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Pagliata (or, in Romanesco dialect, pajata) is a traditional Roman dish primarily using the intestine of a young calf (tripe). As it has only eaten milk, the resulting dish is similar to cheese in a sausage casing.
It is usually plaited for serving.
It is of traditional use in Roman cuisine. The traditional recipe requires the intestine to be washed, but not deprived of the chyme so that, once cooked, it can give shape to a sauce with a sharp and strong flavor, to which the tomato is added.
Pagliata is also consumed in Umbria, especially in the area of Terni, Spoleto, Foligno and the Valnerina, and in the Marche, in particular in the area of Ancona, Camerino, Fabriano and Macerata, where it is cooked on the grill and is traditionally known as the name spuntature. [1]
The classic preparation includes pagliata accompanied by rigatoni con la pajata , but it can also be eaten as a second course cooked in the oven, stewed, or grilled.
Lazio or Latium is one of the 20 administrative regions of Italy. Situated in the central peninsular section of the country, it has 5,714,882 inhabitants and a GDP of more than €197 billion per year, making it the country's second most populated region and second largest regional economy after Lombardy. The capital of Lazio is Rome, which is also the capital and largest city of Italy, and completely encircles a foreign nation.
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep.
Satay, or sate in Indonesian spelling, is a Southeast Asian form of kebab made from seasoned, skewered and barbecued meat, served with a sauce.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Chitterlings, sometimes spelled chitlins or chittlins, are the large intestines of domestic animals. They are usually made from pigs' intestines. They may also be filled with a forcemeat to make sausage. Intestine from other animals, such as cow, lamb, goose, and goat is also used for making chitterling.
Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs.
Rigatoni con la pajata is a classic pasta dish of Roman cuisine. It can be found in some traditional trattorias in Rome.
Braciola may refer to several distinct dishes in Italian cuisine.
Cypriot cuisine is the cuisine of the island of Cyprus, shared by both Greek Cypriots and Turkish Cypriots.
The testicles of calves, lambs, roosters, turkeys, and other animals are eaten in many parts of the world, often under euphemistic culinary names. Testicles are a by-product of the castration of young animals raised for meat, so they were originally a late-spring seasonal specialty, though nowadays they are generally frozen and available year-round.
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.
Padang dish or Minangkabau dish is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular cuisines in Maritime Southeast Asia. It is known across Indonesia as Masakan Padang after Padang, the capital city of Western Sumatra province. It is served in restaurants mostly owned by perantauan (migrating) Minangkabau people in Indonesian cities. Padang food is ubiquitous in Indonesian cities and is popular in neighboring Malaysia and Singapore.
Venetian cuisine, from the city of Venice, Italy, or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy, and of neighbouring Austria and of Slavic countries, despite sharing some commonalities.
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.
Sakha cuisine encompasses the customary and traditional cooking techniques and culinary arts of Sakha.
Abbacchio is an Italian preparation of lamb typical of the Roman cuisine. It is consumed throughout central Italy as an Easter and Christmas dish. Abbacchio is a product protected by the European Union with the PGI mark.
Pinapaitan or papaitan is a Filipino-Ilocano stew made with goat meat and offal and flavored with its bile, chyme, or cud. This papait gives the stew its signature bitter flavor profile or "pait", a flavor profile commonly associated with Ilocano cuisine. Similar to other Ilocano meat dishes, pinapaitan does not contain any vegetables other than those used for flavoring.
The intestine upon removal is quickly tied at both ends to trap the milk within it. Calf is still feeding only on mothers milk at the time it is butchered.
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