|
Crozets De Savoie
Crozets de Savoie are small, square-shaped, flat pasta originally made in the Savoie region in southeast France. Crozets were made traditionally at home by housewives using buckwheat or wheat, or sometimes both. This pasta is used mainly to prepare two regional dishes, the croziflette (a variant of tartiflette) and crozets with diots (traditional Savoyard sausage). History The name ''crozet'' comes from the Franco-Provençal word ''croé'' which means 'little'. See also * Hilopites * Lazanki * List of buckwheat dishes * List of pasta * List of pasta dishes References {{reflist Cuisine of Auvergne-Rhône-Alpes Buckwheat dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Savoie
Savoie (; Arpitan: ''Savouè'' or ''Savouè-d'Avâl''; English: ''Savoy'' ) is a department in the Auvergne-Rhône-Alpes region, Southeastern France. Located in the French Alps, its prefecture is Chambéry. In 2019, Savoie had a population of 436,434.Populations légales 2019: 73 Savoie INSEE Together with Haute-Savoie, it is one of the two departments of the historical region of ; the Duchy of Savoy was annexed by France in 1860, following the signature of the [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Franco-Provençal
Franco-Provençal (also Francoprovençal, Patois or Arpitan) is a Gallo-Romance languages, Gallo-Romance language that originated and is spoken in eastern France, western Switzerland, and northwestern Italy. Franco-Provençal has several distinct dialects and is separate from but closely related to neighbouring Romance languages, Romance dialects (the langues d'oïl and the Occitan language, langues d'oc, in France, as well as Rhaeto-Romance languages, Rhaeto-Romance in Switzerland and Italy). Even with all its distinct dialects counted together, the number of Franco-Provençal speakers has been declining significantly and steadily. According to UNESCO, Franco-Provençal was already in 1995 a "potentially endangered language" in Italy and an "endangered language" in Switzerland and France. ''Ethnologue'' classifies it as "nearly extinct". The designation ''Franco-Provençal'' (Franco-Provençal: ; ; ) dates to the 19th century. In the late 20th century, it was proposed that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diots Aux Crozets
A diot is a vegetable and pork sausage from the French region of Savoy (La Savoie). Diots are usually made from fatty ground pork, seasoned with salt, pepper and nutmeg. They may also contain cheese or cabbage. Some are dried, similarly to saucissons. Diots may be eaten cold or hot. In the most popular preparation, diots au vin blanc, the sausages are boiled with garlic and onions in white wine. They may also be browned in lard beforehand. When eaten hot, diots are usually served with boiled potatoes, polenta, or the buckwheat pasta Crozets de Savoie. When eaten cold they are generally covered with spicy mustard (preferably from Dijon), or placed in sandwiches or salads A salad is a Dish (food), dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments called ''salad dressings'', which exist in a variety of .... References French sausages {{France-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pasta Dishes
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Pasta is typically a noodle traditionally made from an unleavened dough of durum wheat flour mixed with water and formed into sheets and cut, or extruded into various shapes, then cooked and served in a number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. 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 and is a staple food of Italian cuisine, with evidence of 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 extrusion ... [...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] |
List Of Buckwheat Dishes
This is a list of buckwheat dishes, consisting of dishes that use buckwheat as a main ingredient. Buckwheat is a plant cultivated for its pseudocereal, grain-like seeds and as a cover crop. A related and more bitter species, ''Fagopyrum tataricum'', a domesticated food plant common in Asia, but not as common in Europe or North America, is also referred to as buckwheat. Buckwheat dishes * Ajdovi žganci – translates to English as "buckwheat spoonbread". It is a national Slovenia, Slovene dish. * ''Broeder'' – a traditional Dutch dish: a batter with buckwheat flour, yeast, and other ingredients is boiled in a cotton bag. * ''Buchweizentorte'' – a layered cake that is a speciality of the Lüneburg Heath region of Lower Saxony in northern Germany. * Buckwheat pancake :* ''Blini'' – an Eastern European pancake made with buckwheat flour. :* ''Crêpe bretonne'' – (''krampouezhen'' in Breton) from Lower Brittany, France. When made from buckwheat flour, not wheat, a savo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lazanki
Lazanki (, , singular ''łazanka'' or ''łazanek'', , Ukrainian: лазанки) is a Polish, Lithuanian and Belarusian type of pasta. It consists of wheat, rye or buckwheat dough which is rolled thin and cut into triangles or rectangles. These are boiled, drained, and eaten with melted pork fat, vegetable oil and often sour cream. In Poland, they are commonly mixed with fried cabbage or with soured cabbage and small pieces of sausage, meat and mushrooms. History Lazanki has been known in Poland since early Middle Ages, then also in the Polish–Lithuanian Commonwealth. Its older name variant is ''laga'': ''laganki'' meaning most likely a stick, a stripe, a wooden stick. The name probably derives from elongated strips cut from flattened dough, or from las/laska, meaning a wooden stick. Another source says the name comes from the ancient Polish/Slavic word ''las'' meaning forests, as the original lazanki were cooked with the addition of meat, mushrooms, which were obtaine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hilopites
Hilopites or hylopites or Chylopites (, ) are a traditional Greek pasta made from flour, eggs, milk, and salt. They take the form of long thin strips or, in some regions, small squares (sometimes called by different names). The pasta is traditionally made by rolling the dough out in to a thin sheet, dusting with flour, and slicing twice: first into thin fettuccine-like strips, then again into small squares. While commercially produced hilopites are generally around traditional homemade hilopites are often made much larger. Other regional names for this pasta include () in some regions of Peloponnisos and () in Cyprus. Some common dishes made with hilopites are rooster with red wine sauce, chicken noodle soups, baked chicken with red sauce, or simple boiled pasta with oil and cheese. See also * Flomaria * Crozets de Savoie * Lazanki * List of pasta There are many different varieties of pasta. They are usually sorted by size, being long (), short (), stuffed (), c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diot
A diot is a vegetable and pork sausage from the French region of Savoy (La Savoie). Diots are usually made from fatty ground pork, seasoned with salt, pepper and nutmeg. They may also contain cheese or cabbage. Some are dried, similarly to saucissons. Diots may be eaten cold or hot. In the most popular preparation, diots au vin blanc, the sausages are boiled with garlic and onions in white wine. They may also be browned in lard beforehand. When eaten hot, diots are usually served with boiled potatoes, polenta, or the buckwheat pasta Crozets de Savoie. When eaten cold they are generally covered with spicy mustard (preferably from Dijon), or placed in sandwiches or salads A salad is a Dish (food), dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments called ''salad dressings'', which exist in a variety of .... References French sausages {{France-cuisine-stub ... [...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] |
Tartiflette
Tartiflette () is a dish from Savoy in the French Alps. It is made with potatoes, reblochon cheese, lardons and onions. A splash of white wine can be added too. The word ''tartiflette'' is probably derived from the Arpitan word for potato (''tartiflâ'') or from the Savoyard ''tartifles'', a term also found in Provençal and Gallo-Italian. This modern recipe was inspired by a traditional dish called péla: a gratin cooked in a long-handled pan called a ''pelagic'' (shovel). Often served as an après-ski meal, tartiflette conveys an image of Alpine authenticity and conviviality. History As with many traditional dishes in the region, the potato is a staple ingredient. Savoy was historically part of the Holy Roman Empire, and the Savoyards were exposed to potato tubers earlier than the French. Tartiflette was first mentioned in a 1705 book, ''Le Cuisinier Royal et Bourgeois'', written by François Massialot and his assistant cook B. Mathieu. In its modern form, tartiflette ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
