|
Marinara
Marinara sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. Variations include capers, olives, spices, and a dash of wine. Widely used in Italian-American cuisine, it is known as ''alla marinara'' ('sailor's style') in its native Italy, where it is typically made with tomatoes, basil, olive oil, garlic, and oregano, but also sometimes with olives, capers, and salted anchovies. It is used for spaghetti and vermicelli, but also with meat or fish. The terms should not be confused with ''spaghetti marinara'', a popular dish in Australia, New Zealand, Spain, and South Africa, in which a tomato-based sauce is mixed with fresh seafood. In Italy, a pasta sauce including seafood is more commonly called ''alla pescatora''. Origin Several folk theories exist as to the origin of this sauce. One version states that cooks aboard Neapolitan ships returning from the Americas invented marinara sauce in the mid-16th century after Spaniards introduced the tomato to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ravioli
Ravioli (; : ''raviolo'', ) are a type of stuffed 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''). Ravioli appear in the 14th-century cookbook ''The Forme of Cury'' under the name of ''rauioles''. Etymology English and French borrowed the word ''ravioli'' from Italian in the 14th century. The ultimate origin of the word is uncertain. It is sometimes connected to the northern Italian word ''rava'', 'turnip', supposing that the filling was made of turnips, but the earliest recipes, even Lenten ones, do not include turnips. Another theory connects it to a kind of cheese (related to modern Italian '' robiola''), but that also appears unlikely. History Ravioli are mentioned in the personal letters of Francesco Datini, a merchant of Prato in the 14th century.D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vermicelli
Vermicelli (, ; , literally "little worms"), is a traditional type of pasta round in section similar to spaghetti. In Anglosphere, English-speaking regions it is usually thinner than spaghetti, while in Italy it is thicker. It is typically made with semolina. Thickness comparison As defined in Italy, the diameters of spaghetti-like pasta are: ;vermicelli : between , with little variation between different producers. ;spaghetti : between . ; : () between . ; : between . ;capellini or : ( or ) between . In the United States, the National Pasta Association (which has no links with its Italian counterpart, the ) lists vermicelli as a thinner type of spaghetti. The Code of Federal Regulations of the United States of America defines spaghetti and vermicelli by diameter: ;vermicelli : less than . ;spaghetti : between . History In 14th-century Italy, long pasta shapes had varying local names. Barnabas de Reatinis of Reggio notes in his (1338) that the Tuscan vermicelli are calle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Central Italy
Central Italy ( or ) is one of the five official statistical regions of Italy used by the National Institute of Statistics (ISTAT), a first-level NUTS region with code ITI, and a European Parliament constituency. It has 11,704,312 inhabitants as of 2025. Regions Central Italy encompasses four of the country's 20 regions: * Lazio * Marche (''the'' ''Marches'') * Tuscany (''Toscana'') * Umbria The easternmost and southernmost parts of Lazio ( Cittaducale, Amatrice, Sora, Cassino, Isola del Liri, Sperlonga, Fondi, Gaeta and Formia districts, as well as the islands of Ponza and Ventotene) are sometimes connected to southern Italy (the so-called '' Mezzogiorno'') for cultural and historical reasons since they were once part of the Kingdom of the Two Sicilies, and southern Italian dialects are spoken. As a geographical region, however, central Italy may also include the regions of Abruzzo and Molise, which are otherwise considered part of southern Italy for socio-cultu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salsa (food)
A salsa is any of a variety of sauces used as condiments for tacos and other Mexican cuisine, Mexican and Mexican cuisine in the United States, Mexican-American foods, and as dip (food), dips for tortilla chips. They may be raw or cooked, and are generally served at room temperature. Though the word ''salsa'' means any kind of sauce in Spanish, in English, it refers specifically to these Mexican table sauces, especially to the chunky tomato-and-chili pepper, chili-based pico de gallo, as well as to salsa verde. chips and dip, Tortilla chips with salsa are a ubiquitous appetizer in Mexican-American restaurants, but not in Mexico itself. History The use of salsa as a table dip was popularized by Mexican restaurants in the United States. In the 1980s, tomato-based Mexican-style salsas gained in popularity. In 1992, the dollar value of salsa sales in the United States exceeded those of tomato ketchup. Tomato-based salsas later found competition from salsas made with fruit, corn, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Food Timeline
Lynne Olver (1958–2015) was a librarian and food historian, and the sole author of the ''Food Timeline'' website. Personal life Olver graduated from the University of Albany (SUNY). She was a librarian at the Morris County Library, New Jersey, and became its director in 2009. ''The Food Timeline'' In 1999, Olver created ''The Food Timeline'', a history website documenting culinary history, food history and recipes. Unlike many other food related websites, Olver gave citations to almost every statement on her site so that readers can verify her claims. Her research has been cited in peer-reviewed journals. In 2020, it was reported that the Olver family was searching for a person or persons to maintain and possibly grow the website. Virginia Tech On November 11, 2020, the Olver family announced on the ''Food Timeline'''s Twitter account that they selected the Virginia Tech The Virginia Polytechnic Institute and State University, commonly referred to as Virginia T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Viceroys Of Naples
This is a list of viceroys of the Kingdom of Naples. Following the conquest of Naples by Louis XII of France in 1501, Naples was subject to the rule of the foreign rulers, first for a short time by the King of France and later by Spain and the Habsburg Archdukes of Austria respectively. Commonly staying far from Naples, these rulers governed the Kingdom through a series of viceroy A viceroy () is an official who reigns over a polity in the name of and as the representative of the monarch of the territory. The term derives from the Latin prefix ''vice-'', meaning "in the place of" and the Anglo-Norman ''roy'' (Old Frenc ...s. Sources * Giovan Pietro Bellori: ''The Lives of the Modern Painters, Sculptors and Architects'' {{Campania * Viceroys Viceroys of Naples 16th-century Neapolitan people 17th-century Neapolitan people 18th-century Neapolitan people ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antonio Latini
Antonio Latini (1642–1692) was a steward of Cardinal Antonio Barberini, cardinal-nephew of Pope Urban VIII in Rome and subsequently to Don Stefano Carillo Salcedo, first minister to the Spanish viceroy of Naples. He is also credited to be the one that made the first "official" Ice cream. Biography Born in Collamato, now a ''frazione'' of the town of Fabriano, in the province of Ancona, his cookbook, ''Lo scalco alla moderna'' "the Modern Steward", (Naples, vol. I 1692, vol. II 1694), contains in its first volume the (surprisingly late) earliest surviving recipes for tomato sauce, though he did not suggest serving it over pasta. One of his tomato recipes is for sauce ''alla spagnuola'', "in the Spanish style". In his second volume Latini gives early recipes for ''sorbetti''. Latini had gone to Rome at the age of sixteen, and worked his way up in the ''familia'' or household of Cardinal Barberini. By turns assistant cook, waiter and wardrobe attendant, he learned the theatri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elizabeth David
Elizabeth David ( Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British cuisine, British dishes. Born to an upper-class family, David rebelled against social norms of the day. In the 1930s she studied art in Paris, became an actress, and ran off with a married man with whom she sailed in a small boat to Italy, where their boat was confiscated. They reached Greece, where they were nearly trapped by the Battle of Greece, German invasion in 1941, but escaped to Egypt, where they parted. She then worked for the British government, running a library in Cairo. While there she married, but she and her husband separated soon after and subsequently divorced. In 1946 David returned to England, where Rationing in the United Kingdom, food rationing imposed during the Second World War re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spaghetti
Spaghetti () is a long, thin, solid, cylindrical pasta.spaghetti Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: 3 June 2008). It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of Mill (grinding), milled wheat, water, and sometimes Enriched flour, enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. Retrieved on 22 December 2014. Usually the pasta is white because refined flour is used, but whole wheat flour may be added. ''Spaghettoni'' is a thicker form of spaghetti, while spaghettini is a thinner form. Capellini is a very thin spaghetti, while vermicelli refers to intermediate thicknesses. Originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter hal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce
In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. ''Sauce'' is a French word probably from the post-classical Latin ''salsa'', derived from the classical ''salsus'' 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in '' Rites of Zhou'' 20. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Sauce
Tomato sauce (; ; ) can refer to many different sauces made primarily from tomatoes. In some countries the term refers to a sauce to be served as part of a dish, in others it is a condiment. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed, without the need for thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces. Tomato sauce typically has a thinner consistency than tomato paste and tomato purée,, however tomato sauces may use either as an ingredient. In dishes tomato sauces are common for meat and vegetables such as in stews, but they are perhaps best known as bases for Italian pasta or pizza dishes, or in Mexican Salsa (food), salsas. In countries such as the United Kingdom, India, Pakistan, Australia, New Zealand, and South Africa, the term ''tomato sauce'' is used to describe a condiment similar to what Americans call ket ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
