"""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"
"Pecorino (grape) Pecorino is a white Italian wine grape variety that is grown in the Marche, Abruzzo, Liguria, Tuscany, Umbria and Lazio regions of Italy. Ampelographers believe that the grape is likely native to Marche where it is still used today in the DOCG wines (Offida Pecorino DOCG) and ""Denominazione di origine controllata"" (DOC) wines of Falerio dei Colli Ascolani, Colli Maceratesi and Offida. Ampelographers believe that Pecorino is a very old variety that likely originated as a wild grapevine growing in the Sibillini Mountains that was eventually domesticated for wine production. Despite its name, there is no direct link"
"Roman cuisine Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from Roman Campagna. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as Pecorino Romano and ricotta. Olive oil is used mostly to dress raw vegetables, while ""strutto"" (pork lard) and fat from prosciutto are preferred for frying. The most popular sweets in Rome are small individual pastries called pasticcini, gelato (ice cream) and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, ""gnocchi"" is eaten on"
"Peperoncino ""For the dish with a similar name, see Spaghetti aglio e olio"" ""For the sweet pepper sometimes known by the same name, see Friggitello"" Peperoncino (; plural peperoncini ; sometimes spelled pepperoncino or pepperoncini in English) is the generic Italian name for hot chili peppers, specifically the cultivars of the species ""Capsicum annuum"" and ""Capsicum frutescens"". The sweet pepper is called ""peperone"" (plural ""peperoni"") in Italian. The peperoncino probably came to Italy in the early 16th century, subsequent to Christopher Columbus having taken samples from the New World to Europe in 1492. Like the tomato, the peperoncino was first"
"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"
"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"
"hosts a peperoncino-eating contest. Peperoncino ""For the dish with a similar name, see Spaghetti aglio e olio"" ""For the sweet pepper sometimes known by the same name, see Friggitello"" Peperoncino (; plural peperoncini ; sometimes spelled pepperoncino or pepperoncini in English) is the generic Italian name for hot chili peppers, specifically the cultivars of the species ""Capsicum annuum"" and ""Capsicum frutescens"". The sweet pepper is called ""peperone"" (plural ""peperoni"") in Italian. The peperoncino probably came to Italy in the early 16th century, subsequent to Christopher Columbus having taken samples from the New World to Europe in 1492. Like the tomato,"
"Romano cheese Romano cheese is an American and Canadian term for a class of cheeses. They are hard, salty cheeses, suitable primarily for grating, similar to Pecorino Romano from which the name is derived. In spite of the name, it should not be confused with genuine Pecorino Romano which is an Italian product recognized and protected by the laws of the European Community, though United States law allows Romano produced entirely from sheep’s milk to be called ""Pecorino Romano"". Per U.S. Food and Drug Administration regulations, Romano cheese can be made from cow, goat, and/or sheep's milk. It must contain"
"with globe artichokes, as side dish together with lamb or kid, or raw with Pecorino romano. ""Fave e Pecorino"" is the traditional dish for 1 May picnic in Tuscany, Umbria and Latium. In Sicily, ""Maccu"" is a Sicilian soup prepared with fava beans as a primary ingredient. In Apulia, broad bean purée with wild chicory is typical dish. Broad beans, called Soramame (Japanese:そら豆) lit: “Sky Bean”, are consumed in a variety of ways in Japan. Most commonly, the beans are boiled and are eaten straight or added to rice. It is also consumed as a popular snack called “ikarimame” (Japanese:いかり豆)"
"remained with the Quaker Oats division of PepsiCo. Rice-a-Roni is marketing low sodium versions of its primary products. The company has marketed a line of products with brown rice. Rice-A-Roni Rice-A-Roni is a product of PepsiCo's subsidiary the Quaker Oats Company. It is a pilaf-like boxed food mix that consists of rice, vermicelli pasta, and seasonings. To prepare, the rice and pasta are browned in butter, then water and seasonings are added and simmered until absorbed. In 1895, Italian-born immigrant Domenico (""Charlie"") DeDomenico moved to California, where he set up a fresh produce store. A successful businessman, he married Maria"
"by troops from the United States. It was included in Elizabeth David's ""Italian Food"", an English-language cookbook published in Great Britain in 1954. 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"
"a type of ""salamino piccante"". Pepperoni is usually made from a mixture of pork and beef. Turkey meat is also commonly used as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States. Curing, with nitrates or nitrites (usually used in modern curing agents, to protect against botulism and other forms of microbiological decay) also contributes to pepperoni's reddish colour, by reacting with heme in the myoglobin of the proteinaceous components of the meat. According to ""Convenience Store Decisions"", Americans annually consume 251.7 million pounds of pepperoni on 36% of all pizzas produced"
"cheeses—grating cheeses such as Grana Padano, Parmesan or Pecorino—are quite firmly packed into large forms and aged for months or years. Some cheeses are categorized by the source of the milk used to produce them or by the added fat content of the milk from which they are produced. While most of the world's commercially available cheese is made from cow's milk, many parts of the world also produce cheese from goats and sheep. Examples include Roquefort (produced in France) and Pecorino (produced in Italy) from ewe's milk. One farm in Sweden also produces cheese from moose's milk. Sometimes cheeses"
"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"
"""cotechino Modena"" has PGI status, meaning its recipe and production are preserved under the Italian and European law. Four Italian regions have so far declared ""cotechino"" a traditional food: Cotechino The cotechino (; ) is an Italian large pork sausage requiring slow cooking; usually it is boiled at low heat for several hours. Its name comes from ""cotica"" (rind), but it may take different names in the different production areas. According to tradition, it is served with lentils on New Year's Eve, because lentils—due to their shape—are 'credited' to bring money for the coming year. It is prepared by filling"
"and Tuccarino di Catania. Perricone Perricone (also known as Pignatello) is a red Italian wine grape variety that is grown in Sicily. In the late 20th century there was around 1000 hectares/2,500 acres of the grape planted throughout the island. According to wine expert Oz Clarke in Sicily Perricone is used to make full bodied, deeply colored, highly alcoholic wines. In Sicily, Perricone is a permitted variety in the Contea di Sclafani DOC which includes vineyards in the Caltanissetta and Agrigento provinces. Here Perricone can be made as a varietal wine provided it represents at least 85% of the wine's"
"cucina e l'arte di mangiare bene"" (""The Science of Cooking and the Art of Eating Well""), by Pellegrino Artusi, first published in 1891, is widely regarded as the canon of classic modern Italian cuisine, and it is still in print. Its recipes predominantly originate from Romagna and Tuscany, where he lived. Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, corn (maize), sausages, pork, and different types of cheeses are the most common ingredients. Pasta dishes"
"Pepperoni Pepperoni is an American variety of salami, made from cured pork and beef mixed together and seasoned with paprika or other chili pepper. Pepperoni is characteristically soft, slightly smoky, and bright red in color. Thinly sliced pepperoni is a popular pizza topping in American-style pizzerias and is used as filling in the West Virginia pepperoni roll. The term ""pepperoni"" is a borrowing of ""peperoni"", the plural of ""peperone"", the Italian word for bell pepper. The first use of ""pepperoni"" to refer to a sausage dates to 1919. In Italian, the word ""peperoncino"" (diminutive of ""peperone"") refers to hot and"
"of cheese, considering that half of the sheep milk produced in Italy is produced in Sardinia, and is largely worked by the cooperatives of the shepherds and small industries. Sardinia also produces most of the pecorino romano, a non-original product of the island, much of which is traditionally addressed to the Italian overseas communities. Sardinia boasts a centuries-old tradition of horse breeding since the Aragonese domination, whose cavalry drew from equine heritage of the island to strengthen their own army or to make a gift to the other sovereigns of Europe. Today the Island boasts the highest number of horse"
"Rice-A-Roni Rice-A-Roni is a product of PepsiCo's subsidiary the Quaker Oats Company. It is a pilaf-like boxed food mix that consists of rice, vermicelli pasta, and seasonings. To prepare, the rice and pasta are browned in butter, then water and seasonings are added and simmered until absorbed. In 1895, Italian-born immigrant Domenico (""Charlie"") DeDomenico moved to California, where he set up a fresh produce store. A successful businessman, he married Maria Ferrigno from Salerno, Italy. Back home, her family owned a pasta factory, so in 1912 she persuaded him to set up a similar business in the Mission District of"
"Cotechino Modena Cotechino Modena or Cotechino di Modena (spelled cotecchino or coteghino in some major dialects, but not in Italian) is a fresh sausage made from pork, fatback, and pork rind, and comes from Modena, Italy, where it has ""PGI"" status. Zampone Modena is closely related and also has ""PGI"" status. Cotechino dates back to around 1511 to Gavello in Mirandola, where, whilst besieged, the people had to find a way to preserve meat and use the less tender cuts, so made the cotechino. Mirandola developed its own specialty enveloped in a hollowed out pig's trotter, named the Zampone. By"
"""Pan Siciliano"", Sicilian bread, ""Cannoli siciliano"", Sicilian cannoli, and the drink chinotto are examples of the Italian influence in Venezuelan food and beverages. Italian cuisine Italian cuisine is food typical of Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an"
"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"
"of risotto with Arborio rice or Maratelli rice, the typical kind of Saluggia beans, onion, Barbera wine, lard, salami, salt, and pepper), ""taglierini"" (thinner version of tagliatelle), ""bagna cauda"" (sauce of garlic, anchovies, olive oil, and butter), and ""bicerin"" (hot drink made of coffee, chocolate, and whole milk). Piedmont is one of the Italian capitals of pastry and chocolate in particular, with products like Nutella, ""gianduiotto"", and ""marron glacé"" that are famous worldwide. Apulia is a massive food producer: major production includes wheat, tomatoes, zucchini, broccoli, bell peppers, potatoes, spinach, eggplants, cauliflower, fennel, endive, chickpeas, lentils, beans, and cheese (like"
"zucchini is treated as a vegetable; it is usually cooked and presented as a savory dish or accompaniment. Botanically, zucchinis are fruits, a type of botanical berry called a ""pepo"", being the swollen ovary of the zucchini flower. The zucchini, like all squash, has its ancestry in the Americas. However, the varieties of squash typically called ""zucchini"" were developed in northern Italy in the second half of the 19th century, many generations after the introduction of cucurbits from the Americas in the early 16th century. The word ""zucchini"" and this culinary variety of ""C. pepo"" arose independently and simultaneously in"
"Tuma (cheese) Tuma or Toma is a stage in the production of Pecorino cheese, which comes before adding salt and maturation. By extension, it also indicates cheese that is consumed or commercialized at this stage of production. In a broader sense, it can be referred to fresh cheese made of ewe's milk, cow's milk or a mixture. The four stages of maturation of the Pecorino cheese are: Cheese products can be consumed at any of those stages and are usually referred to by the last stage completed. Tuma is a typical product of southern Italy, especially Sicily, being particularly common"
"Cotechino The cotechino (; ) is an Italian large pork sausage requiring slow cooking; usually it is boiled at low heat for several hours. Its name comes from ""cotica"" (rind), but it may take different names in the different production areas. According to tradition, it is served with lentils on New Year's Eve, because lentils—due to their shape—are 'credited' to bring money for the coming year. It is prepared by filling the natural casing with rind, pork meat (usually of secondary choice), and fat mixed with salt and spices; in industrial production, nitrites and nitrates are added as preservatives. The"
"subject of reviews on dedicated websites which compare the dish as purchased from various pubs within a region. The dish's colloquial name varies across regions, with 'parmy', 'parmi' and 'parma' the most popular variations. Carne pizzaiola is a dish derived from the Neapolitan tradition that features meat, often topped with cheese and cooked with tomatoes, olive oil, garlic, and white wine. Beef is used most often but it can be made with chicken and pork as well. Parmo is a dish originating in Middlesbrough, England. It typically consists of fried breaded chicken topped with a white béchamel sauce and cheese."
"Pépoi The Pépoi or Pepoi is a rustic dual-purpose breed of small chicken from north-eastern Italy, particularly the Veneto and Friuli-Venezia Giulia regions. It is not officially recognised as a breed in Italy, but is being considered for recognition. The Pépoi is a traditional farmhouse breed of north-eastern Italy, and of Friuli-Venezia Giulia and the north-eastern part of the Veneto in particular. It is one of the few dwarf breeds in Italy, others being the Mericanel della Brianza and the Mugellese. Together with the Ermellinata di Rovigo, the Robusta Lionata, the Robusta Maculata and the Padovana, the Pépoi is one"
"Carpaccio Carpaccio ( or ; ) is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer. It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice and popularised during the second half of the twentieth century. The beef was served with lemon, olive oil, and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper. The dish, based on"
"Parrozzo Parrozzo () or pan rozzo is a traditional cake from the region of Abruzzo, in Italy. It is commonly related to Christmas gastronomic tradition but is eaten all the year round. Parrozzo has been acknowledged as a traditional agricultural and food product of Abruzzo. Parrozo was invented in 1920 by Luigi D'Amico, owner of a bakery in Pescara. D'Amico wanted to create a cake that resembled the traditional rough bread made by the local farmers with corn flour. Parrozzo has the same semispherical shape, contains eggs to mimic the yellow of the corn, and is covered with a layer"
"chips or salad. In Australia, it may also contain a variety of toppings, including sliced ham or fried eggplant (aubergine) slices. In Argentina and in other neighboring South American countries, veal or chicken parmigiana is topped with ham and served with french fries. It is known as milanesa a la napolitana. If the dish is topped with a fried egg, then it is known as a ""súper milanesa"" or ""suprema napolitana"". The origin of the dish was the Napoli restaurant in Buenos Aires during the 1940s. (See also .) A similar dish, the parmo, which uses either pork or chicken,"