|
Bucatini
Bucatini (), also known as ''perciatelli'' (), is a thick spaghetti-like pasta with a hole running through the center. It is common throughout Lazio, particularly Rome. The similar ziti () consists of long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes. There is also a wider version of ziti, ''zitoni'' (). Name The name comes from the Italian language, Italian ''buco'', meaning 'hole', while ''wikt:bucato#Italian, bucato'' or its Neapolitan-language variant ''perciato'' means 'pierced'. Composition and use Bucatini is a tubed pasta made of hard Durum, durum wheat flour and water. Its length is with a diameter. The average cooking time is nine minutes. In Italian cuisine, bucatini is served with buttery sauces, guanciale, vegetables, cheese, eggs, and anchovies as food, anchovies or Sardines as food, sardines. One of the most common sauces to serve with bucatini is the amatriciana sauce, ''bucatini all'amat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ziti
Ziti () or ''zite'' () is a shape of extruded pasta originating from the Italy, Italian regions of Campania and Sicily. It is shaped into long, wide tubes, about long, that generally need to be broken by hand into smaller pieces before cooking. It is also sold as "cut ziti" in pieces about 5 cm (2 inches) long, with the ends cut straight-across, unlike penne which have the ends cut diagonally. Ziti has similarities to bucatini but is much larger in diameter. Etymology is the plural form of and , respectively meaning 'bride' and 'groom' in Sicilian language, Sicilian. For this reason, ''ziti'' may also be rendered as in Italian language, Italian (with the regular plural form for feminine nouns in ''-a''). Composition and usage Ziti strands are made of long and wide tubes, each around . Ziti has similarities to bucatini, rigatoni and penne. Ziti is created from durum wheat flour and water. It is also used to make . In Sicily, it is traditionally served at a wedding feast. '' ... [...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] |
Amatriciana Sauce
Amatriciana sauce, known in Italian as ''amatriciana'' (''matriciana'' in Romanesco dialect),Ravaro (2005), p. 395. is a sauce made with tomatoes, guanciale (cured pork cheek), ''pecorino romano'' cheese, black pepper, extra virgin olive oil, dry white wine, and salt. Originating in the ''comune'' (municipality) of Amatrice (in the mountainous province of Rieti of the Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine. The Italian government has named it a '' prodotto agroalimentare tradizionale'' (PAT) of Lazio, and ''amatriciana tradizionale'' is registered as a traditional speciality guaranteed (TSG) in the EU and the UK. Development Amatriciana derives from a dish called ''pasta alla gricia''. The origin of the word ''gricia'' is unclear. In papal Rome, the ''grici'' were sellers of common edible foods,Ravaro (2005), p. 329. who got this name because many of them came from Valtellina, at that time a possession of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ziti
Ziti () or ''zite'' () is a shape of extruded pasta originating from the Italy, Italian regions of Campania and Sicily. It is shaped into long, wide tubes, about long, that generally need to be broken by hand into smaller pieces before cooking. It is also sold as "cut ziti" in pieces about 5 cm (2 inches) long, with the ends cut straight-across, unlike penne which have the ends cut diagonally. Ziti has similarities to bucatini but is much larger in diameter. Etymology is the plural form of and , respectively meaning 'bride' and 'groom' in Sicilian language, Sicilian. For this reason, ''ziti'' may also be rendered as in Italian language, Italian (with the regular plural form for feminine nouns in ''-a''). Composition and usage Ziti strands are made of long and wide tubes, each around . Ziti has similarities to bucatini, rigatoni and penne. Ziti is created from durum wheat flour and water. It is also used to make . In Sicily, it is traditionally served at a wedding feast. '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sardines As Food
Sardines (also known as pilchards) are a nutrient-rich, small, oily fish widely consumed by humans and as forage fish by larger fish species, seabirds and marine mammals. Sardines are a source of omega-3 fatty acids. Sardines can be canned, pickled, smoked, or eaten fresh. The term ''sardine'' was first used in English during the early 15th century, and may come from the Mediterranean island of Sardinia, around which sardines were once 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 ones pilchards. The FAO/ WHO Codex standard for canned sardines cites 12 species in the Order of Clupeiformes that may be classed as sardines, including Atlantic herring (''Clupea harengus''), and brisling sardine (''Sprattus sprattus''); FishBase, a compreh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guanciale
Guanciale () is an Italian salt-cured meat product prepared from pork jowl or cheeks. Its name is derived from , meaning 'cheek'. Its rendered fat gives flavour to and thickens the sauce of pasta dishes. Production Guanciale is usually rubbed with just salt and ground black pepper by cooks in Rome, but some producers use other spices, herbs, or red pepper, and sometimes garlic. It is cured for three weeks or until it loses approximately 30% of its original weight. Its flavour is stronger than that of other pork products, such as pancetta, and its texture is more delicate. When cooked, the fat typically melts away. In cuisine Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes such as and sauces such as . republication of ''La Buona Vera Cucina Italiana'', 1966. It is a specialty of central Italy, particularly Umbria and Lazio. Pancetta, a cured Italian bacon that is normally not smoked, is sometimes used as a substi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land border, as well as List of islands of Italy, nearly 800 islands, notably Sicily and Sardinia. Italy shares land borders with France to the west; Switzerland and Austria to the north; Slovenia to the east; and the two enclaves of Vatican City and San Marino. It is the List of European countries by area, tenth-largest country in Europe by area, covering , and the third-most populous member state of the European Union, with nearly 59 million inhabitants. Italy's capital and List of cities in Italy, largest city is Rome; other major cities include Milan, Naples, Turin, Palermo, Bologna, Florence, Genoa, and Venice. The history of Italy goes back to numerous List of ancient peoples of Italy, Italic peoples—notably including the ancient Romans, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Luca Serianni
Luca Serianni (; 30 October 1947 – 21 July 2022) was an Italian linguist and philologist. Biography Serianni was professor of Italian language at Sapienza Università di Roma. A student of Arrigo Castellani’s, he conducted research about Italian linguistic history from the Middle Ages to the present day. He authored a reference grammar of the Italian language. Together with Maurizio Trifone he was in charge of the ''Vocabolario della lingua Italiana Il Devoto-Oli'', and with Pietro Trifone he edited ''Storia della lingua italiana''. He was a member of the Accademia della Crusca, Accademia dei Lincei, Arcadia, and vice-chairman of the Società Dante Alighieri. In 2002, he was awarded an honorary degree from the University of Valladolid The University of Valladolid is a public university located in the city of Valladolid, Valladolid province, autonomous region of Castile and Leon, Spain. Established in the 13th century, it is one of the oldest universities in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anchovies As Food
Anchovies are small, common saltwater forage fish in the family Engraulidae that are used as human food and fish bait. There are 144 species in 17 genera found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as oily fish. They are small, green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from to in adult length, and the body shape is variable, with more slender fish in northern populations. A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to cure, and then pack them in oil or salt. This results in the characteristic strong flavor associated with anchovies, and their flesh turns deep grey. Anchovies pickled in vinegar, as with Spanish '' boquerones en vinagre'', are milder, and the flesh retains a white color. For domestic use, anchovy fillets are sometimes packed in oil or salt in small tins or jars, sometimes ... [...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] |
Maurizio Trifone
Maurizio Trifone (born 1953) is an Italian linguist and lexicographer. Biography Trifone is professor of Italian language at the University of Cagliari. From 1995 to 2005 he was professor of Lexicography and Lexicology at the Foreigners University of Siena. Previously, he was lexicographer and etymologist at the Institute of the Italian Encyclopedia Treccani. He has led research about Italian linguistic history from the Middle Ages to the present day. He has authored '' Il Devoto-Oli dei sinonimi e contrari'', a dictionary of synonyms and antonyms published by Le Monnier in 2013. Together with Luca Serianni he is in charge of the ''Vocabolario della lingua Italiana Il Devoto-Oli''. From 2000 to 2005 he was director of the Language Centre at the Foreigners University of Siena and he held training courses for Italian teachers in many countries around the world. He has created ''Affresco Italiano'', an Italian language course for foreigners in 6 volumes (from A1 to C2 levels). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
