"Funki Porcini Funki Porcini is the stage name of English musician and film maker James Braddell. The name ""Funki Porcini"" is a twist on ""Funghi Porcini"", the Italian name of the mushroom Boletus edulis, commonly known as ""penny bun"". He spent ten years in Italy making music for film and television. Thereafter, he returned to England. In 1994 he signed to independent record label Ninja Tune and set up his own studio, ""The Uterus Goldmine"". For his fourth album, ""Fast Asleep"", Braddell worked with Team Alcohol (a.k.a. Rupert Small) to produce visual interpretations of eight tracks, which are included on"
"Chanterelle Chanterelle is the common name of several species of fungi in the genera ""Cantharellus"", ""Craterellus"", ""Gomphus"", and ""Polyozellus"". They are the among the most popular of edible wild mushrooms. They are orange, yellow or white, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, most species have gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. Many species emit a fruity aroma, reminiscent of apricots, and often have a mildly peppery taste (hence its German name, ""Pfifferling""). The name chanterelle originates from the Greek ""kantharos"" meaning ""tankard"" or"
"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"
"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"
"chanterelles can often develop a slightly bitter taste after thawing. Chanterelle Chanterelle is the common name of several species of fungi in the genera ""Cantharellus"", ""Craterellus"", ""Gomphus"", and ""Polyozellus"". They are the among the most popular of edible wild mushrooms. They are orange, yellow or white, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, most species have gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. Many species emit a fruity aroma, reminiscent of apricots, and often have a mildly peppery taste (hence its German name, ""Pfifferling""). The"
"where they are not otherwise found. They are eaten and enjoyed raw, sautéed with butter, ground into pasta, in soups, and in many other dishes. In France, they are used in recipes such as ""cèpes à la Bordelaise"", ""cèpe frits"" and ""cèpe aux tomates"". Porcini risotto is a traditional Italian autumn dish. Porcini are a feature of many cuisines, including Provençal, and Viennese. They are used in soups and consumed blanched in salads in Thailand. Porcini can also be frozen—either raw or first cooked in butter. The colour, aroma, and taste of frozen porcini deteriorate noticeably if frozen longer than"
"for black. A tomato variety may also be available. Green, white, and red varieties are often sold together in a mix that recalls the colors of the flag of Italy. Farfalle Farfalle () are a type of pasta/noodle commonly known as bow-tie pasta or butterfly pasta. The name is derived from the Italian word ""farfalle"" (butterflies). In the Italian city of Modena, farfalle are known as ""strichetti"". A larger variation of farfalle is known as ""farfalloni"", while the miniature version is called ""farfalline"". Farfalle date back to the 16th century in the Lombardy and Emilia-Romagna regions of Northern Italy. Note"
"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 pepper or red pepper and thyme or fennel and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away giving great depth of flavor to the dishes and sauces it is used in."
"of fat are called ""Lubitelskaya"" and ""Stolichnaya"") or myrtle as a primary spice, being instead flavoured with just coriander and nutmeg. It also traditionally contains eggs and milk, usually absent in traditional mortadella. ""Chả lụa"" or Vietnamese mortadella is sometimes used as an accompaniment to the Vietnamese dish ""bánh cuốn"". Mortadella Mortadella () is a large Italian sausage or luncheon meat (""salume"" ) made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is a product of Bologna, Italy. It is"
"Puntarelle Puntarelle or cicoria di catalogna or cicoria asparago is a variant of chicory. The heads are characterized by an elongated shape (about 40–50 cm), light green stems and dandelion shaped leaves. 'Puntarelle' shoots have a pleasantly bitter taste. 'Puntarelle' are picked when they are young and tender and may be eaten raw or cooked. Often used as a traditional ingredient in the Roman salad called by the same name, they are prepared with the leaves stripped and the shoots soaked in cold water until they curl. The salad is served with a prepared dressing of anchovy, garlic, vinegar, and"
"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"
"is relatively popular compared with Italian standards and Piacenza has a number of rugby teams: Piacenza Rugby Club and Rugby Lyons Piacenza are the most important. Piacenza and its province are known for the production of seasoned and salted pork products. The main specialities are ""pancetta"" (rolled seasoned pork belly, salted and spiced), ""coppa"" (seasoned pork neck, containing less fat than ""pancetta"", matured at least for six months) and ""salame"" (chopped pork meat flavoured with spices and wine, and made into sausages). ""Bortellina"" (salted pancakes made with flour, salt, and water or milk) and ""chisulén"" (""torta fritta"" in Standard Italian;"
"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"
"they associate with [[Castanea sativa|sweet chestnut]]. A walk in the woods after rain should prove fruitful from late July through the [[Autumn]]. In the coastal forests of Washington and British Columbia they are often found in damp, mossy riparian zones in the vicinity of hemlock and western red cedar trees. [[File:Cantharellus cinnabarinus 93293.jpg|thumb|right|""C. cinnabarinus""]] Chanterelles in general go well with [[egg (food)|eggs]], [[curry]], [[chicken]], [[pork]], [[fish]], [[beef]] and [[veal]], can be used as toppings on [[pizza]]s, be [[stewing|stewed]], [[marination|marinated]], [[sauteed]], or used as filling for stuffed [[crêpes]]. Of course these are just examples; chanterelles are versatile and can be added"
"layer. ""Canistrelli"", akin to the Italian Canestrelli, are biscuits made with flour, butter, sugar, and flavoured with white wine or anisette, while ""cucciole"", originating from Balagne, are biscuits made of flour, oil, sugar and white wine. ""Castagnacciu"", a simple Italian cake consisting only of chestnut flour, raisins and walnuts, is prepared also in Corsica. Also with chestnut flour are prepared ""nicci"", galettes cooked in the fireplace between two iron plates (""i ferri""), very popular also in central Italy. ""Frappe"" are fried dough rhombs flavored with lemon zest, similar to the Italian ""castagnole"". Several cakes are prepared for feasts and special"
"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"
"prominently into its cuisine. Among the recipes are worth mentioning in particular ""Pettole""(fried yeast dough, sweet or savory to taste stuffed maybe with cod or anchovy, with cauliflower or broccoli), ""Patani tajedda rice and mussels"" (rice, potatoes and mussels), soup, fish, mashed potatoes with fava beans, broad beans and mussels, and ""Racana mussels"". Almond milk: made by infusing water with the finely chopped almonds and then squeezing the same to expel the ""milk"". The region of Apulia has entered the milk of almonds in its list of traditional Italian food products . Limoncello: a liquor made from the peel of"
"cuisine, ""supplì"" are similar but are commonly filled with cheese (different preparation methods and filling distribution). In Naples, rice balls are called ""pall'e riso"". In a variant recipe originating among the Italian diaspora in Southeast Texas, the arancini are stuffed with a chili-seasoned filling. In Italian literature, Inspector Montalbano, the main character of Andrea Camilleri's detective novels, is a well-known lover of arancini. The success of the book series and the television adaptation has contributed to making this dish known outside of Italy. Arancini Arancini (, Italian and Sicilian plural; in the singular, , or """") are stuffed rice balls"
"a more common food. A glass case in the Bologna Chamber of Commerce holds a solid gold replica of a piece of tagliatelle, demonstrating the correct dimensions of 1 millimeter by 6 millimeters. The texture is porous and rough, making it ideal for thick sauces, generally made with beef, veal, or pork, and occasionally with rabbit, as well as several other less rich (and more vegetarian) options, such as ""briciole e noci"" (with breadcrumbs and nuts), ""uovo e formaggio"" (with eggs and cheese—a less rich carbonara), or simply ""pomodoro e basilico"" (with tomatoes and basil). Tagliatelle Tagliatelle (; ) and"
"Some of the most typical products are ""friarielli"" (a local variety of ""Brassica rapa""), ""Cichorium endivia"", smooth or curly (two varieties of endive), several types of broccoli, verza (Savoy cabbage, a variety of """") and others, used to prepare the minestra maritata. Different types of beans, chickpeas and other legumes are very popular. Zucchini are widely used; the largest ones are fried with vinegar and fresh mint (""a scapece""). The male flowers of zucchini can be fried in a salty dough (""""). Regular red and yellow peppers are widely used, and a local variety of small green peppers (not spicy),"
"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"
"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"
"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"
"cuisine. The dish is also a staple of Sardinian cuisine. There it is known as ""porceddu"" and is roasted over juniper and myrtle wood fires. Porchetta was introduced to the United States by Italian immigrants of the early 20th century, especially immigrants from Abruzzo, and is sometimes referred to as ""Italian pulled pork,"" ""roast pork,"" or ""Italian roast pork."" It is, in many places, served on a sandwich with greens (rapini or spinach) and provolone cheese. In Philadelphia and the surrounding area, the dish is usually referred to as simply ""roast pork,"" ""roast pork sandwich,"" ""Italian roast pork,"" ""roast pork"
"Tortellini Tortellini are ring-shaped pasta, sometimes also described as ""navel shaped"", hence their alternative name of ""belly button"" (""ombelico""). They are typically stuffed with a mix of meat (pork loin, prosciutto), cheese, or a combination of both. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth (""in brodo""), either of beef, chicken, or both. Packed, refrigerated or frozen, tortellini and tortelloni (similar but larger, with cheese and/or vegetable stuffing) appear in many locations around the world, especially where there are large Italian communities. Tortellini and tortelloni are made in European industrial"
"Spaghetti alle vongole Spaghetti alle vongole (), Italian for spaghetti with clams, is a dish that is very popular throughout Italy, especially in Campania (where it is part of traditional Neapolitan cuisine). Palourde, or carpet-shell clams, ""vongola verace"", are used; or the small, Mediterranean Wedge Shell (""Donax trunculus""), also known as the Tellina or ""bean clam"". Both types are also called ""arselle"" in Liguria and Tuscany. In America small cherrystone clams may be substituted. Italians prepare this dish two ways: ""in bianco"", i.e., with oil, garlic, parsley, and sometimes a splash of white wine; and ""in rosso"", like the former"
"the other being the sheep cheese pecorino romano. Porchetta is also common in Abruzzo. ""Porchetta abruzzese"" is generally slow roasted with rosemary, garlic, and pepper. Porchetta from Umbria is stuffed with the pig's chopped entrails mixed with lard, garlic, salt and plenty of pepper and wild fennel. Porchetta ""trevigiana"" (from Treviso) was developed in 1919. In it, a pig is slaughtered when one year old, then its meat is stuffed with salt, pepper, wild fennel, garlic and white wine. It is then roasted inside an oven for seven hours at . The porchetta is today a popular dish in Venetian"
"salt, pounded and emulsified with olive oil. Puntarelle Puntarelle or cicoria di catalogna or cicoria asparago is a variant of chicory. The heads are characterized by an elongated shape (about 40–50 cm), light green stems and dandelion shaped leaves. 'Puntarelle' shoots have a pleasantly bitter taste. 'Puntarelle' are picked when they are young and tender and may be eaten raw or cooked. Often used as a traditional ingredient in the Roman salad called by the same name, they are prepared with the leaves stripped and the shoots soaked in cold water until they curl. The salad is served with a"
"appear to be more complex than previously thought. In the past the fungus had been reported in China. Recent molecular studies show that Asian porcini appear to belong to different species. A choice edible species, ""Boletus aereus"" is highly appreciated in Southern Europe for its culinary qualities, and is considered by many to be gastronomically superior to ""Boletus edulis"". In the vicinity of Borgotaro in the Province of Parma of northern Italy, the four species ""Boletus edulis"", ""B. aereus"", ""B. reticulatus"" (formerly known as ""B. aestivalis""), and ""B. pinophilus"" have been recognised for their superior taste and officially termed ""Fungo"
"Italian,"" ""roasted pork,"" or ""porchetta."" Philadelphia cuisine is noted for its sandwich form of porchetta, usually served on an Italian roll and often with broccoli rabe instead of spinach and most traditionally with sharp provolone. ""Roast pork"" is a staple of Philadelphia Italian-American and South Philadelphia cuisine, with restaurants such as DiNic's Roast Pork in the Reading Terminal Market and John's Roast Pork, Esposito's Porchetta, and Tony Luke's in South Philadelphia being well known for their porchetta or ""roast pork"" sandwiches. Bridgeport, Connecticut, has a Saturday afternoon lunch tradition of porchetta sandwiches served at community restaurants and taverns that dates"
"and nuts flavoured with spices usually made during Christmas. In India, this is found everywhere during Christmas season, although it is also available commonly throughout the year. In Ireland, a type of fruitcake called barmbrack is eaten at Hallowe'en. The cake contains different objects such as a ring or small coin, each signifying a different fortune for the person who finds it. Panforte is a chewy, dense Tuscan fruitcake dating back to 13th-century Siena. Panforte is strongly flavored with spices and baked in a shallow form. Genoa's fruitcake, a lower, denser but still crumbly variety, is called Pandolce Panettone is"
"a type of bread called Pane di Laterza PAT and the Capocollo di Martina Franca PAT, a type of ""capocollo"". A very important ingredient of the cuisine of Taranto is mussels. They are grown in the Big Sea and, above all, in the Little Sea (see above). They have been inserted in the list of Traditional Food Products by the Italian Ministry of Agricultural, Food and Forestry Policies. The peculiar flavour of Tarantine mussels is given by the special conditions of salinity of the Little Sea which is crossed by the ""citri"", submarine freshwater springs which manage to oxygenate the"