| Type | Dessert |
|---|---|
| Place of origin | Italy |
| Region or state | Northern Italy |
| Main ingredients | Must of red grapes, flour, sugar |
Sugoli is a dessert prepared with the must of red grapes, flour and sugar, cooked slowly and then left to cool. The sugoli can be served cool, like a pudding, or preserved in a jar like jam. It is a typical dessert in northern Italy.
In ancient times, the sugoli was prepared exclusively during the harvest period with only must and flour, recent recipes often also include the addition of additional sugar in addition to that of the grapes themselves. [1] [2] [3] [4] It can be enjoyed alone, or as an accompaniment to the sbrisolona cake [1] or with the same wine used for its preparation such as Lambrusco del Reggiano, Lambrusco Mantovano or Malvasia dei Colli Piacentini. [2]
The sügol (in the Mantuan dialect) has acquired the status of "De.C.O." in 2021 ( denominazione comunale d'origine ), by resolution of the comune (municipality) of Gonzaga. [5] This version of the sugoli takes the name of crepada because it is cooked until the skin of the grapes cracks.
Fettuccine is a type of pasta popular in Roman cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance, but is a flat, thick pasta traditionally made of egg and flour. At about 6.5 mm, it is wider and thicker than, but similar to, the tagliatelle typical of Bologna, which are more common elsewhere in Italy and is often used as a synonym. Spinach fettuccine is made from spinach, flour, and eggs.
Lambrusco is the name of both an Italian red wine grape and a wine made principally from said grape. The grapes and the wine originate from four zones in Emilia-Romagna and one in Lombardy―principally around the central provinces of Modena, Parma, Reggio-Emilia, and Mantua. The grape has a long winemaking history, with archaeological evidence indicating that the Etruscans cultivated the vine. In Roman times Lambrusco was highly valued for its productivity and high yields, with Cato the Elder stating that produce of two-thirds of an acre could make enough wine to fill 300 amphoras.
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. Some of these foods were imported from other cultures. 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 appreciated gastronomies worldwide.
Lombardy wine is the Italian wine produced in the Lombardy region of north central Italy. The region is known particularly for its sparkling wines made in the Franciacorta and Oltrepò Pavese areas. Lombardy also produces still red, white and rosé wines made from a variety of local and international grapes, including Nebbiolo wines in the Valtellina region and Trebbiano di Lugana white wines produced with the Chiaretto style rosé along the shores of Lake Garda. The wine region currently has 22 denominazione di origine controllata (DOC), 5 denominazione di origine controllata e garantita (DOCG) and at least 13 indicazione geografica tipica (IGT) designations. The main cities of the region are Milan, Bergamo and Brescia. The region annually produces around 1.3 million hectolitres of wine, more than the regions of Friuli-Venezia Giulia, Marche, Trentino-Alto Adige/Südtirol and Umbria.
Ribollita is a Tuscan bread soup, panade, porridge, or potage made with bread and vegetables, often from leftovers. There are many variations but the main ingredients always include leftover bread, cannellini beans, lacinato kale, cabbage, and inexpensive vegetables such as carrot, beans, chard, celery, potatoes, and onion. Its name means 'reboiled'. It is often baked in a clay pot.
The cuisine of Sardinia is the traditional cuisine of the island of Sardinia, and the expression of its culinary art. It is characterised by its own variety, and by the fact of having been enriched through a number of interactions with the other Mediterranean cultures while retaining its own identity. Sardinia's food culture is strictly divided into food from the land and food from the sea, reflecting the island's historical vicissitudes and especially its geographic landscapes, spacing from the coastline to the ragged mountains of the interior. The Sardinian cuisine is considered part of the Mediterranean diet, a nutritional model that was proclaimed by UNESCO as an intangible cultural heritage.
Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as pecorino romano and ricotta. Olive oil is used mostly to dress raw vegetables, while strutto and fat from prosciutto are preferred for frying. The most popular sweets in Rome are small individual pastries called pasticcini, gelato and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, gnocchi is eaten on Thursdays, baccalà on Fridays, and trippa on Saturdays.
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.
The pinza or putàna is a traditional dessert flan of the Veneto region of Italy. However, the name pinza also indicates completely different desserts, such as the pinza bolognese or pinza triestina.
Fagottini is a kind of filled pasta. It is usually filled with vegetables, typically steamed carrots and green beans, ricotta, onion and olive oil. Fagottini are made by cutting sheets of pasta dough into squares, placing the filling on the square, and folding the corners to meet in a point.
The pizza di Pasqua, in some areas also called crescia di Pasqua, torta di Pasqua, torta al formaggio or crescia brusca, is a leavened savory cake typical of many areas of central Italy based on wheat flour, eggs, pecorino and Parmesan. Traditionally served at breakfast on Easter morning, or as an appetizer during Easter lunch, it is accompanied by blessed boiled eggs, ciauscolo and red wine or, again, served at the Easter Monday picnic. Having the same shape as panettone, the pizza di Pasqua with cheese is a typical product of the Marche region, but also Umbrian. There is also a sweet variant. The peculiarity of this product is its shape, given by the particular mold in which it is leavened and then baked in the oven: originally in earthenware, today in aluminum, it has a flared shape.
Agnolini are a type of egg-based stuffed pasta originating in the province of Mantua, Italy. it is often eaten in soup or broth.
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.
Mantuan cuisine is the set of traditional dishes of the Italian province of Mantua, some of which date back to the time of the Gonzaga.
Saba, or sapa, is a typical condiment used in Emilia, Romagna, Marche, Umbria, Abruzzo, Apulia and Sardinia.
Cappelletti are ring-shaped stuffed pasta so called for the characteristic shape that resembles a hat. Compared to tortellini, they have a different shape, larger size, thicker dough and different filling.
Torta della nonna is a dessert typical of the Tuscany region of Italy.
The pizza dolce di Beridde, also known as the pizza ebraica or diamanti romani, is an unleavened sweet bread typical of the city of Rome. This traditional dessert is prepared by the Roman Jewish community on the occasion of a Brit milah.
Bensone, also called balsone (balsòn) or bassolano, is an oval-shaped dessert from Modena. It is often cut into slices and then soaked in Lambrusco wine before being eaten.
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