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Carbonara
Carbonara () is an Italian pasta dish from Rome made with eggs, hard cheese, cured pork and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two. Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Normally guanciale or pancetta are used for the meat component, but lardons of smoked bacon are a common substitute outside Italy. Origin and history As with many recipes, the origins of the dish and its name are obscure; however, most sources trace its origin to the region of Lazio. The dish forms part of a family of dishes involving pasta with bacon, cheese, and pepper, one of which is '' pasta alla gricia''. Indeed, it is very similar to '' pasta cacio e uova'', a dish dressed with melted lard and a mixture of eggs and cheese, which is documented as long ago as 1839, and, accordin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rome
, established_title = Founded , established_date = 753 BC , founder = King Romulus ( legendary) , image_map = Map of comune of Rome (metropolitan city of Capital Rome, region Lazio, Italy).svg , map_caption = The territory of the ''comune'' (''Roma Capitale'', in red) inside the Metropolitan City of Rome (''Città Metropolitana di Roma'', in yellow). The white spot in the centre is Vatican City. , pushpin_map = Italy#Europe , pushpin_map_caption = Location within Italy##Location within Europe , pushpin_relief = yes , coordinates = , coor_pinpoint = , subdivision_type = Country , subdivision_name = Italy , subdivision_type2 = Regions of Italy, Region , subdivision_name2 = Lazio , subdivision_type3 = Metropolitan cities of Italy, Metropolitan city , subdivision_name3 = Metropolitan City of Rome Capital, Rome Capital , government_footnotes= , government_type = Mayor–council gover ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lazio
it, Laziale , 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-62 , blank_name_sec1 = GDP (nominal) , blank_info_sec1 = €201 billion (2019) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 = €34,300 (2019) , blank2_name_sec1 = HDI (2019) , blank2_info_sec1 = 0.914 · 3rd of 21 , blank_name_sec2 = NUTS Region , blank_info_sec2 = ITE , website w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guanciale
Guanciale () is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from ''guancia'', the Italian word for 'cheek'. Production Pork cheek is rubbed with salt and spices (typically ground black or red pepper, thyme or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavour is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away. In cuisine Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes such as '' spaghetti alla carbonara'' and sauces like ''sugo all'amatriciana Sugo all'amatriciana (), or alla matriciana (in Romanesco dialect, ''Romanesco'' dialect),Ravaro (2005), p. 395 also known as salsa all'amatriciana, is a traditional Italy, Italian pasta sauce based on guanciale (cured pork cheek), pecorino roman ...''. republicatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta Alla Gricia
''Pasta alla gricia'' is a pasta dish originating from Lazio. It consists of pasta, Pecorino romano, black pepper and Guanciale. Origin of the name According to the most likely hypothesis, the name of the dish derives from the romanesco word ''gricio''. In papal Rome, the ''grici'' were sellers of common edible foods,Ravaro (2005), p. 329 and got this name because many of them came from Valtellina, at that time possession of the Swiss canton of Grigioni. ''Pasta alla gricia'' then would mean pasta prepared with the simple ingredients (guanciale, pecorino romano, black pepper) readily available at the local ''gricio''. Another theory about the origin of this dish claims that it was invented in the hamlet Grisciano, in the region of Lazio, near Amatrice. This theory is unlikely, however, both for the size of Grisciano, which is little more than a group of houses, and because in this case the adverbial locution should be ''alla grisciana''. It should be noticed that in Amatrice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbonari
The Carbonari () was an informal network of secret revolutionary societies active in Italy from about 1800 to 1831. The Italian Carbonari may have further influenced other revolutionary groups in France, Portugal, Spain, Brazil, Uruguay and Russia. Although their goals often had a patriotic and liberal basis, they lacked a clear immediate political agenda. They were a focus for those unhappy with the repressive political situation in Italy following 1815, especially in the south of the Italian Peninsula. Members of the Carbonari, and those influenced by them, took part in important events in the process of Italian unification (called the '' Risorgimento''), especially the failed Revolution of 1820, and in the further development of Italian nationalism. The chief purpose was to defeat tyranny and to establish a constitutional government. In the north of Italy other groups, such as the Adelfia and the Filadelfia, were associate organizations. Organization The Carbonari were ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guanciale
Guanciale () is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from ''guancia'', the Italian word for 'cheek'. Production Pork cheek is rubbed with salt and spices (typically ground black or red pepper, thyme or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavour is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away. In cuisine Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes such as '' spaghetti alla carbonara'' and sauces like ''sugo all'amatriciana Sugo all'amatriciana (), or alla matriciana (in Romanesco dialect, ''Romanesco'' dialect),Ravaro (2005), p. 395 also known as salsa all'amatriciana, is a traditional Italy, Italian pasta sauce based on guanciale (cured pork cheek), pecorino roman ...''. republicatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charcoal Burner
A charcoal burner is someone whose occupation is to manufacture charcoal. Traditionally this is achieved by carbonising wood in a charcoal pile or kiln. Charcoal burning is one of the oldest human crafts. The knowledge gained from this industry still contributes to the solution of energy problems today. Due to its historical and cultural importance, charcoal burning and tar distilling were incorporated in December 2014 into the register of the Intangible Cultural Heritage in Germany by the '' Kultusministerkonferenz''. History and technique Medieval charcoal burners Since the Iron Age, high temperatures have had to be produced for iron smelting, for glassmaking, and for the working of precious metals. Charcoal has been used to do this for centuries and, in order to produce it, entire forests were felled. With the increasing use of stone coal from the 18th century, the charcoal burning industry declined. Even in ancient times, charcoal was manufactured in kilns. Logs were ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lard
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard entry in the online ''Merriam-Webster Dictionary''. Accessed on 2020-07-05. It is distinguished from tallow, a similar product derived from fat of or . Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.E. S. Clifton, Joseph Kastelic, and Belle Lowe (1955): ''Relati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta Cacio E Uova
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, ''Encyclope ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fettuccine
Fettuccine (; lit. 'little ribbons'; sing. ''fettuccina'') is a type of pasta popular in Roman and Tuscan cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every of flour). At about , it is wider and thicker than, but similar to, the tagliatelle typical of Bologna, which are more common elsewhere in Italy and often used as a synonym. ''Spinach fettuccine'' is made from spinach, flour, and eggs. The terms fettucce and fettuccelle are often used as synonyms for this pasta, but the former term is more precisely used for wider (about ) and the latter for narrower (about ) forms of the same pasta. Fettuccine is often classically eaten with ''sugo d'umido'' (beef ragù) or ''ragù di pollo'' (chicken ragù).Boni (1983), pg. 44. Dishes made with fettuccine include fettuccine Alfredo, which – born in Rome as a homemade pasta dish topped with an emulsion of butter a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacon
Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (BLT)), or as a flavouring or accent (as in bacon bits in a salad). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. The word is derived from the Proto-Germanic ''*bakkon'', meaning "back meat". Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, " turkey bacon". Such use is common in areas with significant Jewish and Muslim populations as both religions prohibit the consumption of pork. Vegetarian bacons such as "soy bacon" also exist. Curing and smoking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lardon
A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to flavor savory food and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt. In French cuisine, lardons are served hot in salads and salad dressings, as well as on some tartes flambées, stews such as beef bourguignon, quiches such as Quiche Lorraine, in omelettes, with potatoes, and for other dishes such as coq au vin. The ''Oxford English Dictionary'' defines "lardon" as "one of the pieces of bacon or pork which are inserted in meat in the process of larding", giving primacy to that process. According to the ''Middle English Dictionary'', the earliest occurrence of the word is in 1381, in the work ''Pegge Cook''; it advises to insert lardons in crane ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
