The regional cuisine of Lombardy is heavily based upon ingredients like maize, rice, beef, pork, butter, and lard. Rice dishes are very popular in this region, often found in soups as well as risotto. Regional cheeses include Robiola, Crescenza, Taleggio, Gorgonzola and Grana Padano (the plains of central and southern Lombardy allow intensive cattle-raising).
Regional desserts include the famous panettone Christmas cake . Campania extensively produces tomatoes, peppers, spring onions, potatoes, artichokes, fennel, lemons and oranges which all take on the flavor of volcanic soil. Campania is one of the largest producers and consumers of pasta in Italy, especially spaghetti. In the regional cuisine, pasta is prepared in various styles that can feature tomato sauce, cheese, clams and shellfish. Spaghetti alla puttanesca is a popular dish made with olives, tomatoes, anchovies, capers, chili peppers and garlic.
The region is well-known also for its mozzarella production that's used in a variety of dishes, including parmigiana . Desserts include struffoli ricotta-based pastiera and sfogliatelle, and rum-dipped babà. Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat, fish, and pecorino cheese. In Tuscany and Umbria pasta is usually served alla carrettiara . Pasta, meat and vegetables are central to the cuisine of Abruzzo and Molise.
Chilies are typical of Abruzzo, where they are called diavoletti ("little devils") for their spicy heat. Centerbe ("Hundred Herbs") is a strong (72% alcohol), spicy herbal liqueur drunk by the locals. A dish from Pescara is arrosticini, little pieces of castrated lamb on a wooden stick and cooked on coals. The chitarra (literally "guitar") is a fine stringed tool that pasta dough is pressed through for cutting. The popularity of saffron, grown in the province of L'Aquila, has waned in recent years.
The most famous dish of Molise is cavatelli, a long shaped, handmade maccheroni-type pasta made of flour, semolina and water, often served with meat sauce, broccoli or mushrooms. Pasta dishes based on the use of guanciale (unsmoked bacon prepared with pig's jowl or cheeks) are often found in Lazio, such as pasta alla carbonara, and pasta all'amatriciana. Another pasta dish of the region is arrabbiata, with spicy tomato sauce. The regional cuisine widely use offal, resulting in dishes like the entrail-based rigatoni with pajata sauce and coda alla vaccinara. Iconic of Lazio are also cheese made from ewes'milk , porchetta and Frascati white wine.
The influence of the ancient Jewish community can be noticed in the Roman cuisine's traditional carciofi alla giudia. "la cucina translate definition and meaning in english" at online dictionary. Definition of la cucina translate definition and meaning in english.
What is another word for la cucina translate definition and meaning in english? This is the right place where you will get the proper information. What does la cucina translate definition and meaning in english?
However, check la cucina translate definition and meaning in english at our online dictionary below. Many Umbrian dishes are prepared by boiling or roasting with local olive oil and herbs. Vegetable dishes are popular in the spring and summer, while fall and winter sees meat from hunting and black truffles from Norcia. Meat dishes include the traditional wild boar sausages, pheasants, geese, pigeons, frogs, snails. Castelluccio is known for its lentils, Spoleto and Monteleone are known for spelt. Freshwater fish include lasca, trout, freshwater perch, grayling, eel, barbel, whitefish, and tench.
Orvieto and Sagrantino di Montefalco are important regional wines. Before the Council of Trent in the middle of the 16th century, the region was known for the simplicity of its peasant cuisine. When the prelates of the Catholic Church established there, they brought the art of fine cooking with them. Later, also influences from Venice and the Austrian Habsburg Empire came in. Trentino subregion produces various types of sausages, polenta, yogurt, cheese, potato cake, funnel cake and freshwater fish.
In the South Tyrol subregion, due to the German speaking majority population, strong Austrian and Slavic influences prevail. The most renowned local product is traditional speck juniper-flavored ham which, as Speck Alto Adige PGI, is regulated by the European Union under the protected geographical indication status. Goulash, knödel, apple strudel, kaiserschmarrn, krapfen, rösti, spätzle and rye bread are regular dishes, along with potatoes, dumpling, homemade sauerkraut, and lard. The territory of Bolzano is also reputed for its Müller-Thurgau white wines. In Northern Italy though there are many kinds of stuffed pasta, polenta and risotto are equally popular if not more so. Ligurian ingredients include several types of fish and seafood dishes; basil , nuts and olive oil are very common.
In Emilia-Romagna, common ingredients include ham , sausage , different sorts of salami, truffles, grana, Parmigiano-Reggiano, and tomatoes (Bolognese sauce or ragù). The northern Italian regions show a mix of Germanic and Roman culture while the south reflects Arab influence, as much Mediterranean cuisine was spread by Arab trade. The oldest Italian book on cuisine is the 13th century Liber de coquina written in Naples. Two other books from the 14th century include recipes for Roman pastello, Lavagna pie, and call for the use of salt from Sardinia or Chioggia.
The region is known for pasta made from durum wheat and traditional pasta dishes featuring orecchiette-type pasta, often served with tomato sauce, potatoes, mussels or broccoli. It was originally made by reheating (i.e. reboiling) the leftover minestrone or vegetable soup from the previous day. There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero , onion and olive oil. A regional Tuscan pasta known as pici resembles thick, grainy-surfaced spaghetti, and is often rolled by hand. White truffles from San Miniato appear in October and November. High-quality beef, used for the traditional Florentine steak, come from the Chianina cattle breed of the Chiana Valley and the Maremmana from Maremma.
Savory pies are popular, mixing greens and artichokes along with cheeses, milk curds and eggs. Because of a lack of land suitable for wheat, the Ligurians use chickpeas in farinata and polenta-like panissa. The former is served plain or topped with onions, artichokes, sausage, cheese or young anchovies. Hilly districts use chestnuts as a source of carbohydrates. Many Ligurians emigrated to Argentina in the late 19th and early 20th centuries, influencing the cuisine of this country .
The term ragoût is still used internationally today generally to indicate a meat stew with vegetables, served as a main course or side dish with rice, mashed potatoes, or polenta. Very different from the Italian conception of the ragoût, which in the most common Bolognese version requires that the meat be finely minced and used to season fresh egg pasta, dried pasta, lasagna or casseroles. Throughout the country the "torta de milanesa" is a common item offered at food carts and stalls.
It is a sandwich made from locally baked bread and contains a [[breaded cutlet[breaded, pan-fried cutlet]] of pork or beef. Also, "espagueti" and other pastas are popular in a variety of soups. Piedmont is a region where gathering nuts, funghi, cardoons and hunting and fishing takes place.
Truffles, garlic, seasonal vegetables, cheese and rice are all used. Wines from the Nebbiolo grape such as Barolo and Barbaresco are produced as well as wines from the Barbera grape, fine sparkling wines, and the sweet, lightly sparkling, Moscato d'Asti. The region is also famous for its Vermouth and Ratafia production. The most typical of the Piedmont tradition are its traditional agnolotti , taglierini , bagna cauda and bicerin . Finally Piedmont is one of the Italian capitals of pastry and chocolate in particular, with products like Nutella, gianduiotto and marron glacé that are famous worldwide. In the 19th century, Giovanni Vialardi, chef to King Victor Emmanuel, wrote A Treatise of Modern Cookery and Patisserie with recipes "suitable for a modest household".
Many of his recipes are for regional dishes from Turin including twelve for potatoes such as Genoese Cappon Magro. In 1829, Il Nuovo Cuoco Milanese Economico by Giovanni Felice Luraschi features Milanese dishes such as Kidney with Anchovies and Lemon and Gnocchi alla Romana. Gian Battista and Giovanni Ratto's La Cucina Genovese in 1871 addressed the cuisine of Liguria.
La Cucina Teorico-Pratica written by Ippolito Cavalcanti has the first recipe for pasta with tomatoes. Its recipes come mainly from Romagna and Tuscany, where he lived. I love everything about la cucina italiana, whether you translate it according to a 13th-century definition as the place where food is prepared or according to a 14th-century definition as "l'arte di preparare il cibo" . There is also a theory that in the province of Ciociaria, in the region of Lazio about halfway between Rome and Benevento, pasta was seasoned in a Neapolitan style with eggs, lard, and pecorino cheese.
During the German occupation of Rome during the World War II, many middle class families dispersed from Rome into this region to escape the oppressiveness of the occupation and learned about this dish. After the war, Roman cuisine became very popular throughout Italy and this dish, now transformed into carbonara , became a prime example. Pizza and pasta dishes such as spaghetti bolognese and lasagne with bolognese ragù and Béchamel sauce are the most popular forms of Italian food which are popular in British, notably, English, cuisine. Much of the island's cuisine encourages the use of fresh vegetables such as eggplant, peppers, and tomatoes, and fish such as tuna, sea bream, sea bass, cuttlefish, and swordfish. In Trapani, in the extreme western corner of the island, North African influences are clear in the use of various couscous based dishes, usually combined with fish. Traditional specialties from Sicily include arancini (a form of deep-fried rice croquettes), pasta alla Norma, caponata, pani ca meusa, and a host of desserts and sweets such as cannoli, granita, and cassata).
Originating in Neapolitan cuisine, pizza has become popular in many different parts of the world. Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings depending on the culture. Since the original pizza, several other types of pizzas have evolved.
Bologna is notable for pasta dishes like tortellini, lasagne, gramigna and tagliatelle which are found also in many other parts of the region in different declinations. The celebrated balsamic vinegar is made only in the Emilian cities of Modena and Reggio Emilia, following legally binding traditional procedures. Parmigiano Reggiano cheese is produced in Reggio Emilia, Parma, Modena and Bologna and is much used in cooking, whilst Grana Padano variety is produced in Piacenza. Other typical products are sausages such as Soppressa Vicentina, garlic salami and Asiago cheese. High quality vegetables are prized, such as red radicchio from Treviso and white asparagus from Bassano del Grappa.
Perhaps the most popular dish of Venice is fegato alla veneziana, thinly-sliced veal liver sauteed with onions. In Italy, the term ragout is generally still used to indicate recipes for fine stews of meat, fish, or vegetables. On the other hand, more recent term of ragù is more correctly used to indicate classic Italian ragouts – like the Bolognese, Neapolitan or Sardinian varieties – which season fresh or dry pasta.
During La Festa di San Giuseppe (St. Joseph's Day) on March 19, Sicilians give thanks to St. Joseph for preventing a famine during the Middle Ages. The fava bean saved the population from starvation, and is a traditional part of St. Joseph's Day altars and traditions. Other customs celebrating this festival include wearing red clothing, eating Sicilian pastries known as zeppole and giving food to the poor. Today, the traditional Italian menu is kept mainly for special events while an everyday menu includes only the first and second course, the side dish and coffee. A notable aspect of Italian meals is that the primo or first course, is usually a more filling dish such as risotto or pasta. Italian cuisine also includes single courses (all-in-one courses), providing carbohydrates and proteins at the same time (e.g. pasta and legumes).
Suckling pig and wild boar are roasted on the spit or boiled in stews of beans and vegetables, thickened with bread. Herbs such as mint and myrtle are widely used in the regional cuisine. Sardinia have also many special types of bread, made dry, which keeps longer than high-moisture breads.
Rock lobster, scampi, squid, tuna, sardines are the predominant seafoods. French rule under the House of Anjou and Napoleon, along with Spanish influence, affected the language and culinary skills as seen in the naming of things such as cake, gatò, from the French gateau. Seafood includes swordfish, shrimp, lobster, sea urchin and squid. Macaroni-type pasta is widely used in regional dishes, often served with goat, beef or pork sauce and salty ricotta.
Emilia-Romagna is known for its egg and filled pasta made with soft wheat flour. Romagna subregion is known as well for pasta dishes like cappelletti, garganelli, strozzapreti, spoglia lorda and tortelli alla lastra or very peculiar cheese like squaquerone, piada snacks are famous worldwide. In Emilia subregion, except Piacenza which is heavily influenced by the cuisines of Lombardy, rice is eaten to a lesser extent. Polenta, a maize-based dish, is common both in Emilia and Romagna. Squid and cuttlefish are common ingredients, as is squid ink, called nero di seppia.
Regional desserts include tiramisu (made of biscuits dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa), baicoli and nougat. Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, maize, corn, sausages, pork, and different types of cheeses are the most common ingredients. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia Romagna. In 1773, the Neopolitan Vincenzo Corrado's Il Cuoco Galante ("The Courteous Cook") gave particular emphasis to Vitto Pitagorico .
At the beginning of the 18th century, Italian culinary books began to emphasize the regionalism of Italian cuisine rather than French cuisine. Books written then were no longer addressed to professional chefs but to bourgeois housewives. Periodicals in booklet form such as La cuoca cremonese ("The Cook of Cremona") in 1794 give a sequence of ingredients according to season along with chapters on meat, fish and vegetables. As the century progressed these books increased in size, popularity and frequency. In the 15th century, Maestro Martino was chef to the Patriarch of Aquileia at the Vatican.
His Libro de arte coquinaria describes a more refined and elegant cuisine. His book contains a recipe for Maccaroni Siciliani, made by wrapping dough around a thin iron rod to dry in the sun. The macaroni was cooked in capon stock flavored with saffron, showing Iran influence. Of particular note is Martino's avoidance of excessive spices in favor of fresh herbs.
His Florentine dishes include eggs with Bolognese torta, Sienese torta and Genoese recipes such as piperata, macaroni, squash, mushrooms, and spinach pie with onions. The first known Italian food writer was a Greek Sicilian named Archestratus from Syracuse in the 4th century BCE. He wrote a poem that spoke of using "top quality and seasonal" ingredients. He said that flavors should not be masked by spices, herbs or other seasonings. This style seemed to be forgotten during the 1st century CE when De re coquinaria was published with 470 recipes calling for heavy use of spices and herbs. The Romans employed Greek bakers to produce breads and imported cheeses from Sicily as the Sicilians had a reputation as the best cheese makers.
