Marsala is a fortified wine, dry or sweet, produced in the region surrounding the Italian city of Marsala in Sicily. Marsala first received Denominazione di Origine Controllata (DOC) status in 1969. The European Union grants Protected designation of origin (PDO) status to Marsala and most other countries limit the use of the term Marsala to products from the Marsala area.
Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element, custard and whipped cream layered in that ascending order in a glass dish. The contents of a trifle are highly variable and many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The assembled dessert can be topped with whipped cream or, more traditionally, syllabub.
Gnocchi are a varied family of dumplings in Italian cuisine. They are made of small rolls of dough, such as those composed of a simple combination of wheat flour, potato, egg, and salt. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives such as sweet potatoes for potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional.
Zabaione or zabaglione is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine. Some versions of the recipe incorporate spirits such as cognac. The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the US with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches, etc., in a champagne coupe, and is often prepared tableside for dramatic effect.
Mascarpone is a soft Italian acid-set cream cheese. It is recognized in Italy as a prodotto agroalimentare tradizionale.
Ladyfingers or Naples biscuits, in British English sponge fingers, also known by the Italian name savoiardi or by the French name boudoirs, are low-density, dry, egg-based, sweet sponge cake biscuits roughly shaped like large fingers. They are a principal ingredient in many dessert recipes, such as trifles and charlottes, and are also used as fruit or chocolate gateau linings, and for the sponge element of tiramisu. They are typically soaked in a sugar syrup or liqueur, or in espresso for tiramisu.
Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings.
Italian-American cuisine is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans.
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.
Cotechino is a large Italian pork sausage requiring slow cooking; usually it is simmered at low heat for several hours. Its name comes from cotica ('rind'), but it may take different names depending on its various locations of production. Traditionally, it is served with lentils or mashed potatoes. Lentils are the common choice on New Year's Eve, because their shape is said to resemble coins and thus to be a sign of prosperity in the coming year.
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.
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.
Crédit Agricole FriulAdria S.p.A. formerly known as Banca Popolare FriulAdria S.p.A., or known as FriulAdria in short, is an Italian bank, which is part of Crédit Agricole Italia, the Italian arm of French banking group Crédit Agricole.
Bombolone is an Italian filled doughnut, eaten as a snack food and dessert. The pastry's name is etymologically related to bomba, and the same type of pastry is also called bomba in some regions of Italy.
A pasticciotto is a type of filled Italian pastry. Depending on the region, they are traditionally filled with either ricotta cheese or egg custard.
A cornetto is historically the Italian name of a product similar to the Austrian kipferl, although today it is an interchangeable name for the French croissant.
Miss Grand Friuli-Venezia Giulia is an Italian regional female beauty pageant, founded in 2021 by Emily Miozzo. The winners of the contest represent the region of Friuli-Venezia Giulia in the Miss Grand Italy national pageant.
