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Tortello Amaro Di Castel Goffredo
The Tortello amaro di Castel Goffredo (" Castel Goffredo's bitter tortello") is a type of stuffed pasta like ravioli and recognized traditional food product of the Lombardy region, typical of the Castel Goffredo in the province of Mantua. It is named for the presence of ''balsamita'' filling, an aromatic herb called locally 'bitter herb'. The other filling ingredients are herbs, parmesan cheese, bread crumbs, eggs, nutmeg Nutmeg is the seed or ground spice of several species of the genus '' Myristica''. '' Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, ..., sage, onion, garlic and salt. Preparing fresh pasta is still a traditional recipe with 10 eggs per kg of flour. About the film obtained is the filling, folding and closing hand, to get well for tortello characteristically flattened triangular. Once cooked in salt water, the tortelli served with sprinkled wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical region. Italy is also considered part of Western Europe, and shares land borders with France, Switzerland, Austria, Slovenia and the enclaved microstates of Vatican City and San Marino. It has a territorial exclave in Switzerland, Campione. Italy covers an area of , with a population of over 60 million. It is the third-most populous member state of the European Union, the sixth-most populous country in Europe, and the tenth-largest country in the continent by land area. Italy's capital and largest city is Rome. Italy was the native place of many civilizations such as the Italic peoples and the Etruscans, while due to its central geographic location in Southern Europe and the Mediterranean, the country has also historically b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lombardy
(man), (woman) lmo, lumbard, links=no (man), (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 = , demographics1_info2 = , demographics1_title3 = , demographics1_info3 = , timezone1 = CET , utc_offset1 = +1 , timezone1_DST = CEST , utc_offset1_DST = +2 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-25 , blank_name_sec1 = GDP (PPS) , blank_info_sec1 = €401 billion (2019) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 = €39,700 (2019) $51,666 (2016) (PPP) , blank2_name_sec1 = HDI (2019) , blank2_info_sec1 = 0.912 · 4th of 21 , blank_name_sec2 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Zanini De Vita, Oretta, ''Ency ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortellini
''Tortellini'' are pasta originally from the Italian region of Emilia (in particular Bologna and Modena). Traditionally they are stuffed with a mix of meat (pork loin, raw prosciutto, mortadella), Parmigiano Reggiano cheese, egg and nutmeg and served in capon broth (''in brodo di cappone''). In the area of origin they are usually sold fresh or home-made. Industrially packaged, dried, refrigerated, or frozen tortellini appear in many locations around the world, especially where there are large Italian communities. Origins The origin of tortellini is disputed; both Bologna and Modena, cities in Italy's Emilia-Romagna region, claim to be its birthplace. OxfordDictionaries.com traces the etymology of ''tortellini'' to the diminutive form of ''tortello'', itself a diminutive of ''torta'' ("cake" or "pie" in Italian). The recipe for a dish called "torteletti" appears in 1570 from Bartolomeo Scappi. Vincenzo Tanara's writings in the mid-17th century may be responsible for the pasta's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Castel Goffredo
Castel Goffredo ( Upper Mantovano: ) is a ''comune'' in the province of Mantua, in Lombardy, northern Italy, from Mantua and a few more from Brescia. It lies in a region of springs at the foot of the slopes that drain into Lake Garda, towards the plain of the Po. Castel Goffredo borders the following municipalities: Castiglione delle Stiviere, Medole, Ceresara, Casaloldo, Asola, Acquafredda, Carpenedolo. History Founded in a region inhabited from the Bronze Age, Castel Goffredo belonged to the count-bishops of Brescia from the ninth century to 1115, when the commune was established. When Brescia proved unable to come to the commune's defense, in 1337 it placed itself under the protection of Mantua and the Gonzaga. From 1348 to 1404 it was governed from Milan by the Visconti and returned to the Gonzaga in 1441. Castel Goffredo became the seat of an autonomous ''feudo'' of marquis Aloysio Gonzaga in 1511. At his death, his fiefs of Castel Goffredo, Castiglione delle Sti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortelli
Tortelli is a type of filled pasta traditionally made in the Lombardy, Emilia-Romagna, and Tuscany regions of Italy. It can be found in several shapes, including square (similar to ravioli), semi-circular (similar to agnolini), or twisted into a rounded, hat-like form (similar to cappelletti (pasta)). It can be served with melted butter, bolognese sauce, broth, or other sauces. The same word is also used to describe small, fried pastries filled with jam or cream. Ricotta tortelli, served with butter and herbs, is a popular dish in Romagna. Other typical dishes include tortelli with pumpkin (common in Mantua, Reggio Emilia, Piacenza, and Cremona) and tortelli di parma (from Parma), with ricotta and herbs, spinach, potatoes, or pumpkin. Many popular forms of tortelli can be found in Tuscany. Tortello del Melo is typical in Pistoia. Potato torricelli is popular in Arezzo, Florence, and Prato. Maremma is known for an unusually large form of tortelli with ricotta and spinach. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Zanini De Vita, Oretta, ''Ency ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ravioli
Ravioli (; singular: ''raviolo'', ) are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune). The word 'ravioli' means "little turnips" in Italian dialect, from the Italian ''rava'' meaning turnips, from the Latin ''rapa''. History The earliest known mention of ravioli appears in the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century.Davidson ''Oxford Companion to Food'', p. 655. In Venice, the mid-14th-century manuscript ''Libro per cuoco'' offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth and seasoned with "sweet and strong spices". In Rome, ravioli were already well known when Bartolomeo Scappi served them with boiled chicken to the papal conclave of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mantua
Mantua ( ; it, Mantova ; Lombard language, Lombard and la, Mantua) is a city and ''comune'' in Lombardy, Italy, and capital of the Province of Mantua, province of the same name. In 2016, Mantua was designated as the Italian Capital of Culture. In 2017, it was named as the European Capital of Gastronomy, included in the Eastern Lombardy District (together with the cities of Bergamo, Brescia, and Cremona). In 2008, Mantua's ''centro storico'' (old town) and Sabbioneta were declared by UNESCO to be a World Heritage Site. Mantua's historic power and influence under the Gonzaga family has made it one of the main artistic, culture, cultural, and especially musical hubs of Northern Italy and the country as a whole. Having one of the most splendid courts of Europe of the fifteenth, sixteenth, and early seventeenth centuries. Mantua is noted for its significant role in the history of opera; the city is also known for its architectural treasures and artifacts, elegant palaces, and the m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filling (cooking)
Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation. Poultry stuffing often consists of breadcrumbs, onion, celery, spices, and herbs such as sage, combined with the giblets. Additions in the United Kingdom include dried fruits and nuts (such as apricots and flaked almonds), and chestnuts. History It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, Apicius '' De Re Coquinaria'', which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (a cereal), and frequently contain chopped liver, brains, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parmesan Cheese
Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' is the Italian adjective for Parma and ''Reggiano'' that for Reggio Emilia). In addition to Reggio Emilia and Parma, it is also produced in the part of Bologna west of the River Reno and in Modena (all of the above being located in the Emilia-Romagna region), as well as in the part of Mantua ( Lombardy) which is on the south bank of the River Po. Both "Parmigiano Reggiano" and "Parmesan" are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. Outside the EU, the name "Parmesan" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO ''Parmigiano Reggiano''. It has been called the " King of Cheeses". Parmigiano Reggiano Productio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Crumbs
Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called ''panko''. Types Dry Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do. Fresh The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
