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Pancotto
''Pancotto'' is a soup prepared with pieces of stale bread boiled in broth or water and seasoned. It is a dish from the cuisine of recovery that recalls peasant culture that would not waste bread, present in all regions of Italy with many variations due to the type of bread, the liquid used, and the cooking process. As a consequence, it has many names, such as Lombard panada, Ligurian ''pancheuto'', and Sardinian ''pane cottu''. In the past, especially in Lombardy and Tuscany, it was used to promote lactation and it was served to convalescents. ''Pancotto'' across Italy Tuscan ''pancotto'' includes a soffritto of basic herbs and vegetables, such as tomatoes, then wet with liquid, water or broth, and cooked for 10 minutes, to which bread is added. ''Pancotto'' from Latium and Calabria requires that all ingredients, basic vegetables (tomatoes) and herbs (basil, garlic, pecorino cheese, and spices), bread, broth or water are cooked together right from the beginning for about ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Liguria
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 a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land border, as well as List of islands of Italy, nearly 800 islands, notably Sicily and Sardinia. Italy shares land borders with France to the west; Switzerland and Austria to the north; Slovenia to the east; and the two enclaves of Vatican City and San Marino. It is the List of European countries by area, tenth-largest country in Europe by area, covering , and the third-most populous member state of the European Union, with nearly 59 million inhabitants. Italy's capital and List of cities in Italy, largest city is Rome; other major cities include Milan, Naples, Turin, Palermo, Bologna, Florence, Genoa, and Venice. The history of Italy goes back to numerous List of ancient peoples of Italy, Italic peoples—notably including the ancient Romans, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latium
Latium ( , ; ) is the region of central western Italy in which the city of Rome was founded and grew to be the capital city of the Roman Empire. Definition Latium was originally a small triangle of fertile, volcanic soil (Old Latium) on which resided the tribe of the Latins (Italic tribe), Latins or Latians. It was located on the left bank (east and south) of the Tiber, River Tiber, extending northward to the Aniene, River Anio (a left-bank tributary of the Tiber) and southeastward to the Pomptina Palus (Pontine Marshes, now the Pontine Fields) as far south as the Cape Circeo, Circeian promontory. The right bank of the Tiber was occupied by the Etruscan city of Veii, and the other borders were occupied by Ancient Italic people, Italic tribes. Subsequently, Rome defeated Veii and then its Italic neighbours, expanding its dominions over Southern Etruria and to the south, in a partly marshy and partly mountainous region. The latter saw the creation of numerous Roman and Latin col ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acquacotta
''Acquacotta'' (; ) is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma, in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include ''acquacotta con funghi'' and ''acquacotta con peperoni''. History ''Acquacotta'' is a simple traditional dish originating in Maremma, a coastal region of Italy which spans the southern half of Tuscany's coast and runs into northern Lazio. The word means 'cooked water' in the Italian language. It was originally a peasant food, and has been described as an ancient dish, the recipe of which was derived in part by people who lived in the Tuscan forest working as colliers (charcoal burners), who were typically very p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabbage
Cabbage, comprising several cultivars of '' Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B. oleracea'' var. ''oleracea''), and belongs to the " cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. ''botrytis''); Brussels sprouts (var. ''gemmifera''); and Savoy cabbage (var. ''sabauda''). A cabbage generally weighs between . Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. , the heaviest cabbage was . Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turnip
The turnip or white turnip ('' Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock. The name ''turnip'' used in many regions may also be used to refer to rutabaga (or ''neep'' or ''swede''), which is a different but related vegetable. Etymology The origin of the word ''turnip'' is uncertain, though it is hypothesised that it could be a compound of ''turn'' as in turned/rounded on a lathe and ''neep'', derived from Latin ''napus'', the word for the plant. According to An Universal Etymological English Dictionary, ''turn'' refers to "round ''napus'' to distinguish it from the napi, which were generally long". Description The most common type of turnip is mostly white-skinned, apart from the upper , which protrude above the ground and are purple or red or greenish where the sun has h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chard
Chard (; '' Beta vulgaris'' subsp. ''vulgaris'', Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, or Swiss chard, the leaf stalks are large and often prepared separately from the leaf blade; the Cicla Group is the leafier spinach beet. The leaf blade can be green or reddish; the leaf stalks are usually white, yellow or red. Chard, like other green leafy vegetables, has highly nutritious leaves. Chard has been used in cooking for centuries, but because it is the same species as beetroot, the common names that cooks and cultures have used for chard may be confusing; it has many other common names such as silver beet, perpetual spinach, beet spinach, seakale beet, or leaf beet. Classification Chard was first described in 1753 by Carl Linnaeus as ''Beta vulgaris'' var. ''cicla''. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foggia
Foggia (, ; ; ) is a city and ''comune'' (municipality) of Apulia, in Southern Italy, capital of the province of Foggia. In 2013, its population was 153,143. Foggia is the main city of a plain called Tavoliere delle Puglie, Tavoliere, also known as the "granary of Italy". History The name "''Foggia''" (originally ''Focis'') probably derives from Latin "''fovea''", meaning "''pit''", referring to the pits where wheat was stored. The name's etymology remains uncertain however, as it could as well stem from "''Phocaea''", or possibly probably from the Medieval Greek word for "''fire''", which is "''fotia''", as according to legend the original settlers of the 11th century AD were peasants, allegedly after having [miraculously] discovered there a panel portraying the Madonna Nicopeia, on which three flames burnt. The area had been settled since Neolithic times, and later on a Dauni, Daunian settlement known as Arpi (in Greek ''Argos Hippium'' or ''Ἀργόριππα'') existed ne ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alto Tavoliere
The musical term alto, meaning "high" in Italian (Latin: ''altus''), historically refers to the contrapuntal part higher than the tenor and its associated vocal range. In four-part voice leading alto is the second-highest part, sung in choruses by either low women's or high men's voices. In vocal classification these are usually called contralto and male alto or countertenor. Etymology In choral music for mixed voices, "alto" describes the lowest part commonly sung by women. The explanation for the anomaly of this name is to be found not in the use of adult falsettists in choirs of men and boys but further back in innovations in composition during the mid-15th century. Before this time it was usual to write a melodic ''cantus'' or ''superius'' against a tenor (from Latin ''tenere'', to hold) or 'held' part, to which might be added a contratenor, which was in counterpoint with (in other words, against = contra) the tenor. The composers of Ockeghem's generation wrote two contr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torremaggiore
Torremaggiore is a town, ''comune'' (municipality) and former seat of a bishopric, in the province of Foggia in the Apulia (in Italian: ''Puglia''), region of southeast Italy. It lies on a hill, over the sea, and is famous for production of wine and olives. History The history of Torremaggiore is strictly connected to that of the burg of (Castel) Fiorentino (di Puglia), a Byzantine frontier stronghold founded by the Italian catepan Basil Boioannes in 1018. * Later a Norman, Hohenstaufen, Angevine and finally Aragonese possession, it is especially remembered as the death place of Holy Roman Emperor Frederick II on 13 December 1250. * Five years later the burg was attacked by Pope Alexander IV's troops, and the inhabitants fled to a nearby Benedictine abbey. Later they were allowed to found a new settlement, called ''Codacchio'', later, when other refugees from Dragonara arrived, christened ''Terra Maioris'' ("Major Land"), the modern Torremaggiore. This burg was later a fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apulian Cuisine
Apulian cuisine is characterised above all by the importance given to raw materials, both land and sea, and by the fact that all the ingredients are designed to enhance and not alter the basic flavours of the products used. Therefore, it has a large variety of seasonal vegetables, legumes and seafood. Moreover, even if there are some common dishes, the recipes vary from province to province and, sometimes, from city to city: for example, the typical recipes of the provinces of Taranto, Brindisi and Bari, located on the sea, are not the same as those practiced in the province of Foggia, which is more hilly, and that of Lecce, which is more inland. There are many recipes in this cuisine, which has a particularity that distinguishes it from others, that of offering different dishes in relation to the different seasons, so that during the milder seasons, that is in spring and summer, preference is given to vegetables, fish and seafood, while in the other seasons legumes predominate, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to add pungency (spicy heat) in many cuisines. Capsaicin and the related Capsaicin#Capsaicinoids, capsaicinoids give chili peppers their intensity when ingested or topical application, applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of chili powder, each offering its own taste and heat level. Chili peppers originated in Central or South America and were first cultivated in Mexico. European explorers brought chili peppers back to the Old World in the late 16th century as part of the Columbian Exchange, which led to the cultivation of List of Capsicum cultivars, multiple varieties across the world for food and traditional medicine. Five ''Capsicum'' sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
