"beef en croute, foie gras, sausage, cervelat lyonnais, and other appetizers or intermediate courses. ""Brioche à tête"" or ""parisienne"" is perhaps the most classically recognized form: it is formed and baked in a fluted round, flared tin; a large ball of dough is placed on the bottom and topped with a smaller ball of dough to form the head (""tête""). ""Brioche Nanterre"" is a loaf of brioche made in a standard loaf pan. Instead of shaping two pieces of dough and baking them together, two rows of small pieces of dough are placed in the pan. Loaves are then proofed"
"palatable. Traditional rustic breads include ""sfilatino imbottito"" (a stuffed bread roll) and ""pizza bianca"" (a flat white bread). ""Focaccia"" is quite popular in Italy and southern France. In Provence, it is known as ""fougasse"" or ""fouace"", with the former becoming increasingly common. Fougasse can now be bought all over France. It is usually seasoned with olive oil and herbs, and often either topped with cheese or stuffed with meat or vegetables. Focaccia doughs are similar in style and texture to pizza doughs. ""Pane in cassetta"" and ""pan carré"" are low grade factory produced convenience foods sold in all Italian supermarkets."
"the older which refers to maize bread cooked in hot ashes Likewise, Yup'ik ""alatiq"" comes from ""pancakes, fritters"". As made by Indigenous North Americans, bannock is generally prepared with white or whole wheat flour, baking powder, sugar, lard and water or milk, which are combined and kneaded (possibly with spices, dried fruits or other flavouring agents added) then fried in rendered fat, vegetable oil, or shortening, baked in an oven or cooked on a stick. Bannock is the most universal of dishes in the indigenous Canadian repertoire, and is used equally in the Arctic, Plains, Sub-arctic, and Pacific cultural areas."
"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"
"of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar. Brioche, along with ""pain au lait"" and ""pain aux raisins""—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of ""Viennoiserie"". Brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings. Brioche has numerous uses in cuisine and can take on various forms, served plain, or as containers for coulibiac, fillet of"
"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"
"blossom flavor. It can be enjoyed for breakfast, aperitif or dessert. Fouace is a variety of brioche prepared from wheat flour, sourdough, butter, eggs, milk, sugar, orange flower water, and salt. Fouée Fouée, also known as fouace is a round, airy bread from the western France (Touraine and Anjou region of the Loire Valley, Poitou, Charente). It looks somewhat similar to pita. It is served with pork rillettes, salted butter and mogettes (white beans). Not to be confused with another French culinary specialty, called or fouasse, from the Southern France (Rouergue, Aveyron and Haute-Auvergne). Fouace is a traditional pastry with"
"is different from its Italian counterpart, and the addition of cheese to make the dish (fugaza con queso or fugazzeta) started in Argentina or Uruguay. ""Fainá"" is a type of thin bread made with chickpea flour (adopted from northern Italy). The name comes from the Ligurian word for the Italian ""farinata"". Pizzerias in Buenos Aires often offer fainá, which is eaten with pizza, a wedge of fainá on top of a wedge of pizza. Nevertheless, the ""pastas"" (pasta, always in the plural) surpass pizzas in consumption levels. Among them are ""tallarines"" (fettuccine), ""ravioles"" (ravioli), ""ñoquis"" (gnocchi), and ""canelones"" (cannelloni). For"
"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"
"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"
"as Hungary and the Czech Republic. Examples of similar breads from other cultures include ""badnji kruh"" in Croatian cuisine, ""folar de páscoa"" in Portuguese cuisine, ""brioche"" in French cuisine, ""kulich"" in Russian cuisine, ""panettone"" in Italian cuisine, and ""challah"" in Jewish cuisine. ""Cozonac"" is a sweet bread, into which milk, yeast, eggs, sugar, butter, and other ingredients are mixed together and allowed to rise before baking. In Bulgaria, the ""kozunak"" is prepared by adding lemon zest to the dough mixture, just as the Romanian version. The Italian ""Panettone"" is very similar to the basic ""cozonac"", the most visible difference being"
"Panini (sandwich) A panini (from the Italian ' , meaning ""small bread, bread rolls"" ) or panino (meaning ""bread roll"" ) is a sandwich made with Italian bread (such as ciabatta, and michetta, usually served warmed by grilling or toasting. However, in many English-speaking countries, a panini is a grilled sandwich made from many types of bread. Examples of bread types used for modern panini are baguette, ciabatta, and michetta. The bread is cut horizontally and filled with deli ingredients such as cheese, ham, mortadella, salami, or other food, and often served warm after having been pressed by a warming"
"similar to man-made objects—such as ""reja"" (grill or railing), ""estribo"" (stirrup), ""puro"" (cigar), ""libro"" (book), ""ladrillo"" (brick), and ""lazo"" (rope). There are seventeen basic bread categories: ""pan fino"" (fine bread), fine bread with egg bread, egg bread, ""pan engranillado"", ""hojaldrado"" (puff pastry), ""cemitas"", ""picón"", ""masa panque"", cake/pastel, ""mantecado"", cookies (""galletas""), ""paloteado"", ""pambazo"", ""enrollado"", ""pan de agua"" (lit. water bread, no other liquid used), ""masa feite"", ""pucha"", ""danesa"" (Danish), ""pan de vapor"" (steamed bread), ""pan agrio"" (sourdough) and ""pan de maiz"" (corn bread). The most common breads sold are still basic white breads for sandwiches and other meals. These are made"
"some languages and dialects, such as Greek and Punjabi. There are many variations on the basic recipe of bread worldwide, such as bagels, baguettes, biscuits, bocadillo, brioche, chapatis, Challah, lavash, naan, pitas, pizza, pretzels, puris, tortillas, and many others. There are various types of traditional ""cheese breads"" in many countries, including Brazil, Colombia, Italy, and Russia. The traditional bread in China is ""mantou"". It is made by steaming or deep-frying dough made from wheat flour. In Northern China and northern central China, ""mantou"" is often eaten as an alternative staple to rice. Steamed ""mantou"" is similar to Western white bread,"
"from a very wet dough, often requiring machine-kneading, and a biga or sourdough starter. Ciabatta Ciabatta (, literally ""slipper"") is an Italian white bread made from wheat flour, water, olive oil, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations. While ""panino"" indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta is known as ""panini"" (plural of panino) outside Italy."
"Strata (food) Strata or stratta is a family of layered casserole dishes in American cuisine. The most common modern variant is a brunch dish, similar to a quiche or frittata, made from a mixture which mainly consists of bread, eggs and cheese. It may also include meat or vegetables. The usual preparation requires the bread to be layered with the filling in order to produce layers (strata). It was popularized in the 1984 ""Silver Palate Good Times Cookbook"" by Julee Rosso and Sheila Lukins. Other recipes merely require that the ingredients are mixed together, like a savory bread pudding. A"
"Scaccia Scaccia (plural: scacce) or scacciata is a stuffed flat bread in Sicilian cuisine. Scaccia is made with a very thin rectangular layer of dough, folded on itself three or four times. It can be stuffed with different ingredients, the more common variations are ricotta cheese and onion, cheese and tomato, tomato and onion, or tomato and eggplant, depending on location, taste, or season. It is baked and can be eaten hot or cold. Scaccia can be found in Ragusa and Siracusa, as well as some Sicilian-American communities. The scaccia found in Middletown, Connecticut, in the United States is known"
"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"","
"but its origins may lie in Italy with the Genoese ""pandolce"" or Portuguese sweet bread. Its main ingredients can include lard, margarine, sugar, self-raising flour, blanched almonds, raisins, sultanas, pine nuts, candied peel, eggs, aniseed and anisette among others. It is sometimes decorated with hundreds and thousands just like the ""bollo de hornasso"". A thin slice of beef surrounding breadcrumbs, bacon, eggs, olives, vegetables and herbs. These can be baked, fried or cooked in wine. ""Rolitos"" is another dish of Maltese origin, similar to ""braġjoli"". It is also known as ""beef olives"" in English, even though some families prefer making"
"an antipasti dish. The carrozza is a street food and popular dish in Campania, a region in southern Italy. Buffalo mozzarella, which is prepared using the milk from the Italian Mediterranean buffalo, is typically used in Campania to prepare the sandwich. It is also a popular dish in Italian-American restaurants in the Brooklyn, Manhattan, and Queens boroughs of New York City, where it is sometimes cooked by deep frying. A variation of the carrozza is ""mozzarella fritta"" (English: ""fried mozzarella""), which is simply the battered and fried cheese without the bread. Carrozza (sandwich) The carrozza, also referred to as mozzarella"
"and sold it on a roadside stand during the Machado era. When the patties became popular, the stand was shut down and the Frita was adopted by a local Hotel. More details to come Frita The original Frita is a Cuban dish with a seasoned ground beef and pork patty (sometimes mixed with chorizo) on Cuban bread topped with shoestring potatoes. Variations also include lettuce, onions, and a spiced ketchup sauce. A similar dish on Cuban bread is called pan con bistec (bistec de palomilla) topped with the shoestring potatoes. This type of burger is found mainly in South Florida."
"sausage, ham, and vegetables. Other street foods are the Genoese focaccia di recco (a double layer of thin dough filled with quark cheese and baked); farinata (a thin, baked chickpea-flour batter, topped with salt, pepper and olive oil), which is often served with focaccia (a thin bread, also with salt and olive oil); Florentine trippa and lampredotto (ox stomach cooked in a seasoned broth and served in a bread roll); and Roman ""supplì""; (rice balls filled with cheese and/or various fillings, covered in egg and breadcrumbs and deep fried), which is similar to Sicilian arancini, where the usual filling is"
"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"
"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"
"roscas (rings) or cuernos (crescents), may be made with different doughs, but are distinguished by different names. Breads of the same category have the same basic flavor, but differ in shape and additives. Conchas, monjas, limas, chilidrinas and negritos are the same basic sweet bread but with toppings that make them look quite different from one another. Many bread types are usually distinguished by shape—such as those that are roundish from the natural rising of the dough and bear names such as ""volcanes"" (volcanos) and ""almejas"" (clams). Other are made from strips of dough, most often used to create shapes"
"thinner and longer; like panchos also they come served on bread and they are found on the street served as fast food and also sold apart in supermarkets. Milanesa (from Italian cotoletta alla milanese) is a thin breaded cutlet that can be veal, chicken or fish. Breading consists of three successive steps that its order defines mostly the character of the milanesa, most of Montevideo's bars and old style restaurants make breading starting with egg so that the latest dip is also egg, this method generated by galician and Spanish barists leaves a coat of egg that turns into a"
"Frita The original Frita is a Cuban dish with a seasoned ground beef and pork patty (sometimes mixed with chorizo) on Cuban bread topped with shoestring potatoes. Variations also include lettuce, onions, and a spiced ketchup sauce. A similar dish on Cuban bread is called pan con bistec (bistec de palomilla) topped with the shoestring potatoes. This type of burger is found mainly in South Florida. This burger is usually washed down with a ""batido de trigo,"" a Cuban puffed wheat milk shake. The Cuban Frita was originally made in Ciego de Avila, Camaguey by Luis Obregon. He created it"
"of the classic BLT sandwich pairs the bacon, lettuce and tomato with toasted focaccia bread and red-pepper aioli in place of mayonnaise. Another version of the BLT using toasted brioche and sun-dried tomatoes cut into mini-sandwiches appears in the ""Small Bites"" section which is devoted to bacon-based hors d'oeuvres. Among the recipes in ""Soups, Salads and Sides"" are ""Egg Chowder with Bacon and New Potatoes"", ""Grilled Bacon and Cucumber Salad with Chili Caramel Dressing"", and ""Spicy Braised Bacon with Spagna Beans and Treviso Radicchio"" which uses thickly sliced pork belly bacon. The ""Pasta"" section has a recipe for ""Bacon Mac"
"also available. They are only called rotini in America, while the Italian name is . In the US these may also be called colloquially ""Scroodle,"" ""Scroodle Noodles"", ""Skroodle"", ""Scroodle Macaroni"", or ""corkscrews"". They come in several varieties, two of which are two and three vaned.<br> The two vaned variety is a helical ribbon (top picture). The three vaned variety has a Y shaped cross section giving the pasta a more rigid ""backbone"" (bottom picture). Rotini Rotini is a type of helix- or corkscrew-shaped pasta. The name comes from a 17th-century Italian word meaning ""small wheels"". Rotini is related to fusilli,"
"Ham"" sandwich, after the less-affluent neighborhood of Lonsdale, in Knoxville, TN. Bologna sandwich The bologna sandwich is a sandwich common in the United States and Canada. Also known as a baloney sandwich, it is traditionally made from sliced bologna sausage between slices of white bread, along with various condiments, such as mayonnaise, mustard, and ketchup. Many variations exist, including frying the meat first and adding various garnishes such as cheese slices, pickles, tomatoes, and onions. It is a popular choice; Oscar Mayer reports 2.19 billion sandwiches are made with its brand of bologna per year. The bologna sandwich tends to"
"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 baking soda to leaven it. Versions prepared with milk are softer than those prepared with water. It may be served either as an appetizer or as a main"
"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"
"small pieces of beef; courgettes (zucchini); clams; ""ragù""; beans; mussels; prawns; cuttlefish; and asparagus. Pizza, or as David notes ""pissaladina or pissaladière"" in Provence (the cuisines of Mediterranean France and Italy having something in common), is a piece of bread dough rolled out thin, with a topping which varies from place to place, but is generally much simpler than those in the English-speaking world. In Naples this is tomato, anchovies and buffalo mozzarella. In San Remo it is onions cooked in olive oil, with salted sardines. The Provençal variety uses onions, black olives, and anchovies. Spaghetti dishes also vary. It"