Related Research Articles
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine.
Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum wheat semolina. Usually the pasta is white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti.
Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with caramel colouring to imitate the effect of aging, and some are produced using a combination of both aging and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from southwestern France.
Grappa is an alcoholic beverage: a fragrant, grape-based pomace brandy of Italian origin that contains 35 to 60 percent alcohol by volume. Grappa is traditionally produced in Northern Italy and is also widely consumed in places such as Argentina, Bulgaria, Georgia, Uruguay and Galicia.
The Province of Vicenza is a province in the Veneto region in northern Italy. Its capital city is Vicenza.
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula since antiquity, and later spread around the world together with waves of Italian diaspora.
Barilla is an Italian multinational food company. It is the world's largest pasta producer.
Uruguayan cuisine is a fusion of cuisines from several European countries, especially from Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because the new colonies did not trust the native Charrúa people. Spanish influences are very abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The facturas were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.
The Burlina is a breed of cattle from the mountainous areas of the Veneto region of north-east Italy. It is distributed mainly in the provinces of Treviso, Verona and Vicenza. It is a dual-purpose breed, but is raised principally for milk production. It has been suggested that it may be related to the similar Bretonne Pie Noir breed of small pied dairy cattle in Brittany.
Giovanni Rana is an Italian pasta maker and founder of the Giovanni Rana brand of Italian food products including refrigerated pasta, sauces, and ready-made dishes. The brand started in 1962 with homemade tortellini and has since expanded, distributing products in 38 different countries.
CIMBA Italy is a study abroad program in Italy that offers study abroad and degree opportunities for undergraduate, MBA, and Executive-level students. Coursework focuses on American-style learning in business, leadership, journalism, communication, and engineering. CIMBA has a campus in Paderno del Grappa in the Veneto region of northern Italy.
De Cecco is an Italian company producing dried pasta, flour and other related food products. It is the third largest manufacturer of pasta in the world.
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, of neighbouring Austria and of Slavic countries, despite sharing some commonalities.
Padova railway station, or Padua railway station, sometimes referred to as Padova Centrale, is the main station serving the city and comune of Padua, in the Veneto region, northeastern Italy.
Bolognese sauce is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
Buitoni is an Italian food company based in Sansepolcro. It was founded in 1827. They are known for their factory-produced products of pasta and sauces.
The Trento–Venice railway is an Italian state-owned railway line connecting Trento, in Trentino-Alto Adige, to Mestre, a suburb of Venice, in the Veneto region. At Mestre, it connects to the main line from Verona.
The Museo di Roma is a museum in Rome, Italy, part of the network of Roman civic museums. The museum was founded in the Fascist era with the aim of documenting the local history and traditions of the "old Rome" that was rapidly disappearing, but following many donations and acquisitions of works of art is now principally an art museum. The collections initially included 120 water-colours by the nineteenth-century painter Ettore Roesler Franz of Roma sparita, "vanished Rome", later moved to the Museo di Roma in Trastevere.
Granarolo S.p.A. is a food company in Italy, founded in 1957 and based in Bologna. It operates in the fresh milk and dairy-cheese sector, dry pasta, deli meats and vegetable foods.
Poiatti SPA or more simply Poiatti, is an Italian pasta manufacturing company based in Sicily.
