"flavors the Pacific Northwest is known for, though it is usually served with a berry reduction. In India, 'cassata' refers to a layered ice cream, similar to Neapolitan ice cream, with three flavors, usually pistachio, vanilla, and strawberry, on a base of sponge cake, topped with chopped nuts. Cassata Cassata or Cassata siciliana is a traditional sweet from Sicily, Italy. Cassata consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit, a filling also used with cannoli. Cassata has a shell of marzipan, pink and green coloured icing, and decorative designs."
"other local food traditions purport to be as old."" Unlike the round, traditional shape some cassata are made in the form of a rectangle, square, or box. The word ""box"" in Italian is ""cassa"", although it is unlikely that the word ""cassata"" originated from this term. ""Cassata Catanese"", as it is often prepared in the Sicilian province of Catania, is made similar to a pie, containing a top and bottom crust, filled with ricotta, and baked in the oven. The ""Cassatella di Sant'Agata"" (""pl."" cassatelle)—colloquially named Minni di Vergini, meaning ""virgin breasts""—is a similar dessert, but made in a smaller,"
"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"
"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"
"batter; finally they may simply be dipped in flour and deep fried (""Frittelle di Gianchetti/Bianchetti""). The gianchetti of a red colour (""ruscetti"", ""rossetti"") are tougher and scaly to the palate: they are largely used to flavour fish-based sauces. In Sicilian cuisine whitebait are known as ""ceruses"" (literally translated as ""baby""). Whitebait are the principal ingredient of the Sicilian specialty croquette ""polpette di neonata""; which are a type of rolled meatball of whitebait with parsley, and egg and/or a bit of flour to amalgamate, fried in olive oil or sometimes deep-fried in peanut oil. In Neapolitan cuisine whitebait are known as"
"Pancetta Pancetta () is an Italian bacon made of pork belly meat, that is salt cured and spiced with black pepper, and sometimes other spices. Pancetta in Italy is typically cooked to add depth to soups and pastas. For cooking, it is often cut into cubes (""cubetti di pancetta""). In Italy, pancetta is commonly served as a cold cut, sliced thin and eaten raw. It can also be used in carbonara pasta (although guanciale is generally regarded as more traditional). The two basic types of pancetta are the ""arrotolata"" (rolled) and ""stesa"" (flat). The ""arrotolata"", salted, is mainly cut in"
"cinnamon, orange flower water, strawberries, and occasionally chocolate shavings, and served as a dessert. This basic combination (often with additions such as citrus and pistachios) also features prominently as the filling of the Sicilian ""cannoli"" and layered with slices of cake in Palermo's ""cassata"". Combined with eggs and cooked grains, then baked firm, ricotta is also a main ingredient in Neapolitan ""pastiera"", one of Italy's many ""Easter pies"". Ricotta is also commonly used in savory dishes, including pasta, calzone, stromboli, pizza, manicotti, lasagne, and ravioli. It also is used as a mayonnaise substitute in traditional egg or tuna salad and"
"""capponata"". Caponata Caponata (Sicilian: ""capunata"") is a Sicilian eggplant (aubergine) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce. Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins. There is a Palermo version that adds octopus, while an aristocratic Sicilian recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp. However, these last examples are exceptions to the general rule of"
"bakery, now located in the city's eastern suburb of Chesterland, still continues to make the original version of this cake, as do many other Italian bakeries in the area. In Portland, Oregon cassata has come to mean a cake soaked with coffee liqueurs and espresso, due mainly to it being offered on the menu of only one establishment in the area. This version is made using Kahlua and espresso, with sweet ricotta and bittersweet chocolate shavings. The variation differs from most recipes by having no fruit flavors or ingredients in the cake itself, and instead incorporating the more bitter coffee"
"like ribs, rind, head, trotters, ears, nose and tail), Verzino sausage, and sometimes other meats like chicken and goose. These are cooked in a casserole (whence its name) with ingredients such as onion, carrot, celery and black pepper for about two and a half hours, after which the cabbage is added and cooking continues for a further half-hour. Usually, ""cassoeula"" is served with polenta and/or a strong red wine. It is tradition for this dish to be eaten starting after the first frost of the season, to let the cabbage be softer and tastier. Many variations of this dish exist"
"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"
"meat is replaced with chickpeas by the ""minestra incu i ceci di Iovi Santu"". In the island is also prepared the ""Stufatu"", a soup whose main ingredient is either wheat flour (""stufatu di farin'di granu"") or corn flour (""stufatu di farin'di granonu""). ""Brilluli"" is a porridge whose ingredients are chestnut flour, water and goat milk. Pasta dishes particularly show the Italian influence on the Corsican cuisine. Especially stuffed pasta is popular, like ""ravioli"" and ""cannelloni"": both are stuffed with ""brocciu"", similar to the Italian ricotta, ravioli together with spinachs. Pasta sauce with tomatoes and minced meat (""Salsa pe a pastasciutta"")"
"Carbonara Carbonara () is an Italian pasta dish from Rome made with egg, hard cheese, guanciale (or pancetta), and pepper. The recipe is not fixed by a specific type of hard cheese or pasta. The cheese is usually Pecorino Romano. Spaghetti is the usual pasta, however, fettuccine, rigatoni, linguine, or bucatini are also used. Either guanciale or pancetta can be used. Another common substitute outside Italy is lardons of smoked bacon. The dish was created in the middle of the 20th century. The pasta is cooked in moderately-salted boiling water. The guanciale is briefly fried on the pan without the"
"(""fu il primo che facesse castagnazzi e di questo ne riportò loda""). Castagnaccio Castagnaccio (locally also known as baldino, ghirighio or pattona) is a plain chestnut flour cake, typically found in the Tuscany, Liguria, Piedmont, Emilia-Romagna regions of Italy, and in the French island of Corsica. It is a typically autumnal dessert, made by a dough of chestnut, water, olive oil, pine nuts, and raisins, and baked. Local variations may include other ingredients, such as rosemary, orange rind, fennel seeds, and other dried fruit. There are also variations on the thickness of the cake, and specific names are sometimes used"
"Caponata Caponata (Sicilian: ""capunata"") is a Sicilian eggplant (aubergine) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce. Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins. There is a Palermo version that adds octopus, while an aristocratic Sicilian recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp. However, these last examples are exceptions to the general rule of a"
"thin slices and eaten raw as part of antipasti or simply as a component of a sandwich; the ""stesa"" is often used chopped as an ingredient in many recipes, or cut in thick strips, that are usually eaten grilled. There is also a version of ""arrotolata"", to which capicola is added in the center of the roll (""pancetta coppata""). The rolled type is typical of northern Italy, while the flattened type is typical of central and southern Italy. Pancetta Pancetta () is an Italian bacon made of pork belly meat, that is salt cured and spiced with black pepper, and"
"include spicy salami, a variety of locally produced cheeses, dishes using lamb or goat, pasta dishes with hearty sauces, and vegetables that grow in the region. In addition to bruschetta, a typical antipasto will consist of any of several meat dishes, such as the sausages capocollo, the fennel-seasoned salsiccie al finocchio, soppressata, ventricina, frascateglie or sanguinaccio. In addition to these sausages, a variety of ham is available, such as smoked prosciutto. Frequently, the sausages are enjoyed with polenta. Main dishes of the region include: Common second dishes (often meat and vegetable dishes) are: Typical vegetable dishes may include: Fish dishes"
"tomato sauce and basil or lamb ragout and a sprinkling of chili pepper. ""Ferrazuoli"" is fresh pasta in the shape of sticks, gouged with a thin iron square, and topped with meat ragout. Both are peasant dishes, often enhanced by the intense flavor of ricotta cheese and grated flake directly over the plate at time of service. Typical Christmas desserts include ""I crispi"", made with wheat flour, water and yeast, shaped like big rings, fried in olive oil, and topped with sugar icing. ""I cannaricoli"" are big dumplings made of flour, black pepper, wine and a pinch of yeast, then"
"Castagnaccio Castagnaccio (locally also known as baldino, ghirighio or pattona) is a plain chestnut flour cake, typically found in the Tuscany, Liguria, Piedmont, Emilia-Romagna regions of Italy, and in the French island of Corsica. It is a typically autumnal dessert, made by a dough of chestnut, water, olive oil, pine nuts, and raisins, and baked. Local variations may include other ingredients, such as rosemary, orange rind, fennel seeds, and other dried fruit. There are also variations on the thickness of the cake, and specific names are sometimes used locally to refer to such variations. For example, in Livorno, a castagnaccio"
"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"
"for the heat retention advantages offered by the calzone. Calzone A calzone (, ; , ""stocking"" or ""trouser"") is an Italian oven-baked folded pizza that originated in Naples. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. Different regional variations on a calzone can often include other ingredients that are normally associated with pizza toppings. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing"
"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"
"types of salami and cheese, also used the day after Easter for outdoor lunches. Typical of Easter lunches and dinners is the ""fellata"", a banquet of salami and capocollo and salty ricotta. Typical dishes are also lamb or goat baked with potatoes and peas. Easter cake is the ""pastiera"". Carnival has the Neapolitan version of ""lasagna"", that has no béchamel sauce, unlike other Italian versions. As dessert, there is the ""Sanguinaccio dolce"" with ""savoiardi"" biscuits, or also the ""chiacchiere"", diffused all over Italy with different names. 2 November (All Souls Day) cake is the ""torrone dei morti"", which, unlike the"
"buds. Capers are a distinctive ingredient in Italian cuisine, especially in Sicilian, Aeolian and southern Italian cooking. They are commonly used in salads, pasta salads, meat dishes, and pasta sauces. Examples of uses in Italian cuisine are chicken piccata and ""spaghetti alla puttanesca"". Capers are known for being one of the ingredients of tartar sauce. They are often served with cold smoked salmon or cured salmon dishes (especially lox and cream cheese). Capers and caper berries are sometimes substituted for olives to garnish a martini. Capers are categorized and sold by their size, defined as follows, with the smallest sizes"
"Pastitsio Pastitsio (, ""pastítsio""), sometimes spelled ""pastichio"", is a Greek baked pasta dish with ground meat and béchamel sauce. Pastitsio takes its name from the Italian ""pasticcio"", a large family of baked savory pies which may be based on meat, fish, or pasta. Many Italian versions include a pastry crust, some include béchamel. The word ""pasticcio"" comes from the vulgar Latin word ""pastīcium"" derived from ""pasta"", and means ""pie"", and has developed the figurative meanings of ""a mess"", ""a tough situation"", or a ""pastiche"". The typical Greek version has a bottom layer that is bucatini or other tubular pasta, with"
"milanese"" (a fried cutlet similar to Wiener schnitzel, but cooked ""bone-in""). Other regional specialities include ""cassoeula"" (a typical winter dish prepared with cabbage and pork), Cremona's Mostarda (rich condiment made with candied fruit and a mustard flavoured syrup), Valtellina's bresaola (air-dried salted beef) and pizzoccheri (a flat ribbon pasta made with 80% buckwheat flour and 20% wheat flour cooked along with greens, cubed potatoes, and layered with pieces of Valtellina Casera cheese), and Mantua's ""tortelli di zucca"" (""ravioli"" with pumpkin filling) accompanied by melted butter and followed by turkey stuffed with chicken or other stewed meats. Regional cheeses include Robiola,"
"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"
"Risotto Risotto (, , from meaning ""rice"") is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its attractive yellow colour. Risotto in Italy is normally a ""primo"" (first course), served on its own before the main course, but ""risotto alla milanese"", (), is often served together with ossobuco alla milanese. Rice was grown"
"Calzone A calzone (, ; , ""stocking"" or ""trouser"") is an Italian oven-baked folded pizza that originated in Naples. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. Different regional variations on a calzone can often include other ingredients that are normally associated with pizza toppings. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing up or walking. Fried versions of the calzone are"
"eaten with a sauce of pesto, a green sauce made with basil, or ""salsa blanca"" (Béchamel sauce). During the 20th century, people in pizzerias in Montevideo commonly ordered a ""combo"" of moscato, which is a large glass of a sweet wine called (muscat), plus two stacked pieces (the lower one being pizza and the upper one fainá). Despite both pizza and faina being Italian in origin, they are never served together in Italy. Polenta comes from Northern Italy and is very common throughout Uruguay. Unlike Italy, this cornmeal is eaten as a main dish, with sauce and melted cheese. The"
"together with ""panzetta"" (bacon). ""Razighe"", from Rusio, are thin dough pancakes made of wheat flour, yeast, egg and cracklings (a byproduct of ""sdruttu"" processing). ""Migliacci"" are savory galettes made of wheat flour, yeast, whey, goat and sheep cheese, baked on chestnut leaves. Meat in Corsica often comes from locally bred animals, and is very tasty, due to the numerous herbs of the maquis (""machja"") which feed them. Very popular is lamb (""agnellu"") and kid (""caprettu""), the latter consumed especially at Easter. They can be eaten roasted, as ragout (""tianu"") or stew (""in cazzarola"") ""Stufatu"" is a stew made with beef"
"Canestru Canestru (Corsican; pl. ""canestri"", from Latin ""canistrum"", meaning a circular basket) is a Corsican cake generally shaped as a circle, made of brioche dough. The cake is typical of the cuisine of Corsica and originates from the village of Petreto-Bicchisano in Corse-du-Sud. ""Canestru"" is a traditional Easter cake, and is typically consumed during the traditional Easter Monday picnic (). Its main ingredients are wheat flour, yeast, salt, eggs, shortening (""sdruttu""), white wine, pastis or anise seeds. The dough should rest two hours at room temperature before being kneaded. Then it should rise thirty to forty five minutes before being"
"traditional specialities protected under EU law. Cheese, cold cuts and wine are a major part of Italian cuisine, with many regional declinations and Protected Designation of Origin or Protected Geographical Indication labels, and along with coffee (especially espresso) make up a very important part of the Italian gastronomic culture. Desserts have a long tradition of merging local flavours such as citrus fruits, pistachio and almonds with sweet cheeses like mascarpone and ricotta or exotic tastes as cocoa, vanilla and cinnamon. Gelato, tiramisù and cassata are among the most famous examples of Italian desserts, cakes and patisserie. Public holidays celebrated in"