| Place of origin | Italy |
|---|---|
| Region or state | Abruzzo |
| Main ingredients | Mussels, L'Aquila saffron |
Cozze allo zafferano is a traditional dish from Abruzzo, Italy. It is made with classic cooked mussels prepared with parsley, onion, bay leaf, white wine, and olive oil and seasoned with L'Aquila saffron sauce. [1]
Although saffron is cultivated in Abruzzo, it is not a typical ingredient in the cuisine; this dish is "one of the rare examples", according to Anna Theresa Callen. [2] [3]
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include couscous, pastilla, tajine and shakshouka.
Bouillabaisse is a traditional Provençal fish soup originating in the port city of Marseille. The word is originally a compound of the two Provençal verbs bolhir and abaissar.
Bruschetta is an Italian antipasto consisting of grilled bread often topped with olive oil and salt. Most commonly it is served with toppings of tomato, vegetables, beans, cured meat, and/or cheese. In Italy, bruschetta is often prepared using a brustolina grill.
Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and spitted or roasted traditionally over wood for at least eight hours, fat and skin still on. In some traditions, porchetta is stuffed with liver and wild fennel, although many versions do not involve stuffing. Porchetta is usually heavily salted and can be stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a prodotto agroalimentare tradizionale (PAT), one of a list of traditional Italian foods held to have cultural relevance.
Cioppino is a fish stew originating in San Francisco, California, an Italian-American cuisine related to various fish soups in Italian cuisine.
Strozzapreti are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of San Marino. The name is also used for a baked cheese and vegetable dumpling, prepared in some regions of Italy and on the French island of Corsica.
Italian-American cuisine is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans.
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.
Amatriciana sauce, known in Italian as sugo all'amatriciana or as salsa all'amatriciana, is a pasta sauce made with tomatoes, guanciale, pecorino romano cheese, black pepper, extra virgin olive oil, dry white wine, and salt. Originating in the comune (municipality) of Amatrice, the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine. The Italian government has named it a prodotto agroalimentare tradizionale (PAT) of Lazio, and amatriciana tradizionale is registered as a traditional speciality guaranteed (TSG) in the EU and the UK.
Arrosticini are a class of traditional dishes of skewered grilled meat characteristic of Molisana and Abruzzese cuisine. Arrosticini are typically made from mutton or lamb cut in chunks and pierced by a skewer. It is cooked on a brazier with a typically elongated shape, called furnacella, which resembles a gutter.
Saffron rice is a dish made from saffron, white rice and also usually vegetable bouillon. Saffron rice is found in the cuisines of many countries. The recipe is similar to plain cooked rice with addition of ingredients.
Cacio e pepe is a pasta dish typical of the Lazio region of Italy. Cacio e pepe means 'cheese and pepper' in several central Italian dialects. The dish contains grated pecorino romano and black pepper with tonnarelli or spaghetti. The origins are believed to be that shepherds from the pastoral communities of Lazio, Abruzzo, Tuscany, and Umbria created cacio e pepe in the 18th or 19th century. All the ingredients keep well for a long time, which made the dish practical for shepherds without a fixed abode.
The Thalassery cuisine refers to the distinct cuisine from Thalassery city of northern Kerala, which has blended in Arabian, Persian, Indian and European styles of cooking as a result of its long history as a maritime trading post.
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for centuries has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists.
Tiella is an Italian dish prepared with potato, rice, onion and mussels as primary ingredients; additional ingredients may be used. Variations of the dish exist, some of which may be prepared with other types of seafood. Tiella is part of Apulian cuisine. It may also be found in coastal areas of the Calabria region. The round earthenware dish in which tiella is traditionally cooked is also referred to as tiella.
Pasta con le sarde is a Sicilian pasta dish with sardines and anchovies. It is recognized as a traditional Italian food product in the prodotto agroalimentare tradizionale (PAT) scheme of the Italian government. It is most associated with the city of Palermo, but it can be found all over the island.
L'Aquila saffron is a saffron product of cuisine of Abruzzo, Italy. It is traditionally cultivated in Navelli plateau and in Subequana Valley, in the Park Municipalities of Fagnano Alto, Fontecchio, Molina Aterno, Tione degli Abruzzi. Saffron was introduced in Italy from Spain in 13th century by a friar Dominican belonging to the Santucci family of Navelli. The production in the Navelli Plain is favored by the karst of the soil, which avoids the stagnation of water which is unfavorable to the growth of the plant.
Scapece alla vastese is a traditional dish from the Abruzzo region of Italy. In its preparation mackerel and oily fish are used; then, once fried, the fish is immersed in vinegar and saffron which gives it the intense yellow color that characterizes it.
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