"can stand on its own or it can also be paired with ingredients such as Italian sausage, clams, bacon cubes, tuna, meatballs or vegetables, for a more lively pasta dish. Tomato-garlic sauce is prepared using tomatoes as a main ingredient, and is used in various cuisines and dishes. In Italian cuisine, ""alla pizzaiola"" refers to tomato-garlic sauce, which is used on pizza, pasta and meats. Sauce tomate is one of the five mother sauces of classical French cooking, as codified by Auguste Escoffier in the early 20th century. It consists of salt belly of pork, onions, bay leaves, thyme, tomato"
"Pesto Pesto (; ), sometimes spelled as pasto or to refer to the original dish pesto alla genovese (), is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, Parmigiano-Reggiano (Parmesan cheese) and pecorino sardo (cheese made from sheep's milk), all blended with olive oil. The name is the past participle of the Genoese verb ""pestâ"" (Italian: ""pestare""), which means ""to pound"", ""to crush"", in reference to the original method of preparation: according to tradition, the ingredients are ""crushed"" or ground in a marble mortar"
"(see pine mouth). Many online recipes in English for pesto will also list black pepper among the ingredients, which the traditional Genoese recipe omits. Pesto Pesto (; ), sometimes spelled as pasto or to refer to the original dish pesto alla genovese (), is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, Parmigiano-Reggiano (Parmesan cheese) and pecorino sardo (cheese made from sheep's milk), all blended with olive oil. The name is the past participle of the Genoese verb ""pestâ"" (Italian: ""pestare""), which means ""to"
"Agliata Agliata (; from , ""garlic""; ) is a savory and pungent garlic sauce and condiment in Italian cuisine used to flavor and accompany broiled or boiled meats, fish and vegetables. It is first attested in Ancient Rome, and it remains part of the cuisine of Liguria. ""Porrata"" is a similar sauce prepared with leeks in place of garlic. ""Agliata"" is prepared with crushed garlic, olive oil, bread crumbs, vinegar, salt and pepper. The bread crumbs are soaked in vinegar, which is then squeezed out, after which the garlic is whisked or beaten into the mixture. Its preparation includes the"
"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"
"by crushing garlic, salt, cheese, herbs, olive oil and vinegar together. The use of this paste in the Roman cuisine is mentioned in the ""Appendix Vergiliana"", an ancient collection of poems where the author dwells on the details about the preparation of ""moretum"". During the Middle Ages, a popular sauce in the Genoan cuisine was ""agliata"", which was basically a mash of garlic and walnuts, as garlic was a staple in the nutrition of Ligurians, especially for the seafarers. The introduction of basil, the main ingredient of modern pesto, occurred in more recent times and is first documented only in"
"""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"
"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"
"ceci"" (pasta with chickpeas), ""pasta e lenticchie"" (pasta with lentils), ""pasta e piselli"" (pasta with peas). Nowadays ""cicerchie"" (""Lathyrus sativus"") have become very rare. Similarly to legumes, other vegetables are associated with pasta, like ""pasta e patate"" (pasta with potatoes), ""pasta e cavolfiore"" (pasta with cauliflower), ""pasta e zucca"" (pasta with pumpkin). The most traditional cooking method consists in cooking the condiments first, for instance, pan fry garlic with oil, then add steamed beans, or fry onion and celery, then add potatoes cut into little dices; then, after frying, water is added, brought to boiling temperature, salted, and pasta is"
"tomato sauce, garlic and herbs. In Northern Italy ""white sauce"" is more common. However Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia Romagna. In Bologna, the meat-based ""Bolognese sauce"" incorporates a small amount of tomato concentrate and a green sauce called ""pesto"" originates from Genoa. In Central Italy, there are sauces such as ""tomato sauce"", ""amatriciana"", ""arrabbiata"" and the egg-based ""carbonara"". Tomato sauces are also present in Southern Italian cuisine, where they originated. In Southern Italy more complex variations include pasta paired with fresh vegetables, olives,"
"tomato sauce, black olives from Gaeta and capers are called ""spaghetti alla puttanesca"". An imaginative recipe was created on the tables of the poor, where the expensive shellfishes were missing: spaghetti, dressed with cherry tomatoes sauce, garlic, oil and parsley are called ""spaghetti alle vongole fujute"" (spaghetti with ""escaped"" clams), where clams are present only in the imagination of the people eating the dish. The frittata can be prepared with pasta leftovers, either with tomato sauce or white. Pasta, cooked ""al dente"" is mixed with raw scrambled egg and cheese, then pan fried. It can be enriched with many different"
"kind of meat"". ""Agliata"" is used in the cuisine of Liguria to accompany meats and fish, and has been described as ""a Ligurian classic"". It is still commonly used in Italian cooking. ""Porrata"" sauce is prepared using all of the ingredients in agliata except for the garlic, which is substituted with leeks ( in Italian). Agliata Agliata (; from , ""garlic""; ) is a savory and pungent garlic sauce and condiment in Italian cuisine used to flavor and accompany broiled or boiled meats, fish and vegetables. It is first attested in Ancient Rome, and it remains part of the cuisine"
"""Gremolata"", a mixture of parsley, garlic, and lemon zest, is a traditional accompaniment to the Italian veal stew, ""ossobuco alla milanese"". In England, parsley sauce is a roux-based sauce, commonly served over fish or gammon. Root parsley is very common in Central, Eastern, and Southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles, and as ingredient for broth. In Brazil, freshly chopped parsley () and freshly chopped scallion () are the main ingredients in the herb seasoning called (literally ""green aroma""), which is used as key seasoning for major Brazilian"
"Chicken marsala Chicken marsala is an Italian-American dish made from chicken cutlets, mushrooms, and Marsala wine. It is a variation of traditional Italian ""scaloppina"" dishes, of which there are many varieties throughout Italy. The dish dates to the 19th century, when it most likely originated with English families who lived in western Sicily, where Marsala wine is produced. The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions"
"of Italy. Liguria is divided into four provinces: Liguria is the original source of pesto, one of the most popular sauces in Italian cuisine, made with fresh basil, pine kernels, olive oil, garlic and Parmesan cheese. Seafood is a major staple of Mediterranean cuisine, the Ligurian variety being no exception, as the sea has been part of the region's culture since its beginning. ""Ciuppin"" soup is made from fish leftovers and stale bread, flavoured with white wine, onion, and garlic. Vegetables, especially beans, are important in Ligurian cooking. ""Mesciua"" soup is made from beans, olive oil and farro (old kinds"
"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"
"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"
"Giardiniera Giardiniera () is an Italian relish of pickled vegetables in vinegar or oil. Italian giardiniera is also called sottaceti (""under vinegar""), a common term for pickled foods. It is typically eaten as an antipasto or with salads. In the United States, giardiniera is commonly available in traditional or spicy varieties, and the latter is sometimes referred to as ""hot mix"". Giardiniera is a versatile condiment that can be used on a variety of different foods such as bratwurst, bruschetta, burgers, pasta salad, eggs (omelets), hot dogs, tuna salad, sandwiches, and much more. In the U.S. it is not uncommon"
"Pistou Pistou (Provençal: ""pisto"" or ""pistou"" , ), or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts. Some modern versions of the recipe include grated parmesan, pecorino or similar hard cheeses. In the Provençal dialect of Occitan, ""pistou"" means ""pounded"". The sauce is derived from the Genoese pesto, which is traditionally made of garlic, basil, pine nuts, grated Sardinian Pecorino, and olive oil, crushed and mixed together with a mortar and pestle. The key difference between pistou"
"used as a condiment. Agliata is a savory and pungent garlic sauce and condiment in Italian cuisine used to flavor and accompany broiled or boiled meats, fish and vegetables. It is first attested in Ancient Rome, and it remains part of the cuisine of Liguria. Porrata is a similar sauce prepared with leeks in place of garlic. Aioli is a Mediterranean sauce made of garlic and olive oil; in some regions other emulsifiers such as egg are used. The names mean ""garlic and oil"" in Catalan and Provençal. It is particularly associated with the cuisines of the Mediterranean coasts of"
"Caprese salad Caprese salad ( ; 'Capri salad') is a simple Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil; it is usually arranged on a plate in restaurant practice. Like pizza Margherita, it features the colours of the Italian flag: green, white, and red. In Italy, it is usually served as an ""antipasto"" (starter), not a ""contorno"" (side dish). Variations of Caprese salad may include Italian dressing or pesto in place of olive oil, or balsamic vinegar in addition to it. Olives may appear, along with rucola or romaine lettuce to"
"or minutas, as known in the region. Their specialities are panchos and hungaras and they are renowned for their chivito. Moustard La pasiva is a white-coloured hot mustard served along with panchos. It is made with beer, starch, mustard grains, pepper, salt and vinegar. Though it has never been sold commercially, small quantities are sometimes given as a gift for clients. Mostaza La pasiva is also used among other mustards as a sauce for puchero meat. All three are necessary pasta sauces among other foreign pasta sauces. Salsa Carusso was made in honor of the opera singer Enrico Caruso and"
"or shallots, as well as mushrooms, herbs and possibly other ingredients. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately. In an alternative method, the chicken breasts may be braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices. Chicken marsala Chicken marsala is an Italian-American dish made from chicken cutlets, mushrooms, and Marsala wine. It is a variation of traditional Italian ""scaloppina"" dishes, of which there are many varieties throughout Italy. The dish dates to the 19th century, when it most likely originated with English families who"
"Italy. Other variations on carbonara outside Italy may include peas, broccoli, mushrooms, leeks or other vegetables. Many of these preparations have more sauce than the Italian versions and subsequently types of pasta better at holding sauce are used, such as penne. As with many recipes, the origins of the dish and its name are obscure. The dish forms part of a family of dishes involving pasta with bacon, cheese, and pepper, such as ""spaghetti alla gricia"". Indeed, it is very similar to the Italian pasta ""cacio e uova"", dressed with melted lard and mixed eggs and cheese. There are many"
"Pasta all'Ortolana Pasta all'Ortolana is an Italian dish made by cooking various different vegetables before mixing them together with pasta ( translates ""Greengrocer""). The recipe does not state a specific type of pasta, so it can be made with Fusilli, Fettuccine, Penne, Rigatoni, Farfalle or any other type of short Pasta. The vegetables used in the process are generally carrots, onions, leeks, garlic, zucchini, celery, yellow and red capsicum, cherry tomatoes and eggplants. Vegetables have to be washed and cleaned before slicing them in small strips (apart from the celery that needs to be chopped in even smaller pieces). The"
"Pastiera Pastiera napoletana (, ) is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water. It is usually eaten at Easter. It was used during the pagan celebrations of the return of the Spring time. During these celebrations Ceres’ priestess brought an egg, symbol of new life in procession. Because of the wheat or the einkorn, mixed with the soft ricotta cheese, it could come from the einkorn bread called ""confarreatio"", an essential ingredient in the ceremony of the type of ancient Roman weddings named after it ""confarreatio"". Another hypothesis we"
"Karpas Karpas () is one of the traditional rituals in the Passover Seder. It refers to the vegetable, usually parsley or celery, that is dipped in liquid (usually salt water) and eaten. Other customs are to use raw onion, or boiled potato. The word comes from the Greek 'karpos' () meaning a fresh raw vegetable. The karpas is traditionally placed on the seder plate on the left side, below the roasted egg. The liquid may be any of the seven which make food capable of becoming ritually impure, although salt-water or wine vinegar are usually used. The idea behind the"
"parsley and slices of lemon. After reduction, butter is stirred in to finish the sauce. In the United States, it is usually served with a vegetable or a starch, such as pasta, polenta, or rice. In Italy, veal piccata is a secondo and would be served after the pasta (or other starch) course. Piccata Piccata refers to a preparation of food, particularly meat or fish, where the food is sliced, sautéed, and served in a sauce containing lemon juice, butter, and capers. It is a translation of the French piqué (sharp, as in “piquant”), participle of ""piquer"". ""Piccata"" is an"
"with the other ingredients, which creates an emulsion somewhat similar to a vinaigrette. In other regions, there is no bread. Salsa verde is used as a condiment or dipping sauce for meats, fish, poultry, or vegetables. Salsa verde is traditionally served as an accompaniment to bollito misto or grilled or stewed fish. The French ""sauce verte au pain"" was already known in the Renaissance, and was originally a bread sauce very similar to the Italian. Today the term frequently refers to a kind of mayonnaise flavoured with tarragon, and sometimes parsley and sage. Lemon juice is often used instead of"
"Orzo Orzo (, Italian for 'barley', from Latin ""hordeum""), also risoni (, 'big rice'), is a form of short-cut pasta, shaped like a large grain of rice. Orzo can be served alone; as a soup accompaniment; as part of a salad, a pilaf, or giouvetsi; or baked in a casserole. Orzo can be colored by saffron, chilies, and black beans to yield yellow, orange, or black pasta respectively. The color of the orzo stands out if it is mixed with other orzo colors or white rice, as in, for example, a white rice pilaf with orange orzo. Orzo is essentially"
"augment the basil. Oregano or black pepper is sometimes added. Caprese salad Caprese salad ( ; 'Capri salad') is a simple Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil; it is usually arranged on a plate in restaurant practice. Like pizza Margherita, it features the colours of the Italian flag: green, white, and red. In Italy, it is usually served as an ""antipasto"" (starter), not a ""contorno"" (side dish). Variations of Caprese salad may include Italian dressing or pesto in place of olive oil, or balsamic vinegar in addition to it."
"Colatura di Alici Colatura di alici is an Italian fish sauce made from anchovies, from the small fishing village of Cetara, Campania. From Italian to English, the name translates to ""anchovy drippings"". The sauce is a transparent, amber-colored liquid, produced by fermenting anchovies in brine. The fish used in the sauce are harvested from the Amalfi Coast between March 25 (Annunciation) and July 22 (Feast of Mary Magdalene). The origins of ""colatura di alici"" date back to ancient Rome, where a similar sauce known as garum was widely used as a condiment. The recipe for garum was recovered by a"
"Pasta primavera Pasta primavera is an American dish that consists of pasta and fresh vegetables, invented in the 1970s. In 1975, New York chef Sirio Maccioni flew to the Canadian summer home of Italian Baron Carlo Amato, Shangri-La Ranch on Robert's Island, Nova Scotia. Maccioni and his two top chefs began experimenting with game and fish, but eventually the baron and his guests wanted something different. Maccioni then mixed butter, cream and cheese, with vegetables and pasta and brought the recipe back to New York City. The fame of pasta primavera traces back to Maccioni's New York City restaurant Le"