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L'Aquila Saffron
L'Aquila saffron () is a saffron product of cuisine of Abruzzo, Italy. It is traditionally cultivated in Navelli plateau and in Subequana Valley, in the Park Municipalities of Fagnano Alto, Fontecchio, Molina Aterno, Tione degli Abruzzi. Saffron was introduced in Italy from Spain in 13th century by a friar Dominican belonging to the Santucci family of Navelli. The production in the Navelli Plain is favored by the karst of the soil, which avoids the stagnation of water which is unfavorable to the growth of the plant. Under its Italian name "Zafferano dell'Aquila" the product is registered as a Protected Designation of Origin since February 4, 2005, while the establishment of the '' Consortium for the Protection of Zafferano dell'Aquila '' dates back to May 13, 2005. The name may only be used if it is produced according its specifications within the municipalities Barisciano, Caporciano, Fagnano Alto, Fontecchio, L'Aquila, Molina Aterno, Navelli, Poggio Picenze, Prata d'Ansidonia, S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saffron
Saffron () is a spice derived from the flower of '' Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. The saffron crocus was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its quality is graded by the proportion of red stigma to yellow style, varying by region and affecting both potency and value. As of 2024, Iran produced some 90% of the world total for saffron. At US$5,000 per kg or higher, saffron has long been the world's costliest spice by weight. The English word saffron likely originates from the Old French ''safran'', which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anther
The stamen (: stamina or stamens) is a part consisting of the male reproductive organs of a flower. Collectively, the stamens form the androecium., p. 10 Morphology and terminology A stamen typically consists of a stalk called the filament and an anther which contains microsporangia. Most commonly, anthers are two-lobed (each lobe is termed a locule) and are attached to the filament either at the base or in the middle area of the anther. The sterile (i.e. nonreproductive) tissue between the lobes is called the connective, an extension of the filament containing conducting strands. It can be seen as an extension on the dorsal side of the anther. A pollen grain develops from a microspore in the microsporangium and contains the male gametophyte. The size of anthers differs greatly, from a tiny fraction of a millimeter in ''Wolfia'' spp up to five inches (13 centimeters) in '' Canna iridiflora'' and ''Strelitzia nicolai''. The stamens in a flower are collectively called the an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saffron
Saffron () is a spice derived from the flower of '' Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. The saffron crocus was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its quality is graded by the proportion of red stigma to yellow style, varying by region and affecting both potency and value. As of 2024, Iran produced some 90% of the world total for saffron. At US$5,000 per kg or higher, saffron has long been the world's costliest spice by weight. The English word saffron likely originates from the Old French ''safran'', which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Products With Protected Designation Of Origin
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 de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Abruzzo
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for centuries has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists. Overview Pasta, meat, and vegetables are central to the cuisine of Abruzzo. Chili peppers (Italian: ) are typical of Abruzzo, where they are called () for their spicy heat. Due to the long history of shepherding in Abruzzo, lamb dishes are common. Lamb meat is often paired with pasta. Mushrooms (usually wild mushrooms), rosemary, and garlic are also extensively used in Abruzzese cuisine. Best-known is the extra virgin olive oil produced in the local farms on the hills of the region, marked by the quality level Geographical indications and traditional specialities in the European U ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pixar
Pixar (), doing business as Pixar Animation Studios, is an American animation studio based in Emeryville, California, known for its critically and commercially successful computer-animated feature films. Pixar is a subsidiary of Walt Disney Studios, a division of Disney Entertainment, a segment of the Walt Disney Company. Pixar started in 1979 as part of the Lucasfilm computer division. It was known as the Graphics Group before its spin-off as a corporation in 1986, with funding from Apple co-founder Steve Jobs, who became its majority shareholder. Disney announced its acquisition of Pixar in January 2006, and completed it in May 2006. Pixar is best known for its feature films, technologically powered by RenderMan, the company's own implementation of the industry-standard RenderMan Interface Specification image-rendering API. The studio's mascot is Luxo Jr., a desk lamp from the studio's 1986 short film of the same name. Pixar has produced 28 feature films, wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ratatouille (film)
''Ratatouille'' ( ) is a 2007 American animated comedy-drama film produced by Pixar Animation Studios for Walt Disney Pictures. It was written and directed by Brad Bird and produced by Brad Lewis, from an original idea by Jan Pinkava, who was credited for conceiving the film's story with Bird and Jim Capobianco. The film stars the voices of Patton Oswalt, Lou Romano, Ian Holm, Janeane Garofalo, Peter O'Toole, Brian Dennehy, Peter Sohn and Brad Garrett. The title refers to the French dish ratatouille, and also references the species of the main character, a rat. Set mostly in Paris, the plot follows a young rat Remy (Oswalt) who dreams of becoming a chef at Auguste Gusteau's (Garrett) restaurant and tries to achieve his goal by forming an unlikely alliance with the restaurant's garbage boy Alfredo Linguini (Romano). Development for ''Ratatouille'' began in 2000 when Pinkava wrote the original concepts of the film, although he was never formally named the director of the film. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
