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Pesto
Pesto (), also known as ''pesto alla genovese'' () or ''pesto genovese'', is an Italian paste made with basil leaves, crushed garlic, pine nuts, olive oil, salt, and grated hard cheese such as Parmesan or '' pecorino sardo''. It originated in the Ligurian city of Genoa, and is used to dress pasta. Etymology The name pesto is the past participle of the Genoese verb (Italian: ), meaning 'to pound', 'to crush': the ingredients are "crushed" or ground in a marble mortar through a circular motion of a wooden pestle. The same Latin root is the basis for ''pestle''. There are other foods called ''pesto'', but ''pesto'' by itself usually means ''pesto alla genovese''. History Pesto is thought to have had two predecessors in ancient times, going back as far as the Roman age. The ancient Romans used to eat a similar paste called '' moretum'', which was made by crushing garlic, salt, cheese, herbs, olive oil, and vinegar (and sometimes pine nuts) together. The use of this past ... [...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] |
Liguria
Liguria (; ; , ) is a Regions of Italy, region of north-western Italy; its Capital city, capital is Genoa. Its territory is crossed by the Alps and the Apennine Mountains, Apennines Mountain chain, mountain range and is roughly coextensive with the former territory of the Republic of Genoa. Liguria is bordered by France (Provence-Alpes-Côte d'Azur) to the west, Piedmont to the north, and Emilia-Romagna and Tuscany to the east. It rests on the Ligurian Sea, and has a population of 1,509,908 as of 2025. The region is part of the Alps–Mediterranean Euroregion. Etymology The name ''Liguria'' predates Latin and is of obscure origin. The Latin adjectives (as in ) and ''Liguscus'' reveal the original root of the name, ''ligusc-'': in the Latin name -sc- was shortened to -s-, and later turned into the -r- of , according to rhotacism (sound change), rhotacism. Compare whence . The name derives from the ancient Ligures people, although the territory of this people was much larger th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pestle
A mortar and pestle is a set of two simple tools used to prepare ingredients or substances by compression (physics), crushing and shear force, grinding them into a fine Paste (rheology), paste or powder in the kitchen, laboratory, and pharmacy. The ''mortar'' () is characteristically a bowl, typically made of hardwood, metal, ceramic, or hard stone such as granite. The ''pestle'' (, also ) is a blunt, club-shaped object. The substance to be ground, which may be wet or dry, is placed in the mortar where the pestle is pounded, pressed, or rotated into the substance until the desired texture is achieved. Mortars and pestles have been used in cooking since the Stone Age; today they are typically associated with the pharmacy profession due to their historical use in preparing medicines. They are used in chemistry settings for pulverizing small amounts of chemicals; in arts and cosmetics for pulverizing pigments, binders, and other substances; in ceramics for making Grog (clay), grog; ... [...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] |
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] |
Pine Nut
Pine nuts, also called piñón (), pinoli (), or pignoli, are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are traded locally or internationally owing to their seed size being large enough to be worth harvesting; in other pines, the seeds are also edible but are too small to be of notable value as human food. The biggest producers of pine nuts are China, Russia, North Korea, Pakistan and Afghanistan. As pines are gymnosperms, not angiosperms (flowering plants), pine nuts are not " true nuts"; they are not botanical fruits, the seed not being enclosed in an ovary which develops into the fruit, but simply bare seeds—"gymnosperm" meaning literally "naked seed" (from and ). The similarity of pine nuts to some angiosperm fruits is an example of convergent evolution. Species and geographic spread In Asia, two species, in particular, are widely harvested: Korea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basil
Basil (, ; , ; ''Ocimum basilicum'' (, )), also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a hardiness (plants), tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety (botany), variety also known as Genovese basil or sweet basil. Basil is native to tropical regions from Central Africa to Southeast Asia. In temperate climates basil is treated as an annual plant, but it can be grown as a short-lived perennial or Biennial plant, biennial in warmer Hardiness zone, horticultural zones with Tropical climate, tropical or Mediterranean climates. There are many List of basil cultivars, varieties of basil including sweet basil, Thai basil (''O. basilicum'' var. ''thyrsiflora''), and Mrs. Burns' Lemon basil, Mrs. Burns' Lemon (''O.'basilicum var. citriodora''). ''O. basilicum'' can Cross-pollination, cross-pollinate with other species of the ''Ocimum'' genus, producing Hybrid (biology), hybrid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. Pasta is believed to have developed independently in Italy in the Middle Ages, Italy and is a staple food of Italian cuisine, with evidence of Etruscan civilization, Etruscans making pasta as early as 400 BCE in Italy. Pastas are divided into two broad categories: dried () and fresh (Italian: ). Most dried pasta is produced commercially via an Food extrusion, 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, F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basil
Basil (, ; , ; ''Ocimum basilicum'' (, )), also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a hardiness (plants), tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety (botany), variety also known as Genovese basil or sweet basil. Basil is native to tropical regions from Central Africa to Southeast Asia. In temperate climates basil is treated as an annual plant, but it can be grown as a short-lived perennial or Biennial plant, biennial in warmer Hardiness zone, horticultural zones with Tropical climate, tropical or Mediterranean climates. There are many List of basil cultivars, varieties of basil including sweet basil, Thai basil (''O. basilicum'' var. ''thyrsiflora''), and Mrs. Burns' Lemon basil, Mrs. Burns' Lemon (''O.'basilicum var. citriodora''). ''O. basilicum'' can Cross-pollination, cross-pollinate with other species of the ''Ocimum'' genus, producing Hybrid (biology), hybrid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moretum
Moretum is an herb cheese spread that the Ancient Romans ate with bread. A typical moretum was made of herbs, cheese (typically ricotta), salt, oil, and vinegar. Optionally, different kinds of nuts could be added. The ingredients were crushed together in a mortar, for which the dish is named. Recipes A recipe for Moretum was handed down in a Latin poem of 122 dactylic hexameters attributed to Virgil under the title ''Moretum'' in the so-called ''Appendix Vergiliana''. It describes, as a parody of the exaggerated praise of rural life how a simple farmer begins his day's work; the centrepiece is the preparation of moretum for breakfast. Moretum is also mentioned in Columella's ''De re rustica'' (XII 59, 1-4). In it, Columella mentions a variant in which walnuts are used instead of cheese, as well as alternatives with roasted sesame seeds, with pine nuts or almond kernels, as well as mixtures with dried herbs. The variant with pine nuts is considered to be a precursor of pes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appendix Vergiliana
The ''Appendix Vergiliana'' is a collection of Latin poems traditionally ascribed as being the juvenilia (work written as a youth) of Virgil (70–19 BC).Régine ChambertVergil's Epicureanism in his early poems in "Vergil, Philodemus, and the Augustans" 2003: "Vergil's authorship of at least some of the poems in the Appendix is nowadays no longer contested. This is especially true of the Culex ... and also of a collection of short epigrams called the Catalepton." Many of the poems in the Appendix were considered works by Virgil in antiquity. However, recent studies suggest that the Appendix contains a diverse collection of minor poems by various authors from the 1st century AD. Scholars are almost unanimous in considering the works of the ''Appendix'' spurious, primarily on grounds of style, metrics, and vocabulary. Authorship Besides the ''Eclogues,'' the ''Georgics,'' and the ''Aeneid,'' a collection of minor works attributed to Virgil certainly existed by the reign of Ner ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
