"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"
"may be served as an antipasto, appetizer, table bread, or snack. Similar dishes include focaccia alla salvia, pizza bianca and potato rosemary focaccia, the latter of which is referred to as ""potato pizza"" in New York City. Like other focaccie, focaccia al rosmarino is sometimes considered to be a kind of pizza, though they are generally distinguished in Italy. Focaccia al rosmarino is a popular style of flatbread in Italian cuisine prepared using focaccia dough, rosemary, olive oil and salt, sea salt or kosher salt. Focaccia al rosmarino may be served as antipasto (appetizer), table bread or snack. Whole or"
"accompanied with slices of prosciutto, an Italian dry-cured ham. It can be prepared as a gluten-free dish and as a vegan dish. It may be used in the preparation of sandwiches. A very similar style is focaccia alla salvia (focaccia with sage), which is prepared by simply substituting sage for the rosemary. Pizza bianca is another similar style, which is prepared using pizza dough, olive oil, chopped rosemary and salt. The term ""pizza bianca"" refers to focaccia in some areas of Italy. Potato rosemary focaccia (""focaccia con patate e rosmarino"" in Tuscany) is a variation that is referred to as"
"(""Venetian focaccia""), a typical cake of the Venetian Easter tradition: it is based on eggs, sugar and butter (instead of olive oil and salt) and it looks quite similar to panettone or to another Venetian cake like pandoro. In South Tyrol and in the small village of Krimml in Austria, the so-called ""Osterfochaz"" (in Krimml ""Fochiz"") is the traditional Easter gift of the Godparents to their Godchildren. Therefore, the bread is slightly thinner in the middle, in order to put in the coloured Easter eggs. Focaccia al rosmarino (focaccia with rosemary) is a common flatbread style in Italian cuisine that"
"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."
"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"
"A figazza is a pizza bread not containing tomato sauce, topped with onions and often also muzzarella. It is probably descended from the Genoese focaccia (where it is known as ), and it is also consumed in Argentina under the name fugazzeta. Typical ingredients of a figazza are onions, peppers and olives. Tuco is an Uruguayan tomato sauce made with chopped meat, tomato sauce, onions, oreganon and garlic, fideos mening noodles. Tuco can be served with any pasta, fresh or dry, but most common are tallarines con tuco (spaghetti with tuco), ñoquis con tuco (gnocchi), moñitas con tuco (farfalle), ravioles"
"have originated with the Etruscans, but today it is widely associated with Ligurian cuisine. As the tradition spread, the different dialects and diverse local ingredients resulted in a large variety of bread (some may even be considered cake). Due to the number of small towns and hamlets dotting the coast of Liguria, the focaccia recipe has fragmented into countless variations (from the biscuit-hard ""focaccia di Camogli"" to the oily softness of the one made in Voltri), with some bearing little resemblance to its original form. The most extreme example is a specialty called ""focaccia col formaggio"" (""focaccia with cheese"") which"
"is made in Recco, near Genoa. Other than the name, this Recco version bears no resemblance to other focaccia varieties, having a stracchino cheese filling sandwiched between two layers of paper-thin dough. Out of Liguria, focaccia comes in many regional variations and its recipe, its texture, its flavor remarkably varies from north to south of Italy. In some parts of the Northwest, for example, a popular recipe is ""focaccia dolce"" (""sweet focaccia""), consisting of a basic focaccia base and sprinkled lightly with sugar, or including raisins, honey, or other sweet ingredients. Another sweet focaccia from the Northeast is ""focaccia veneta"""
"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"
"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"
"by extension as a fougasse even though it is more a sandwich than just a type of bread. Fougasse (bread) In French cuisine, fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat. In ancient Rome, ""panis focacius"" was a flatbread baked in the ashes of the hearth (""focus"" in Latin). This became a diverse range of breads that include ""focaccia"" in Italian cuisine, ""hogaza"" in Spain, ""fogassa"" in Catalonia, ""fugàssa"" in Ligurian, ""pogača"" in the Balkans, pogácsa in"
"may be added. It can be stuffed with potatoes, ground beef, or cheese, and have grains and herbs like sesame, black sesame, dried dill in the dough or sprinkled on top. The word derives ultimately from the Latin ""panis focacius,"" i.e. bread (""panis"") baked on the hearth or fireplace (""focus""), via the Italian ""focaccia"" and, more directly, south Slavic languages (cf. ""pogača"" / погача). It also called as ""pogačice"" (diminutive form), is a type of puff pastry eaten in Bosnia and Herzegovina, Bulgaria, Croatia, Montenegro, Macedonia, Serbia, Slovenia, and Turkey (where it is called ""poğaça"") with variations like ""karaköy"" and"
"Farinata Farinata , socca , torta di ceci , or cecina is a type of thin, unleavened pancake or crêpe of chickpea flour originating in Genoa and later a typical food of the Ligurian Sea coast, from Nice to Elba island. The origin of the dish is unknown, although various flat-bread techniques predate written history, as do chickpeas, and presumably chickpea flour. One origin-story says ""farinata"" was invented by a group of Roman soldiers who roasted chickpea-flour on a shield. In standard Italian, the dish is called ""farinata"" (""made of flour"") while in Ligurian, specifically in the Genoese dialect, it"
"Fettuccine Fettuccine (; literally ""little ribbons"" in Italian; sing. ""Fettuccina"") is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick pasta made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. It is often eaten with ""sugo d'umido"" (beef ragù) and ""ragù di pollo"" (chicken ragù). Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in stores. Spinach fettuccine is made from spinach, flour, and eggs. Dishes made with fettuccine include Fettuccine"
"Alfredo. Fettuccine Fettuccine (; literally ""little ribbons"" in Italian; sing. ""Fettuccina"") is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick pasta made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. It is often eaten with ""sugo d'umido"" (beef ragù) and ""ragù di pollo"" (chicken ragù). Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in stores. Spinach fettuccine is made from spinach, flour, and eggs. Dishes made with fettuccine include"
"Fougasse (bread) In French cuisine, fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat. In ancient Rome, ""panis focacius"" was a flatbread baked in the ashes of the hearth (""focus"" in Latin). This became a diverse range of breads that include ""focaccia"" in Italian cuisine, ""hogaza"" in Spain, ""fogassa"" in Catalonia, ""fugàssa"" in Ligurian, ""pogača"" in the Balkans, pogácsa in Hungary, ""fougasse"" in Provence (originally spelled ""fogatza""), ""fouace"" or ""fouée"" in other French regions and on the Channel"
"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"
"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"
"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"
"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"
"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"
"sliced fresh rosemary leaves may be used, as can dried rosemary. It may be garnished with sprigs of fresh rosemary after baking and sprinkled with salt. Focaccia al rosmarino may have a moist texture, and the ingredients used in its preparation and the shape it is formed in varies in different regions. It may be prepared as a savory or sweet dish. The dish is typically baked, although it is sometimes fried in oil. Rosemary is among the most common herbs used to flavor focaccia bread. Additional ingredients such as garlic, or basil may be used. It is sometimes served"
"the 13thcentury. Bakeries in Mola are known for their focaccia food. Until the early 1990s, there were two privately owned public firewood ovens available to the inhabitants of Mola, one located on Via Nino Bixio, on the southern part of the town, and the other located on Via Pesce, on the opposite side of the main Piazza. These businesses served the local residents by providing a place to cook baked goods, primarily focaccia and breads. Typically, focaccia pans were quite large (some approaching half a meter in diameter) and were difficult to cook in one’s home. The tradition of sending"
"rosemary, pepper and sea salt. Traditionally farinata is cut into irregularly shaped triangular slices, and eaten (with no toppings) on small plates with optional black pepper. Elsewhere in Italy - traditionally in Tuscany, where it is called ""cecina"" (from the Italian word for chickpea, ""ceci"") - it is served stuffed into small focaccia (mainly in Pisa) or between two slices of bread, as it is traditional in Livorno. It is sold in pizzerias and bakeries. On the Tuscan coast, south of Liguria, especially in the province of Pisa, Livorno, Lucca, Massa Carrara ""cecina"" or, in Livorno, ""torta (di ceci)"" is"
"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"
"at the semi-finals of the fourth season of Masterchef. Frico Frico (in original Friulian language ""fricò"") is a typical dish of Friuli, a region in north-east Italy, consisting mainly of heated cheese and, optionally, other ingredients as potatoes. Originally frico was the method used in the impoverished region to recycle cheese rinds. It consists mainly of two versions: one soft and thick, which is usually served in slices, one thin and crunchy, which can be used either as a garnish or as an appetizer. While the soft version has a long tradition, the history behind the thin version is discussed.."
"and pizza pugliese, prepared with tomato, mozzarella and onions. A popular variant of pizza in Italy is Sicilian pizza (locally called ""sfincione"" or ""sfinciuni""), a thick-crust or deep-dish pizza originating during the 17th century in Sicily: it is essentially a focaccia that is typically topped with tomato sauce and other ingredients. Until the 1860s, ""sfincione"" was the type of pizza usually consumed in Sicily, especially in the Western portion of the island. Other variations of pizzas are also found in other regions of Italy, for example ""pizza al padellino"" or ""pizza al tegamino"", a small-sized, thick-crust and deep-dish pizza typically"
"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"
"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"
"tartare are dishes made from diced or ground raw beef or salmon, mixed with various ingredients and served with baguettes, brioche, or frites. In Italy, carpaccio is a dish of very thinly sliced raw beef, drizzled with a vinaigrette made with olive oil. The health food movement known as raw foodism promotes a mostly vegan diet of raw fruits, vegetables, and grains prepared in various ways, including juicing, food dehydration, sprouting, and other methods of preparation that do not heat the food above . An example of a raw meat dish is ceviche, a Latin American dish made with raw"
"pizza made with garbanzo bean flour with no toppings, generally served as a side dish to regular pizza. The empanada, which in gourmet versions is baked, is usually deep-fried in this case. Empanadas can be made with beef, fish, ham & cheese, neapolitan (using the same toppings as that pizza) or vegetarian. Sandwiches are usually served hot, like the tostado or the lomito, the latter having a great number of versions, with food courts offering all kinds of ingredients and combinations. Other local street food includes local versions of the hotdog called pancho, and the hamburger or hamburguesa. Despite being"
"Maccu Maccu, (also known as maccu di fave, and sometimes referred to as macco), is a Sicilian soup and also a foodstuff that is prepared with dried and crushed fava beans (also known as broad beans) and fennel as primary ingredients. It dates back to ancient history. The dish is now rare in Sicily, but it occasionally appears on restaurant menus there. Several dishes exist using maccu as a foodstuff, such as ""Bruschetta al maccú"" and ""Maccu di San Giuseppe"", the latter of which may be served on Saint Joseph's Day in Sicily. Maccu is a peasant food and staple"