"(barring some food additives, such as carmine and shellac) is seen as taboo. There are some exceptions. Casu marzu, for example, also called casu modde, casu cundhídu, or in Italian formaggio marcio, is a cheese made in Sardinia notable for being riddled with live insect larvae. Casu marzu means ""rotten cheese"" in Sardinian language and is known colloquially as maggot cheese. A scene in the Italian film ""Mondo Cane"" (1962) features an insect banquet for shock effect, and a scene from ""Indiana Jones and the Temple of Doom"" features insects as part of a similar banquet for shock factor. Western"
"Amaro Montenegro Amaro Montenegro is a traditional amaro distilled in Bologna, Italy. It is made from a secret blend of 40 botanicals, including vanilla and orange peels. The amaro was first produced by Stanislao Cobianchi in 1885 and is named after Princess Elena of Montenegro. Stanislao traveled from continent to continent collecting 40 rinds, woods, seeds, rhizomes, flowers, fruits, citrus peels, roots, stems and leaves. The 40 botanicals that make up Amaro Montenegro come from four continents. Some of these perfumes are from the Mediterranean, such as coriander and Artemisia, as well as some aromatic plants, oregano and marjoram, with"
"complete the recipe. Amaro Montenegro Amaro Montenegro is a traditional amaro distilled in Bologna, Italy. It is made from a secret blend of 40 botanicals, including vanilla and orange peels. The amaro was first produced by Stanislao Cobianchi in 1885 and is named after Princess Elena of Montenegro. Stanislao traveled from continent to continent collecting 40 rinds, woods, seeds, rhizomes, flowers, fruits, citrus peels, roots, stems and leaves. The 40 botanicals that make up Amaro Montenegro come from four continents. Some of these perfumes are from the Mediterranean, such as coriander and Artemisia, as well as some aromatic plants, oregano"
"Lardo Lardo is a type of ""salumi"" made by curing strips of fatback with rosemary and other herbs and spices. The most famous lardo is from the Tuscan hamlet of Colonnata, where lardo has been made since Roman times. Colonnata is a frazione of the larger city of Carrara, which is famous for its marble; Colonnata is itself a site where Carrara marble is quarried and, traditionally, lardo is cured for months in basins made of this local marble. Lardo di Colonnata is now included in the Ark of Taste catalogue of heritage foods as well as enjoying IGP (Protected"
"in the belly cavity, to impart an aromatic flavour to the meat. The berries, whole or ground, have been used as a pepper substitute. They contribute to the distinctive flavor of Mortadella sausage and the related American Bologna sausage. In Calabria, a Mirto branch is threaded through dried figs and then baked. The figs acquire a pleasant taste from the essential oils of the herb. They are then enjoyed through the winter months. Myrtle, along with willow tree bark, occupies a prominent place in the writings of Hippocrates, Pliny, Dioscorides, Galen, and the Arabian writers. It has been prescribed for"
"whilst Banyuls and Maury are made from red Grenache. Regardless of the grape, fermentation is stopped with up to 10% of 95% grape spirit. The Muscats are made in a somewhat oxidised style, the Grenaches less so. In ancient Carthage, a sweet wine called ""passum"" was made from air-dried grapes, and across the Malta Channel from the site of Carthage, similar wines are still made, called Moscato Passito di Pantelleria. Such wines were described by the Romans, and northern Italy is home to a number of 'passito' wines, where the grapes are dried on straw, on racks, or hung from"
"Casu marzu Casu marzu (; literally 'rotten/putrid cheese'), also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae (maggots). A similar cheese, casgiu merzu, is found in Corsica. Derived from pecorino, casu marzu goes beyond typical fermentation to a stage of decomposition, brought about by the digestive action of the larvae of the cheese fly ""Piophila casei"". These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with"
"Tartufo Tartufo (, ; meaning ""truffle"") is an Italian ice cream dessert originating from Pizzo, Calabria. It is usually composed of two or more flavors of ice cream, often with either fruit syrup or frozen fruit — typically raspberry, strawberry, or cherry — in the center. It is typically covered in a shell made of chocolate or cocoa, but cinnamon or nuts are also used. ""Tartufo di Pizzo"" has Protected Geographical Indication in Italy. In 1946 master confectioner Dante Veronelli from Messina took over the Gran Bar Excelsior situated in the centre of Pizzo, that was first owned by Mr."
"is a peculiar vegetable with a faintly bitter taste and a crunchy texture. The production area encompasses many town districts in the provinces of Treviso, Padua and Venice. The radicchio Variegato di Castelfranco (PGI) has a delicate and slightly sweet taste and a crunchy texture. Veronese Vialone Nano Rice from Verona (PGI) is a type of rice with short, plump grains, which have a creamy consistency when cooked. They are commonly used in risotto dishes and have a high starch content. The Bean of Lamon (PGI) is particularly prized for its delicate flavour and extremely tender skin. The White Asparagus"
"smaller. For a better shape, circular molds are sometimes used. Tartufo Tartufo (, ; meaning ""truffle"") is an Italian ice cream dessert originating from Pizzo, Calabria. It is usually composed of two or more flavors of ice cream, often with either fruit syrup or frozen fruit — typically raspberry, strawberry, or cherry — in the center. It is typically covered in a shell made of chocolate or cocoa, but cinnamon or nuts are also used. ""Tartufo di Pizzo"" has Protected Geographical Indication in Italy. In 1946 master confectioner Dante Veronelli from Messina took over the Gran Bar Excelsior situated in"
"(from Gargano), sulphur (from Sicily), lead, and zinc (from Sardinia). By the beginning of the 1990s, however, it had lost all its world-ranking positions and was no longer self-sufficient in those resources. There are no substantial deposits of iron, coal, or oil. Moderate natural gas reserves, mainly in the Po Valley and offshore Adriatic Sea, have been discovered in recent years and constitute the country's most important mineral resource. Italy is one of the world's leading producers of pumice, pozzolana, and feldspar. Another mineral resource for which Italy is well-known is marble, especially the world-famous white Carrara marble from the"
"on the Autostrada A1 in northern Italy between Milan and Bologna, hijacking shipments. The cheese is ultimately sold in southern Italy. Between November 2013 and January 2015, an organized crime gang stole 2039 wheels of Parmigiano-Reggiano from warehouses in northern and central Italy. Parmigiano has many aroma-active compounds, including various aldehydes and butyrates. Butyric acid and isovaleric acid together are sometimes used to imitate the dominant aromas. Parmigiano is also particularly high in glutamate, containing as much as 1.2 g of glutamate per 100 g of cheese. The high concentration of glutamate explains the strong umami taste of Parmigiano. Parmigiano"
"of Murcia has two sides with the influence of Manchego cuisine. The region of Murcia is famous for its varied fruit production. Among the most outstanding dishes are: Murcia tortilla, zarangollo, mojete, eggplants cream, pipirrana, etc.. A typical sauce of this area is the cabañil garlic, used to accompany meat dishes. Among the culinary preparations are: the michirones (dried beans cooked with bay leaves, hot peppers and garlic). Among the cooked include: the olla gitana, cocido murciano con pelotas, mondongo, etc.. Among meat products Murcia find black pudding, which is flavored with oregano, and pastel murciano that is made with"
"can be made with a number of stuffings. Typical stuffings include diced calamari with parsley, garlic, oil, hot pepper and just enough tomato sauce for color. Other stuffings include escarole and baccalà (dried codfish), egg and zucchini, spinach, rapini and sausage, and ham and cheese. The town is also notable for its distinctive brand of olives, marketed throughout the world (the main production, however, takes place in neighbouring Itri), and its beaches (Serapo, Fontania, Ariana, Sant'Agostino). Sciuscielle, mostaccioli, susamelli, and roccocò are also local desserts most often made during the Christmas season. A Latin text found in Gaeta dating from"
"the Gorgon in the ""Inferno IX"". Bloom masters the monster by digesting her."" Gorgonzola Gorgonzola (; ) is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a ""bite"" from its blue veining. Gorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the 11th century. However, the town's claim of geographical origin is disputed by other localities. Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Whole cow's milk is used, to which starter bacteria are added, along"
"Pizza Margherita Pizza Margherita is a typical Neapolitan pizza, made with San Marzano tomatoes, mozzarella fior di latte, fresh basil, salt and extra-virgin olive oil. A widespread belief says that in June 1889 the pizzaiolo Raffaele Esposito, Pizzeria Brandi's chef, invented a dish called """"Pizza Margherita"" in honor of the Queen of Italy, Margherita of Savoy, and the Italian unification, since toppings are tomato (red), mozzarella (white) and basil (green), representing the same colors of the national flag of Italy. The legend of pizza Margherita is considered a false history, as a pizza made with the same toppings was already"
"The sixteenth-century San Bartolomeo parish church has a marble interior, including a main altar in white marble, side altars in multi-coloured marble, a marble relief depicting the Assumption of Mary into heaven among the saints, preserved fragments of an ancon from the altar of Saints Andrew, Bartholomew and Peter, and a 17th-century marble crucifix attributed to a pupil of Michelangelo. Colonnata Colonnata is an Italian ancient village and a hamlet (""frazione"") of the ""comune"" of Carrara, (Massa-Carrara, Tuscany). It is situated in the Apuan Alps, and is known worldwide for the pork fat delicacy Lardo di Colonnata, and for its"
"Ambra di Talamello Ambra di Talamello is an Italian cheese that originated in the Marche region of Italy and is produced in Talamello, Italy. It is a type of Formaggio di Fossa, a designation for cheeses that are aged underground. Ambra di Talamello is wrapped in cloth and then aged in pits constructed of tufa limestone, and the floors of the pits are lined with cheesecloth and hay. During the aging process, the cheese develops a mold and ferments, which gives it a sharp flavor. The cheese is aged for a few months, after which it obtains a golden, amber"
"as a convent, and then a prison, but which will now be used for conventions. There are also a number of Renaissance palazzi, built by such aristocratic families as the Roffia, Grifoni, Formichini and the Bonapartes, ancestors of Napoleon. During the last three weeks of November, San Miniato hosts a festival devoted to the gastronomically precious white truffle which is harvested in the area around the city. The white truffle is more highly valued than the black truffles found in Umbria and the Marche, and commands very high prices, reflected in the cost of restaurant dishes that incorporate truffles. In"
"toppings at that time, included the ones called today ""pizza marinara"", ""pizza margherita"" and ""calzone"": Pizza Margherita Pizza Margherita is a typical Neapolitan pizza, made with San Marzano tomatoes, mozzarella fior di latte, fresh basil, salt and extra-virgin olive oil. A widespread belief says that in June 1889 the pizzaiolo Raffaele Esposito, Pizzeria Brandi's chef, invented a dish called """"Pizza Margherita"" in honor of the Queen of Italy, Margherita of Savoy, and the Italian unification, since toppings are tomato (red), mozzarella (white) and basil (green), representing the same colors of the national flag of Italy. The legend of pizza Margherita"
"these are: Also from Teramo are the spreadable sausages flavored with nutmeg, and liver sausages tasting of garlic and spices. The ventricina from the Vasto area is made with large pieces of fat and lean pork, pressed and seasoned with powdered sweet peppers and fennel all encased in the dehydrated stomach of the pig itself. Atri and Rivisondoli are famous for cheeses. Mozzarella, either fresh or seasoned, is made from ewe's milk, although a great number of lesser known varieties of these cheeses can be found all over Abruzzo and Molise. The Abruzzo's sweets are world-famous and include: The extra-virgin"
"or cheese. ""Cappello da prete"" is also a popular meal, which is a very fatty pig's trotter. Other dishes include ""Torta Barozzi"" or ""Torta Nera"", which is a black tart (a dessert made with a coffee/cocoa and almond filling encased in a fine pastry dough), ""Ciccioli"", made by slowly cooking, compressing, drying, and aging fatty, leftover pieces of pork, and ""Pesto modenese"", which is cured pork back fat pounded with garlic, rosemary and Parmigiano-Reggiano used to fill borlenghi and crescentine. Balsamic vinegar of Modena became a protected geographical indication under EU law in 2000. The vinegar is a condiment for"
"His Florentine dishes include eggs with ""Bolognese torta"", ""Sienese torta"" and Genoese recipes such as ""piperata"" (sweets), macaroni, squash, mushrooms, and spinach pie with onions. Martino's text was included in a 1475 book by Bartolomeo Platina printed in Venice entitled ""De honesta voluptate et valetudine"" (""On Honest Pleasure and Good Health""). Platina puts Martino's ""Libro"" in regional context, writing about perch from Lake Maggiore, sardines from Lake Garda, grayling from Adda, hens from Padua, olives from Bologna and Piceno, turbot from Ravenna, rudd from Lake Trasimeno, carrots from Viterbo, bass from the Tiber, ""roviglioni"" and shad from Lake Albano, snails"
"river fish such as trout. Delicacies such as ""figatellu"" (also named as ""ficateddu""), made with liver, ""coppa"", ham (""prizuttu""), ""lonzu"" are made from Corsican pork (""porcu nustrale""). Characteristic among the cheeses is ""brocciu"" (similar to ricotta), which is used as a fresh ingredient in many dishes, from first courses (""sturzapreti"") to cakes (""fiadone""). Other cheeses, like ""casgiu merzu"" (""rotten cheese"", the Corsican counterpart of the Sardinian ""casu marzu""), ""casgiu veghju"" are made from goat or sheep milk. Chestnuts are the main ingredient in the making of ""pulenta castagnina"" and cakes (""falculelle""). A variety of alcohol also exists ranging from ""aquavita"""
"deeper in color than most rosés and typically has good acidity with very low alcohol levels. The Rosso (red) style wines are made with the same blend of grapes but in a darker, more full-bodied style. Varietal styles of Gropello are rich and tannic wines. The Lugana white wines are made from the Trebbiano grape and are known for their fruitiness and medium body. White wines from the San Martino della Battaglia are made from the Tocai Friuliano grape, which is best known for its use in the nearby Vento region. The Garda Mantovano white wines are based on Trebbiano"
"Tortello amaro di Castel Goffredo The Tortello amaro di Castel Goffredo (""Castel Goffredo's bitter tortello"") is a type of stuffed pasta like ravioli and recognized traditional food product of the Lombardy region, typical of the Castel Goffredo in the province of Mantua. It is named for the presence ""balsamita"" filling, an aromatic herb called locally 'bitter herb'. The other filling ingredients are herbs, parmesan cheese, bread crumbs, eggs, nutmeg, sage, onion, garlic and salt. Preparing fresh pasta is still a traditional recipe with 10 eggs per kg of flour. About the film obtained is the filling, folding and closing hand,"
"confused with amarone, a rich Italian dry red wine from Valpolicella. Amaro is flavoured with several (sometimes several dozen) herbs and roots. Some producers list their ingredients in detail on the bottle label. Herbs used for flavouring may include any of the following: gentian, angelica, cardoon, cinchona (""china""), lemon balm (""melissa""), lemon verbena (""cedrina""), juniper, anise, fennel, zedoary, ginger, mint, thyme, sage, bay laurel, citrus peels, licorice, cinnamon, menthol, cardamom, saffron, rue (""ruta""), wormwood (""assenzio""), and elderflowers (""sambuco""). The following is a list of some of the notable commercial brands: Amaro (liqueur) Amaro (Italian for ""bitter"") is an Italian herbal"
"region is known for its white wine blend of Trebbiano and Ansonica. The wine Bianco di Pitigliano is known for its eclectic mix of white wine grapes in the blend including Chardonnay, the Greco sub variety of Trebbiano, Grechetto, Malvasia, Pinot blanc, Verdello and Welschriesling. In Maremma, a hidden gem with many wineries, is Poggio Argentiera winery which makes Morellino di Scansano and other wines. The wines of Montecarlo region include several varieties that are not commonly found in Tuscan wines including Sémillon and Roussanne. The minor Chianti grape Ciliegiolo is also popular here. The island of Elba has one"
"""semi-stagionato"" and ""fresco"" have a softer texture and milder cream and milk tastes. A variant from Southern Italy is Pecorino Pepato (literally, ""peppered Pecorino""), to which black peppercorns are added. Today many other additions are made, for example walnuts or rocket or tiny pieces of white or black truffle. In Sardinia, the larvae of the cheese fly are intentionally introduced into Pecorino Sardo to produce a local delicacy called casu marzu. A good Pecorino Stagionato is often the finish of a meal, served with pears and walnuts or drizzled with strong chestnut honey. Pecorino is also often used to finish"
"and Marche regions, but it has a number of its own unique dishes and products. Its best known is probably the ""Torta Tre Monti"" (""Cake of the Three Mountains"" or ""Cake of the Three Towers""), a wafer layered cake covered in chocolate depicting the Three Towers of San Marino. The country also has a small wine industry. The site San Marino: Historic Centre and Mount Titano became part of the UNESCO World Heritage List in 2008. The decision was taken during the 32nd Session of the UNESCO World Heritage Committee composed of 21 Countries convened in Québec, Canada. The country"
"from Rieti, figs from Tuscolo, grapes from Narni, oil from Cassino, oranges from Naples and eels from Campania. Grains from Lombardy and Campania are mentioned as is honey from Sicily and Taranto. Wine from the Ligurian coast, Greco from Tuscany and San Severino, and Trebbiano from Tuscany and Piceno are also mentioned in the book. The courts of Florence, Rome, Venice, and Ferrara were central to the cuisine. Cristoforo di Messisbugo, steward to Ippolito d'Este, published ""Banchetti Composizioni di Vivande"" in 1549. Messisbugo gives recipes for pies and tarts (containing 124 recipes with various fillings). The work emphasizes the use"
"cask. Freshly reduced cooked must is added to the largest cask and in every subsequent year the drawing and topping up process is repeated. This process where the product is distributed from the oldest cask and then refilled from the next oldest vintage cask is called solera or ""in perpetuum"". In Emilia-Romagna, ""tradizionale"" vinegar is most often served in drops on top of chunks of Parmigiano Reggiano and mortadella as an antipasto. It is also used sparingly to enhance steaks, eggs, or grilled fish, as well as on fresh fruit such as strawberries and pears and on plain crema (custard)"
"and land snails. Melon and watermelon are traditionally served in a chilled fruit salad or wrapped in ham. Calabrian wines include Greco di Bianco, Bivongi, Cirò, Dominici, Lamezia, Melissa, Pollino, Sant'Anna di Isola Capo Rizzuto, San Vito di Luzzi, Savuto, Scavigna, and Verbicaro. Calabrese pizza has a Neapolitan-based structure with fresh tomato sauce and a cheese base, but is unique because of its spicy flavor. Some of the ingredients included in a Calabrese pizza are thinly sliced hot soppressata, hot capicola, hot peppers, and fresh mozzarella. Campania extensively produces tomatoes, peppers, spring onions, potatoes, artichokes, fennel, lemons, and oranges which"