Aioli, allioli, or aïoli is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean.
A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavour, to enhance the flavour, or to complement the dish.
Piacenza is a city and comune (municipality) in the Emilia-Romagna region of Northern Italy, and the capital of the eponymous province. As of 2022, Piacenza is the ninth largest city in the region by population, with more than 102,000 inhabitants.
Turrón, torró or torrone is a Mediterranean nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake. Turrón is usually eaten as a dessert food around Christmas in Spain and Italy.
A relish is a cooked and pickled culinary dish made of chopped vegetables, fruits or herbs, typically used as a condiment to enhance a staple. Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot dogs. In North America, the word "relish" is frequently used to describe a single variety of finely chopped pickled cucumber relish, such as pickle, dill and sweet relishes.
Coleslaw or cole slaw, also known simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.
Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.
Almond paste is made from ground almonds or almond meal and sugar in equal quantities, with small amounts of cooking oil, beaten eggs, heavy cream or corn syrup added as a binder. It is similar to marzipan, but has a coarser texture. Almond paste is used as a filling in pastries, but it can also be found in chocolates. In commercially manufactured almond paste, ground apricot or peach kernels are sometimes added to keep the cost down.
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.
Crostata is an Italian baked tart or pie. The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria by Martino da Como, published c. 1465, and Cuoco napolitano, published in the late 15th century, containing a recipe titled Crostata de Caso, Pane, etc..
Spaghetti aglio e olio is a pasta dish typical of the Italian city of Naples, in the Campania region. 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.
Mustard is a condiment made from the seeds of a mustard plant.
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.
Campanino, also known as mela modenese, transl. Modenese apple, or mela della nonna, transl. grandmother's apple, is a variety of the domestic apple. Thanks to its long shelf life, the Campanino has been popular not only in Italy but also in export to countries such as Germany.
The pinza bolognese is a dessert that comes from the Bolognese peasant tradition, which was generally prepared during the Christmas holidays, although it is now consumed all year round. The recipe appears for the first time in 1644 in the volume L'economia del cittadino in villa by Vincenzo Tanara.
