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Italian Meal Structure
Italian meal structure is typical of the European Mediterranean region and differs from that of Northern, Central, and Eastern Europe, although it still often consists of breakfast (''colazione''), lunch (''pranzo''), and supper (''cena''). However, breakfast itself is often skipped or is lighter than that of non-Mediterranean Europe. Late-morning and mid-afternoon snacks, called '' merenda'' (: ''merende''), are also often eaten. Full meals in Italy contain four or five courses. Especially on weekends, meals are often seen as a time to spend with family and friends rather than simply for sustenance; thus, meals tend to be longer than elsewhere. During holidays such as Christmas and New Year's Eve, feasts can last for hours. Today, full-course meals are mainly reserved for special events such as weddings, while everyday meals include only a first or second course (sometimes both), a side dish, and coffee. The ''primo'' (first course) is usually a filling dish such as risotto o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibet
Tibet (; ''Böd''; ), or Greater Tibet, is a region in the western part of East Asia, covering much of the Tibetan Plateau and spanning about . It is the homeland of the Tibetan people. Also resident on the plateau are other ethnic groups such as Mongols, Monpa people, Monpa, Tamang people, Tamang, Qiang people, Qiang, Sherpa people, Sherpa, Lhoba people, Lhoba, and since the 20th century Han Chinese and Hui people, Hui. Tibet is the highest region on Earth, with an average elevation of . Located in the Himalayas, the highest elevation in Tibet is Mount Everest, Earth's highest mountain, rising above sea level. The Tibetan Empire emerged in the 7th century. At its height in the 9th century, the Tibetan Empire extended far beyond the Tibetan Plateau, from the Tarim Basin and Pamirs in the west, to Yunnan and Bengal in the southeast. It then divided into a variety of territories. The bulk of western and central Tibet (Ü-Tsang) was often at least nominally unified under a ser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruit Preserves
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by the method of preparation, type of fruit used, and its place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from " vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savory foods such as cheese, cold meats, and curries. Techniques There are several techniques of making jam, with or without added water. One factor depends on the natural pectin content of the ingredients. When making jam with low-pectin fruits like strawberries, high-pectin fruit like orange can be added, or additional pectin in the form of pectin powder, citric acid or citrus peels. Often the fruit will b ... [...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] |
Olive Oil
Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a condiment, or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine, with wheat and grapes. Olive trees have been cultivated around the Mediterranean since the 8th millennium BC. In 2022, Spain was the world's largest producer, manufacturing 24% of the world's total. Other large producers were Italy, Greece, and Turkey, collectively accounting for 59% of the global market. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Focaccia
Focaccia is a Flatbread, flat leavening agent, leavened oven-baked Italian cuisine, Italian bread. In Rome, it is similar to a type of flatbread called (). Focaccia may be served as a side dish or as sandwich bread and it may be round, rectangular or square shape. Etymology In ancient Rome, was a flatbread baked on the hearth. The word is derived from the Latin , 'hearth, place for baking'. The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine, while outside Liguria the word usually refers to the Genoese variants. The first attestation of the word dates back to the 14th century. Focaccia is sometimes considered to be a variant of pizza in publications outside Italy, although focaccia is left to rise after being flattened, while pizza is baked immediately. Regional variants Ligurian variants (), marked by its finger-sized holes on its surface called "dimples" ( in Genoese dialect), is brushed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marocchino
''Marocchino'' is a coffee drink created in Alessandria, Italy. Preparation Generally, the glass cup is first dusted with cocoa powder, then topped with milk froth and espresso, with a second dusting of cocoa on top. Serving style It is served in a small glass and consists of a shot of espresso (sometimes a small shot, or ristretto), cocoa powder and milk froth. In some regions of northern Italy, thick hot cocoa is added. In Alba, Piedmont, the home of the Italian chocolate giant Ferrero, Nutella is used. The name ''marocchino'' (Italian for ' Moroccan') is derived from its colour, as ''marocchino'' was a type of light brown leather (see Morocco leather) used in the 1930s to make hair bands. See also * List of coffee drinks Coffee drinks are made by brewing water with ground coffee beans. The brewing is either done slowly, by Coffee filter, drip, filter, French press, moka pot or Coffee percolator, percolator, or done very quickly, under pressure, by an espresso m ... * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caffè Mocha
A mocha ( or ), also called mocaccino (), is a chocolate-flavoured variant of caffè latte, commonly served warm or hot in a glass rather than a mug. Other commonly used spellings are mochaccino and also mochachino. The name is derived from the city of Mokha, Taiz Governorate, Yemen, which was one of the centres of early coffee trade. The name is sometimes shortened to just mocha. Origin The name "mocha" is derived from the Yemeni port of Mokha, which was a port well-known for its coffee trade from the 15th to 17th century, and where small quantities of fine coffee grown in the hills nearby was exported. When coffee drinking culture spread to Europe, Europeans referred to coffee imports from Arabia as Mochas, even though coffee from Yemen itself was uncommon and frequently mixed with beans from Abyssinia, and later coffee from Malabar or the West Indies were also marketed as Mocha coffee. The coffee drink today called "mocha," however, is made by adding chocolate, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bombolone
''Bombolone'' (; : ''bomboloni'') is an Italian filled doughnut (similar to ''Berliner'' and '' pączek''), eaten as a snack food and dessert. The pastry's name is etymologically related to ''bomba'' (), and the same type of pastry is also called ''bomba'' (: ''bombe'') in some regions of Italy. History While ''bomboloni'' may be primarily connected to Tuscany, they are traditional to other regions of Italy, although with slight variations on the recipe. In those areas that used to be under Austrian rule, such as Trentino-Alto Adige, Veneto, and Friuli-Venezia Giulia, the tradition of ''bomboloni'' is believed to have originated from that of Austrian "krapfen" (i.e., ''Berliner''), and the recipe includes eggs, which are not found in the Tuscan variety. '' Pasticcerie'' sometimes have handwritten signs for them, and food writer Emily Wise scornfully wrote that visitors might not be as taken with hot filled doughnuts in an area with wild boar salami and sandwiches with truffle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cornetto (pastry)
''Cornetto'' (; meaning 'little horn') is historically the Italian name of a product similar to the Austrian ''kipferl'', although today it is an interchangeable name for the French croissant. The main ingredients of a ''cornetto'' are pastry dough, eggs, butter, water, and sugar. Egg yolk is brushed on the surface of the ''cornetto'' to obtain a golden color during baking. The ''cornetto vuoto'' () is commonly accompanied by various fillings, including ''crema pasticciera'' (custard), apricot jam or chocolate cream, and covered with powdered sugar or ground nuts. A ''cornetto'' with an espresso or cappuccino at a coffee bar is considered to be the most common breakfast in Italy. The name ''cornetto'' is common in southern and central Italy, while it is called "brioche" in the north. History The recipe of ''kipferl'' became popular in Italy, and more specifically in Veneto, after 1683, thanks to the intense commercial relations between the Republic of Venice and Vienna. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latte Macchiato
() is a coffee beverage. The name is Italian for 'stained milk', referring to the way the drink is prepared, by pouring a shot of espresso into steamed milk. It is a play on , an older drink consisting of espresso marked with a dollop or two of milk or cream. Related drinks differs from caffè latte in several ways. First, in a , espresso is added to milk, rather than milk to espresso. Second, a features more foam rather than simply hot milk. A often uses only half an espresso shot or less. Finally, a is often a layered drink, rather than being mixed. In a caffè latte the emphasis is on the coffee, while in a it is on the milk. The () is the small stain of brown espresso foam, known as , left on top of the milk showing where the espresso shot was poured. Its presence visually distinguishes the from a caffè latte, as in a caffè latte the espresso is added to the cup first before the milk is mixed in. Another similarly named beverage, (also known as ), is actuall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cappuccino
Cappuccino (, ; from German ) is an espresso-based coffee drink traditionally prepared with steamed milk, including a layer of milk foam. Variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cocoa powder (in Europe and Australasia) or cinnamon (in the United States and South Korea). It is typically smaller in volume than that of a caffè latte, and topped with a thick layer of foam rather than being made with microfoam. The name comes from the Capuchin friars, referring to the color of their habits, and in this context, referring to the color of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). The physical appearance of a modern cappuccino with espresso crema and steamed milk is a result of a long evolution of the drink. The Viennese bestowed the name , possibly in the 18th century, on an early version that included whipped cream and spices. Later, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry refers to a variety of Dough, doughs (often enriched with fat or eggs), as well as the sweet and savoury Baking, baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as ''Flour confections, baker's confectionery''. Common pastry dishes include pies, tarts, quiches, croissants, and Turnover (food), turnovers. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Definitions The precise definition of the term pastry varies based on location and culture. Common doughs used to make ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
