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Focaccia
Focaccia is a Flatbread, flat leavening agent, leavened oven-baked Italian cuisine, Italian bread. In Rome, it is similar to a type of flatbread called (). Focaccia may be served as a side dish or as sandwich bread and it may be round, rectangular or square shape. Etymology In ancient Rome, was a flatbread baked on the hearth. The word is derived from the Latin , 'hearth, place for baking'. The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine, while outside Liguria the word usually refers to the Genoese variants. The first attestation of the word dates back to the 14th century. Focaccia is sometimes considered to be a variant of pizza in publications outside Italy, although focaccia is left to rise after being flattened, while pizza is baked immediately. Regional variants Ligurian variants (), marked by its finger-sized holes on its surface called "dimples" ( in Genoese dialect), is brushed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Focaccia Genovese 01
Focaccia is a flat leavened oven-baked Italian bread. In Rome, it is similar to a type of flatbread called (). Focaccia may be served as a side dish or as sandwich bread and it may be round, rectangular or square shape. Etymology In ancient Rome, was a flatbread baked on the hearth. The word is derived from the Latin , 'hearth, place for baking'. The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine, while outside Liguria the word usually refers to the Genoese variants. The first attestation of the word dates back to the 14th century. Focaccia is sometimes considered to be a variant of pizza in publications outside Italy, although focaccia is left to rise after being flattened, while pizza is baked immediately. Regional variants Ligurian variants (), marked by its finger-sized holes on its surface called "dimples" ( in Genoese dialect), is brushed or sprinkled with olive oil, coarse salt, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ligurian Cuisine
Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production (such as preboggion, a mixture of wild herbs), and to imports from areas with which, over the centuries, the Ligurians have had frequent trade (such as Sardinian pecorino, one of the ingredients of pesto). Overview Liguria is known for herbs and vegetables (as well as seafood) in its cuisine. Savory pies are popular, mixing greens and artichokes along with cheeses, milk curds, and eggs. Onions and olive oil are used. Due to a lack of land suitable for wheat, the Ligurians use chickpeas in and polenta-like . The former is served plain or topped with onions, artichokes, sausage, cheese or young anchovies. Farinata is typically cooked in a wood-fired oven, similar to southern pizzas. Furthermore, fresh fish features heavily in Ligurian cuisine. (salted cod) features prominently as ... [...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] |
Genoa
Genoa ( ; ; ) is a city in and the capital of the Italian region of Liguria, and the sixth-largest city in Italy. As of 2025, 563,947 people live within the city's administrative limits. While its metropolitan city has 818,651 inhabitants, more than 1.5 million people live in the wider metropolitan area stretching along the Italian Riviera. On the Gulf of Genoa in the Ligurian Sea, Genoa has historically been one of the most important ports on the Mediterranean: it is the busiest city in Italy and in the Mediterranean Sea and twelfth-busiest in the European Union. Genoa was the capital of one of the most powerful maritime republics for over seven centuries, from the 11th century to 1797. Particularly from the 12th century to the 15th century, the city played a leading role in the history of commerce and trade in Europe, becoming one of the largest naval powers of the continent and considered among the wealthiest cities in the world. It was also nicknamed ''la S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbread
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are Unleavened bread, unleavened, although some are leavened, such as pita bread. A Serving size, serving of 85g (~3 ounces) of pita bread has 234 Calorie, calories. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, Comal (cookware), comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest food processing, processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus Valley Civilisation, Indus civilization. The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prescinsêua
() is a variety of cheese typical of the province of Genoa in the region of Liguria in Italy. In Italian it is also referred to as or . It is recognised by . It has a consistency halfway between yogurt and ricotta cheese. It has a fairly sour flavor and is used in the preparation of a number of typical Ligurian dishes, such as '' pansoti'' (similar to ravioli but filled with vegetables), , and many savory pies, including Genoese Easter pie (). It is obtained through the process of acidification of milk: from it is derived a sour milk product, which is let rest in plastic or glass containers. Because it spoils easily, is not commonly sold beyond Genoa and the eastern part of Liguria, but its flavor and consistency can be approximated by mixing ricotta cheese with yogurt or sour cream. It is often served for breakfast, with small amounts of sugar, honey or fruit preserve added. Etymology The Genoese term derives from rennet ( in Genoese) extracted from the abomasum of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Recco
Recco (Latin: ''Ricina'' / ''Recina'') is a ''comune'' in the Metropolitan City of Genoa, region of Liguria, Italy. Recco is home to the September 8 fireworks festival honoring the Virgin Mary. The town is also known for being home to the most successful waterpolo team in Italy, and among the best in Europe, Pro Recco. History Historically, Recco was populated by the Casmoriti, part of the Ligurian family. Later, it was conquered by the Romans who founded this ancient town, and gave the town the name of Recina or Ricina. At one point in time, it served as a Roman castrum (camp) on the Via Aurelia. In 1943, during World War II, Recco was heavily bombed by the Allies, destroying the railway and severely damaging the town and about 80% of the town's infrastructure. "The town of Recco in Genoa province, a target because of its viaduct, had lost 90 percent of its buildings and 127 inhabitants" It was rebuilt in the late forties and early 1950s. Sport The city is home to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Voltri
Voltri is a quartiere of the Italian city of Genoa, located west of the city centre. It was formerly an independent comune. In 2015, Voltri and the nearby hamlets included in Genoa's VII Municipio (Crevari, Acquasanta, Vesima, Fabbriche) had a total population of 12,402. Voltri is one of the 3 former municipalities (the other ones are Pra' and Pegli) being part of the Genoa's city VII Municipio. History The area of Voltri was inhabited since prehistoric times, and was a center of the Ligures tribe of the Veituri, from which it probably took its name. In the Middle Ages it was a hamlet part of the Republic of Genoa, its main activity being the Hemp in the Republic of Genoa, production of paper. In 1796 Battle of Voltri, Voltri was the site of a battle between the French troops of Napoléon Bonaparte and of the Austrian Empire allied with the Kingdom of Sardinia-Piedmont. After the fall of the First French Empire, it became an autonomous commune in the Sardinian territories, a s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cappuccino
Cappuccino (, ; from German ) is an espresso-based coffee drink traditionally prepared with steamed milk, including a layer of milk foam. Variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cocoa powder (in Europe and Australasia) or cinnamon (in the United States and South Korea). It is typically smaller in volume than that of a caffè latte, and topped with a thick layer of foam rather than being made with microfoam. The name comes from the Capuchin friars, referring to the color of their habits, and in this context, referring to the color of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). The physical appearance of a modern cappuccino with espresso crema and steamed milk is a result of a long evolution of the drink. The Viennese bestowed the name , possibly in the 18th century, on an early version that included whipped cream and spices. Later, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
