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Carbonara
Carbonara () is a pasta dish made with Adipose tissue, fatty Curing (food preservation), cured pork, Types of cheese#Hard cheese, hard cheese, Eggs as food, eggs, salt, and black pepper. It is typical of the Lazio region of Italy. The dish took its modern form and name in the middle of the 20th century. The cheese used is usually . Some variations use Parmesan, Grana Padano, or a combination of cheeses. Spaghetti is the most common pasta, but bucatini or rigatoni are also used. While guanciale, a cured pork jowl, is traditional, some variations use pancetta, and lardons of smoked bacon are a common substitute outside Italy. Origin and history As with many recipes, the origins of the dish and its name are obscure; most sources trace its origin to the region of Lazio. The dish forms part of a family of dishes consisting of pasta with cured pork, cheese, and pepper, one of which is . It is very similar to , a dish dressed with melted lard and a mixture of eggs and cheese, but not ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spaghetti
Spaghetti () is a long, thin, solid, cylindrical pasta.spaghetti Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: 3 June 2008). It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of Mill (grinding), milled wheat, water, and sometimes Enriched flour, enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. Retrieved on 22 December 2014. Usually the pasta is white because refined flour is used, but whole wheat flour may be added. ''Spaghettoni'' is a thicker form of spaghetti, while spaghettini is a thinner form. Capellini is a very thin spaghetti, while vermicelli refers to intermediate thicknesses. Originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter hal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 2,746,984 residents in , Rome is the list of cities in the European Union by population within city limits, third most populous city in the European Union by population within city limits. The Metropolitan City of Rome Capital, with a population of 4,223,885 residents, is the most populous metropolitan cities of Italy, metropolitan city in Italy. Rome metropolitan area, Its metropolitan area is the third-most populous within Italy. Rome is located in the central-western portion of the Italian Peninsula, within Lazio (Latium), along the shores of the Tiber Valley. Vatican City (the smallest country in the world and headquarters of the worldwide Catholic Church under the governance of the Holy See) is an independent country inside the city boun ... [...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] |
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 and a GDP of more than €212 billion per year, making it the country's second most populated region and second largest regional economy after Lombardy. The capital of Lazio is Rome, which is the capital city of Italy. Lazio was the home of the Etruscan civilization, then stood at the center of the Roman Republic, of the Roman Empire, of the Papal States, of the Kingdom of Italy and of the Italian Republic. Lazio boasts a rich cultural heritage. Great artists and historical figures lived and worked in Rome, particularly during the Italian Renaissance period. In remote antiquity, Lazio (''Latium'') included only a limited part of the current region, between the lower course of the Tiber, the Tyrrhenian Sea, the Monti Sabini and the Pontine M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta Alla Gricia
''Pasta alla gricia'' is a pasta dish originating in the Lazio region of Italy. Origin of the name According to one hypothesis, the name of the dish derives from the Romanesco word ''gricio''. In papal Rome, the ''grici'' were sellers of common foods,Ravaro (2005), p. 329. and got this name because many of them came from Valtellina, at that time possession of the Swiss canton of Grigioni. ''Pasta alla gricia'' then would mean pasta prepared with the simple ingredients (guanciale, ''pecorino romano'', and black pepper) readily available at the local ''gricio''. Another theory about the origin of this dish claims that it was invented in Grisciano, Lazio, near Amatrice. Buccini (2007) argues that this theory is more probably correct, citing a name ''spaghetti alla marchigiana'' from the 1920s, referring to the neighboring region of Le Marche. The name would have started as ''alla grisciana'', then modified to ''alla gricia'' to fit the occupational theme of ''carbonara'' and ... [...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] |
Pancetta
Pancetta () is a Salting (food)#Meat, salt-cured pork belly meat product in a category known as ''Salumi, salume''. In Italy, it is often used to add depth to soups and pasta. (in Italian). Uses For cooking, pancetta is often cut into cubes (''cubetti di pancetta''). In Italy, it is commonly served as a Lunch meat, sliced meat, sliced thin and eaten raw. It can also be used in carbonara (although guanciale is generally regarded as more traditional). republication of ''La Buona Vera Cucina Italiana'', 1966. Types The two basic types of pancetta are ''arrotolata'' ('rolled') and ''stesa'' ('flat'). The ''arrotolata'', salted, is mainly cut in thin slices and eaten raw as part of Antipasto, antipasti or simply as a component of a sandwich; the ''stesa'' is used chopped as an ingredient in many recipes or cut in thick strips that are usually eaten grilled. There is also a version of ''arrotolata'' to which ''Capocollo, coppa'' is added in the center of the roll (''pancetta coppa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pecorino Romano
''Pecorino romano'' (; ) is a hard, salty Italian cheese made from sheep milk, often used for grating over pasta or other dishes. The name ''pecorino'' means 'ovine' or 'of sheep' in Italian; the name of the cheese, although protected, is a description rather than a brand: 'formaggio''''pecorino romano'' means 'sheep's heeseof Rome'. Although this variety of cheese originated in Lazio, most of its actual production has moved to the island of Sardinia. ''Pecorino romano'' is an Italian product with name recognised and protected (PDO) by the laws of the European Union. ''Pecorino romano'' was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy's oldest cheeses. On the first of May (May Day), Roman families traditionally eat pecorino with fresh fava beans during an excursion in the Roman Campagna. It is mostly used in central and southern Italy. Overview A cheese variety of what might b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbonari
The Carbonari () was an informal network of Secret society, secret revolutionary societies active in Italy from about 1800 to 1831. The Carbonari may have further influenced other revolutionary groups in France, Portugal, Spain, Brazil, Uruguay, the Ottoman Empire, and Russia. Although their goals often had a Patriotism, patriotic and Liberalism, liberal basis, they lacked a clear immediate political agenda. They were a focus for those unhappy with the repressive political situation in Italy following 1815, especially in the south of the Italian peninsula. Members of the Carbonari, and those influenced by them, took part in important events in the process of Unification of Italy, Italian unification (called the ''Risorgimento''), especially the failed Revolutions of 1820, Revolution of 1820, and in the further development of Italian nationalism. The chief purpose was to defeat tyranny and establish a constitutional government. In the north of Italy, other groups, such as the Ade ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ada Boni
Ada Boni (; 1881 – May 1973) was an Italian chef, magazine editor, food writer and book author. Her most famous book, '' Il talismano della felicità'' (''The Talisman of Happiness'' in English), published in 1928, is considered one of the classic Italian cookbooks and is still very popular. She also wrote the notable book, ''La cucina romana'' ('' Roman Cuisine'' in English), with the stated aim of saving traditional cuisine that was being lost. Life Ada Boni was born as Ada Giaquinto in 1881 in Rome. She was either the granddaughter or the niece of Adolfo Giaquinto (1846–1937). Adolfo was a famous chef in Italy, and founded a fortnightly gastronomical periodical called ''Il Messaggero della Cucina''. Boni co-founded with her husband Enrico the women's magazine ''Preziosa'', and was then its editor. From 1915 started to publish her own recipes in its pages. A collection of her recipes was published by ''Preziosa'' in 1925, and in 1929 another larger collection was published ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
