"Carrara Carrara () is a city and ""comune"" in Tuscany, in central Italy, of the province of Massa and Carrara, and notable for the white or blue-grey marble quarried there. It is on the Carrione River, some west-northwest of Florence. Its motto is ""Fortitudo mea in rota"" (Latin: ""My strength is in the wheel""). There were known settlements in the area as early as the 9th century BC, when the Apuan Ligures lived in the region. The current town originated from the borough built to house workers in the marble quarries created by the Romans after their conquest of Liguria"
"Carrara, located within the Tuscany region, it was a peasant food consumed as a one-course meal, topped with grated cheese and olive oil. In Massa and Carrara, it was sometimes accompanied with stracchino cheese or charcuterie. Testaroli remains a very popular dish in Pontremoli, a small city in the province of Massa and Carrara, where it is served at virtually every restaurant in the city, during both mornings and evenings. Testaroli is also a common and specialty dish in the Lunigiana region and historical territory of Italy, which is located between the Liguria and Tuscany regions. Testaroli have been celebrated"
"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"
"is also a silk industry. The farms in the province are some of the most productive in the country. Other industries are quite developed, mostly in the northern zone, near Crema, where there are textiles, chemical, and mechanical factories. Beef and dairy cattle are kept in the province. The beef serves as an ingredient for local dishes, and milk from the dairy cows is used to create traditional cheeses as well as producing butter and cream. The area is famous for its food specialities, such as nougat (IItalian: ""torrone"") and mustard. It is unclear exactly where torrone originated, but the"
"Rimini is the birthplace of Federico Fellini and Ferrara of Michelangelo Antonioni. Emilia-Romagna is considered one of the richest regions of Italy with regards to its gastronomic and wine-making tradition. The region is known for its egg and filled pasta made with soft wheat flour. Bologna is notable for pasta dishes like ""tortellini"", ""lasagne"", ""gramigna"" and ""tagliatelle"" which are found also in many other parts of the region in different declinations. The Romagna subregion is known as well for pasta dishes like ""garganelli"", ""strozzapreti"", ""sfoglia lorda"" and ""tortelli alla lastra"". In the Emilia subregion, except Piacenza which is heavily influenced"
"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"
"Massa and Carrara quarries in Tuscany. Most raw materials needed for manufacturing and more than 80% of the country's energy sources are imported (99.7% of the solid fuels demand, 92.5% of oil, 91.2% of natural gas and 13% of electricity). Due to its reliance on imports, Italians pay approximately 45% more than the EU average for electricity. Italy has managed four nuclear reactors until the 1980s, but in 1987, after the Chernobyl disaster, a large majority of Italians passed a referendum opting for phasing out nuclear power in Italy. The government responded by closing existing nuclear power plants and stopping"
"procedures. Parmigiano Reggiano cheese is produced in Reggio Emilia, Parma, Modena, and Bologna and is often used in cooking. Grana Padano cheese is produced in Piacenza. Although the Adriatic coast is a major fishing area (well known for its eels and clams), the region is more famous for its meat products, especially pork-based, that include Parma's ""prosciutto"", ""culatello,"" and ""Felino salami""; Piacenza's ""pancetta"", ""coppa,"" and salami; Bologna's ""mortadella"" and ""salame rosa""; Modena's ""zampone"", ""cotechino,"" and """"; and Ferrara's """". Piacenza is also known for some dishes prepared with horse and donkey meat. Regional desserts include ""zuppa inglese"" (custard-based dessert made"
"and Lagonegro. ""Soppressata di Calabria"" enjoys Protected designation of origin status; the one produced in Acri and Decollatura is especially renowned. ""Soppressata di Puglia"" from Martina Franca is also very well-known. ""Soppressata Toscana"", soppressata from Tuscany, is made from the leftover parts of the pig. First, the head is boiled for a few hours. When it is done, it is picked of meat and skin. All of the meat and skin, including the tongue, are chopped, seasoned, and then stuffed into a large casing. The cooking liquid is poured in to cover the mixture and it is then hung and"
"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 marble quarries. Colonnata's history dates back to its settlement, around 40 BC. It was built for the housing of slaves used in quarrying marble after Rome decided to replace expensive imported Greek marble with local (Luni) marble. The name of the settlement is believed derived from the Latin word ""columna"", indicating the place where columns of marble were extracted to"
"has traditionally looked to its hilly interior with a cuisine centered on lamb, sucking pig, breads, and ""pecorino sardo."" It is in the food of Naples and Campania, however, that many visitors would recognize the foods that have come to be regarded as quintessentially Italian: pizza, spaghetti with tomato sauce, aubergine parmigiana (but the origins of the two last dishes are claimed by Sicily). Also, Italy exports and produces the highest level of wine, exporting over 2.38 million tonnes in 2011. , Italy was responsible for producing approximately one-fifth of the world's wine. Some Italian regions are home to some"
"of the oldest wine-producing traditions in the world. Etruscans and Greek settlers produced wine in the country long before the Romans started developing their own vineyards in the 2nd century BC. Roman grape-growing and winemaking was prolific and well-organized, pioneering large-scale production and storage techniques like barrel-making and bottling. Famous and traditional Italian wines include Barbaresco, Barbera, Barolo, Brunello di Montalcino, Chianti, Corvina, Dolcetto and Nero d'Avola, to name a few. The country is also famous for its gelato, or traditional ice-cream often known as Italian ice cream abroad. There are ""gelateria""s or ice-cream vendors and shops all around Italian"
"produced from cow's milk, rennet, and cream. Burrata was probably first made around 1920, but may have origins dating back to about 1900 on the Bianchini farm in the city of Andria within Murgia, an area in the Apulian region. In the 1950s, it became more widely available after some local cheese factories began producing it and it can be a useful way of using up the ""ritagli"" (""scraps"" or ""rags"") of mozzarella. In 2017 ""Burrata di Andria"" became a PGI product. Established as an artisanal cheese, burrata maintained its premium-product status even after it began to be made commercially"
"and November. Beef of the highest quality comes from the Chiana Valley, specifically a breed known as Chianina used for Florentine steak. The indigenous Cinta Senese breed of pork is also produced. Wine is a famous and common produce of Tuscany. Chianti is arguably the most well-known internationally. So many British tourists come to the area where Chianti wine is produced that this specific area has been nicknamed ""Chiantishire"". Between 1851 and 1860, the Grand Duchy of Tuscany, an independent Italian state until 1859 when it joined the United Provinces of Central Italy, produced two postage stamp issues which are"
"Tuscan wine Tuscan wine (Italian ""Toscana"") is Italian wine from the Tuscany region. Located in central Italy along the Tyrrhenian coast, Tuscany is home to some of the world's most notable wine regions. Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano are primarily made with Sangiovese grape whereas the Vernaccia grape is the basis of the white Vernaccia di San Gimignano. Tuscany is also known for the dessert wine Vin Santo, made from a variety of the region's grapes. Tuscany has thirty-three ""Denominazioni di origine controllata"" (DOC) and eleven ""Denominazioni di Origine Controllata e Garantita"" (DOCG). In the 1970s"
"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"
"areas where industry is prevalent. Local produce ranges from salt-cured meat (prosciutto, salami, pancetta, capicola, lucanica sausage etc.) and cheeses, home-made pasta, such as tortellini, tortelloni, lasagne, tagliatelle, local truffles, wild mushrooms and sweet chestnuts, etc. The influence of Tuscany is also strongly felt with game being prevalent in the autumn months as well as the Fiorentina steak, pappardelle and other pasta dishes. Local wine is almost always Tuscan table red or Albana from the Imola area. Monghidoro is also renowned for its cakes; these are traditionally made with either wheat or chestnut flour then usually filled with fruits of"
"all take on the flavor of volcanic soil. The Gulf of Naples offers fish and seafood. Campania is one of the largest producers and consumers of pasta in Italy, especially spaghetti. In the regional cuisine, pasta is prepared in various styles that can feature tomato sauce, cheese, clams, and shellfish. ""Spaghetti alla puttanesca"" is a popular dish made with olives, tomatoes, anchovies, capers, chili peppers, and garlic. The region is well-known also for its ""mozzarella"" production (especially from the milk of water buffalo) that's used in a variety of dishes, including ""parmigiana"" (shallow fried eggplant slices layered with cheese and"
"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"
"480,000 tons. Italy is the first largest producer of wine in the world, and one of the leading in olive oil, fruits (apples, olives, grapes, oranges, lemons, pears, apricots, hazelnuts, peaches, cherries, plums, strawberries and kiwifruits), and vegetables (especially artichokes and tomatoes). The most famous Italian wines are probably the Tuscan Chianti and the Piedmontese Barolo. Other famous wines are Barbaresco, Barbera d'Asti, Brunello di Montalcino, Frascati, Montepulciano d'Abruzzo, Morellino di Scansano, Amarone della Valpolicella DOCG and the sparkling wines Franciacorta and Prosecco. Quality goods in which Italy specialises, particularly the already mentioned wines and regional cheeses, are often protected"
"estimated that annual production of pizza cheese was in the U.S. and in Europe. Authentic Neapolitan pizza (""pizza napoletana"") is made with San Marzano tomatoes, grown on the volcanic plains south of Mount Vesuvius, and mozzarella di bufala Campana, made with milk from water buffalo raised in the marshlands of Campania and Lazio. This mozzarella is protected with its own European protected designation of origin. Other traditional pizzas include ""pizza alla marinara"", which is topped with marinara sauce and is supposedly the most ancient tomato-topped pizza, pizza capricciosa, which is prepared with mozzarella cheese, baked ham, mushroom, artichoke and tomato,"
"Bonamico (grape) Bonamico is a red Italian wine grape variety that is grown in the province of Pisa in Tuscany where the grape has a reputation for producing very high yields. Some ampelographers speculate that the grape may have originated around the town of Palaia with the grape being known under the synonym of ""Uva di Palaia"". While often used as a table grape, Bonamico can be a minor blending component in several Tuscan ""Denominazione di Origine Controllata"" (DOC) and ""Indicazione Geografica Tipica"" (IGT) wines where it often contributes floral aroma notes and acidity. Bonamico has been historically grown across"
"it from other capons from other regions. In Bresse, it is exclusively produced from the Bresse blue foot breed (patte bleue), and fed a certain diet which makes it even more tender than from other regions and breeds, making it the world's best, most sought after and expensive chicken. It is also produced in many regions of northern Italy, such as Piedmont, Friuli-Venezia Giulia, Emilia-Romagna and Marche. In the early 20th century, capon was commonly eaten for the main family feast on Christmas in Tuscany and northern Italian regions, which was a rare treat for peasant or working class families."
"Christi, Fiano, Aglianico, Greco di Tufo, Pere 'e palomma, Ischitano, Taburno, Solopaca, and Taurasi. The cheeses of Campania consist of Mozzarella di Bufala (buffalo mozzarella) (mozzarella made from buffalo milk), fiordilatte (""flower of milk"") a mozzarella made from cow's milk, ricotta from sheep or buffalo milk, provolone from cow milk, and caciotta made from goat milk. Buffalo are bred in Salerno and Caserta. Several different cakes and pies are made in Campania. Pastiera pie is made during Easter. Casatiello and tortano are Easter bread-cakes made by adding lard or oil and various types of cheese to bread dough and garnishing"
"led from the English cathedral city of Canterbury through Switzerland and France to Rome, still runs alongside Capranica’s town walls and precipitous escarpments, just below them, and pilgrims still walk along it today. Agriculture is the important industry in the area. Italy is the second largest hazelnut producing country in the world and 28% of its hazelnuts come from here; hazelnut plantations are a common sight wherever one drives, to or from Capranica. There are also market gardens, fruit orchards, olive groves, and dairy and sheep farms. Capranica lies in the historic area of Tuscia, which is the ancient name"
"the cheeses made from their milk are much more common over on the western side of the Apennines in Lazio and Campania. When mixed with thick cream, stracciatella is also used to make burrata (Italian for ""buttered""): this is a rich, buttery textured cheese which comes enclosed in a bag of mozzarella and is thought to have been originally created in the early 20th century in Andria on the Murgia plateau. It is also now made outside Italy, especially in the United States and Argentina. Since neither stracciatella nor burrata keeps well even when refrigerated, these cheeses need to be"
"Neri-Serneri are also found within the old town. Also, the grain loggias bearing the Medici arms are a good example of Foiano’s long history. Close to the town is located the small octagonal temple of Santo Stefano della Vittoria, built by Giorgio Vasari for Duke Cosimo I and dedicated to Cosimo's victory in the battle of Scannagallo. <BR> Foiano della Chiana Foiano della Chiana is a small agricultural town in eastern Tuscany, in the province of Arezzo, between the cities of Sinalunga and Cortona. It is well known for its annual carnival. Foiano's name, according to a legend, derives from"
"of the longest winemaking histories in Tuscany and is home to its own DOC. Some of the wines produced here include a sparkling Trebbiano wine, a sweet Ansonica ""passito"", and a semi-sweet dessert wine from Aleatico. Tuscan wine Tuscan wine (Italian ""Toscana"") is Italian wine from the Tuscany region. Located in central Italy along the Tyrrhenian coast, Tuscany is home to some of the world's most notable wine regions. Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano are primarily made with Sangiovese grape whereas the Vernaccia grape is the basis of the white Vernaccia di San Gimignano. Tuscany is"
"wine area. The Chianti region supports a variety of agricultural activities, most especially the growing of the grapes that go into the world-famous Chianti and ""Super Tuscan"" wines. Olive oil production is another staple of the local economy. Extra virgin Tuscan olive oil is highly prized for its delicate flavor, as opposed to the stronger, thicker olive oils of the south. Truffle harvesting is a distinguishing feature of local food production. Both black and white truffles are hunted in Chianti. The region is also noted for its meat. The Cinta Senese pig is unique to this region and produces pork"
"nero"" (Tuscan kale), onion, and olive oil. A regional Tuscan pasta known as ""pici"" resembles thick, grainy-surfaced spaghetti, and is often rolled by hand. White truffles from San Miniato appear in October and November. High-quality beef, used for the traditional Florentine steak, come from the Chianina cattle breed of the Chiana Valley and the Maremmana from Maremma. Pork is also produced. The region is well-known also for its rich game, especially wild boar, hare, fallow deer, roe deer, and pheasant that often are used to prepare ""pappardelle"" dishes. Regional desserts include ""panforte"" (prepared with honey, fruits, and nuts), ""ricciarelli"" (biscuits"
"Pallone di Gravina The Pallone di Gravina is a firm, cow's milk cheese from the regions of Basilicata and Apulia in south-east Italy. It is made in the ""pasta filata"" style weighing between , in a pear-like shape, ball or balloon (""pallone""), and was traditionally produced in the area of the city of Gravina, in the Murgia area of the province of Bari. Today, however, production is centred on the province of Matera. In 2016 the comune of Gravina made an application for the cheese to receive PDO status within the European Union. The rind is hard, smooth and straw-coloured,"
"(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"
"the Sicilian wine-producing industry most famous all over the world. Other industries in town include the Tomasello macaroni factory, and an olive oil company called Giada Oil bottles and exports most of the oil produced in the town. In the 16th century, the territory was intensely cultivated with sugarcane, so a tower called Bellacera was built to protect the plantations. Casteldaccia is a resort area. In the summertime many citizens of Palermo move to some villas on the coast, just a few tens of meters away from the shoreline. Yet other villas, some of which in Art Nouveau style, surrounded"