 | |
| Place of origin | Italy |
|---|---|
| Region or state | Veneto |
Sarde in saor are an appetizer based on fried sardines, seasoned with sweet and sour onions, pine nuts and raisins, typical of Venetian cuisine. [1] They are often served as snacks in Venetian bacari. [2]
Saor means 'flavor' in the Venetian language.
Sarde in saor was invented as a method of preservation used by Venetian fishermen who had the need to keep food on board for a long time or as long as possible. [3]
Once the onions were cooked with vinegar and olive oil, they were laid in layers interspersed with fried sardines in terracotta containers. As time passed by, the recipe acquired more refined taste tones; in fact, raisins were added.
The modern recipe also calls for pine nuts.
Since the fishermen ate the sarde in saor after a long time had passed from the moment of their preparation, they savored the taste and aroma of a product which was often no longer fresh. [3]
For this reason, even today, when preparing sarde in saor, it is a good rule to eat them at least after one day of settling. [4]
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya comarques and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine.
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.
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
Pilaf, pilav or pilau is a rice dish, usually sautéed, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other.
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine".
Biscotti is the Italian plural term for any type of biscuit or cookie. However, in English, biscotti is commonly used to refer specifically to cantucci, also known as biscotti di Prato or biscotti etruschi, which are Italian almond biscuits originating in the city of Prato, in Tuscany. These biscuits are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. Smaller biscotti may be known as biscottini or cantuccini. In Italy, the term biscotti encompasses a wide variety of biscuits and cookies of different shapes, sizes, flavours, and fillings.
Charoset, haroset, or charoises is a sweet, dark-colored mixture of finely chopped fruits and nuts eaten at the Passover Seder. According to the Talmud, its color and texture are meant to recall mortar, which the Israelites used when they were enslaved in Ancient Egypt, as mentioned in Tractate Pesahim 116a of the Talmud. The word comes from the Hebrew word for clay.
Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. Ancient Mesopotamia was home to a sophisticated and highly advanced civilization, in all fields of knowledge, including the culinary arts.
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its meze spreads of hot and cold dishes, most notably among them ful medames, hummus, tabbouleh and baba ghanoush, accompanied by bread.
Afghan cuisine is influenced to a certain extent by Persian, Central Asian and Indian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, and whey, and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, and raisins. The diet of most Afghans revolves around rice-based dishes, while various forms of naan are consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is Kabuli palaw, a rice dish cooked with raisins, carrots, nuts, and lamb or beef.
Bobotie is a South African dish consisting of spiced minced meat baked with an egg-based topping.
Sephardic Jewish cuisine, belonging to the Sephardic Jews—descendants of the Jewish population of the Iberian Peninsula until their late 15th-century expulsion—encompassing traditional dishes developed as they resettled in the Ottoman Empire, North Africa, and the Mediterranean, including Jewish communities in Turkey, Greece, Bulgaria, North Macedonia, and Syria, as well as the Sephardic community in the Land of Israel. It may also refer to the culinary traditions of the Western Sephardim, who settled in Holland, England, and from these places elsewhere. The cuisine of Jerusalem, in particular, is considered predominantly Sephardic.
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punic-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
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.
Frittelle are a type of Italian fried doughnut made from dough, typically with raisins, orange peels, or lemon peel in them. They are eaten in and around the Friuli-Venezia Giulia and Veneto regions; however, they originated around the Giuliani areas of Trieste and Venice. Many variations are common, including custard and chocolate fillings. They are fried in oil until golden brown and sprinkled with sugar.
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.
Ivorian cuisine is the traditional cuisine of Côte d'Ivoire, or the Ivory Coast, and is based on tubers, grains, pig, chicken, seafood, fish, fresh fruits, vegetables and spices. It is very similar to that of neighboring countries in West Africa. Common staple foods include grains and tubers. Côte d'Ivoire is one of the largest cocoa producers in the world and also produces palm oil and coffee.
Sardines ("pilchards") are a nutrient-rich, small, oily fish widely consumed by humans and as forage fish by larger fish species, seabirds and marine mammals. Sardines are a source of omega-3 fatty acids. Sardines are often served in cans, but can also be eaten grilled, pickled, or smoked when fresh.
Pasta con le sarde is a Sicilian pasta dish with sardines and anchovies. It is recognized as a traditional Italian food product in the prodotto agroalimentare tradizionale (PAT) scheme of the Italian government. It is most associated with the city of Palermo, but it can be found all over the island.
Spaghetti alla siracusana, also known as pasta fritta alla siracusana, is a pasta dish typical of Syracuse cuisine, widespread throughout Sicily.
