(;

Italianization Italianization ( ; ; ; ; ; ) is the spread of Italian culture, language and identity by way of integration or assimilation. It is also known for a process organized by the Kingdom of Italy to force cultural and ethnic assimilation of the nati ...

of the French word ) are

Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, a Romance ethnic group related to or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance languag ...

snack A snack is a small portion of Human food, food generally Eating, eaten between meals. Snacks come in a variety of forms including Food packaging, packaged snack foods and other processed foods, as well as items made from fresh ingredients at ho ...

s consisting of a ball of rice (generally

risotto Risotto ( , ; from , 'rice') is an Italian cuisine, Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish or vegetables. Many types of risotto contain butter, onion, white wine, a ...

) with

tomato sauce Tomato sauce (; ; ) can refer to many different sauces made primarily from tomatoes. In some countries the term refers to a sauce to be served as part of a dish, in others it is a condiment. Tomatoes have a rich flavor, high water content, s ...

, typical of Roman cuisine. Some believe that they derive from the French

croquette A croquette (; ) is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick b� ...

s and were introduced to

Rome Rome (Italian language, Italian and , ) is the capital city and most populated (municipality) of Italy. It is also the administrative centre of the Lazio Regions of Italy, region and of the Metropolitan City of Rome. A special named with 2, ...

by the French troops of

Napoleon Napoleon Bonaparte (born Napoleone di Buonaparte; 15 August 1769 – 5 May 1821), later known by his regnal name Napoleon I, was a French general and statesman who rose to prominence during the French Revolution and led Military career ...

at the beginning of the 19th century.

Etymology

The name is first attested in the 19th century, and is a corruption of the term , which is used in French cuisine for all types of croquettes or pieces of meat covered with breadcrumbs.

Description

Originally, they were filled with chicken

giblets Giblets is a culinary term for the edible offal of a fowl, typically including the Heart#Food, heart, gizzard, Liver (food), liver, and other organs. A whole bird from a butcher is often packaged with the giblets, sometimes sealed in a bag wi ...

mincemeat Mincemeat is a mixture of chopped apples and dried fruit, distilled spirits or vinegar, spices, and optionally, meat and beef suet. Mincemeat is usually used as a pie or pastry filling. Traditional mincemeat recipes contain meat, notably beef ...

or (a type of cheese from

Lazio Lazio ( , ; ) or Latium ( , ; from Latium, the original Latin name, ) is one of the 20 Regions of Italy, administrative regions of Italy. Situated in the Central Italy, central peninsular section of the country, it has 5,714,882 inhabitants an ...

), now also with a piece of

mozzarella Mozzarella is a Types of cheese#Semi-soft cheese, semi-soft non-aged cheese prepared using the ('stretched-curd') method with origins from southern Italy. It is prepared with cow's milk or buffalo milk, taking the following names: * or mozz ...

; the whole morsel is soaked in

egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the ...

, coated with

breadcrumbs Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cutlet ...

and then fried (usually deep fried). They are closely related to Sicilian arancini and the French

s, sometimes called , that can be made with rice. can be also prepared without tomato sauce (, which means 'white-style '). They are usually eaten with the fingers: when one is broken in two pieces, mozzarella is drawn out in a string somewhat resembling the cord connecting a

telephone A telephone, colloquially referred to as a phone, is a telecommunications device that enables two or more users to conduct a conversation when they are too far apart to be easily heard directly. A telephone converts sound, typically and most ...

handset to the hook. This has led to these dishes being known as ('telephone-style ', in reference to cables). were originally sold at , typical Roman shops where fried food was sold. Now they are commonly served in most pizzerias all around Italy as an antipasto.

References

Sources

* *

Etymology

Description

See also

References

Sources

Further reading