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Strozzapreti
Strozzapreti (; "priest choker" or "priest strangler" in Italian language, Italian) are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of San Marino. The name is also used for a baked cheese and vegetable dumpling, prepared in some regions of Italy and on the French island of Corsica. Origin of name There are several legends to explain the name, primarily based on the anticlerical sentiment of the region. One is that gluttonous priests were so enthralled by the savory pasta that they ate too quickly and choked themselves. Another explanation involves the "azdora" ("housewife" in the Romagna dialect), who "chokes" the dough strips to make the strozzapreti. The azdora would express rage (perhaps triggered by the misery and difficulties of her life) and curse the local clergy, resulting in a pasta that could choke a priest. A third states that wives would customarily make the p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strangozzi
Strozzapreti (; "priest choker" or "priest strangler" in Italian language, Italian) are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of San Marino. The name is also used for a baked cheese and vegetable dumpling, prepared in some regions of Italy and on the French island of Corsica. Origin of name There are several legends to explain the name, primarily based on the anticlerical sentiment of the region. One is that gluttonous priests were so enthralled by the savory pasta that they ate too quickly and choked themselves. Another explanation involves the "azdora" ("housewife" in the Romagna dialect), who "chokes" the dough strips to make the strozzapreti. The azdora would express rage (perhaps triggered by the misery and difficulties of her life) and curse the local clergy, resulting in a pasta that could choke a priest. A third states that wives would customarily make the p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emilia-Romagna
egl, Emigliàn (man) egl, Emiglièna (woman) rgn, Rumagnòl (man) rgn, Rumagnòla (woman) it, Emiliano (man) it, Emiliana (woman) or it, Romagnolo (man) it, Romagnola (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 = , demographics1_info2 = , demographics1_title3 = , demographics1_info3 = , timezone1 = CET , utc_offset1 = +1 , timezone1_DST = CEST , utc_offset1_DST = +2 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-45 , blank_name_sec1 = GDP (nominal) , blank_info_se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an 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, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Zanini De Vita, Oretta, ''Enc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blera
Blera is a small town and ''comune'' in the northern Lazio region of Italy. It was known during the Middle Ages as Bieda, an evolved form of its ancient name, which was restored in the twentieth century. It is the birthplace of Pope Sabinian; Pope Paschal II was also originally thought to be from here. It is situated on a long, narrow tongue of rock at the junction of two deep glens. This cites History In ancient times, Blera was an Etruscan town on the Via Clodia. It was of little importance, and is known to be mentioned only by geographers and in inscriptions. In 772, it was destroyed by the Lombards of King Desiderius. In the thirteenth-fifteenth centuries, it belonged to the Di Vico family. In 1247 the army of Frederick II ravaged it. In the fifteenth century, Pope Boniface IX gave Blera to the Anguillara family, who owned it until 1572, apart from a short period from 1465 under direct Papal control. Later it followed the history of the Papal States. Main sights Some ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nicastro
Nicastro (, ''new castle'') is a small town in the province of Catanzaro, in the Calabria region of southern Italy. Since 1968 it constitutes, together with Sambiase and Sant'Eufemia Lamezia, the city of Lamezia Terme. Geography It is situated on the isthmus between the gulfs of Sant'Eufemia and of Squillace, the narrowest part of the entire Italian peninsula. At 216 meters above sea-level, it commands a fine view. History Nicastro's origins trace back to the 9th century, when Calabria was part of the Byzantine Empire, when a fortress called Neo Castrum ("New Castle") was created. The centre was founded during the time of Saracen raids (IX-Xcentury), pushing coastal inhabitants to move to surrounding higher fortified ground. However, many finds dating back to the Neolithic age and from the Magna Graecia era (IV century BC) have emerged. In 1057, the area was conquered by the Normans, but Nicastro revolted against Robert Guiscard and his brother Roger. Having domin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salento
Salento (Salentino: ''Salentu'', Salentino Griko: ''Σαλέντο'') is a cultural, historical and geographic region at the southern end of the administrative region of Apulia in Southern Italy. It is a sub-peninsula of the Italian Peninsula, sometimes described as the "heel" of the Italian "boot". It encompasses the entire administrative area of the province of Lecce, a large part of the province of Brindisi and part of that of Taranto. The peninsula is also known as Terra d'Otranto, and in the past Sallentina. In ancient times it was called variously Calabria or Messapia. History Messapia (from Greek ''Μεσσαπία'') was the ancient name of a region of Italy largely corresponding to modern Salento. It was inhabited chiefly by the Messapii in classical times. Pokorny derives the toponym from the reconstructed PIE ''*medhyo-'', "middle" and PIE ''*ap-'', "water" (''Mess-apia'', "amid waters"). Pokorny compares the toponym ''Messapia'' to another ancient Italic topo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neapolitan Cuisine
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France. Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, such as '' timballo'' and the '' sartù di riso'', pasta or rice dishes with very elaborate preparation, and dishes from popular traditions prepared with inexpensive but nutritionally healthy ingredients, like '' pasta e fagioli'' (pasta with beans) and other pasta dishes with vegetables. Historical background Naples has a history that goes back many centuries: the city itself predates many ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by add ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lago Di Como
Lake Como ( it, Lago di Como , ; lmo, label=Western Lombard, Lagh de Còmm , ''Cómm'' or ''Cùmm'' ), also known as Lario (; after the la, Larius Lacus), is a lake of glacial origin in Lombardy, Italy. It has an area of , making it the third-largest lake in Italy, after Lake Garda and Lake Maggiore. At over deep, it is the fifth deepest lake in Europe, and the deepest outside Norway; the bottom of the lake is more than below sea level. Lake Como has been a popular retreat for aristocrats and wealthy people since Roman times, and a very popular tourist attraction with many artistic and cultural gems. It has many villas and palaces such as Villa Olmo, Villa Serbelloni, and Villa Carlotta. Many famous people have had and have homes on the shores of Lake Como. One of its particularities is its "Y" shape, which forms the "Larian Triangle", with the little town of Canzo as its capital. In 2014, ''The Huffington Post'' called it the most beautiful lake in the world for its m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grana (cheese)
Grana is a type of hard, mature cheese from Italy with a granular texture, often used for grating. Grana cheeses are typically made in the form of large wheels. The structure is often described as crystalline, and the wheels are divided by being split with a fairly blunt almond-shaped knife designed for the purpose, rather than being sliced, cut or sawn. Within the European Union the term ''Grana'' is legally protected by Grana Padano Protected Designation of Origin; only Grana Padano may be sold using the term in EU countries."Grana è solo Padano" (''Grana'' is only Padano.), Consorzio per la tutela del Formaggio Grana Padano The two best-known examples of grana-type cheeses are |
Milanese Cuisine
Lombard cusine is a type of northern Italian cuisine. The varied historical events of its provinces and of the diversity of its territories resulted in a very varied culinary tradition. First courses in Lombard cuisine range from risottos to soups and stuffed pasta, in broth or not, and a varied choice of second courses meat dishes are added to fish dishes of the tradition of the many lakes and rivers of Lombardy. The cuisine of the various Lombardy provinces can be united by the following traits: prevalence of rice and stuffed pasta over dry pasta, butter instead of olive oil for cooking, dishes cooked for a long time, as well as the widespread use of pork, milk and dairy products, and egg-based preparations; to which is added the consumption of polenta, common to the whole Northern Italy. History Lombard cooking has ancient historical roots dating back to the settlement of Celts in the Po Valley. The most ancient Lombardy dish is ''cuz'', whose preparation has Celtic o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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