the 14th century.D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodles
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from either Chinese cuisine or Italian cuisine. Chinese noodles are known by a variety of different names, while Italian noodles are known as pasta. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They can also be steamed, pan-fried, deep-fried, or baked. Noodles are often served with an accompanying sauce or in a soup, the latter being known as noodle soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. Etymology The word for noodles in English was borrowed in the 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fettuccine
Fettuccine is a type of pasta popular in Roman cuisine. It is descended from the extremely thin of the Renaissance, but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every of flour). At about , it is wider and thicker than, but similar to, the tagliatelle typical of Bologna, which are more common elsewhere in Italy and is often used as a synonym. Spinach fettuccine is made from spinach, flour and eggs. The terms and are often used as synonyms for this pasta, but the former term is more precisely used for wider (about ) and the latter for narrower (about ) forms of the same pasta. Fettuccine is often classically eaten with ('beef ragù') or ('chicken ragù'). A famous dish made with fettuccine is fettuccine Alfredo, a simple dish of pasta, Parmesan cheese and butter which was created and named at a restaurant in Rome in the early 20th century as a tableside "performance". It is popular in the United States, where it is made with cream, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. There are a variety of ways it is prepared and served. Its simplest form is in a soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, (mixed tempura fritter), (sweet, deep-fried tofu pouches), (sliced fish cake), and spice added to taste. Standard broth differs by region. Dark soy sauce is added in eastern Japan, while light soy sauce is added in the west. Instant noodles are often sold in two (or more) versions accordingly. More unusual variants include stir-fried and curry udon made with Japanese curry. It is often used in or Japanese hot pot. Dishes Udon noodles are boiled in a pot of hot water. Depending on the type of udon, the way it is served is different as well. Udon noodles are usually served chilled in the summer and hot in the winter. In the Edo period, the thicker ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. Pasta is believed to have developed independently in Italy in the Middle Ages, Italy and is a staple food of Italian cuisine, with evidence of Etruscan civilization, Etruscans making pasta as early as 400 BCE in Italy. Pastas are divided into two broad categories: dried () and fresh (Italian: ). Most dried pasta is produced commercially via an Food extrusion, extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
