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Conti Roll
The conti roll, or continental roll, is a sandwich popular in Perth, Western Australia. It was originally referred to by local First language, native speakers of Italian language, Italian as a . Its English-speaking world, Anglophone name alludes to continental Europe (as opposed to the British Isles), the source of the majority of its ingredients. Description The conti roll has been described as being " ... a singularly Western Australian creation ...", as "... the closest thing ... West Australians have to a regional sandwich," and as part of "... Italy’s contribution to Western Australia’s food culture." It has also been said to be "... a niche item, specific to Perth", although similar creations are available from select outlets elsewhere in Australia. The time-honoured West Australian sandwich consists of a long bread roll filled with Salumi, Italian deli meats, cheese, and Food preservation#Pickling, preserved, Antipasto, antipasti-style vegetables. Another descript ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Perth
Perth () is the list of Australian capital cities, capital city of Western Australia. It is the list of cities in Australia by population, fourth-most-populous city in Australia, with a population of over 2.3 million within Greater Perth . The Extremes on Earth#Other places considered the most remote, world's most isolated major city by certain criteria, Perth is part of the South West Land Division of Western Australia, with most of Perth metropolitan region, Perth's metropolitan area on the Swan Coastal Plain between the Indian Ocean and the Darling Scarp. The city has expanded outward from the original British settlements on the Swan River (Western Australia), Swan River, upon which its #Central business district, central business district and port of Fremantle are situated. Perth was founded by James Stirling (Royal Navy officer), Captain James Stirling in 1829 as the administrative centre of the Swan River Colony. The city is situated on the traditional lands of the Whadju ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White-collar Worker
A white-collar worker is a person who performs professional service, desk, managerial, or administrative work. White-collar work may be performed in an office or similar setting. White-collar workers include job paths related to government, consulting, academia, accountancy, business and executive management, customer support, design, economics, science, technology, engineering, market research, finance, human resources, operations research, marketing, public relations, real estate, information technology, networking, law, healthcare, architecture, and research and development. In contrast, blue-collar workers perform manual labor or work in skilled trades; pink-collar workers work in care, health care, social work, or teaching; green-collar workers specifically work in the environmental sector; and grey-collar jobs combine manual labor and skilled trades with non-manual or managerial duties. With the emergence of the AI boom, there have been studies released ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive
The olive, botanical name ''Olea europaea'' ("European olive"), is a species of Subtropics, subtropical evergreen tree in the Family (biology), family Oleaceae. Originating in Anatolia, Asia Minor, it is abundant throughout the Mediterranean Basin, with wild subspecies in Africa and western Asia; modern Cultivar, cultivars are traced primarily to the Near East, Aegean Sea, and Strait of Gibraltar. The olive is the type species for its genus, ''Olea'', and lends its name to the Oleaceae plant family, which includes species such as Syringa vulgaris, lilac, jasmine, forsythia, and Fraxinus, ash. The olive fruit is classed botanically as a drupe, similar to the cherry or peach. The term oil—now used to describe any Viscosity, viscous Hydrophobe, water-insoluble liquid—was virtually synonymous with olive oil, the Vegetable oil, liquid fat made from olives. The olive has deep historical, economic, and cultural significance in the Mediterranean; Georges Duhamel (author), George ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplant
Eggplant (American English, US, Canadian English, CA, Australian English, AU, Philippine English, PH), aubergine (British English, UK, Hiberno English, IE, New Zealand English, NZ), brinjal (Indian English, IN, Singapore English, SG, Malaysian English, MY, South African English, ZA, Sri Lankan English, SLE), or baigan (Languages of India, IN, Caribbean English, GY) is a plant species in the Solanaceae, nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit, typically used as a vegetable in cooking. Most commonly purple, the spongy, absorbent fruit is used in List of cuisines, several cuisines. It is a berry (botany), berry by botany, botanical definition. As a member of the genus ''Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the Americas region while the eggplant is of the Eurasia region. Like the tomato, its skin and seeds can be eaten, but it is usually eaten cooked. Eggplant is nutritionally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss-type Cheeses
Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. Their distinct character arose from the requirements of cheese made in the summer on high Alpine grasslands (''alpage'' in French), and then transported with the cows down to the valleys in the winter, in the historic culture of Alpine transhumance.Donnelley, 3–5; Thorpe, 262–268; Oxford, 15–19 Traditionally the cheeses were made in large rounds or "wheels" with a hard rind, and were robust enough for both keeping and transporting. The best-known cheeses of the type, all made from cow's milk, include the Swiss Emmental cheese, Emmental, Gruyère cheese, Gruyère and Appenzeller cheese, Appenzeller, as well as the French Beaufort cheese, Beaufort and Comté cheese, Comté (from the Jura Mountains, near the Alps). Both countries have many ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Provolone
Provolone (, ) is an Italian semi-hard cheese made from cow's milk. It is an aged ''pasta filata'' ('stretched-curd') cheese originating in the Campania region, near Vesuvius, where it is still produced in pear, sausage, or cone shapes long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is northwestern Italy and, in particular, the city of Cremona. Provolone, ''provola'', and '' provoleta'' are versions of the same basic cheese. Some versions of provolone are smoked. History and varieties The term ''provolone'' (meaning 'large ''provola''') appeared around the end of the 19th century, when it started to be manufactured in the southern regions of Italy and assumed its current large size. The smaller sized variant is called ''provola'' () and comes in plain and smoked (''affumicata'') varieties. Provolone is a semi-hard cheese with taste varying greatly from ''provolone piccante'' (sharp, piquant), aged for a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pecorino
Pecorino is an Italian hard cheese produced from sheep's milk. The name derives from , which means ' sheep' in Italian. Overview Of the six main varieties of pecorino, all of which have protected designation of origin (PDO) status under European Union law, is probably the best known outside Italy, especially in the United States, which has been an important export market for the cheese since the 19th century. Most is produced on the island of Sardinia, though its production zone also includes Lazio and the Tuscan provinces of Grosseto and Siena. Ancient Roman authors wrote about this cheese and its production technique. The other five mature PDO cheeses are the from Sardinia (''casu berbeghinu'' in Sardinian language); , whose production was already attested by Pliny the Elder in his '' Natural History''; (or ''picurinu sicilianu'' in Sicilian) from Sicily; from Basilicata; and ''pecorino crotonese'' from province of Crotone, in Calabria Calabria is a Reg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 mozzarella: cow's milk. * : Italian Mediterranean buffalo, Italian buffalo's milk. Fresh mozzarella is white, while the occasional yellow or brown colour of mozzarella comes from the enzyme R110. Due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in Vacuum packing, vacuum-sealed packages. Fresh mozzarella can be heard to make a distinct squeaky sound when it is chewed or rubbed. Low-moisture mozzarella can be kept refrigerated for up to a month, although some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jamón Ibérico
Jamón ibérico (; Spanish for "Iberian Ham"), known in Portuguese as presunto ibérico (), is a variety of ''jamón'' or ''presunto'', a type of Curing (food preservation), cured leg of pork (primarily Black Iberian pigs) produced in Spain and Portugal, in the Iberian Peninsula. It is considered a staple of both Portuguese cuisine and Spanish cuisine. Description According to Spain's ''denominación de origen'' rules and current regulations on ''jamón'', the Ham#Dry-cured, dry-cured jamón ibérico must be made from either pure breed Black Iberian pigs or cross-bred pigs at least 50% Black Iberian mixed only with Duroc pigs, the same restriction as required to keep official ''ibérico'' denomination on any Spanish pork meat product. Jamón ibérico, especially the one labeled ''de bellota'', has a smooth texture, rich, savoury taste, and regular marbled meat, marbling. The fat content is relatively high compared to Jamón#Jamón serrano, jamón serrano. Production Location Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soppressata
''Soppressata'' is a ''salume''. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salami made in Tuscany and Liguria. It is still part of southern Italian cultural heritage that local people (especially in the smaller rural towns) slaughter the pig themselves and use it all, with nothing going to waste, using some parts to make cured meats, including ''soppressata''. It is sometimes prepared using prosciutto. Preparation File:Soppresata3.JPG, Grinding the meat File:Soppresata2.JPG, Preparing the meat for seasoning File:Soppresata1.JPG, Seasoning the meat before casing Varieties ''Soppressata di Basilicata'' is mainly produced in Rivello, Cancellara, Vaglio, and Lagonegro. ''Soppressata di Calabria'' enjoys protected designation of origin (PDO) status; the one produced in Acri and Decollatura is especially renowned. ''Soppressata di Puglia'' from Martina Franc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prosciutto
Prosciutto ( ; ), also known as ''prosciutto crudo'', is an uncooked, unsmoked, and dry-cured ham. It is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo'', each with degrees of protected status, but the most prized are ''Prosciutto di Parma'' DOP, from Emilia-Romagna, and ''Prosciutto di San Daniele'' DOP, from Friuli-Venezia Giulia. Unlike speck ( Speck Alto Adige) from the South Tyrol region, prosciutto is not smoked. There is also a tradition of making prosciutto in southern Switzerland. In Italian, ''prosciutto'' means any type of ham, either dry-cured (''prosciutto crudo'' or simply ''crudo'') or cooked (''prosciutto cotto''), but in English-speaking countries, it usually means either Italian ''prosciutto crudo'' or similar hams made elsewhere. However, the word ''prosciutto'' itself is not protected; cooked ham may legally be, and in practice is, sold as ''prosciutto'' (usually as ''prosciutto cotto'', and from I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salami
Salami ( ; : ''salame'') is a ''salume'' consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Small-sized salami are also referred to as ''salametti'' or ''salamini''. Etymology The word ''salami'' in English comes from the plural form of the Italian (). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is ''salam''; in Macedonian and Serbo-Croatian it is ''salama''; in Hungarian it is ''szalámi''; in Czech it is ''salám''; in Slovak it is ''saláma''; in Russian, Ukrainian, and Belarusian it is ''salyami''; and Polish, French, German, Greek, and Dutc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
