"Prosciutto Prosciutto (, ) is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, ""prosciutto cotto"". A number of regions have their own variations of prosciutto, each with degrees of protected status, but the most prized are the Prosciutto di Parma PDO from the Emilia-Romagna region and the Prosciutto di San Daniele PDO from the Friuli-Venezia Giulia region. Prosciutto mustn't be confused with Speck Alto Adige PGI, from the South Tyrol region, which may appear similar but there are some"
"The ""prosciutto di Parma"" has a slightly nutty flavor from the Parmigiano Reggiano whey that is sometimes added to the pigs' diet. The ""prosciutto di San Daniele"", though, is darker in color and sweeter in flavor. For both of them, the product specifications completely prohibit additives such as nitrite and nitrate that are often present in unprotected products. EU-protected designations for prosciutto in Italy, each slightly different in color, flavor, and texture, are: ""Culatello"" is similar to prosciutto but is made from the filet or loin of the hind leg. It is cured primarily with salt only and aged in"
"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"
"Capocollo Capocollo (), coppa (), or capicola is a traditional Italian and Corsican pork cold cut (""salume"") made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts used in similar dishes. However, it is not brined as ham typically is. This cut is typically called ""capocollo"" or ""coppa"" in much of Italy and Corsica. This name is a compound"
"is also eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream, or a Tuscan dish of tagliatelle and vegetables. It is used in stuffings for other meats, such as veal, as a wrap around veal or steak, in a filled bread, or as a pizza topping. Saltimbocca is an Italian veal dish, where escalopes of veal are topped with a sage leaf before being wrapped in prosciutto and then pan-fried. Prosciutto is often served in sandwiches and panini, sometimes in a variation on the Caprese"
"Frìttuli Frittole (commonly known as ""Frittuli""), is a traditional dish made of pork parts in the city of Reggio Calabria and the surrounding province. Curcùci is also made in the preparation process. Frittola (""frittula"") is a similar dish eaten in Palermo, Sicily made from calf instead of pork. Frittole is prepared by cooking pork rind, pork meat and other less noble parts of the pig (part of the neck, cheek, tongue, nose, ears, kidneys, etc.) with pork fat (for taste). A ""Lonely Planet"" travel guide describes it as a soup made from meat, marrow and fat. It is cooked slowly"
"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"
"pork. Saltimbocca Saltimbocca (also saltinbocca) (; Italian for ""jumps in the mouth"") is an Italian dish (also popular in southern Switzerland, Spain and Greece) made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste. The original version of this dish is saltimbocca alla Romana (""saltimbocca, Roman-style""), which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken"
"Arrosticini Arrosticini are a class of traditional Abruzzese cuisine from the Italian region of Abruzzo. Arrosticini (""rustelle"" or ""arrustelle"" in the local dialects; also known as spiedini or ""spidducci"") are typically made from castrated sheep's meat (mutton), or lamb, cut in chunks and pierced by a skewer. It is cooked on a brazier with a typically elongated shape, called ""canala"" as it resembles a gutter. There are two main kinds of arrosticini: those made industrially, consisting of cubical chunks of meat with a side of 1 cm (1/2.5 inches) on skewers with a maximum length of 10 cm (4 inches);"
"or so. The meat in this ventricina is cut into larger cubes of about two centimeters. Spices include bell peppers, hot peppers, fennel seeds and ground pepper. Ventricina Ventricina is a pork sausage commonly found in the Abruzzo, region of central Italy. It is similar to certain luncheon meats, included in the category English-speakers from the United States refer to as ""cold cuts"". Traditionally made using relatively low grade, very fatty pig meat cuts and encasing them in the animal's intestines or stomach while they cure. There are two principal types of ventricina: those of the area in and around"
"Ventricina Ventricina is a pork sausage commonly found in the Abruzzo, region of central Italy. It is similar to certain luncheon meats, included in the category English-speakers from the United States refer to as ""cold cuts"". Traditionally made using relatively low grade, very fatty pig meat cuts and encasing them in the animal's intestines or stomach while they cure. There are two principal types of ventricina: those of the area in and around the city of Teramo, and others coming from the area of Vasto. This version of ventricina is made from pork meat with added pork fat, the latter"
"a shape that has a sufficiently large ratio of surface area to volume, such as spaghetti, linguine or fettuccine. Guanciale is the most commonly used meat for the dish in Italy, but pancetta is also used and in English speaking countries bacon is often used as a substitute. The usual cheese is Pecorino Romano, or occasionally Parmesan. Recipes differ in the use of egg: some use the whole egg, others only the yolk, some a mixture. Cream is not used in most Italian recipes, though there are exceptions; but it is often used elsewhere. Garlic is similarly found mostly outside"
"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"
"include spicy salami, a variety of locally produced cheeses, dishes using lamb or goat, pasta dishes with hearty sauces, and vegetables that grow in the region. In addition to bruschetta, a typical antipasto will consist of any of several meat dishes, such as the sausages capocollo, the fennel-seasoned salsiccie al finocchio, soppressata, ventricina, frascateglie or sanguinaccio. In addition to these sausages, a variety of ham is available, such as smoked prosciutto. Frequently, the sausages are enjoyed with polenta. Main dishes of the region include: Common second dishes (often meat and vegetable dishes) are: Typical vegetable dishes may include: Fish dishes"
"Guanciale may be cut and eaten directly in small portions, but is often used as a pasta ingredient. It is used in dishes like ""spaghetti alla carbonara"" and sauces like ""sugo all'amatriciana"". It is a specialty of central Italy, particularly Umbria and Lazio. Pancetta, a cured Italian bacon which is normally not smoked, is sometimes used as a substitute when guanciale is not available. Guanciale Guanciale () is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from ""guancia"", Italian for cheek. Pork cheek is rubbed with salt, sugar, and spices (typically ground black"
"Porchetta Porchetta is a savoury, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned, arranged carefully stuffed with liver, wild fennel, all fat and skin still on spitted, and/or roasted, traditionally over wood for 8+ hours. Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a ""prodotto agroalimentare tradizionale"" (“traditional agricultural-food product”, one of a list of traditional Italian foods held to have cultural relevance). Although popular in the whole"
"from fillet of tuna. It is prepared in the summer months by salting strips of tuna fillet from the large conical muscle known as ""bodano"", which are then sun-dried, smoked, or – more often – dried in a warm oven. Musciame Musciame or mosciame is a traditional Italian preserved meat made from the salted and sun-dried flesh of dolphins. It is black, and looks like a piece of charred wood hanging from a string. It was made by the sailors and fishermen of the coast of Liguria and Versilia; under European law, it may no longer be legally produced or"
"liquid. The meats may include one or more of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, including their offal. The liquids can be broth, stock, water, wine, milk, cream or tomato, often in combination. If tomatoes are included, they are typically limited relative to the meat, making it a meat stew rather than a tomato sauce with added meat. In southern Italian regions, especially Campania, ragù is often prepared from substantial quantities of large, whole cuts of beef and pork, and sometimes regional sausages, cooked with vegetables and tomatoes. After a long braise (or simmer), the meats"
"Saltimbocca Saltimbocca (also saltinbocca) (; Italian for ""jumps in the mouth"") is an Italian dish (also popular in southern Switzerland, Spain and Greece) made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste. The original version of this dish is saltimbocca alla Romana (""saltimbocca, Roman-style""), which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken or"
"Antipasto Antipasto (plural antipasti) is the traditional first course of a formal Italian meal. Typical ingredients of a traditional antipasto include cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar. The contents of an antipasto vary greatly according to regional cuisine. It is quite possible to find different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja) in the south of Italy, whereas in northern Italy it will contain different kinds of cured meats and mushrooms and, especially near lakes, preparations of"
"and pizzaiola a pizza style tomato sauce. Scaloppine Scaloppine (plural and diminutive of ""scaloppa""—a small scallop, i.e., a thinly sliced cut of meat) (in English usage scaloppini; sometimes scallopini) is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of redux sauces. The sauce accompanying ""Scaloppine"" can come in a multitude of varieties according to regional gastronomic traditions. Popular variations include tomato-wine redux; ""scaloppine al limone"" or piccata, which denotes a caper and lemon"
"Ciauscolo Ciauscolo (; sometimes also spelled ""ciavuscolo"" or ""ciabuscolo"") is a variety of Italian salame, typical of the Marche region (especially in the Province of Macerata), although it is also widely used in nearby Umbria (especially in the territory of Foligno and part of northern Valnerina). Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat cut from the shoulder and belly. It is spiced with black pepper and garlic, and white wine. The meat is finely ground, mixed with the spices and cure, stuffed into wide hog middles, and left for a 12- to 24-hour drying"
"or fish), and two of each of an appetizer (e.g., frittata), a dessert, a soup, or salad. The meat dish is usually made using a pan-grilled method: grilling the meat on both sides in a little olive oil, then adding the sauce composed of chopped vegetables (such as mushrooms, potatoes, zucchini, onions, garlic, parsley, and celery, which are steam sauteed in a separate pan), then adding either 35% cream or tomato paste. The sauce was always added to the meat pan, so in the process deglazing it. The pasta/rice dish was made with a similar sauce, but the pasta/rice added"
"the menu of the Pope and the Vatican City. Stracciata Stracciata is a fresh ""pasta filata"" cheese produced in Italy. Stracciata is formed into flat strips of about 4–5 cm wide, 1 cm thick and folded in on itself in a uniform manner or woven wire, made with cow's milk. The name ""stracciata"" means ""tattered"" in Italian. Stracciata is produced in the municipalities of Agnone, Capracotta, Carovilli and Vastogirardi with milk from local breeds of cattle, mostly kept at pasture and fed with fodder. The milk from the evening milking and morning in the boiler is heated cans, to a"
"Stracciatella (soup) Stracciatella (; in Italian, a diminutive derived from the verb ""stracciare"" (""to shred""), meaning ""a little shred""), also known as ""Stracciatella alla romana"", is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. It is popular around Rome in the Lazio region of central Italy. A similar soup, called ""zanzarelli"", was described by Martino da Como in his 15th century manual, ""The Art of Cooking"". Other variants exist. Traditionally ""stracciatella alla romana"" used to be served at the start of Easter lunches. ""Stracciatella"
"made with flour, milk, and animal fats mixed together and then fried in hot ""strutto"", or clarified pork fat) are the perfect coupling of ""pancetta"", ""coppa"", and ""salame"", but they are also good with cheeses, particularly Gorgonzola and Robiola. ""Pisarei e fasö"" is a mixture of handmade pasta and borlotti beans. Among the culinary specialties of the Piacenza region (although also enjoyed in nearby Cremona) is ""mostarda di frutta"", consisting of preserved fruits in a sugary syrup strongly flavored with mustard. ""Turtlìt"" (""tortelli dolci"" in standard Italian), or fruit dumplings, are filled with ""mostarda di frutta"", mashed chestnuts, and other"
"""spriseto"" depending on the area, usually consists of ⅓ sparkling wine and ⅔ Aperol. Campari or gin may also be used. Cheeses of Veneto include: Asiago (PDO), Piave (PDO), Monte Veronese (PDO), Morlacco, Grana Padano (PDO). The sopressa vicentina (PDO) is an aged salami, cylindrical in shape and prepared with raw, quality pork meat. It may or may not include garlic in its ingredients and comes in medium and large sizes. Prosciutto Veneto Berico-Euganeo (PDO) is obtained from the fresh meat of a top breed of adult hogs. The aroma is delicate, sweet and fragrant. Radicchio rosso di Treviso (PGI)"
"Provolone Provolone () is an Italian cheese. It is an aged ""pasta filata"" (stretched-curd) cheese originating in Casilli near Vesuvius, where it is still produced in pear, sausage, or cone shapes varying from long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is Northwestern Italy and the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked. The term ""provolone"" (meaning ""large provola"") appeared around the end of the 19th century, when it started to be manufactured in the southern regions of Italy"
"mild, semi-mature, mature and aged. Ricotta or fresh, high-quality cottage cheese is also made in the same dairy shops in Minorca, but it does not have a specific name and is not widely known, since it is consumed only locally. With the exception of the sobrassada, the cold cuts made in Minorca are an evolution of the Roman legacy. Everything is made of pork. The slaughter of the pigs, usually undertaken in winter, is called ""porquejades"" or ""porquetjades"". Blood is added as an ingredient to some of these products, which gives them a black colour. Similarly to the cuisine of"
"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"
"Ricotta Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning ""recooked"") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH"
"Italian gastronomic literature. Bollito misto Bollito misto (, literally ""mixed boil"" or ""mixed boiled meat"") is a classic northern Italian stew, most closely resembling the French Pot-au-feu, consisting of various tougher cuts of beef and veal, cotechino, and a whole hen or capon that are gently simmered for 2–3 hours in an aromatic vegetable broth. Bollito and its many regional variations is eaten throughout northern Italy, and is particularly popular in Emilia-Romagna, Piedmont, and Lombardy. The meat is sliced thinly and served with coarse sea salt, mostarda, salsa verde, horseradish, or chutney. The resulting broth is skimmed, strained, and used"
"present throughout Italy; most of the population is concentrated in the Po Valley, where heavy pigs are mostly raised. The large size, strong legs and rapid growth of the Large White made it suitable for intensive raising of the heavy pigs needed for production of ""prosciutto crudo"" – particularly Prosciutto di Parma and Prosciutto di San Daniele – and of other traditional Italian preserved meat products. The Italian strain has over a long period been selectively bred for this purpose. Both pure-bred Large White Italiana pigs and first-generation hybrids with other breeds are raised for slaughter, mainly for production of"