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Tortelloni
''Tortelloni'' is a type of stuffed pasta common in northern Italy, with a shape similar to tortellini, but larger and with a cheese-based filling. It is traditionally stuffed with ricotta, Parmesan, leafy herbs or vegetables such as parsley or spinach, egg, and nutmeg. When traditionally made with ricotta and herbs, after boiling it is often stir-fried with melted butter and sage leaves, and covered with grated Parmesan. As one of the few northern Italian pasta dishes with no meat content, it is a traditional dish for Christmas Eve. See also * List of pasta * Tortelli * Tortellini Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat (pork loin, prosciutto, mortadella), Parmesan cheese, egg, and nutmeg and ... References Cuisine of Emilia-Romagna Types of pasta {{Italy-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortellini
Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat (pork loin, prosciutto, mortadella), Parmesan cheese, egg, and nutmeg and served in capon broth (). Origins The origin of tortellini is disputed; both Bologna and Modena, cities in the Emilia-Romagna region of Italy, claim to be its birthplace. The etymology of is the diminutive form of , itself a diminutive of (). The recipe for a dish called appears in 1570 from Bartolomeo Scappi. Vincenzo Tanara's writings in the mid-17th century may be responsible for the pasta's renaming to tortellini. In the 1800s, legends sprang up to explain the recipe's origins, offering a compromise. Castelfranco Emilia, located between Bologna and Modena, is featured in one legend, in which Venus stays at an inn. Overcome by her beauty, the innkeeper spies on her through a keyhole, through which he can only see her navel. He ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pasta
There are many different varieties of pasta. They are usually sorted by size, being long (), short (), stuffed (), cooked in broth (), stretched () or in dumpling-like form (). Yet, due to the variety of shapes and regional variants, "one man's can be another's ". Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called in Italy and 'wagon wheels' in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons. Italian language, Italian pasta names often end with the Gender (linguistics), masculine Number (linguistics), plural diminutive suffixes or the feminine plurals , etc., all conveying the sense of ; or with the augmentative suffixes , meaning . Other suffixes like , and , may also occur. In Italian, all pasta type names are plural, except lasagna. Long- and medium-length pasta Long p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortelli
Tortelli () is a type of stuffed pasta traditionally made in the Emilia-Romagna, Lombardy, 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). It can be served with melted butter, Bolognese sauce, broth or other sauces. See also * List of pasta There are many different varieties of pasta. They are usually sorted by size, being long (), short (), stuffed (), cooked in broth (), stretched () or in dumpling-like form (). Yet, due to the variety of shapes and regional variants, "one man's ... * Tortellini * '' Tortelloni'' References External links Sourdough Tortelli Piacentini Cuisine of Emilia-Romagna Types of pasta {{Italy-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land border, as well as List of islands of Italy, nearly 800 islands, notably Sicily and Sardinia. Italy shares land borders with France to the west; Switzerland and Austria to the north; Slovenia to the east; and the two enclaves of Vatican City and San Marino. It is the List of European countries by area, tenth-largest country in Europe by area, covering , and the third-most populous member state of the European Union, with nearly 59 million inhabitants. Italy's capital and List of cities in Italy, largest city is Rome; other major cities include Milan, Naples, Turin, Palermo, Bologna, Florence, Genoa, and Venice. The history of Italy goes back to numerous List of ancient peoples of Italy, Italic peoples—notably including the ancient Romans, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emilia-Romagna
Emilia-Romagna (, , both , ; or ; ) is an Regions of Italy, administrative region of northern Italy, comprising the historical regions of Emilia (region), Emilia and Romagna. Its capital is Bologna. It has an area of , and a population of 4.4 million. Emilia-Romagna is one of the wealthiest and most developed regions in Europe, with the third highest gross domestic product per capita in Italy. It is also a cultural center, being the home of the University of Bologna, the oldest university in the world. Some of its cities, such as Modena, Parma, Ferrara, and Ravenna, are UNESCO heritage sites. It is a center for food and automobile production (such as Ferrari, Lamborghini, and Maserati). It has coastal resorts such as Cervia, Cesenatico, and Rimini. In 2018, the Lonely Planet guide named Emilia-Romagna as the best place to see in Europe. Etymology The name ''Emilia-Romagna'' is a legacy of Ancient Rome. ''Emilia'' derives from the ''via Aemilia'', the Roman road connecting Pia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lombardy
The Lombardy Region (; ) is an administrative regions of Italy, region of Italy that covers ; it is located in northern Italy and has a population of about 10 million people, constituting more than one-sixth of Italy's population. Lombardy is located between the Alps mountain range and tributaries of the river Po (river), Po, and includes Milan, its capital, the largest metropolitan area in the country, and among the largest in the EU. Its territory is divided into 1,502 ''comuni'' (the region with the largest number of ''comuni'' in the entire national territory), distributed among twelve administrative subdivisions (eleven Provinces of Italy, provinces plus the Metropolitan City of Milan). The region ranks first in Italy in terms of population, population density, and number of local authorities, while it is fourth in terms of surface area, after Sicily, Piedmont, and Sardinia. It is the second-most populous Region (Europe), region of the European Union (EU), and the List of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. Pasta is believed to have developed independently in Italy in the Middle Ages, Italy and is a staple food of Italian cuisine, with evidence of Etruscan civilization, Etruscans making pasta as early as 400 BCE in Italy. Pastas are divided into two broad categories: dried () and fresh (Italian: ). Most dried pasta is produced commercially via an Food extrusion, 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, F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggs As Food
Humans and other hominids have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens. History Bird eggs have been valuable foodstuffs since prehistory, in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ricotta
Ricotta () is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta () protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content varies depending on the milk used. In this form, it is somewhat similar in texture to some fresh cheese variants, though considerably lighter. It is hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parmesan
Parmesan (, ) is an Italian cuisine, Italian Types of cheese#Hard cheese, hard, Types of cheese#Granular, granular cheese produced from Dairy cattle, cow's milk and aged at least 12 months. It is a Grana (cheese), grana-type cheese, along with Grana Padano, the historic , and others. The term ''Parmesan'' may refer to either Parmigiano Reggiano or, when outside the European Union and Lisbon Agreement for the Protection of Appellations of Origin and their International Registration, Lisbon Agreement countries, a locally produced Parmesan#Non-European Parmesan cheese, imitation. Parmigiano Reggiano is named after two of the areas which produce it, the Italian provinces of Province of Parma, Parma and Province of Reggio Emilia, Reggio Emilia (''Parmigiano'' is the Italian adjective for the city and province of Parma and ''Reggiano'' is the adjective for the province of Reggio Emilia); it is also produced in the part of Province of Bologna, Bologna west of the Reno (river), River ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
