Italian cuisine/Catalogs: Difference between revisions
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imported>Hayford Peirce (added Bolognese sauce and a cheese) |
imported>Luigi Zanasi (added a bunch more, also started adding origin) |
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''Under construction: this will be a list of well-known dishes in Italian cuisine, in '''alphabetical''' order.'' | ''Under construction: this will be a list of well-known dishes in Italian cuisine, in '''alphabetical''' order.'' | ||
*[[Bolognese sauce]] — a classic meat sauce served with pasta and grated [[Parmigiano-Reggiano]] cheese | *[[Bolognese sauce]] — a classic meat sauce served with pasta and grated [[Parmigiano-Reggiano]] cheese — from [[Bologna]] | ||
*[[Parmigiano-Reggiano]] cheese — Italy's preeminent cheese, hard and dry and well-aged, made from skimmed or partially skimmed cow's milk | *[[Cannoli]] — tubes of fried pastry dough filled with sweetened ricotta cheese and candied fruit — from [[Sicily]] | ||
*[[Gelato]] — Italian ice cream usually made with milk — Originally from Sicily but now found throughout Italy. | |||
*[[Lasagne]] — wide ribbons of pasta baked with different sauces and ingredients. Most regions have their own variations, a classic is [[Lasagne al forno]] from Emilia-Romagna which include green egg pasta, [[ragù]], [[béchamel sauce]] and parmigiano-reggiano cheese. | |||
*[[Minestrone]] — thick vegetable soup found throughout the Italian peninsula whose only common ingredient seems to be some kind of pulse (beans, chick peas, lentils). Can also have pasta or rice. | |||
*[[Parmigiano-Reggiano]] cheese — Italy's preeminent cheese, hard and dry and well-aged, made from skimmed or partially skimmed cow's milk — from western [[Emilia-Romagna]] | |||
*[[Pesto alla genovese]] — sauce made from crushed basil leaves, pine nuts, garlic and olive oil. — from Genoa and the [[Liguria]]n coast. | |||
*[[Pizza]] — flat bread with a number of toppings — Originally from [[Naples]] it is now found in numerous versions practically throughout the world. | |||
*[[Polenta]] — cornmeal cooked for a long time — Originally from [[Lombardy]] and [[Veneto]] in northern Italy | |||
*[[Risotto con funghi]] — a classical risotto with white wine, beef, beef stock, mushrooms, leek, garlic, zucchini | *[[Risotto con funghi]] — a classical risotto with white wine, beef, beef stock, mushrooms, leek, garlic, zucchini | ||
*[[Saltimbocca]] — tender veal covered with Parma ham and seasoned with sage | *[[Saltimbocca]] — tender veal covered with Parma ham and seasoned with sage. From Rome | ||
*[[Spaghetti carbonara]] — a pasta dish with cream, eggs, cheese, and diced | *[[Spaghetti carbonara]] — a pasta dish with cream, eggs, cheese, and diced bacon, at least in the present-day American version — Origin seems to be from Rome immediately after the Second World War when American bacon became available to the Italian population | ||
*[[Spaghetti | *[[Spaghetti marinara]] — a pasta dish with a light tomato sauce and garlic — from Naples and southern Italy, also known as Spaghetti Milanese in other countries, especially in eastern Europe. | ||
*[[ | *[[Spaghetti alle vongole]] — a pasta dish with a sauce based on[[clam]]s, olive oils and garlic, the sauce may or may not have tomatoes — from Naples | ||
*[[Stufato]] — simmered beef in wine, tomatoes, and rosemary; every region has its own variation | |||
*[[Tortellini]] — little hats of egg pasta traditionally filled with meat (prosciutto, veal, pork), although many other versions exist. — Origin disputed between [[Modena]] and [[Bologna]], also known as capelletti in Romagna | |||
*[[Vitello tonnato]] — a cold dish of veal with tuna fish sauce | *[[Vitello tonnato]] — a cold dish of veal with tuna fish sauce | ||
Revision as of 11:03, 3 August 2007
Under construction: this will be a list of well-known dishes in Italian cuisine, in alphabetical order.
- Bolognese sauce — a classic meat sauce served with pasta and grated Parmigiano-Reggiano cheese — from Bologna
- Cannoli — tubes of fried pastry dough filled with sweetened ricotta cheese and candied fruit — from Sicily
- Gelato — Italian ice cream usually made with milk — Originally from Sicily but now found throughout Italy.
- Lasagne — wide ribbons of pasta baked with different sauces and ingredients. Most regions have their own variations, a classic is Lasagne al forno from Emilia-Romagna which include green egg pasta, ragù, béchamel sauce and parmigiano-reggiano cheese.
- Minestrone — thick vegetable soup found throughout the Italian peninsula whose only common ingredient seems to be some kind of pulse (beans, chick peas, lentils). Can also have pasta or rice.
- Parmigiano-Reggiano cheese — Italy's preeminent cheese, hard and dry and well-aged, made from skimmed or partially skimmed cow's milk — from western Emilia-Romagna
- Pesto alla genovese — sauce made from crushed basil leaves, pine nuts, garlic and olive oil. — from Genoa and the Ligurian coast.
- Pizza — flat bread with a number of toppings — Originally from Naples it is now found in numerous versions practically throughout the world.
- Polenta — cornmeal cooked for a long time — Originally from Lombardy and Veneto in northern Italy
- Risotto con funghi — a classical risotto with white wine, beef, beef stock, mushrooms, leek, garlic, zucchini
- Saltimbocca — tender veal covered with Parma ham and seasoned with sage. From Rome
- Spaghetti carbonara — a pasta dish with cream, eggs, cheese, and diced bacon, at least in the present-day American version — Origin seems to be from Rome immediately after the Second World War when American bacon became available to the Italian population
- Spaghetti marinara — a pasta dish with a light tomato sauce and garlic — from Naples and southern Italy, also known as Spaghetti Milanese in other countries, especially in eastern Europe.
- Spaghetti alle vongole — a pasta dish with a sauce based onclams, olive oils and garlic, the sauce may or may not have tomatoes — from Naples
- Stufato — simmered beef in wine, tomatoes, and rosemary; every region has its own variation
- Tortellini — little hats of egg pasta traditionally filled with meat (prosciutto, veal, pork), although many other versions exist. — Origin disputed between Modena and Bologna, also known as capelletti in Romagna
- Vitello tonnato — a cold dish of veal with tuna fish sauce