"Frittata Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. The word frittata is Italian and roughly translates to ""fried."" The Italian word ""frittata"" derives from ""friggere"" and roughly means ""fried"". This was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, ""frittata"" was seen as equivalent to ""omelette"" until at least the mid-1950s. In the"
"mackerels, sardines, rotisseries of oily fishes, sepias with peas, fried squids and gianchetti (known here as ""omini nudi""). Piada is a flatbread of ancient traditions, thin and crumbly, obtained from a dough of flour, water, lard and salt, and baked on a scorching ""testo"" of terracotta or cast iron. It is often accompanied by grilled meats or fishes, sausages, gratinée vegetables, salami, prosciutto, fresh cheeses and country herbs. Cassoni, are stuffed flatbreads similar to piada, with various fillings: country herbs, potatoes and sausages, tomato and mozzarella. Side dishes include mixed salads, gratinée vegetables, roasted potatoes, sautée bladder campion leaves, marinated"
"similar to a ""milanese"" but the veal is brushed with lard or olive oil instead of butter, and then grilled instead of being deep fried. The breadcrumb is very often mixed with oregano and/or Parmesan cheese, and it can be put on the grill upon a leaf of lemon that gives it a particular Sicilian scent. This cutlet is the only one among its ""sisters"" (tonkatsu, schnitzel, milanese, American style breaded meat, etc.) that does not have eggs in its breading. Cotoletta Cotoletta (; from ""costoletta"" =""little rib"", because of the rib that remains attached to the meat during and"
"is also popular as a take away snack, served like pizza and sometimes topped with vegetables or additional meat. The Russian ""kotleta"" includes a variety of breaded meat products, including those based on ground meat and other fried animal products except steaks/fillets, breaded or not, even Italian meatballs, tonkatsu, hamburger patties, and vegetarian patties; even hash brown potatoes fall into the category of ""kotleta"". Scaloppine, an Italian dish, consists of breaded cutlets of meat, commonly veal or chicken, which is pan fried and served with a pan sauce. Schnitzel () is a breaded cutlet dish made with boneless meat thinned"
"a sense which is unknown in Italian. Bruschetta Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. A popular dish is bruschetta with tomatoes; one recipe popular outside Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, the prepared topping is marketed as bruschetta. In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation"
"Braciola Braciola (; plural braciole ) may refer to several distinct dishes in Italian cuisine. Braciola may refer to an Italian dish, consisting of slices of meat that are pan-fried or grilled, often in their own juice or in a small amount of light olive oil. They are different from the finer cut ""fettine"" (""small/thin slices""), which never have bone and are generally thinner. In Sicilian cuisine, Italian-American cuisine and Italian Australian cuisine, ""braciola"" (plural ""braciole"") are thin slices of meat (typically pork, chicken, beef, or swordfish) that are rolled as a roulade (this category of rolled food is known"
"Cavatelli Cavatelli are small pasta shells from eggless semolina dough that look like miniature hot dog buns. ""Cavatelli"" in a literal sense, means ""little hollows"". Ricotta cavatelli adds ricotta cheese to the dough mix. It is commonly cooked with garlic and broccoli or broccoli rabe. Many varieties and local names of Cavatelli exist, including ""orecchie di prete"" (priest's ears). In Apulia a number of varieties of Cavatelli have specific names including ""pizzicarieddi"". A particular variety of Cavatelli is typical of the area of Teggiano in Campania, where they are referred to as Parmatieddi (or ""Palmatielli""). Parmatieddi are larger than Cavatelli"
"baked (with no rosemary used for toppings). In Sassari, Sardinia, due to the historical ties with Genoa, la fainé genovese (""genoese fainé""), is a typical dish. In Savona province (near Genoa), a version of farinata called ""farinata bianca"" (white farinata) is used. It is made with wheat flour instead of chickpea flour. The name panissa or paniscia in Genoese indicates a solidified boiled polenta-like paste, made with the same ingredients as farinata. It can be cut into strips and fried, called ""panissette"". In Genoa, variants of the farinata include sometimes onions or artichokes, but the most famous derivative recipe is"
"Cotoletta Cotoletta (; from ""costoletta"" =""little rib"", because of the rib that remains attached to the meat during and after the cooking) is an Italian word for a veal breaded cutlet. Various breaded meat dishes prepared in Latin America were inspired by the ""cotoletta"" and are known as milanesa. In South America, ""Milanesa a la napolitana"" is made similar to the ""cotoletta"" with a preparation of cheese and tomato. ""Cotoletta alla milanese"" (""milanese"" after its place of origin, Milan) is a fried cutlet similar to Wiener Schnitzel, but cooked ""bone-in"". It is fried in clarified butter only and traditionally uses"
"Carrozza (sandwich) The carrozza, also referred to as mozzarella in carrozza (Italian: ""mozzarella in carrozza"", English: ""mozzarella in a carriage""), is a type of fried cheese sandwich in Italian cuisine and Southern Italian cuisine. It is prepared by frying mozzarella cheese that is within slices of bread. It is a popular dish in the Campania region of Southern Italy and in areas of New York City. ""Mozzarella fritta"" is a variation of the dish that consists of battered cheese, without any bread. The carrozza is prepared with mozzarella cheese, an egg wash and bread slices. It can be prepared with"
"Chicken fried steak Chicken fried steak (similar to country fried steak) is an American breaded cutlet dish consisting of a piece of beefsteak (tenderized cube steak) coated with seasoned flour and pan-fried. It is sometimes associated with the Southern cuisine of the United States. Despite the name, the dish contains no chicken, but is so-named because the cooking method is similar to that of pan-fried chicken breast cutlets. Chicken fried steak resembles the Austrian dish ""wiener schnitzel"" and the Italian–South American dish ""milanesa"", which is a tenderized veal or pork cutlet, coated with flour, eggs, chicken stock cube, and bread"
"the Indian paratha (in which fat is incorporated); the Central and South Asian naan (leavened) and roti (unleavened); the Sardinian carasau, spianata, guttiau, pistoccu; and Finnish rieska. Also worth noting is that throughout Europe there are many similar pies based on the idea of covering flat pastry with cheese, meat, vegetables and seasoning such as the Alsatian flammkuchen, German zwiebelkuchen, and French quiche. In 16th-century Naples, a galette flatbread was referred to as a pizza. Known as the dish for poor people, it was sold in the street and was not considered a kitchen recipe for a long time. This"
"for 'baked noodles'. This is a baked pancake-like dish, the Italian ""farinata"", also known in Genoa as ""fainâ"" and in some Spanish-speaking countries as ""fainá"", and in the Nice region of France as ""Socca"". It is made with chickpea flour, water, olive oil, salt and pepper. The word ""calentita"" is the Spanish informal diminutive of the word ""caliente"", and means ""nice and warm (or hot)"". A very similar dish is widely consumed in Algeria, where it is known as Calentica, Galentita or Karantita. The dish has the same Spanish etymology (the diminutive -ica rather than -ita being typical of eastern"
"to be prepared with a boneless cutlet and lemon juice often replaces butter as a final garnish. One popular variation called the ""oreggia d'elefant"", ""orecchio d'elefante"" (""the elephant ear"") uses a thinner but larger cut of boneless meat. In Milan, the dish dates to at least 1134, where it is mentioned at a banquet for the canon of Milan's St. Ambrogio Cathedral. Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thin sliced meat, which were breaded and fried. The dish resembles the Austrian dish, Wiener Schnitzel, which originated in Austria around the"
"Omelette In cuisine, an omelette or omelet is a dish made from beaten eggs fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, mushrooms, meat (often ham or bacon), or some combination of the above. Whole eggs or sometimes only egg whites are beaten with a small amount of milk, cream, or even water. The fluffy omelette is a refined version of an ancient food. According to Alan Davidson, the French word ""omelette"" came into use"
"and rolled around cold garlic butter with herbs, then breaded and either fried or baked. Cordon bleu is a breaded cutlet of veal, chicken or pork stuffed with ham and cheese, then breaded and either fried or baked. Cotoletta originates in Italy as ""cotoletta alla milanese"" is very similar to Wiener schnitzel. However, it is a cutlet rather than an escalope, and it is traditionally cooked with its rib. Originally from Milan, it can now be found all over the country. In Spain, breaded cutlet is normally called ""escalope milanesa"" in restaurants when served with French fries and a slice"
"Quiche Quiche ( ) is a savoury open flan consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food. The word is first attested in French in 1805, and in 1605 in Lorrain patois. The first English usage — ""quiche Lorraine"" — was recorded in the ""Indiana Evening Gazette"" in 1925. The further etymology is uncertain but it may be related to the German """" meaning ""cake"" or ""tart"". Quiche"
"is also typical. Other preparations reflect the Italian tradition too: ""sturzaprezi"" (literally ""priest chokers"") are large gnocchi baked in an oven made with brocciu and spinach, akin to the Italian dumpling version of this dish; ""Panizzi"" are fritters prepared with gram flour similar to the Sicilian ""panelle"". Lasagne and gnocchi with meat sauce (""lasagne incu a salsa"" and ""Gnocchi manera bastiaccia"", ""Gnocchi at the mode of Bastia""), are also popular. Although corn polenta is known, in Corsica ""Pulenta"" for antonomasia is that prepared with chestnut flour, ""pulenta castagnina"". Another dish whose main ingredient is chestnut flour is ""Maccaredda"", fritters fried"
"Bruschetta Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. A popular dish is bruschetta with tomatoes; one recipe popular outside Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, the prepared topping is marketed as bruschetta. In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salame called"
"condiments according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. A similar dish is the chicken parmigiana. By adding tomato paste, mozzarella cheese, and sometimes ham, a dish called ""milanesa a la napolitana"" (Milanese in the Neapolitan style) was created. ""Neapolitan"" is not named for the city of Naples, but because it was first made and sold in Restaurante Napoli owned by"
"tortilla de patatas or in Sweden as pyttipanna. Bauernfrühstück Bauernfrühstück () (literally ""farmer's breakfast"") is a warm German dish made from fried potatoes, eggs, onions, leeks or chives, and bacon or ham. Despite its name, it is eaten not only for breakfast but also for lunch and dinner. It is similar to the somewhat simpler English bubble and squeak. The ingredients are mixed in a pan and fried as an omelette. It is usually accompanied by a green or tomato salad or pickles (UK: gherkins). Similar dishes are found in other countries, too. In France, for example, as omelette à"
"Gnudi Gnudi () are gnocchi-like dumplings made with ricotta cheese instead of potato, with semolina. The result is often a lighter, ""pillowy"" dish, unlike the often denser, chewier gnocchi. ""Gnudi"" is an English-adopted Tuscan word for the Italian term ""nudi"" (naked), the idea being that these ""pillowy"" balls of ricotta and spinach (sometimes without spinach, which is also known as ricotta gnocchi) are ""nude ravioli"", consisting of just the tasty filling without the pasta shell. By tradition, in Tuscany, these dumplings are served with burnt butter and sage sauce, sprinkled with Parmigiano or Pecorino Toscano cheese. In Italy, outside of"
"typical for Lombard cuisines, uses more frequently rice than pasta, and features almost no tomato. Milanese cuisine includes ""cotoletta alla milanese"", a breaded veal (pork and turkey can be used) cutlet pan-fried in butter (which some claim to be of Austrian origin, as it is similar to Viennese ""Wienerschnitzel"", while others claim that the ""Wienerschnitzel"" derived from the ""cotoletta alla milanese""). Other typical dishes are ""cassoeula"" (stewed pork rib chops and sausage with Savoy cabbage), ossobuco (stewed veal shank with a sauce called ""gremolata""), risotto alla milanese (with saffron and beef marrow), ""busecca"" (stewed tripe with beans), and ""brasato"" (stewed"
"Focaccia Focaccia () is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. Focaccia can be used as a side to many meals or as sandwich bread. ""Focaccia al rosmarino"" (focaccia with rosemary) is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack. Focaccia is similar to the Greek flatbread Lagana. In Ancient Rome, ""panis focacius"" was a flat bread baked on the hearth. The word is derived from the Latin ""focus"" meaning ""hearth, place for baking."" The basic recipe is thought by some to"
"bit together. This version is more popular with the vegetarian Indian population. An example is the Aloo Tikki. In Iran, cutlet (Persian: کتلت) is a popular hamburger like thin layered fried of mixture of ground beef, mashed potatoes, eggs, onions, spices and bread crumbs. The use of the cutlet (cotoletta) is quite widespread in Italian cuisine in many different variations. The most famous variant is the Milanese cutlet (""cotoletta alla milanese""), a veal cutlet covered in bread crumbs and fried in butter. It should not be mistaken for the ""Wiener schnitzel"" (which should be referred as a ""scaloppina alla viennese"","
"especially pork-based, that include: Parma's ""prosciutto"", ""culatello"" and ""Felino salami"", Piacenza's ""pancetta"", ""coppa"" and salami, Bologna's ""mortadella"" and ""salame rosa"", Modena's ""zampone"", ""cotechino"" and ""cappello del prete"" and Ferrara's ""salama da sugo"". Reggio Emilia is famous for its fresh egg-made pasta ""cappelletti"" (similar to Bologna's tortellini but differing in size), the typical ""erbazzone"" a spinach and ""Parmigiano Reggiano"" salted cake and its ""Gnocco Fritto"" some kind of mixed flour stripes fried in boiling oil, enjoyed in combination with ham or salami. ""Crescentina"" best known as ""tigella"" is the typical thin round bread that originates in the Apennines around Modena and"
"known as timpano and Timbale (food). It is similar to a casserole and is sometimes referred to in English as a pie or savory cake. The dish is prepared in a dome or springform pan and eggs or cheese are used as a binder. Rice is commonly used as an ingredient in Emilia-Romagna, where the dish is referred to as a bomba and baked with a filling of pigeon or other game bird, peas, local cheese and a base of dried pasta. Crêpes are used as a base in Abruzzo, and other regions use ravioli or gnocchi. In Sicily, it's"
"dish. Despite the name by which in Italy it is often referred to as a kind of gnocchi, it is technically not. The name ""crescentina"" is derived from the Italian verb , which means ""to grow"", referring to it puffing up during the cooking. A version of the dish in the city of Bologna, Emilia-Romagna, is prepared with the bread sliced into round shapes, which are then fried. Pieces of ""prosciutto"" (thinly sliced dry-cured ham) may be incorporated into the dough. In Pavullo nel Frignano, a town and commune in the Province of Modena, is prepared with lard and yeast"
"Mozzarella can be prepared ""dorata e fritta"" as well and also ""in carrozza"", passed in flour and egg together with two bread slices softened in milk, to form a small sandwich. Typical Neapolitan fried food are also the ""crocchè"", stuffed potato balls passed in breadcrumbs and deep fried, or also the """", zucchini's male flowers fried in a dough, that can also be bought on the streets of Naples historical center in typical fried food shops, called friggitoria, together with (fried slices of polenta), (fried bread dough balls) and aubergine slices. Onions, fried up to a golden color, are the"
"layer. ""Canistrelli"", akin to the Italian Canestrelli, are biscuits made with flour, butter, sugar, and flavoured with white wine or anisette, while ""cucciole"", originating from Balagne, are biscuits made of flour, oil, sugar and white wine. ""Castagnacciu"", a simple Italian cake consisting only of chestnut flour, raisins and walnuts, is prepared also in Corsica. Also with chestnut flour are prepared ""nicci"", galettes cooked in the fireplace between two iron plates (""i ferri""), very popular also in central Italy. ""Frappe"" are fried dough rhombs flavored with lemon zest, similar to the Italian ""castagnole"". Several cakes are prepared for feasts and special"
"Spanish omelette Spanish omelette is the English name for a traditional dish from Spanish cuisine called tortilla española, tortilla de patatas or tortilla de papas. It is an omelette made with eggs and potatoes, sometimes also with onion and/or chives or garlic; fried in oil and often served cold as an appetizer. It is part of the cuisine of Spain. In Spanish ""tortilla"" is the diminutive form of ""torta"", cake; this dish is called ""tortilla de patatas"" or ""tortilla española"" to distinguish it from a plain omelette (""tortilla francesa"", literally """"French omelette""""). These dishes are unrelated to the maize or"
"and ricotta cheese in the dough mixture. The term ""spianata"" originally referred to pieces of flat dough that were used to test an oven's heat prior to cooking. Gnocco fritto The ' () or ' () is a bread in Italian cuisine from the Emilia region of Italy, prepared using flour, water and lard as primary ingredients. Cracklings are sometimes used in its preparation as well. In Emilia-Romagna, it is typically sliced into diamond shapes and then fried, and may be accompanied with cheese and ""salumi"". When it is fried, the bread puffs up, and it may include yeast or"
"breadcrumbs, and the ""kotlet z indyka"", a turkey cutlet coated in breadcrumbs. In Argentina, Uruguay, and Venezuela the ""milanesa"", a dish similar to the schnitzel, is a typical dish. Its name means 'from Milan'. The ""milanesa"" is made of beef or veal, dipped in egg, and then breadcrumbs, and fried. In Argentina, a ""milanesa napolitana"" is topped with ham, melted mozzarella cheese and tomato slices or tomato sauce. Due to the strong influence of Italian culture in Brazil, breaded cutlets are known as ""filé à milanesa"" (Milanese steak) or ""bife à milanesa"". It is found easily in street restaurants and"