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| Italian cuisine |
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 Italyportal  Foodportal |
Italian Eritrean cuisine is the mix of Eritrean dishes and spices with Italian dishes.
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| Italian cuisine |
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| Italyportal Foodportal |
Italian Eritrean cuisine is the mix of Eritrean dishes and spices with Italian dishes.
This kind of cuisine is quite common with Eritreans in Eritrea, Italian Eritreans or simply Italians who live in Eritrea and vice versa. A common dish is "Pasta al Sugo e Berbere", which means "Pasta with tomato sauce and berbere" (spice), but there are many more like "lasagna" and "cotoletta alla milanese" (milano cutlet.) Italian influence is also apparent in Eritrea's beverages. Even though Eritrea has a long tradition of coffee drinking for centuries, Italian style coffee like espresso and cappuccino are extremely common in Eritrea and is almost served in practically every bar and coffee shop in capital Asmara.
The biggest brewery in the country is Asmara Brewery, built 1939 during Italian Eritrea under the name of Melotti. The brewery today produces a range of beverages. A popular Eritrean alcoholic spirit that is common during Eritrean festivities is Italian styled Sambuca, in Tigrinya it is translated to areki [1] [2]
The Italian Eritrean cuisine started to be practiced during the colonial times of the Kingdom of Italy, when a large number of Italians moved to Eritrea. They brought the use of pasta to Italian Eritrea, and it is a staple food eaten in present-day Asmara. [3]
Eritrean restaurants include more Italian options, such as spaghetti or lasagna, in what amounts to a hearty embrace of their former colonial rulers. The Italians, after all, gave Eritrea not only a name and a suspiciously Italy-shaped border, but they also gave Eritreans an easily grasped identity—and therefore, arguably, their first taste of nationalistic pride. Tim Carman [3]
It is more common to find people eating the Italian Eritrean cuisine in the capital, Asmara. Asmara has been regarded as "New Rome" or "Italy's African City" due to its Italian influence, not only in the architecture, but also for the wide streets, piazzas and coffee bars. In the boulevards, lined with palms and trees, there are many bars, restaurants and cafes, [4] serving cappuccinos and lattes, as well as gelato parlours. Many Eritreans drink the espresso coffee, made using original Italian machinery. Pizza -the worldwide famous Italian food created in Napoli- is one of the favorite foods of the young people in Asmara.
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period. This led to cultural blending of criollos, Indigenous, and sub-Saharan African in the cuisine. Later, this was complemented by the significant influx of Italian and Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as pizzas, pasta and Spanish tortillas.
A cappuccino is an espresso-based coffee drink that is traditionally prepared with steamed milk including a layer of milk foam.
Asmara, or Asmera, is the capital and most populous city of Eritrea, in the country's Central Region. It sits at an elevation of 2,325 metres (7,628 ft), making it the sixth highest capital in the world by altitude and the second highest capital in Africa. The city is located at the tip of an escarpment that is both the northwestern edge of the Eritrean Highlands and the Great Rift Valley in neighbouring Ethiopia. In 2017, the city was declared as a UNESCO World Heritage Site for its well-preserved modernist architecture. According to local traditions, the city was founded after four separate villages unified to live together peacefully after long periods of conflict. Asmara had long been overshadowed by nearby Debarwa, the residence of the Bahr Negash or the governor of the coastal province, however it still existed as a major settlement for over half a millennium and enjoyed some importance as it stood on the trade route to Massawa. Asmara first rose to prominence during the 20th century, when it became capital of Italian Eritrea. Under Italian rule the city of Asmara experienced rapid urbanization and modernization.
The cuisine of New York City comprises many cuisines belonging to various ethnic groups that have entered the United States through the city. Almost all ethnic cuisines are well represented in New York, both within and outside the various ethnic neighborhoods.
A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originates in Austria as wiener schnitzel and is very similar to dishes such as escalope in France and Spain, panado in Portugal, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, řízek in Czech Republic, milanesa in Latin America, chuleta valluna in Colombia, chicken chop in Malaysia, and chicken-fried steak and pork tenderloin of the United States.
Eritrean cuisine is based on Eritrea's native culinary traditions, but also arises from social interchanges with other regions. The local cuisine, despite featuring influences of both the Ottoman and Italian cuisines, shares similarities with the cuisine of neighboring Ethiopia and the cuisines from other African countries in the region.
Cutlet refers to:
Spaghetti alla puttanesca is an Italian pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olive oil, olives, anchovies, chili peppers, capers, and garlic, with vermicelli or spaghetti.
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. Some of these foods were imported from other cultures. 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.
Sugo all'amatriciana, or alla matriciana, also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale, pecorino romano cheese, tomato, and, in some variations, onion. Originating from the town 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 traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the EU and the UK.
The culture of Eritrea is the collective cultural heritage of the various populations native to Eritrea. Eritrea has nine recognized ethnic groups. Each group have their own unique traditions and customs but some traditions are shared and appreciated among different ethnic groups. The local culture consists of various, and often quite similar, traditions practiced by the nation's many Cushitic and Ethiopian Semitic-speaking Afro-Asiatic ethnic groups, in addition to those practiced by the area's Nilotic minorities. Eritrean culture is in some ways similar to the cultures of other countries in the region.
Macedonian cuisine is the traditional cuisine of North Macedonia. It is influenced by Ottoman and Balkan cuisines. The relatively warm climate of the country provides excellent growth conditions for a variety of vegetables, herbs and fruits. Macedonian cuisine is also noted for the diversity and quality of its dairy products, wines, and local alcoholic beverages, such as rakija. Tavče gravče and mastika are considered the national dish and drink of North Macedonia.
Cotoletta is an Italian form of breaded cutlet made from veal. The dish originated in France as the côtelette de veau frite, and was created by the chef Joseph Menon in 1735. Côtelette means 'little rib' in French, referring to the rib that remains attached to the meat during and after cooking.
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as pecorino romano and ricotta. Olive oil is used mostly to dress raw vegetables, while strutto and fat from prosciutto are preferred for frying. The most popular sweets in Rome are small individual pastries called pasticcini, gelato and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, gnocchi is eaten on Thursdays, baccalà on Fridays, and trippa on Saturdays.
Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.
Veal Milanese is a popular variety of cotoletta found in the city of Milan. According to some sources it has a French origin and was brought to Milan during the Napoleonic Wars, where it was first known as cotoletta rivoluzione francese. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning 'elephant's ear'.
