Mortadella is a large Italian sausage or luncheon meat made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat. It is traditionally flavoured with peppercorns, but modern versions can also contain pistachios or, less commonly, myrtle berries. The sausage is then cooked.
Salami is a cured sausage 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.
The province of Rieti is a province in the Lazio region of Italy. Its capital is the city of Rieti. Established in 1927, it has an area of 2,750.52 square kilometres (1,061.98 sq mi) with a total population of 157,887 people as of 2017. There are 73 comuni in the province.
In many European countries, particularly in Central and Eastern Europe, there are various traditions surrounding the use of bread during the Easter holidays. Traditionally the practice of eating Easter bread or sweetened "communion" bread traces its origin back to Byzantium, Eastern Catholicism and the Orthodox Christian church. The recipe for sweetened or "honey-leavened" bread may date back as far as the Homeric Greek period based on anecdotal evidence from classical texts.
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.
Amatriciana sauce, known in Italian as sugo all'amatriciana or as salsa all'amatriciana, is a pasta sauce based on guanciale, pecorino romano cheese, tomato, and, in some variations, onion. Originating from 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 traditional agro-alimentary product of Lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed (TSG) in the EU and the UK.
Monti della Laga is a mountain range in the central Apennines of Italy. Their ruggedness and inaccessibility makes them one of the lesser known areas of the Italian peninsula.
Campotosto is a comune and town in the province of L'Aquila, in the Abruzzo region of central Italy. Olympian Mariano Antonelli was born here.
Capitignano is a comune and town in the province of L'Aquila in the Abruzzo region of Italy. It is located in the Gran Sasso e Monti della Laga National Park. Part of the territory of the municipality falls within the territory of the natural reserve of Lake Campotosto and of the Valle del Tronto.
Santo Stefano di Sessanio is a comune and hill town in the province of L'Aquila in the Abruzzo region of southern Italy. Located in the Gran Sasso e Monti della Laga National Park, in the highest region of the Apennines, this medieval hill town sits adjacent to the high plain of Campo Imperatore. It is one of I Borghi più belli d'Italia.
Salumi are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto.
Lago di Campotosto is an artificial lake in Abruzzo, Italy. The reservoir is located at an elevation of 1,313 m and comprises an area of 14 square kilometres. It is located in the natural park known as the "Gran Sasso e Monti della Laga National Park".
The Ark of Taste is an international catalogue of endangered heritage foods which is maintained by the global Slow Food movement. The Ark is designed to preserve at-risk foods that are sustainably produced, unique in taste, and part of a distinct ecoregion. Contrary to the most literal definition of plant and animal conservation, the Ark of Taste aims to maintain edibles in its purview by actively encouraging their cultivation for consumption. By doing so, Slow Food hopes to promote the growing and eating of foods which are sustainable and preserve biodiversity in the human food chain.
Lombard cuisine is the style of cooking in the Northern Italian region of Lombardy. The historical events of its provinces and of the diversity of its territories resulted in a varied culinary tradition. First courses in Lombard cuisine range from risottos to soups and stuffed pasta, and a large choice of second course meat or fish dishes, due to the many lakes and rivers of Lombardy.
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.
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.
Crescia is a thin Italian flatbread typically prepared in Marche and Umbria. The crescia probably has a common ancestry to the piadina, to be found in the bread used by the Byzantine army, stationed for centuries in Romagna, in the north of the Marche (Pentapolis), and in the Umbrian Valley crossed by the Via Flaminia. The food is also known by the common name of "white pizza".
This article provides information on animal production and consumption in Switzerland.
