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Polenta
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] |
Polenta In A Bowl With Soup Broth
Polenta (, ) is an 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 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 cornmeal mush was an essential food in their everyday nutrition. Etymology Polenta covered any hulled and crushed grain, especially barley-meal. It is derived from the Latin ''pollen'' for 'fine flour', which shares a root with ''pulvis'', meaning ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polenta
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] |
Italian Cuisine
Italian cuisine is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread around the world together with waves of Italian diaspora. Significant changes Columbian exchange, occurred with the colonization of the Americas and the consequent introduction of potatoes, tomatoes, capsicums, and maize, as well as sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most widely appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common throughout the country, as well as all the diverse Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre, and Southern Italy, the south of Italy, which are in continuous exchange. Many dishes that were once region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cornmeal
Maize meal is a meal (coarse flour) ground from dried maize. It is a common staple food and is ground to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be.Herbst, Sharon, ''Food Lover's Companion'', Third Edition, Pg. 165, Barrons Educational Series Inc, 2001 In Mexico and Louisiana, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales, and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania. Types There are various types of cornmeal: *''Blue cornmeal'' is light blue or violet in color. It is ground from whole blue corn and has a sweet flavor. The cornmeal consists of dried corn kernels that have been ground into a fine or medium texture. *''Steel-gro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maize
Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native Americans planted it alongside beans and squashes in the Three Sisters polyculture. The leafy stalk of the plant gives rise to male inflorescences or tassels which produce pollen, and female inflorescences called ears. The ears yield grain, known as kernels or seeds. In modern commercial varieties, these are usually yellow or white; other varieties can be of many colors. Maize relies on humans for its propagation. Since the Columbian exchange, it has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat and rice. Much maize is used for animal feed, whether as grain or as the whole plant, which can either be baled or made into the more palatable silage. Sugar-rich varieties called sw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cotechino Modena
''Cotechino Modena'' or ''cotechino di Modena'' (; spelled ''cotecchino'' or ''coteghino'' in some major dialects, but not in Italian) is a sausage made with pork, fatback, and pork rind recognised as a product with a protected geographical indication (PGI), originating in the city of Modena, Italy. ''Zampone Modena'' or ''zampone'' is closely related and also obtained PDO status. '' Cotechino'' dates back to around 1511 to Gavello in Mirandola, where, whilst besieged, the people had to find a way to preserve meat and use the less tender cuts, so they made ''cotechino''. Mirandola developed its own specialty enveloped in a hollowed out pig's trotter, named ''zampone''. By the 18th century it had become more popular than the yellowish sausage that had been around at the time, and in the 19th century entered mass production in and around the area. ''Cotechino'' is often served with lentils alongside polenta or mashed potatoes, especially around New Year. Image:Cotechino-Serv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porridge
Porridge is a food made by heating, soaking or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a Savoury (dish), savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, (known as oatmeal in North America) is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian cuisine, Asian origin. Type of grains The term "porridge" is used in British English (Britain, Ireland, Australia and New Zealand) specifically for oatmeal. This is a hot mixture of oatmeal or oats slowly cooked with water or milk. It is typically eaten for breakfast by itself or with other ingredients, including salt, sugar, fruit, milk, cream, or butter. Other grains used for porridge include ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Rome
In modern historiography, ancient Rome is the Roman people, Roman civilisation from the founding of Rome, founding of the Italian city of Rome in the 8th century BC to the Fall of the Western Roman Empire, collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–509 BC), the Roman Republic (50927 BC), and the Roman Empire (27 BC476 AD) until the fall of the western empire. Ancient Rome began as an Italic peoples, Italic settlement, traditionally dated to 753 BC, beside the River Tiber in the Italian peninsula. The settlement grew into the city and polity of Rome, and came to control its neighbours through a combination of treaties and military strength. It eventually controlled the Italian Peninsula, assimilating the Greece, Greek culture of southern Italy (Magna Graecia) and the Etruscans, Etruscan culture, and then became the dominant power in the Mediterranean region and parts of Europe. At its hei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
žganci
Žganci is a dish in Slovenian and Croatian cuisine, also called ''pura'' on the Croatian coast. It is a traditional "poor man's food" of hard-working farmhands similar to polenta, although prepared with finer grains. Preparation The dish is made from buckwheat flour in Slovenia () and cornmeal in Croatia (), cooking oil and salt, which is cooked for fifteen minutes on a low boil. Softer ''žganci'' is called Styrian style in Slovenia. ''Žganci'' can be served with milk (''žganci z mlekom/žganci s mlijekom''), honey, lard and cracklings, or runny yogurt. A savory version is served with meat as part of a main dish. Žganci in Slovenia ''Žganci'' was a typical everyday meal of the central and Alpine parts of Slovenia. Its popularity and common use is implied in the following witticism from the 19th century: "''Žganci'' are the pedestal of Carniola." This attitude implies its crucial meaning for the survival of the population. Freshly boiled ''žganci'' could be served as b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northern Italy
Northern Italy (, , ) is a geographical and cultural region in the northern part of Italy. The Italian National Institute of Statistics defines the region as encompassing the four Northwest Italy, northwestern Regions of Italy, regions of Piedmont, Aosta Valley, Liguria and Lombardy in addition to the four Northeast Italy, northeastern Regions of Italy, regions of Trentino-Alto Adige/Südtirol, Trentino-Alto Adige, Veneto, Friuli-Venezia Giulia and Emilia-Romagna. With a total area of , and a population of 27.4 million as of 2022, the region covers roughly 40% of the Italian Republic and contains 46% of its population. Two of Italy's largest metropolitan areas, Milan and Turin, are located in the region. Northern Italy's GDP was estimated at Euro, €1 trillion in 2021, accounting for 56.5% of the Italian economy. Northern Italy has a rich and distinct culture. Thirty-seven of the fifty-nine List of World Heritage Sites in Italy, World Heritage Sites in Italy are found in the re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
