Mortadella is a large salume made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat. It is traditionally flavoured with peppercorns, but modern versions can also contain pistachios or, less commonly, myrtle berries. The sausage is then cooked.
Molise is a region of Southern Italy. Until 1963, it formed part of the region of Abruzzi e Molise together with Abruzzo. The split, which did not become effective until 1970, makes Molise the newest region in Italy. Covering 4,438 square kilometres (1,714 sq mi), it is the second smallest region in the country, after the Aosta Valley, and has a population of 313,348.
Head cheese or brawn is a meat jelly or terrine made of meat. Somewhat similar to a jellied meatloaf, it is made with flesh from the head of a calf or pig, typically set in aspic. It is usually eaten cold, at room temperature, or in a sandwich. Despite its name, the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, and sometimes the feet and heart, with gelatin added as a binder.
A rissole is "a ball or flattened cake of chopped meat, fish, or vegetables mixed with herbs or spices, then coated in breadcrumbs and fried."
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients.
In Italian cuisine, ragù is a meat sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is ragù alla bolognese. Other types are ragù alla napoletana, ragù alla barese, ragù alla veneta, and so on.
Cypriot cuisine is the cuisine of the island of Cyprus.
Panzerotti, also known as panzarotti, are savory turnovers, originating in the Apulia region of Italy, which resemble small calzones, both in shape and dough used for their preparation. The term usually applies to a fried turnover rather than an oven-baked pastry, although calzones and panzerotti are often mistaken for each other.
Damiano Damiani was an Italian screenwriter, film director, actor and writer. Poet and director Pier Paolo Pasolini referred to him as "a bitter moralist hungry for old purity", while film critic Paolo Mereghetti said that his style made him "the most American of Italian directors".
Tajik cuisine is a traditional cuisine of Tajikistan, and has much in common with Iranian, Afghan, Russian, Chinese, and Uzbek cuisines. Palov or palav (pilaf), also called osh, is the national dish in Tajikistan, as in other countries in the region. Green tea is the national drink.
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for centuries has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists.
The following is a timeline of the history of the city of Bari in the Apulia region of Italy.
Pomodorino di Manduria is an ecotype of tomato typical of Manduria, a city in the province of Taranto. In the local dialect, it is also called "pummitoru paisanu".
Apulian cuisine consists of the cooking traditions and practices of the region of Apulia in Italy. Starting from the Middle Ages the permanent residence of the nobility in the region gradually declined, which caused the disappearance of their noble cuisine over time. As the common people suffered from poverty, their culinary tradition adapted to use cheap and simple foods. Bread, vegetables and pasta have the leading role in the cuisine. Fruits, fish and wine are consumed frequently as well, but meat plays a minor role. The food of Apulia is known as a prime example of cucina povera, characterizing its simplicity rather than its quality. Moreover, the simple dishes allow the quality of their local and seasonal ingredients to take center stage.
The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and sheep meat, legumes, cereals and vegetables, with the addition of aromas such as hot peppers, powdered raw peppers and horseradish. The local gastronomy is, for historical-cultural reasons, typically peasant, based on simple recipes and on the culture of reuse, in particular of meat and bread.
The culture of Apulia, the region that constitutes the extreme southeast of the Italian peninsula, has had, since ancient times, mixed influences from the West and the East, due to its strategic position near the transition zone between these two cultural regions. Its location, on the west coast of the Adriatic and Ionian seas, the natural southern border between Western Europe and the Balkans and Greece, made it a bridge to the East since antiquity, and in the Middle Ages, it was a cultural frontier between the Roman-Germanic West and the Greek-Byzantine East.
This article provides information on animal production and consumption in Switzerland.
