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Maratelli
Maratelli is a ''semifino'' rice native to the ''comune'' (municipality) of Asigliano Vercellese, in the province of Vercelli, Italy. Compared to other Japonica varieties, it is early-ripening, it has a good yield and, in the right weather conditions, allows for the early use of fields for other successive cultivation. It is a stable rice genotype, hence maintaining constant culinary and botanical properties over time. Maratelli rice keeps its shape better than other forms of rice during slow cooking. Due to higher quantities of amylose Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch, making up approximately 20–25% of it. Because of its tightly packed Helix, helical struct ... it is perfect for making risotto. Chef Gualtiero Marchesi used it in its original "Risotto oro e zafferano" recipe in 1982. History In 1914, Mario Maratelli used to grow the "Chinese Origina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Risotto
Risotto ( , ; from , 'rice') is an Italian cuisine, Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish or vegetables. Many types of risotto contain butter, onion, white wine, and Parmesan, Parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour. Recipes 78-80. Still, in print, there are many editions in many languages. Risotto in Italy is often a Italian meal structure#Formal meal structure, first course (), served before a Italian meal structure#Formal meal structure, second course (), but is often served with as a one-course meal. History Rice has been grown in southern Italy for centuries, and gradually made its way to northern Italy, where the marshes of the Po Valley were suitable for rice cultivation. According to a legend, a young glassblower's apprentice of the Veneranda Fabbrica del Duomo di Milano from Flan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice
Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much less commonly, ''Oryza glaberrima'' (African rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2023, 800 million tons were produced, placing it third after sugarcane and maize. Only some 8% of rice is traded internationally. China, India, and Indonesia are the largest consumers of rice. A substantial amount of the rice produced in developing nations is lost after harvest through factors such as poor transport and storage. Rice yields can be reduced by pests including insects, rodents, and birds, as well as by weeds, and by List of rice diseases, diseases such as rice blast. Traditional rice polyc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Comune
A (; : , ) is an administrative division of Italy, roughly equivalent to a township or municipality. It is the third-level administrative division of Italy, after regions () and provinces (). The can also have the City status in Italy, title of (). Formed according to the principles consolidated in Medieval commune, medieval municipalities, the is provided for by article 114 of the Constitution of Italy. It can be divided into , which in turn may have limited power due to special elective assemblies. In the autonomous region of the Aosta Valley, a is officially called a in French. Overview The provides essential public services: Civil registry, registry of births and deaths, registry of deeds, and maintenance of local roads and public works. Many have a (), which is responsible for public order duties. The also deal with the definition and compliance with the (), a document that regulates the building activity within the communal area. All communal structures ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asigliano Vercellese
Asigliano Vercellese is a ''comune'' (municipality) in the Province of Vercelli in the Italian region Piedmont, located about northeast of Turin and about south of Vercelli Vercelli (; ) is a city and ''comune'' of 46,552 inhabitants (January 1, 2017) in the Province of Vercelli, Piedmont, northern Italy. One of the oldest urban sites in northern Italy, it was founded, according to most historians, around 600 BC. .... References Cities and towns in Piedmont {{Vercelli-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Province Of Vercelli
The province of Vercelli () is a Provinces of Italy, province in the Piedmont region of Italy. Its capital is Vercelli. , it has an area of and a total population of some 176,000. It is an area known for the cultivation of rice. Main sights In 2003, UNESCO added the Sacro Monte di Varallo, Sacred Mountain of Varallo to the World Heritage Site, World Heritage List. Other historical sights include the Basilica di Sant'Andrea, Basilica of Sant'Andrea in Vercelli. There are also numerous natural sights in the Valsesia area. Municipalities There are 82 ''comuni'' (: ''comune'') in the province. The largest by population are: The full list is: * Alagna Valsesia * Albano Vercellese * Alice Castello * Alto Sermenza * Arborio, Piedmont, Arborio * Asigliano Vercellese * Balmuccia * Balocco * Bianzè * Boccioleto * Borgo Vercelli * Borgo d'Ale * Borgosesia * Buronzo * Campertogno * Carcoforo * Caresana, Piedmont, Caresana * Caresanablot * Carisio * Casanova Elvo * Cellio con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Rice
Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (''uruchimai'') and glutinous rice (''mochigome''). Ordinary Japanese rice, or ''uruchimai'' , is the staple of the Japanese diet and consists of short translucent grains. When cooked, it has a sticky texture such that it can easily be picked up and eaten with chopsticks. Outside Japan, it is sometimes labeled sushi rice, as this is one of its common uses. It is also used to produce sake. Glutinous rice, known in Japan as ''Glutinous rice#Japan, mochigome'' , is used for making mochi , Okowa, and special dishes such as sekihan. It is a short-grain rice, and it can be distinguished from ''uruchimai'' by its particularly short, round, opaque grains, its greater stickiness when cooked, and firmer and chewier texture. Cultivation Contemporary cultivation of rice in Japan is characterized by high mechanization, intense cultivation, and a shortage of farmland. Terraced rice fields cov ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Genotype
The genotype of an organism is its complete set of genetic material. Genotype can also be used to refer to the alleles or variants an individual carries in a particular gene or genetic location. The number of alleles an individual can have in a specific gene depends on the number of copies of each chromosome found in that species, also referred to as ploidy. In diploid species like humans, two full sets of chromosomes are present, meaning each individual has two alleles for any given gene. If both alleles are the same, the genotype is referred to as Zygosity, homozygous. If the alleles are different, the genotype is referred to as heterozygous. Genotype contributes to phenotype, the observable traits and characteristics in an individual or organism. The degree to which genotype affects phenotype depends on the trait. For example, the petal color in a pea plant is exclusively determined by genotype. The petals can be purple or white depending on the alleles present in the pea plan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amylose
Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch, making up approximately 20–25% of it. Because of its tightly packed Helix, helical structure, amylose is more resistant to digestion than other starch molecules and is therefore an important form of resistant starch. Structure Amylose is made up of α(1→4) bound glucose molecules. The carbon atoms on glucose are numbered, starting at the aldehyde (C=O) carbon, so, in amylose, the 1-carbon on one glucose molecule is linked to the 4-carbon on the next glucose molecule (α(1→4) bonds). The structural formula of amylose is pictured at right. The number of repeated glucose subunits (n) is usually in the range of 300 to 3000, but can be many thousands. There are three main forms of amylose chains can take. It can exist in a disordered amorphous conformation, found both in starch granules and in hydrated amylose (when starch i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gualtiero Marchesi
Gualtiero Marchesi (; 19 March 1930 – 26 December 2017) was an Italian chef, considered the founder of Italian '' nouvelle cuisine''. Biography Marchesi was born in Milan, Italy. His parents ran the hotel and restaurant "L'Albergo del Mercato" in Via Bezzecca. It was here that he had his first experiences in the kitchen. Two of his relatives, Luigi Ghisoni—who had been a chef at the Ritz, Madeira, before he joined Marchesi's father running the business—and Domenico Bergamaschi, chef at Albergo del Mercato, were major influences on Marchesi. He identified their ability to prepare traditional recipes perfectly, but he also acknowledged their talent of enhancing the flavour of simple ingredients. At 17, he left school to work at the Hotel Kulm in St. Moritz. He then studied at a hotel school in Lucerne before returning to work at Albergo del Mercato. There, he prepared traditional recipes for lunch, but in the evening he was given a free hand to experiment. He built a follow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Supplì
(; Italianization of the French word ) are Italian snacks consisting of a ball of rice (generally risotto) with tomato sauce, typical of Roman cuisine. Some believe that they derive from the French croquettes and were introduced to Rome by the French troops of Napoleon at the beginning of the 19th century. Etymology The name is first attested in the 19th century, and is a corruption of the term , which is used in French cuisine for all types of croquettes or pieces of meat covered with breadcrumbs. Description Originally, they were filled with chicken giblets, mincemeat or (a type of cheese from Lazio), now also with a piece of mozzarella; the whole morsel is soaked in egg, coated with breadcrumbs and then fried (usually deep fried). They are closely related to Sicilian arancini and the French croquettes, sometimes called , that can be made with rice. can be also prepared without tomato sauce (, which means 'white-style '). They are usually eaten with the fingers: wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arancine
Arancini (, , ; ; : ''arancino''), also known as ''arancine'' (: ''arancina''), are Italian rice balls that are stuffed, coated with breadcrumbs and deep-fried. They are a staple of Sicilian cuisine. The most common arancini fillings are ''al ragù'' or ''al sugo'', filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or ''caciocavallo'' cheese, and often peas, and ''al burro'' or ''ô burru'', filled with prosciutto and mozzarella or béchamel sauce. A number of regional variants exist which differ in their fillings and shape. ''Arancini al ragù'' produced in eastern Sicily, particularly in cities such as Catania and Messina, have a Cone, conical shape inspired by the volcano Mount Etna, Etna. Etymology ''Arancini'' derives from the Sicilian language, Sicilian plural diminutive of (), from their shape and colour which, after cooking, is reminiscent of an Orange (fruit), orange. In Sicilian, ''wikt:en:arancini#Sicilian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
