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Cuisine Of Italy
Italian cuisine is a Mediterranean cuisine David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora. Significant changes 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 gastronomies worldwide. Italian cuisine includes deeply rooted traditions common throughout the country, as well as all the diverse regional gastronomies, different from each other, especially between the north, the centre, and the south of Italy, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine offers an abundance of taste, and is one of the most po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian-American Cuisine
Italian-American cuisine () is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans. As immigrants from the different regions of Italy settled throughout the various regions of the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the townspeople and later for Americans nationwide. Influences Italian-American food is based primarily on the culinary traditions of southern Italian immigrants, although a significant number of northern Italian immigrants also came to the United States and also influenced this style of cuisine to some extent. Italian-Americans often identify foods with their regional heritage. Southern Italian staples include dry pasta, tomato sauce, and olive oil, whereas northern Italian staples include foods such a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Wine
Italian wine () is produced in every region of Italy. Italy is the country with the widest variety of indigenous grapevine in the world, with an area of under vineyard cultivation, as well as the List of wine-producing regions#Countries, world's largest wine producer and the largest exporter . Contributing 49.8 million Hectolitre, hl of wine in 2022, Italy accounted for over 19.3% of global production, ahead of French wine, France (17.7%) and Spanish wine, Spain (13.8%); the following year, production decreased by 11.5 million hl, and Italy was surpassed by France. Italian wine is also popular domestically among Italians, who consume a yearly average of 46.8 litres per capita, ranking third in world wine consumption. The origins of viticulture, vine-growing and winemaking in Italy has been illuminated by recent research, stretching back even before the Phoenicians and wine, Phoenician, Etruscans and Ancient Greece and wine, Greek settlers, who produced wine in Italy before Ancien ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bord Bia
Bord Bia (English: Food Board) is an Irish semi state agency for the promotion of Irish food, drink, and horticulture in Ireland and abroad. The agency works for small producers by promoting and certifying farmers' markets and for bigger producers by offering international marketing services. History Bord Bia was founded in 1994 as an amalgamation of the (Meat and Livestock Board) and the food promotion activities of the Irish Trade Board. In 2004, it amalgamated with , which used to be responsible for the development of the horticulture industry. In 2009, Bord Bia took over the promotion of seafood from . Part of the organisation's work is "promoting better ways of producing, by innovation and setting 'best practice' standards". According to the 2010 report ''Pathways for Growth'', published by Bord Bia, Ireland should:"adopt a strategy of developing a world-class agricultural industry by 2016 and set itself the goal of becoming the most efficient, most highly innovative ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Geographical Indications And Traditional Specialities In The European Union
Three European Union schemes of geographical indications and Traditional food, traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), promote and protect names of agricultural products and foodstuffs, wines and spirits. Products registered under one of the three schemes may be marked with the logo for that scheme to help identify those products. The schemes are based on the legal framework provided by the EU Regulation No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs. This regulation applies within the EU as well as in Northern Ireland. Protection of the registered products is gradually expanded internationally via bilateral agreements between the EU and non-EU countries. It ensures that only products genuinely originating in that region are allowed to be identified as such in commerce. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Italian Food And Drink Products With Protected Status
This is a list of Italian EU protected geographical indications as defined in the Council of the European Union Regulation CE 510/2006, which fall into three schemes. * 138 Italian products have protected designation of origin (PDO) or DOP () * 83 Italian products have protected geographical indication (PGI) or IGP () * 4 Italian products are traditional speciality guaranteed (TSG). They are: mozzarella and pizza napoletana, amatriciana tradizionale, and vincisgrassi alla maceratese To which they must be added: * 39 Italian products have geographical indication (GI) or IG () PDO, PGI, TSG Sources: Official data of the Italian Ministry of Agriculture updated on 15 February 2011 and of thQuality schemes explainedon the Europa.eu website. of GI List of GI products, pursuant to Annex III of thLegislative Resolution of the European Parliament n ° P6-TA-2007-0259 of 19 June 2007 "on the proposal for a Regulation of the European Parliament and of the Council relating to the defi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassata
Cassata ( ) or (; ) is an Italian cake originating in the Sicily region. It is typically composed of a round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit (a filling also used with cannoli). It has a shell of marzipan, pink and green colored icing, and decorative designs. Cassata may also refer to a Neapolitan ice cream containing candied or dried fruit and nuts. Origin Cassata is believed to have originated in Palermo in the 10th century, when under Emirate of Sicily. The word ——was first mentioned in Corleone in 1178. The Arabic word , from which may derive, refers to the bowl that is used to shape the cake. Variations Unlike the round, traditional shape some cassata are made in the form of a rectangle, square, or box. The word ''box'' in Italian is , although it is unlikely that the word originated from this term. , as it is often prepared in the Sicilian province of Catania, is made similar to a pie, cont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tiramisu
Tiramisu is an Italian dessert made of ladyfinger pastries () dipped in coffee, layered with a whipped mixture of egg yolks, sugar, and mascarpone, and topped with cocoa powder. The recipe has been adapted into many varieties of cakes and other desserts. Its origin is disputed between the Italian regions of Veneto and Friuli-Venezia Giulia. The name comes from the Italian ''tirami su'' (). History Tiramisu appears to have been invented in the late 1960s or early 1970s, but where and when exactly is unclear. Some believe the recipe was derived from ''sbatudin'', a simpler dessert made of egg yolks and sugar. Others argue it originated from another dish, '' dolce Torino''. The tiramisu recipe is not found in cookbooks before the 1960s. It is mentioned in a ''Sydney Morning Herald'' restaurant column published in 1978. It is not mentioned in encyclopaedias and dictionaries of the 1970s, first appearing in an Italian dictionary in 1980, and in English in 1982. It is mentione ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Times Colonist
The ''Times Colonist'' is an English-language daily newspaper in Victoria, British Columbia British Columbia is the westernmost Provinces and territories of Canada, province of Canada. Situated in the Pacific Northwest between the Pacific Ocean and the Rocky Mountains, the province has a diverse geography, with rugged landscapes that ..., Canada. It was formed by the September 2, 1980 merger of the ''Victoria Daily Times'', established in 1884, and the ''British Colonist'' (later the ''Daily Colonist''), established in 1858 by Amor De Cosmos who was later British Columbia's second Premier. The ''British Colonist'' was B.C.'s first paper "of any permanence". De Cosmos was the editor until 1866 when D.W. Higgins took over—he would remain in the role for the next twenty years. Local news receives the greatest prominence in the ''Times Colonist''. Stories and photographs about Greater Victoria are often featured on the front page. The newspaper also has national and inte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelato
Gelato (; ; ) refers to a specific type of ice cream of Italian origin. In Italian, ''Gelato'' is the common word for all types of ice cream. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert. Gelato typically contains 35% air (substantially less than American-style ice cream) and more flavoring than other types of frozen desserts, giving it an intense flavor with creamy, smooth texture, density and richness that distinguishes it from other ice creams. Name In Italian, means simply 'frozen' and is the generic word for any type or style of ice cream. In English, however, the term has come to be used to refer to a specific style of ice cream derived from the Italian artisanal tradition. History In the 9th century, after the Muslim conquest of Sicily, frozen desserts such as sherbet were introduced on the island. In 1295, Marco Polo returned to Venice from China with a recipe similar to sorbet. Cosimo Rug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ricotta
Ricotta () is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta () protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content varies depending on the milk used. In this form, it is somewhat similar in texture to some fresh cheese variants, though considerably lighter. It is hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mascarpone
Mascarpone (, ; ) is a soft Italian cuisine, Italian Acid-set cheese, acid-set cream cheese. It is recognized as a ''prodotto agroalimentare tradizionale'' (PAT). Production process After Denaturation (biochemistry), denaturation of cream, the whey is removed without pressing or aging. Mascarpone may also be made using cream and the residual tartaric acid from the bottom or sides of barreled wine. The traditional method is to add three tablespoons of lemon juice per pint (568 ml) of heated heavy cream. The mixture is allowed to cool to room temperature before it is poured into a cheesecloth-lined colander, set into a shallow pan or dish, and chilled and strained for one to two days. Origins Popularly, the name is held to derive from ''mascarpa'', an unrelated milk product made from the whey of stracchino (a young, barely aged cheese), or from ''mascarpia'', a word in the local dialect for ricotta. Unlike ricotta, which is made from whey, mascarpone is made from cream. Uses Mas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
