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Antipasto
An antipasto (From anti- (“prior to, before”) + pasto (“meal”); : antipasti) is the traditional first course of a formal Italian meal. Usually made of bite-size small portions and presented on a platter from which everyone serves themselves, the purpose of antipasti is to stimulate the appetite. Typical ingredients of a traditional antipasto includes cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar. The contents of an antipasto vary greatly according to regional cuisine. Different preparations of saltwater fish and traditional southern cured meats (like '' soppressata'' or 'nduja) are popular in the south of Italy, whereas in northern Italy Northern Italy (, , ) is a geographical and cultural region in the northern part of Italy. The Italian National Institute of Statistics defines the region as encompassing the four Northwest Italy, no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Meal Structure
Italian meal structure is typical of the European Mediterranean region and differs from that of Northern, Central, and Eastern Europe, although it still often consists of breakfast (''colazione''), lunch (''pranzo''), and supper (''cena''). However, breakfast itself is often skipped or is lighter than that of non-Mediterranean Europe. Late-morning and mid-afternoon snacks, called '' merenda'' (: ''merende''), are also often eaten. Full meals in Italy contain four or five courses. Especially on weekends, meals are often seen as a time to spend with family and friends rather than simply for sustenance; thus, meals tend to be longer than elsewhere. During holidays such as Christmas and New Year's Eve, feasts can last for hours. Today, full-course meals are mainly reserved for special events such as weddings, while everyday meals include only a first or second course (sometimes both), a side dish, and coffee. The ''primo'' (first course) is usually a filling dish such as risotto o ... [...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] |
Appetizers
An hors d'oeuvre ( ; ), appetiser, appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.'' Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Hors d'oeuvre are typically served at parties as a small "snack" before a main course. Etymology in French literally means 'outside the work', that is "not part of the ordinary set of courses in a meal". In practice, it is a dish which stands on its own as a snack or supports the main course. The French spelling is the same for singular and plural usage. In English, the typographic ligature is usually replaced by the digraph and two plural forms are acce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Hors D'oeuvre
This is a list of notable hors d'oeuvre, also referred to as appetizers or starters, which may be served either hot or cold. They are food items served before the main courses of a meal, and are also sometimes served at the dinner table as a part of a meal. Many cultures serve dips, such as baba ghanoush, '' chili con queso'', hummus, and tzatziki with bread or vegetables as hors d'oeuvre. If the period between when guests arrive and when the meal is eaten (for example during a cocktail hour) is extended these might also serve the purpose of sustaining guests during the wait, in the same way that apéritifs are served as a drink before meals. Hors d'oeuvre are sometimes served with no meal afterward; this is the case with many reception and cocktail party events. Hors d'oeuvre See also * Amuse-bouche * Banchan Korean side dishes * Cicchetti * Dim sum * Finger food * Garnish * Gujeolpan * List of dips * List of pastries pastry, Pastries are small buns made usi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sun-dried Tomato
Sun-dried tomatoes are ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun. These tomatoes are usually pre-treated with sulfur dioxide or salt before being placed in the sun in order to improve color and appearance. Typically, tomatoes spend 4–10 days in the sun in order for the sun-drying process to be complete. Cherry tomatoes will lose 88% of their initial (fresh) weight, while larger tomatoes can lose up to 93% during the process. As a result, it takes anywhere from 8 to 14 kilograms of fresh tomatoes to make a single kilogram of sun-dried tomatoes. After the procedure, the tomato fruits will keep their nutritional value. The tomatoes are high in lycopene, antioxidants, and vitamin C. The final products may contain up to 2–6% of salt and could provide a significant contribution to the day's intake. Sun-dried tomatoes can be used in a wide variety of recipes and come in a variety of shapes, colors, and types of toma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Provolone
Provolone (, ) is an Italian semi-hard cheese made from cow's milk. It is an aged ''pasta filata'' ('stretched-curd') cheese originating in the Campania region, near Vesuvius, where it is still produced in pear, sausage, or cone shapes long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is northwestern Italy and, in particular, the city of Cremona. Provolone, ''provola'', and '' provoleta'' are versions of the same basic cheese. Some versions of provolone are smoked. History and varieties The term ''provolone'' (meaning 'large ''provola''') appeared around the end of the 19th century, when it started to be manufactured in the southern regions of Italy and assumed its current large size. The smaller sized variant is called ''provola'' () and comes in plain and smoked (''affumicata'') varieties. Provolone is a semi-hard cheese with taste varying greatly from ''provolone piccante'' (sharp, piquant), aged for a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Italian Dishes
This is a list of Italian foods and drinks. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan civilization, Etruscan, Ancient Greek cuisine, ancient Greek and Ancient Roman cuisine, ancient Roman cuisines. Significant changes Columbian exchange, occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine, but not introduced in quantity until the 18th century. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the 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 regional have proliferated with variations throughout the country. Italian cuisine offer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Ancient Dishes
This is a list of ancient dishes, prepared foods and beverages that have been recorded as originating in ancient history. The span of recorded history is roughly 5,000 years, beginning with Sumerian cuneiform script, the oldest discovered form of coherent writing from the protoliterate period around 3,000 to 2,900 years BCE. Ancient history can be defined as occurring from the beginning of history of writing, recorded human history to: * The Early Middle Ages (the end of the 4th century CE) * The fall of the Western Roman Empire in 476 CE * The Postclassical Era (200–600 CE and 1200–1500 CE, depending on the continent) Although the end date of what constitutes ancient history is Controversy, disputed, some Western culture, Western scholars use the fall of the Western Roman Empire in 476 CE (the most used), the closure of the Platonic Academy in 529 CE, the death of the emperor Justinian I in 565 CE, the spread of Islam in 610 CE or the rise ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Freshwater Fish
Freshwater fish are fish species that spend some or all of their lives in bodies of fresh water such as rivers, lakes, ponds and inland wetlands, where the salinity is less than 1.05%. These environments differ from marine habitats in many ways, especially the difference in levels of osmolarity. To survive in fresh water, fish need a range of physiological adaptations. 41.24% of all known species of fish are found in fresh water. This is primarily due to the rapid speciation that the scattered habitats make possible. When dealing with ponds and lakes, one might use the same basic models of speciation as when studying island biogeography. Physiology Freshwater fish differ physiologically from saltwater fish in several respects. Their gills must be able to diffuse dissolved gases while keeping the electrolytes in the body fluids inside. Their scales reduce water diffusion through the skin: freshwater fish that have suffered too much scale loss will die. They also have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northern Italy
Northern Italy (, , ) is a geographical and cultural region in the northern part of Italy. The Italian National Institute of Statistics defines the region as encompassing the four Northwest Italy, northwestern Regions of Italy, regions of Piedmont, Aosta Valley, Liguria and Lombardy in addition to the four Northeast Italy, northeastern Regions of Italy, regions of Trentino-Alto Adige/Südtirol, Trentino-Alto Adige, Veneto, Friuli-Venezia Giulia and Emilia-Romagna. With a total area of , and a population of 27.4 million as of 2022, the region covers roughly 40% of the Italian Republic and contains 46% of its population. Two of Italy's largest metropolitan areas, Milan and Turin, are located in the region. Northern Italy's GDP was estimated at Euro, €1 trillion in 2021, accounting for 56.5% of the Italian economy. Northern Italy has a rich and distinct culture. Thirty-seven of the fifty-nine List of World Heritage Sites in Italy, World Heritage Sites in Italy are found in the re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southern Italy
Southern Italy (, , or , ; ; ), also known as () or (; ; ; ), is a macroregion of Italy consisting of its southern Regions of Italy, regions. The term "" today mostly refers to the regions that are associated with the people, lands or culture of the Historical region, historical and cultural region that was once politically under the administration of the former Kingdoms of Kingdom of Naples, Naples and Kingdom of Sicily, Sicily (officially denominated as one entity and , i.e. "Kingdom of Sicily on the other side of Strait of Messina, the Strait" and "across the Strait") and which later shared a common organization into Italy's largest List of historical states of Italy, pre-unitarian state, the Kingdom of the Two Sicilies. The island of Sardinia, which was not part of the aforementioned polity and had been under the rule of the Alps, Alpine House of Savoy, which would eventually annex the Bourbons' southern Italian kingdom altogether, is nonetheless often subsumed into the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
