|
Ossobuco
''Ossobuco'' or ''osso buco'' (; lmo, òss bus, label= Milanese or ''òs büüs'' ) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with '' gremolata'' and traditionally served with either '' risotto alla milanese'' or polenta, depending on the regional variation. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish. The two types of ''ossobuco'' are a modern version that has tomatoes and the original version which does not. The older version, ''ossobuco in bianco'', is flavoured with cinnamon, bay leaf, and ''gremolata''. The modern and more popular recipe includes tomatoes, carrots, celery, and onions; ''gremolata'' is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco. Etymology ''Ossobuco'' or ''osso buco'' is Italian for "bone with a hole" (''osso'' "bone", ''buco'' "hole"), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lombardy
(man), (woman) lmo, lumbard, links=no (man), (woman) , 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-25 , blank_name_sec1 = GDP (PPS) , blank_info_sec1 = €401 billion (2019) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 = €39,700 (2019) $51,666 (2016) (PPP) , blank2_name_sec1 = HDI (2019) , blank2_info_sec1 = 0.912 · 4th of 21 , blank_name_sec2 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Italian Dishes
This is a list of Italian dishes and foods. 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, ancient Greek, and ancient Roman cuisines. Significant changes 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. The cuisine of Italy is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad. Pizza and spaghetti, both associated with the Neapolitan traditions of cookery, are especially popular abroad, but the varying geographical conditions of the twenty regions of Italy, together with the strength of local traditions, afford a wide range of dishes. Dishes and foods The cuisine of Italy has many unique dishes and foods. Zup ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shank (meat)
A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee and shoulder. Lamb shanks are often braised whole; veal shanks are typically cross-cut. Some dishes made using shank include: * Bulalo, a Filipino beef shank stew. * Ossobuco alla milanese, an Italian veal shank dish. * Persian biryani, with different shanks. * Nihari, a spicy national dish of Pakistan and a popular dish in North India with origin in Delhi, India. * Cazuela with beef shank meat, popular in 19th-century Chile during the nitrate boom.Labarca, Rafael. 2009. Meal in the Pampas During the Saltpetre Boom in Chile: A View from Historic Zooarchaeology. ''Revista Española de antropología Americana''. Notes See also * Beef shank * Pork knuckle *Pig's trotters A pig's trotter, also known as a pettitoe, or sometimes known as a pig's foot, is the culinary term for the foot of a pig. The cuts are used in various dishes around the world, and experienced a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lombard Cuisine
Lombard cusine is a type of northern Italian cuisine. The varied historical events of its provinces and of the diversity of its territories resulted in a very varied culinary tradition. First courses in Lombard cuisine range from risottos to soups and stuffed pasta, in broth or not, and a varied choice of second courses meat dishes are added to fish dishes of the tradition of the many lakes and rivers of Lombardy. The cuisine of the various Lombardy provinces can be united by the following traits: prevalence of rice and stuffed pasta over dry pasta, butter instead of olive oil for cooking, dishes cooked for a long time, as well as the widespread use of pork, milk and dairy products, and egg-based preparations; to which is added the consumption of polenta, common to the whole Northern Italy. History Lombard cooking has ancient historical roots dating back to the settlement of Celts in the Po Valley. The most ancient Lombardy dish is ''cuz'', whose preparation has Celtic origins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shank (meat)
A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee and shoulder. Lamb shanks are often braised whole; veal shanks are typically cross-cut. Some dishes made using shank include: * Bulalo, a Filipino beef shank stew. * Ossobuco alla milanese, an Italian veal shank dish. * Persian biryani, with different shanks. * Nihari, a spicy national dish of Pakistan and a popular dish in North India with origin in Delhi, India. * Cazuela with beef shank meat, popular in 19th-century Chile during the nitrate boom.Labarca, Rafael. 2009. Meal in the Pampas During the Saltpetre Boom in Chile: A View from Historic Zooarchaeology. ''Revista Española de antropología Americana''. Notes See also * Beef shank * Pork knuckle *Pig's trotters A pig's trotter, also known as a pettitoe, or sometimes known as a pig's foot, is the culinary term for the foot of a pig. The cuts are used in various dishes around the world, and experienced a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Risotto Alla Milanese
Risotto (, , from meaning "rice") is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmigiano-Reggiano. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour. Recipes 78-80. Still, in print, there are many editions in many languages. Risotto in Italy is often a first course served before the main course, but ''risotto alla milanese'' is often served with ''ossobuco alla milanese'' as a main course. History Rice has been grown in southern Italy since at least the 14th century. From the south, rice gradually made its way north toward northern Italy, where the marshes of the Po river valley were suitable for rice cultivation. According to a legend, a young glassblower's apprentice of the Fabbrica del Duomo di Milano from Flanders, who used to use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical region. Italy is also considered part of Western Europe, and shares land borders with France, Switzerland, Austria, Slovenia and the enclaved microstates of Vatican City and San Marino. It has a territorial exclave in Switzerland, Campione. Italy covers an area of , with a population of over 60 million. It is the third-most populous member state of the European Union, the sixth-most populous country in Europe, and the tenth-largest country in the continent by land area. Italy's capital and largest city is Rome. Italy was the native place of many civilizations such as the Italic peoples and the Etruscans, while due to its central geographic location in Southern Europe and the Mediterranean, the country has also historically b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian (language)
Italian (''italiano'' or ) is a Romance language of the Indo-European language family that evolved from the Vulgar Latin of the Roman Empire. Together with Sardinian, Italian is the least divergent language from Latin. Spoken by about 85 million people (2022), Italian is an official language in Italy, Switzerland (Ticino and the Grisons), San Marino, and Vatican City. It has an official minority status in western Istria (Croatia and Slovenia). Italian is also spoken by large immigrant and expatriate communities in the Americas and Australia.Ethnologue report for language code:ita (Italy) – Gordon, Raymond G., Jr. (ed.), 2005. Ethnologue: Languages of the World, Fifteenth edition. Dallas, Tex.: SIL International. Online version Ita ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Po River
The Po ( , ; la, Padus or ; Ancient Ligurian: or ) is the longest river in Italy. It flows eastward across northern Italy starting from the Cottian Alps. The river's length is either or , if the Maira, a right bank tributary, is included. The headwaters of the Po are a spring seeping from a stony hillside at Pian del Re, a flat place at the head of the Val Po under the northwest face of Monviso. The Po then extends along the 45th parallel north before ending at a delta projecting into the Adriatic Sea near Venice. It is characterized by its large discharge (several rivers over 1,000 km have a discharge inferior or equal to the Po). It is, with the Rhône and Nile, one of the three Mediterranean rivers with the largest water discharge. As a result of its characteristics, the river is subject to heavy flooding. Consequently, over half its length is controlled with embankments. The river flows through many important Italian cities, including Turin, Piacenza, Cremona an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Network
Food Network is an American basic cable channel owned by Television Food Network, G.P., a joint venture and general partnership between Warner Bros. Discovery Networks (which holds a 69% ownership stake of the network) and Nexstar Media Group (which owns the remaining 31%). Despite this ownership structure, Warner Bros. Discovery has operating control of the channel, and manages and operates it as a division of the Warner Bros. Discovery U.S. Networks Group. The channel airs both special and regular episodic programs about food and cooking. In addition to its headquarters in New York City, Food Network has offices in Atlanta, Los Angeles, San Francisco, Chicago, Detroit, Jersey City, Cincinnati, and Knoxville. Food Network was established on November 23, 1993, 6:00 am as TV Food Network and in 1997, it adopted its current name. It was acquired by Scripps Networks Interactive; Scripps Networks Interactive later merged with Discovery, Inc. in 2018, and WarnerMedia was merg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Atheneum Books
Atheneum Books was a New York City publishing house established in 1959 by Alfred A. Knopf, Jr., Simon Michael Bessie and Hiram Haydn. Simon & Schuster has owned Atheneum properties since its acquisition of Macmillan in 1994 and it created Atheneum Books for Young Readers as an imprint for children's books in the 2000s. History Alfred A. Knopf, Jr. left his family publishing house Alfred A. Knopf and created Atheneum Books in 1959 with Simon Michael Bessie (Harpers) and Hiram Haydn (Random House). It became the publisher of Pulitzer Prize winners Edward Albee, Charles Johnson, James Merrill, Nikki Giovanni, Mona Van Duyn and Theodore H. White. It also published Ernest Gaines' first book ''Catherine Carmier'' (1964). Knopf personally recruited editor Jean E. Karl to establish a Children's Book Department in 1961. Jalowitz, Alan (Summer 2006)"Karl, Jean (Edna)". Pennsylvania Center for the Book. Penn State University. Retrieved 2011-10-21. Palmquist, Vicki (July 2 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
