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Sardinian Cuisine
The cuisine of Sardinia is the traditional cuisine of the island of Sardinia, and the expression of its culinary art. It is characterised by its own variety and by the fact of having been enriched through a number of interactions with the other Mediterranean cultures while retaining its own identity. Sardinia's food culture is strictly divided into food from the land and food from the sea, reflecting the island's historical vicissitudes and especially its geographic landscapes, spacing from the coastline to the ragged mountains of the interior. The Sardinian cuisine is considered part of the Mediterranean diet, a nutritional model that was proclaimed by UNESCO as an intangible cultural heritage. Overview Suckling pig and wild boar are roasted on the spit or boiled in stews of beans and vegetables, thickened with bread. Herbs such as mint and myrtle are widely used in the regional cuisine. Sardinia also has many special types of bread, made dry, which keeps longer than high-m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sardo Cucina, Fitzrovia, London (5147126888)
Sardo is a hard, grating cow's milk Argentine cheese that is similar to ''pecorino Romano, pecorino romano'', although the latter is made from sheep's milk and is sharper. Sardo comes from Argentina, and is not to be confused with ''Pecorino Sardo, pecorino sardo'', another Italian sheep's cheese. Sardo is traditionally coagulated by animal rennet. Its flavor is mellow, yet rich, and lightly salty. It is white-yellowish in color and is sold in blocks of about . Sardo cheese meets the U.S. Standards of Identity for cow's milk. See also * List of cheeses References {{Argentine cheeses Argentine cheeses Cow's-milk cheeses pt:Sardo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bottarga
Bottarga is salted, cured fish roe pouch, typically of the Mugil cephalus, grey mullet or the Atlantic bluefin tuna, bluefin tuna (). The best-known version is produced around the Mediterranean cuisine, Mediterranean; similar foods are the Japanese cuisine, Japanese and Taiwanese cuisine, Taiwanese , which is softer, and Korean cuisine, Korean , from mullet or freshwater drum. It has many names and is prepared in various ways. Due to its scarcity and involved preparation it is expensive and regarded as a delicacy. Names and etymology The English name, ''bottarga'', was borrowed from Italian.; 1st edition The Italian form is thought to have been introduced from the Arabic language, Arabic (), plural form (), itself from Medieval Greek, Byzantine Greek (), a combination of the words ('egg') and ('pickled'). The Italian form can be dated to , as the Greek form of the word, when transliterated into Latin as , occurs in Bartolomeo Platina's (), the earliest printed cookbook. In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filindeu
''Filindeu'' () is a rare type of pasta from the Barbagia region of Sardinia. It is made by pulling and folding semolina dough into very thin threads, which are laid in three layers on a tray called a and dried to form textile-like sheets. The dried sheets are then broken into pieces and served in a mutton broth with ''pecorino sardo'' cheese. ''Filindeu'' is listed on the Ark of Taste. History In the 17th century, a Nuoro, Nuorese bandit built a small church in Lula, Sardinia, Lula as an Ex-voto, ''ex voto'' to Francis of Assisi, Saint Francis of Assisi for having been cleared of all charges against him. For centuries since, on the nights of May 1 and October 4 (the Calendar of saints, feast day of Saint Francis in the General Roman Calendar), pilgrims have travelled there on foot from the Church of Our Lady of the Rosary in Nuoro. After a walk of several miles, the priors offer arriving pilgrims a dish of the ''filindeu'' and mutton soup. The recipe and making of the pasta for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tagliolini
''Tagliolini'' () or taglioni is a type of ribbon pasta, long like spaghetti, roughly wide, cut from a sheet of dough similar to tagliatelle, but thin like capellini. It is a traditional recipe in the Molise and Piedmont regions of Italy. In Piedmont it is called ''tajarin'' and made of Eggs as food, egg dough (''pasta all'uovo''). The dough also contains semolina, flour and salt. It is typically served with butter and truffles (''tajarin ai tartufi'') or ''sugo d'arrosto'', a sauce made from the drippings of roast meat. ''Tagliolini'' have a short cooking time, especially when made from fresh dough, and work best with light sauces, fish, Delicacy, delicacies or Soup, soups. The word ''tagliolini'' is a diminutive of ''tagliare'', which means 'to cut'. Variations * ''Tagliolini al limone'' (with lemon) * ''Tagliolini di Campobasso'' (prepared as usual in the town of Campobasso) * ''Tagliolini alle verdure ''(with vegetables) * ''Tajarin albesi'' (prepared as usual in the town o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Empanada
An empanada is a type of baked or fried turnover (food), turnover consisting of pastry and stuffing, filling, common in Culture of Spain, Spain, other Southern European countries, North African countries, South Asian countries, Latin American culture, Latin American countries, and the Culture of the Philippines, Philippines. The name comes from the Spanish language, Spanish (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying. Origins The origin of empanadas is unknown, but they are thought to have originated in 7th century Galicia (Spain), Galicia, a region in northwest Spain. An empanada (''empãada'') is mentioned in the Cantigas de Santa Maria 57:VI (c. 1282):Entr' esses roubadores / viu jazer um vilão / desses mais malfeitores, / ũa pern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bucatini
Bucatini (), also known as ''perciatelli'' (), is a thick spaghetti-like pasta with a hole running through the center. It is common throughout Lazio, particularly Rome. The similar ziti () consists of long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes. There is also a wider version of ziti, ''zitoni'' (). Name The name comes from the Italian language, Italian ''buco'', meaning 'hole', while ''wikt:bucato#Italian, bucato'' or its Neapolitan-language variant ''perciato'' means 'pierced'. Composition and use Bucatini is a tubed pasta made of hard Durum, durum wheat flour and water. Its length is with a diameter. The average cooking time is nine minutes. In Italian cuisine, bucatini is served with buttery sauces, guanciale, vegetables, cheese, eggs, and anchovies as food, anchovies or Sardines as food, sardines. One of the most common sauces to serve with bucatini is the amatriciana sauce, ''bucatini all'amat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culurgiones
''Culurgiones'' (name in Sardinian language; also called , , , , , , , or , 'agnolotti'; , : ) are a type of Sardinian ravioli-like stuffed pasta. It exists in a version made of potatoes, pecorino cheese and mint, a typical culinary specialty of the sub-region of Ogliastra, and in several other recipes adopted in the rest of the island, such as in Gallura, where the product is aromatized with lemon or orange peel. Since 2015 the has been recognised as a protected geographical indication (PGI) product. Variants The dish, depending on the country of origin, is present in several variants: * in Ogliastra and in the inland areas (including Sadali, on the border with Ogliastra) they are prepared with fresh durum wheat semolina dough and a filling of Sardinian pecorino cheese (fresh for one or two days, as in Talana, or aged in other towns), or with a filling of potatoes, garlic and mint as in Gairo, Ulassai and Bari Sardo. In the latter town, instead of pecorino, is used, a pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malloreddus
''Malloreddus'', sometimes Italianization, Italianized as ''gnocchetti sardi'', are a type of pasta typical of Cuisine of Sardinia, Sardinian cuisine. They have the shape of thin ribbed shells, about long, and are made of Semolina, semolina flour and water. ''Malloreddus'' are typical of the area of Province of Medio Campidano, Medio Campidano (province of South Sardinia), but correspond to equivalent types of pasta, made with similar techniques, but in smaller sizes, in other parts of Sardinia and also known as ''macarrones de punzu'', ''cigiones'', ''macarones caidos'' and ''cravaos''. ''Cassulli'' from Carloforte (of Ligurian origin) can be reminiscent of ''malloreddus''. ''Cassulli'', in Sardinia, are found in the archipelago of Sulcis. Etymology The term ''malloreddu'' (: ''malloreddus'') could derive from the Latin ''mallolus'', which means 'trunk of dough', dumpling. A second possible etymology would make the name derive from a diminutive of the word ''malloru'', which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culurgiones Ogliastra
''Culurgiones'' (name in Sardinian language; also called , , , , , , , or , 'agnolotti'; , : ) are a type of Sardinian ravioli-like stuffed pasta. It exists in a version made of potatoes, pecorino cheese and mint, a typical culinary specialty of the sub-region of Ogliastra, and in several other recipes adopted in the rest of the island, such as in Gallura, where the product is aromatized with lemon or orange peel. Since 2015 the has been recognised as a protected geographical indication (PGI) product. Variants The dish, depending on the country of origin, is present in several variants: * in Ogliastra and in the inland areas (including Sadali, on the border with Ogliastra) they are prepared with fresh durum wheat semolina dough and a filling of Sardinian pecorino cheese (fresh for one or two days, as in Talana, or aged in other towns), or with a filling of potatoes, garlic and mint as in Gairo, Ulassai and Bari Sardo. In the latter town, instead of pecorino, is used, a pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Couscous
Couscous () is a traditional North African dish a quote: “Couscous or seksu (Image 1) in Berber language or kuskus in Arabic is by origin a Numidian (the Berber population of Numidia) dish…” of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous. Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya. It was integrated into French and European cuisine at the beginning of the twentieth century, through the French colonial empire and the Pieds-Noirs of Algeria. In 2020, couscous was added to UNESCO's Intangible Cultural Heritage list. Etymology The word "couscous" (alternately ''cuscus'' or ''kuskus'') was first noted in early 17th century French, from Arabic kuskus, from kaskasa 'to pound', and is probably of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Musciame
Musciame or mosciame is a traditional Italian preserved meat made from the salted and sun-dried flesh of dolphins. It is black, and looks like a piece of charred wood hanging from a string. It was made by the sailors and fishermen of the coast of Liguria and Versilia; under European law, it may no longer be legally produced or sold. A somewhat similar product in Sicily made from fillet of tuna, often sold as "mosciame di tonno", is essentially the same as the mojama de atún of Spain. Production Musciame was made on board ship by the sailors and fishermen of the Ligurian and Versilian coast, in north-west Italy. Strips of dolphin meat were salted, then hung by a string from the mast to dry in the sun for about a week. The result had the appearance of a small log charred by fire. The meat was black, and became hard if kept for long. Musciame may not legally be sold or produced in Italy. Intentional killing of dolphins is prohibited by the Habitats Directive of the Europea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
