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Stracciatella (other)
Stracciatella is a term used for three different types of Italian food: *Stracciatella (ice cream), a gelato variety with chocolate flakes, inspired by the soup *Stracciatella di bufala ''Stracciatella di bufala'' () is a cheese produced from Italian buffalo milk in the province of Foggia, located in the Apulia region of Italy, using a stretching (''pasta filata'') and a shredding technique. Description ''Stracciatella'' chee ..., a soft cheese from the Apulia region * Stracciatella (soup), an egg drop soup popular in central Italy {{disambiguation Italian words and phrases ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread around the world together with waves of Italian diaspora. Significant changes Columbian exchange, 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 Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common throughout the country, as well as all the diverse Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre, and Southern Italy, the south of Italy, which are in continuous exchange. Many dishes that were once region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stracciatella (ice Cream)
''Stracciatella'' () is a variety of gelato with fine strands of drizzled chocolate stirred through it. It was originally created in Bergamo, northern Italy, at the Ristorante La Marianna in 1961. ''Stracciatella'' was inspired by ''stracciatella'' soup, made from broth into which beaten egg is drizzled, popular around Rome. Description Makers produce the effect by drizzling melted chocolate into plain milk ice cream towards the end of the churning process; the chocolate solidifies immediately after coming in contact with the cold ice cream, and is then broken up and incorporated into the ice cream with a spatula. This process creates the shreds of chocolate that give ''stracciatella'' its name, the word meaning 'little shred' in Italian. While ''stracciatella'' ice cream traditionally involves milk ice cream and milk chocolate, modern variations can also be made with vanilla and dark chocolate. Origin Enrico Panattoni, the owner of ''La Marianna'', a ''gelateria'' in Berg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stracciatella Di Bufala
''Stracciatella di bufala'' () is a cheese produced from Italian buffalo milk in the province of Foggia, located in the Apulia region of Italy, using a stretching (''pasta filata'') and a shredding technique. Description ''Stracciatella'' cheese is composed of small shreds—hence its name, which in Italian is a diminutive of ''straccia'' ('rag' or 'shred'), meaning 'a little shred'. It is a stretched curd fresh cheese, white in colour, and made the whole year round,I cento di Milano e Lombardia 2013. I 50 migliori ristoranti Stefano Cavallito, Stefano Cavallito, Alessandro Lamacchia e Luca Iaccarino, Alessandro Lamacchia - 2012 p17 "Così la melanzana caramellata, Grana Padano riserva D'O caldo e freddo è un antipasto, eppure ricorda una tarte Tatin, pomodoro, basilico e spaghetti fritti e un dessert, mentre stracciatella di bufala, ananas ghiacciato.." but is thought to be at its best during the spring and summer months. This ''stracciatella'' is unusual in that buffalo herds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stracciatella (soup)
''Stracciatella'' (; in Italian, a diminutive derived from the verb ('to shred')), also known as ''stracciatella alla romana'', is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. It is popular around the city of Rome, in Lazio. A similar soup, called ''zanzarelli'', was described by Martino da Como in his 15th-century manual ''The Art of Cooking''. Other variants exist. Description ''Stracciatella'' soup with spinach Traditionally ''stracciatella alla romana'' used to be served at the start of Easter lunches. ''Stracciatella alla romana'' is traditionally prepared by beating eggs and mixing in grated Parmesan cheese, salt, pepper, nutmeg, lemon zest, and sometimes semolina; this mixture is then gently drizzled into boiling meat broth, while stirring so as to produce little shreds (''stracciatelle'') of cooked egg in the soup. In English: The resulting soup can be served in bo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
