| Cerignola | |
|---|---|
 | |
| Olive (Olea europaea) | |
| Color of the ripe fruit | Olive Green |
| Origin | Italy |
| Use | Table |
Cerignola: Also known as Bella di Cerignola, [1] is an olive cultivar from Italy.
Cerignola olives are large in relation to other olive varieties, mild in flavor, and may be served either green, cured black, or cured and dyed red. [2] [3] The variety, which originates from the south-eastern Italian province of Apulia and is named for the town of Cerignola, is popular as table olives. [4]
Bella di Cerignola, Cerignolana and Cerignola Pendola. [5]
In the production process 40 different olive farms are responsible for seeding, growing and delivering the final product to the executive offices. These then move down the production line, first to one of the 4 businesses involved in the preparation of the ready to eat olivies and another 4 distinct businesses involved in the packaging.
The olive, botanical name Olea europaea, meaning 'European olive', is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin, with wild subspecies found further afield in Africa and western Asia. When in shrub form, it is known as Olea europaea'Montra', dwarf olive, or little olive. The species is cultivated in all the countries of the Mediterranean, as well as in Australia, New Zealand, North and South America and South Africa. It is the type species for its genus, Olea. The tree and its fruit give their name to the Oleaceae plant family, which also includes species such as lilac, jasmine, forsythia, and the true ash tree.
Tomato sauce can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed, without the need for thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces.
Apulia, also known by its Italian name Puglia, is a region of Italy, located in the southern peninsular section of the country, bordering the Adriatic Sea to the east, the Strait of Otranto and Ionian Sea to the southeast and the Gulf of Taranto to the south. The region comprises 19,345 square kilometers (7,469 sq mi), and its population is about four million people. It is bordered by the other Italian regions of Molise to the north, Campania to the west, and Basilicata to the southwest. The regional capital is Bari.
Pepperoni is a variety of spicy salami made from cured pork and beef seasoned with paprika and chili peppers.
Salami is a salume consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.
Agaricus bisporus, commonly known as the cultivated mushroom, is a basidiomycete mushroom native to grasslands in Eurasia and North America. It is cultivated in more than 70 countries and is one of the most commonly and widely consumed mushrooms in the world. It has two color states while immature – white and brown – both of which have various names, with additional names for the mature state, such as chestnut, portobello, portabellini, button and champignon de Paris.
Aglianico is a black grape grown in the southern regions of Italy, mostly Basilicata and Campania. It is considered with Sangiovese and Nebbiolo to be one of the three greatest Italian varieties. Aglianico is sometimes called "The Barolo of the South" due to its ability to produce highly refined, complex fine wines like the famous wine from Piedmont, Barolo.
Capocollo or coppa is an Italian and French (Corsica) pork cold cut (salume) made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold cuts used in similar dishes. It is not brined as ham typically is.
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950), and was amplified by other writers working in English.
The province of Bari was a province in the Apulia region of Italy. Its capital was the city of Bari.
Bottarga is salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna. The best-known version is produced around the Mediterranean; similar foods are the Japanese karasumi and Taiwanese wuyutsu, which is softer, and Korean eoran, from mullet or freshwater drum. It has many names and is prepared in various ways. Due to its scarcity and involved preparation it is expensive and regarded as a delicacy.
Neapolitan ragù, known in Italian as ragù alla napoletana or ragù napoletano, is one of the two best known varieties of ragù. It is a speciality of Naples, as its name indicates. The other variety originated in Bologna and is known in Italian as ragù alla bolognese or ragù bolognese. The Neapolitan type is made from two main parts: meat, and tomato sauce to which a few seasonings are added. Two distinctive features are the type of meat and how it is used, as well as the amount of tomato in the sauce. Bolognese versions use very finely chopped meat, while Neapolitan versions use whole meat, taking it from the casserole when cooked and serving it as a second course or with pasta. Preferences for ingredients also differ. In Naples, white wine is replaced by red wine, butter by lard or olive oil, and many basil leaves are used where Bolognese ragù has no herbs. In the Neapolitan recipe, the content may well be enriched by adding raisins, pine nuts, and involtini with different fillings. Milk and cream are not used, and a relative abundance of tomato sauce is preferred, in contrast to Bolognese use of a minimal amount. The tomato season is much longer in more southern Naples than in more northern Bologna. Like the Bolognese, Neapolitan ragù also has quite a wide range of variants, the best known of which is ragù guardaporta.
Cerignola is a town and comune of Apulia, Italy, in the province of Foggia, 40 kilometres southeast from the town of Foggia. It has the third-largest land area of any comune in Italy, at 593.71 square kilometres (229.23 sq mi), after Rome and Ravenna and it has the largest land area of any comune in Italy among those that are not the provincial capital. In 2017, it had a population of 58,534.
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 widely appreciated gastronomies worldwide.
Hojiblanca is an olive cultivar from Lucena (Spain).
The Metropolitan City of Bari is a metropolitan city in the Apulia region of Italy. Its capital is the city of Bari. It replaced the province of Bari and includes the city of Bari and some forty other comuni. It was first created by the reform of local authorities and then established by the Law 56/2014. It has been operative since January 1, 2015.
The 2019–20 Serie C was the sixth season of the unified Serie C division, the third tier of the Italian football league system. The season was scheduled to run from 24 August 2019 to 26 April 2020, however, on 9 March 2020, the Italian government halted the league until 3 April 2020 due to the COVID-19 pandemic in Italy. Serie C did not resume play on this date. On 18 May, it was announced that Italian football would be suspended until 14 June.
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