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Tiella
Tiella is a dish in Italian cuisine that is prepared with potato, rice, onion and mussels as primary ingredients. Additional ingredients may be used. Variations of the dish exist, and some may be prepared with other types of seafood. The round earthenware dish in which tiella is traditionally cooked is also referred to as a "tiella". Tiella is part of the cuisine of Apulia in southern Italy. It may also be found in coastal areas of Calabria. In Gaeta, Lazio, Italy, tiella is a specialty dish of the region prepared in the style of a pocket sandwich, using seafood such as octopus that is stuffed within a torta. Some other Italian dishes also referred to as "tiella" include a casserole and a stew. Origin In Italy, the dish originated during the time of Spanish rule in southern Italy, and it has been described as being "reminiscent of Spanish rule". Waverly Root described tiella as "one of the few Spanish dishes which have been taken into the Italian repertory" and considered it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Apulia
Apulian cuisine consists of the cooking traditions and practices of the region of Apulia in Italy. Starting from the Middle Ages the permanent residence of the nobility in the region gradually declined, which caused the disappearance of their noble cuisine over time. As the common people suffered from poverty, their culinary tradition adapted to use cheap and simple foods. Bread, vegetables and pasta have the leading role in the cuisine. Fruits, fish and wine are consumed frequently as well, but meat plays a minor role. The food of Apulia is known as a prime example of ''cucina povera'' or 'cuisine of the poor', but this characterizes its simplicity rather than its quality. More so, the simple dishes allow the quality of their local and seasonal ingredients to take center stage. ''Sagre'' food festivals Apulia’s ''sagre'' food festivals showcase local cuisine, cooking traditions and culture. While not unique to Apulia - ''sagre'' festivals are one of Italy’s best kept food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gaeta
Gaeta (; lat, Cāiēta; Southern Laziale: ''Gaieta'') is a city in the province of Latina, in Lazio, Southern Italy. Set on a promontory stretching towards the Gulf of Gaeta, it is from Rome and from Naples. The town has played a conspicuous part in military history; its walls date to Roman times and were extended and strengthened in the 15th century, especially throughout the history of the Kingdom of Naples (later the Two Sicilies). Present-day Gaeta is a fishing and oil seaport, and a renowned tourist resort. NATO maintains a naval base of operations at Gaeta. History Ancient times The ancient ''Caieta'', situated on the slopes of the Torre di Orlando, a promontory overlooking the Mediterranean Sea. It was inhabited by the Oscan-speaking Italic tribe of the Aurunci at least by the 10th-9th century BC. Only in 345 BC did the territory of Gaeta come under Rome's influence. In the Roman imperial age ''Caieta'', famous for its lovely and temperate climate, li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casserole
A casserole (French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold History Baked dishes have existed for thousands of years. Early casserole recipes consisted of rice that was pounded, pressed, and filled with a savoury mixture of meats such as chicken or sweetbread. Some time around the 1870s this sense of casserole seems to have taken its current sense. Cooking in earthenware containers has always been common in most cultures, but the idea of casserole cooking as a one-dish meal became popular in the United States in the twentieth century, especially in the 1950s when new forms of lightweight metal and glass cookware appeared on the market. By the 1970s casseroles took on a less-than-sophisticated image. American-style casserole In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Lazio
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region. A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredients are developed and commonly contribute to a regional or national cuisine, such as Japanese rice in Japanese cuisine or New Mexico chile in New Mexican cuisine. Likewise, national dishes have variations, such as gyros in Greek cuisine and hamburger in American cuisine. Religious food laws can also exercise an influence on cuisine, such as Hinduism in Indian cuisine, Sikhism in Punjabi cuisine, Buddhism in East Asian cuisine, Christianity in European cuisine, Islam in Middle Eastern cuisine, and Judaism in Jewish and Israeli cuisine. Etymology Cuisine is borrowed from the French meaning cooking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Abruzzo
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for decades has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists. Ingredients Abruzzese cuisine is known for the following ingredients: *'' Saffron of l'Aquila'', cultivated primarily in Navelli and L'Aquila * ''Olive oil'' produced in Colline Teramane (the Teramo hills), marked by the quality level DOP and considered some of Italy's best *'' Liquorice of Atri'', primarily produced in Abruzzo * '' Lamb and sheep'', especially in the mountains. Sheep's milk (or ricotta) is an important source of Abruzzese cheese, and sheep intestines are used as sausage casing or for stuffed meat rolls. Mountain goat meat is also occasionally consumed in Abruzzo. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Rice Dishes
This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants '' Oryza sativa'' (Asian rice) or '' Oryza glaberrima'' (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn), according to data for 2010. Rice dishes Unsorted * Aiwowo * Bagoong fried rice * Buttered rice * Kanika * Mutabbaq samak * Sayadieh See also * Arabic rice – a pilaf preparation using rice and vermicelli noodles * List of fried rice dishes * List of rice beverages * List of rice varieties * List of tortilla-based dishes * Pakistani rice dishes References {{Lists of prepared foods * Rice dishes Rice dishes Rice dishes Rice dishes This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Potato Dishes
The potato is a starchy, tuberous crop. It is the world's fourth-largest food crop, following rice, wheat and corn. The annual diet of an average global citizen in the first decade of the 21st century included about of potato. The potato was first domesticated by the Andean civilizations in the region of modern-day southern Peru and extreme northwestern Bolivia between 8000 and 5000 BCE.Office of International Affairs, '' Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation'' (1989online/ref> It has since spread around the world and has become a staple food, staple crop in many countries. The following is a list of dishes that use potato as a main ingredient. See also * Potato cooking * List of potato cultivars * List of sweet potato dishes * List of vegetable dishes References Bibliography * Buonassisi, Vincenzo (1985)''Il nuovo codice della pasta'' Rizzoli. . {{cuisine Lists of foods by ingredient, Potato Dishes Potato ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Italian Dishes
This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. The cuisine of Italy is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad. Pizza and spaghetti, both associated with the Neapolitan traditions of cookery, are especially popular abroad, but the varying geographical conditions of the twenty regions of Italy, together with the strength of local traditions, afford a wide range of dishes. Dishes and foods The cuisine of Italy has many unique dishes and foods. Zup ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb And Mutton
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003Italian_language.html" ;"title="Spanish language">Spanish, Italian language">Italian and Arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, ''lechazo'' in Spanish refers to meat from milk-fed (unweaned) lambs. Classifications and nomenclature The definitions for la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abruzzo
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Sardine
"Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the Italian island of Sardinia, around which sardines were once supposedly abundant. The terms "sardine" and "pilchard" are not precise, and what is meant depends on the region. The United Kingdom's Sea Fish Industry Authority, for example, classifies sardines as young pilchards. One criterion suggests fish shorter in length than are sardines, and larger fish are pilchards. The FAO/ WHO Codex standard for canned sardines cites 21 species that may be classed as sardines. FishBase, a comprehensive database of information about fish, calls at least six species "pilchard", over a dozen just "sardine", and many more with the two basic names qualified by various adjectives. Etymology 'Sardine' first appeared in English in the 15th century, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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