 Acquasale from Basilicata, Italy | |
| Alternative names | Cialledda |
|---|---|
| Type | Antipasto |
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Stale bread, salt, extra virgin olive oil, tomato, oregano, egg, peppers |
| Variations | Caponata, panzanella |
Acquasale or cialledda is a dish characteristic of southern Italian cuisine, especially in Basilicata, Campania and Apulia regions.
It is made with stale bread, salt, olive oil, tomato, oregano, egg, and peppers, and served in a soup dish. [1] [2] [3] [4] [5]
Risotto is an 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 Parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour.
Giovanni Ambrogio Figino was an Italian Renaissance painter from Milan.
Ossobuco or osso buco 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.
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize, and sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide.
Piccata is an Italian dish of thin pan-fried flour-dredged meat in a sauce of lemon juice, butter, parsley, and often capers. In Italian cuisine piccata is prepared using veal, whereas in Italian-American cuisine, chicken is more commonly used. A similar dish, pesce spada con capperi e limone, is made with swordfish.
Spaghetti aglio e olio is a pasta dish typical of the city of Naples, in the Campania region of Italy. It is a typical dish of Neapolitan cuisine and is widely popular. Its popularity can be attributed to it being simple to prepare and the fact that it makes use of inexpensive, readily available ingredients that have long shelf lives in a pantry.
Italian meal structure is typical of the European Mediterranean region and differs from that of Northern, Central, and Eastern Europe, although it still often consists of breakfast (colazione), lunch (pranzo), and supper (cena). However, breakfast itself is often skipped or is lighter than that of non-Mediterranean Europe. Late-morning and mid-afternoon snacks, called merenda, are also often eaten.
Sgabeo is a food typical of Lunigiana, an Italian historical region now divided between Liguria and Tuscany. This is leavened bread dough, cut into strips, fried and salted on the surface that is traditionally eaten plain or stuffed with cheese or cold cuts. Lately, however, it is not uncommon that the sgabeo is also proposed as a sweet, filled with pastry cream or chocolate.
Pasta alla Norma, earlier called pasta con le melanzane, is a pasta dish of eggplant. It is typical of Sicilian cuisine, from Catania in particular.
Lagane e ceci or lagane e cicciari, also known as pasta del brigante, is a pasta dish originating in the Calabria region of Italy. It consists of lagane, a wide pasta, with chickpeas, garlic, and oil.
The pinza or putàna is a traditional dessert flan of the Veneto region of Italy. However, the name pinza also indicates completely different desserts, such as the pinza bolognese or pinza triestina.
Tumact me tulez is a pasta dish from southern Italy, specifically Basilicata, of Arbëreshe origin.
The peperone crusco, also known as crusco pepper outside Italy, is a typical product of the Basilicata region of Italy.
Agnolini are a type of egg-based stuffed pasta originating in the province of Mantua, Italy. it is often eaten in soup or broth.
The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and sheep meat, legumes, cereals and vegetables, with the addition of aromas such as hot peppers, powdered raw peppers and horseradish. The local gastronomy is, for historical-cultural reasons, typically peasant, based on simple recipes and on the culture of reuse, in particular of meat and bread.
Pisarei e faśö, also called pisarei cui faśö, are a typical pasta dish of the Italian province of Piacenza, among the best known of Piacenza cuisine. These are small gnocchi made of flour and breadcrumbs served with a sauce made of beans, lard, onion and tomato. An ancient peasant recipe, poor but complete, still today it is very popular among the people and in the restaurants of Piacenza.
Casatiello is a leavened savory bread originating from Naples prepared during the Easter period.
Cappelletti are ring-shaped stuffed pasta so called for the characteristic shape that resembles a hat. Compared to tortellini, they have a different shape, larger size, thicker dough and different filling.
Pasta 'ncasciata is a celebratory baked pasta dish originating in the Sicilian comune (municipality) of Messina; however, today there are numerous versions from every province of Sicily and Calabria. Ingredients vary according to the region as well as personal preferences. For example, while the dish usually uses two types of cheese, béchamel sauce may be used in lieu of one of the cheeses. It was traditionally baked in a dish placed over, as well as covered by, hot coals. The dish was made more well known by Andrea Camilleri's Inspector Montalbano.
Bruscitti is an Italian single-course meal of the Lombard, Piedmontese and Ticinese cuisines based on finely chopped beef cooked for a long time. It is a typical winter dish, and is served with polenta, risotto alla milanese or purée.
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