"mean a flat thin type of unleavened bread baked for the holiday Clean Monday. Another theory is that the word lasagne comes from the Greek λάσανα (""lasana"") or λάσανον (""lasanon"") meaning 'trivet', 'stand for a pot' or 'chamber pot'. The Romans borrowed the word as ""lasanum"", meaning 'cooking pot'. The Italians used the word to refer to the cookware in which lasagne is made. Later, the food took on the name of the serving dish. Another proposed link, or reference, is the 14th century British dish ""loseyn"" as described in ""The Forme of Cury"", a cookbook prepared by ""the chief"
"and savoury dishes. It comes from the verb ""inzuppare"" which means ""to dunk"". As the sponge cake or Ladyfingers are dipped in liqueur the dish is called Zuppa. Similarly, thick fish, bean with vegetable stews, and fish or shellfish stews are properly described as ""zuppa di verdure"" or ""zuppa di pesce"". These savory dishes are served with toasted bread. There are other theories as to the origin of the name. ""The name translates literally in Italian as ""English soup"" and may in fact connote its similarity to English trifle. Others believe it is a dialectical corruption of the verb ""inzuppare,"""
"its capital, Bologna, are almost always served with a ragù, a thick sauce made from ingredients such as onions, carrots, finely ground pork and beef, celery, butter, and tomatoes. In Ancient Rome, there was a dish similar to a traditional lasagne called ""lasana"" or ""lasanum"" (Latin for 'container' or 'pot') described in the book ""De re coquinaria"" by Marcus Gavius Apicius, but the word could have a more ancient origin. The first theory is that ""lasagne"" comes from Greek λάγανον (""laganon""), a flat sheet of pasta dough cut into strips. The word λαγάνα (""lagana"") is still used in Greek to"
"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"
"with a pot to the other fishermen asking them to chip in whatever they could. What ever ended up in the pot became their Cioppino. The fishermen that chipped in expected the same treatment if they came back empty handed in the future. It later became a staple as Italian restaurants proliferated in San Francisco. The name comes from ""ciuppin"" which is the name of a classic soup from the Italian region Liguria, similar in flavor to cioppino but with less tomato and using Mediterranean seafood cooked to the point that it falls apart. The dish also shares its origin"
"through a circular motion of a wooden pestle. This same Latin root, through Old French, also gave rise to the English noun ""pestle"". Strictly speaking, ""pesto"" is a generic term for anything that is made by pounding; that is why the word is used for several pestos in Italy. Nonetheless, ""pesto alla genovese"" (""Genoese pesto"") remains the most popular pesto in Italy and the rest of the world. Pesto is thought to have two predecessors in ancient times, going back as far as the Roman age. The ancient Romans used to eat a similar paste called moretum, which was made"
"sweet and sour cooked vegetable stew or salad. Today, caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 18th century it has also been used as a main course. A similar Neapolitan dish is called ""cianfotta"". The dish is also popular in Tunisian cuisine. The etymology of the name is not entirely known. Some suggest it derives from the Catalan language, others that it comes from the ""caupone"", the sailors' taverns. The dishes described by Wright would suggest that in the past the Sicilian dish was similar to the Genoese"
"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 as a base"
"and lemon. Some recipes also call for bread (for dipping in the broth). Many restaurants, such as the Acqua Pazza in San Marco, known for seafood and neapolitan pizzas, and Acqua Pazza in Bologna, which specializes in seafoods and sauces, either share the name with or are named after this dish. Acqua pazza (food) The term acqua pazza (; literally ""crazy water"" in Italian) is used in Italian cuisine to refer to a recipe for poached white fish, or to simply refer to the lightly herbed broth used to poach it. There are many different variations of this sauce, from"
"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"
"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"
"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"
"Acquacotta Acquacotta (; Italian for ""cooked water"") is a bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include ""Aquacotta con funghi"" and ""Aquacotta con peperoni"". Acquacotta is a simple traditional dish originating in the coastal region of Italy known as"
"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,"
"Latin term ""bōlētus"" ""mushroom"", which was borrowed in turn from the Ancient Greek βωλίτης, ""terrestrial fungus"". Ultimately, this last word derives from ""bōlos""/βῶλος ""lump"", ""clod"", and, metaphorically, ""mushroom"". The βωλίτης of Galen, like the ""boletus"" of Latin writers like Martial, Seneca and Petronius, is often identified as the much prized ""Amanita caesarea"". The specific epithet ""edulis"" in Latin means ""eatable"" or ""edible"". Common names for ""B. edulis"" vary by region. The standard Italian name, ""porcino"" (pl. ""porcini""), means ""porcine;"" ""fungo porcino"", in Italian, echoes the term ""suilli"", literally ""hog mushrooms"", a term used by the Ancient Romans and still in"
"Ciambotta Ciambotta or giambotta is a summer vegetable stew of southern Italian cuisine. The dish has different regional spellings; it is known as ciambotta or ciambrotta in Calabria and elsewhere, ciammotta in Basilicata and Calabria, cianfotta in Campania and Lazio, and ciabotta in Abruzzo. Ciambotta is popular throughout southern Italy, from Naples south. There are many individual and regional variations of ciambotta, but all feature summer vegetables. Italian eggplant, zucchini, bell peppers, potato, onion, tomatoes, garlic, basil, and olive oil are common ingredients. Ciambotta may be served alongside grilled meats, such as sausage or swordfish. It is sometimes served with"
"Olla (Roman pot) In ancient Roman culture, the olla (archaic Latin: aula or aulla; Greek: , ""chytra"") is a squat, rounded pot or jar. An ""olla"" would be used primarily to cook or store food, hence the word “olla"" is still used in some Romance languages for either a cooking pot or a dish in the sense of cuisine. In the typology of ancient Roman pottery, the ""olla"" is a vessel distinguished by its rounded “belly,” typically with no or small handles or at times with volutes at the lip, and made within a Roman sphere of influence; the term"
"a large pot of salted, boiling water and then drained in a colander (). In Italy, spaghetti is generally cooked ""al dente"" (Italian for ""to the tooth""), fully cooked but still firm to the bite. It may also be cooked to a softer consistency. ""Spaghettoni"" is a thicker spaghetti which takes more time to cook. ""Spaghettini"" is a thinner form which takes less time to cook. ""Capellini"" is a very thin form of spaghetti (it is also called ""angel hair spaghetti"" or ""angel hair pasta"") which cooks very quickly. Utensils used in spaghetti preparation include the spaghetti scoop and spaghetti"
"a replacement for pasta in the first course, but they can also be served as a ""contorno"" (side dish) to some main courses. Like many Italian dishes, gnocchi have considerable variation in recipes and names across different regions. For example, Lombard and Tuscan ""malfatti"" (literally ""poorly made"") are made with ricotta, flour and spinach, as well as the addition of various other herbs if required. Tuscan gnudi distinctively contains less flour; but some varieties are flour-based, like the Campanian ""strangulaprievete"", the Apulian ""cavatielli"", the Sardinian ""malloreddus"", and so on. Gnocchi are commonly cooked on their own in salted boiling water"
"Olla podrida Olla podrida (, ; , literally ""rotten pot"") is a Spanish stew made from pork and beans and a wide variety of other meats and vegetables, often including chickpeas, depending on the recipe used. The meal is traditionally prepared in a clay pot over several hours. It is eaten as a main course, sometimes as a single dish, and sometimes with ingredients separated (i.e., meats from the rest, or liquids from solids). It is a specialty of the city of Burgos. The recipe can be found in ""Opera dell’arte del cucinare"" by Bartolomeo Scappi, the cook of Pope"
"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"
"number so that they support each other and don't fall. Water and white wine are added, and oil, pepper and salt are sprinkled on them. Then are braised in the covered pan until the liquid has evaporated. One can eat them warm or at room temperature. Carciofi alla Romana Carciofi alla Romana , literally ""Roman-style artichokes"", is a typical dish of Roman cuisine. In Rome, it is prepared in each household and served in all restaurants in spring-time. Together with the Carciofi alla giudia, it represents one of the most famous artichoke dishes of the Roman cuisine. In Rome and"
"dish. Despite the name by which in Italy it is often referred to as a kind of gnocchi, it is technically not. The name ""crescentina"" is derived from the Italian verb , which means ""to grow"", referring to it puffing up during the cooking. A version of the dish in the city of Bologna, Emilia-Romagna, is prepared with the bread sliced into round shapes, which are then fried. Pieces of ""prosciutto"" (thinly sliced dry-cured ham) may be incorporated into the dough. In Pavullo nel Frignano, a town and commune in the Province of Modena, is prepared with lard and yeast"
"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"
"elsewhere. The name of the dish in the Romanesco dialect eventually became ""matriciana"" due to the apheresis typical of this dialect. While tomato-less ""gricia"" is still prepared in central Italy, it is the tomato-enriched ""amatriciana"" that is better known throughout Italy and exported everywhere. While in Amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in Rome and is now prevalent. Other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided. The recipe is known in several variants depending, among other things, on the local availability of certain"
"Acqua pazza (food) The term acqua pazza (; literally ""crazy water"" in Italian) is used in Italian cuisine to refer to a recipe for poached white fish, or to simply refer to the lightly herbed broth used to poach it. There are many different variations of this sauce, from light broths, to thick tomato based sauces, which have been found on all types of seafood (not just the traditional white fish), and even chicken. This dish is comparable to other Italian dishes, such as: Cioppino, cacciucco and brodetto. While the dish originated from fishermen of the Neapolitan area, who would"
"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"
"an ""olla"", or both. The mallet is not a regular attribute of Silvanus, and may be borrowed from the Celtic mallet god sometimes identified with Sucellus. Olla (Roman pot) In ancient Roman culture, the olla (archaic Latin: aula or aulla; Greek: , ""chytra"") is a squat, rounded pot or jar. An ""olla"" would be used primarily to cook or store food, hence the word “olla"" is still used in some Romance languages for either a cooking pot or a dish in the sense of cuisine. In the typology of ancient Roman pottery, the ""olla"" is a vessel distinguished by its"
"is also typical. Other preparations reflect the Italian tradition too: ""sturzaprezi"" (literally ""priest chokers"") are large gnocchi baked in an oven made with brocciu and spinach, akin to the Italian dumpling version of this dish; ""Panizzi"" are fritters prepared with gram flour similar to the Sicilian ""panelle"". Lasagne and gnocchi with meat sauce (""lasagne incu a salsa"" and ""Gnocchi manera bastiaccia"", ""Gnocchi at the mode of Bastia""), are also popular. Although corn polenta is known, in Corsica ""Pulenta"" for antonomasia is that prepared with chestnut flour, ""pulenta castagnina"". Another dish whose main ingredient is chestnut flour is ""Maccaredda"", fritters fried"
"fiordilatte, to dress the """", then cooked in oven in a small single-portion clay pot (""pignatiello""). Spaghetti, ""linguine"" and ""paccheri"" match very well with fish and seafood. From this union come the dishes typical of important lunches or dinners (weddings, in particular). The most typical ones are: There are many more varieties, for instance spaghetti with a white sauce of mediterranean cod. Sometimes the traditional dishes of pasta with legumes can be mixed with seafood, so there are, for instance, ""pasta e fagioli con le cozze"" (pasta with beans and mussels), or other more modern variations, like pasta with zucchine"
"incorporate spinach as a main ingredient. A recipe for a spicy soup made with eggs and broth that bears similarities to the modern-day stracciatella was recorded as early as the 15th century by Martino da Como in his ""Libro de Arte Coquinaria"" (""The Art of Cooking"") under the name of ""zanzarelli"". The traditional preparation of stracciatella is also rather similar to that of ""sciusceddu"", a rich festive soup from Messina in Sicily that may be a cousin of the Roman dish. Stracciatella soup inspired the gelato (Italian ice-cream) flavour of the same name, which was created in 1962 by a"
"pasta, polenta, or rice. Ciambotta ""is a member of that hard-to-define category of Italian foods known as ""minestre"", generally somewhere between a thick soup and a stew."" It is frequently likened to the French ""ratatouille""; both are part of the broader family of western Mediterranean vegetable stews. Ciambotta Ciambotta or giambotta is a summer vegetable stew of southern Italian cuisine. The dish has different regional spellings; it is known as ciambotta or ciambrotta in Calabria and elsewhere, ciammotta in Basilicata and Calabria, cianfotta in Campania and Lazio, and ciabotta in Abruzzo. Ciambotta is popular throughout southern Italy, from Naples south."
"theories for the origin of the name, which may be more recent than the dish itself. Since the name is derived from ""carbonaro"" (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers. In parts of the United States the etymology gave rise to the term ""coal miner's spaghetti"". It has even been suggested that it was created as a tribute to the ""Carbonari"" (""charcoalmen""), a secret society prominent in the early, repressed stages of Italian unification. It seems more likely that it is an urban dish from Rome,"