Italian cuisine/Catalogs: Difference between revisions
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imported>Luigi Zanasi (added a bunch more, also started adding origin) |
imported>Hayford Peirce (minor copyediting; tried to standardize the use of periods, dashes, and caps, etc.) |
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*[[Bolognese sauce]] — a classic meat sauce served with pasta and grated [[Parmigiano-Reggiano]] cheese — from [[Bologna]] | *[[Bolognese sauce]] — a classic meat sauce served with pasta and grated [[Parmigiano-Reggiano]] cheese — from [[Bologna]] | ||
*[[Cannoli]] — tubes of fried pastry dough filled with sweetened ricotta cheese and candied fruit — from [[Sicily]] | *[[Cannoli]] — tubes of fried pastry dough filled with sweetened ricotta cheese and candied fruit — from [[Sicily]] | ||
*[[Gelato]] — Italian ice cream usually made with milk | *[[Gelato]] — Italian ice cream usually made with milk. Originally from Sicily but now found throughout Italy. | ||
*[[Lasagne]] — wide ribbons of pasta baked with different sauces and ingredients. Most regions have their own variations | *[[Lasagne]] — wide ribbons of pasta baked with different sauces and ingredients. Most regions have their own variations; a classic is [[Lasagne al forno]] from Emilia-Romagna, which includes green egg pasta, [[ragù]], [[béchamel sauce]], and Parmigiano-Reggiano cheese. | ||
*[[Minestrone]] — thick vegetable soup found throughout the Italian peninsula whose only common ingredient seems to be some kind of pulse (beans, chick peas, lentils). Can also | *[[Minestrone]] — thick vegetable soup found throughout the Italian peninsula whose only common ingredient seems to be some kind of pulse (beans, chick peas, lentils). Can also use pasta or rice. | ||
*[[Parmigiano-Reggiano]] cheese — Italy's preeminent cheese, hard and dry and well-aged, made from skimmed or partially skimmed cow's milk — from western [[Emilia-Romagna]] | *[[Parmigiano-Reggiano]] cheese — Italy's preeminent cheese, hard and dry and well-aged, made from skimmed or partially skimmed cow's milk — from western [[Emilia-Romagna]] | ||
*[[Pesto alla genovese]] — sauce made from crushed basil leaves, pine nuts, garlic and olive oil | *[[Pesto alla genovese]] — a sauce made from crushed basil leaves, pine nuts, garlic and olive oil — from Genoa and the [[Liguria]]n coast. | ||
*[[Pizza]] — flat bread with a number of toppings | *[[Pizza]] — flat bread with a number of toppings. Originally from [[Naples]], it is now found in numerous versions practically throughout the world. | ||
*[[Polenta]] — cornmeal cooked for a long time — | *[[Polenta]] — cornmeal cooked for a long time — originally from [[Lombardy]] and [[Veneto]] in northern Italy | ||
*[[Risotto con funghi]] — a classical risotto with white wine, beef, beef stock, mushrooms | *[[Risotto con funghi]] — a classical risotto with white wine, beef, beef stock, mushrooms, garlic, and zucchini | ||
*[[Saltimbocca]] — tender veal covered with Parma ham and seasoned with sage | *[[Saltimbocca]] — tender veal covered with Parma ham and seasoned with sage — from Rome | ||
*[[Spaghetti carbonara]] — a pasta dish with cream, eggs, cheese, and diced bacon, at least in the present-day American version | *[[Spaghetti carbonara]] — a pasta dish with cream, eggs, cheese, and diced bacon, at least in the present-day American version. Origin seems to be from Rome immediately after [[World War II]], when American bacon became available to the Italian population, but this is disputed, with many instances of earlier references throughout Italy being cited. | ||
*[[Spaghetti marinara]] — a pasta dish with a light tomato sauce and garlic — from Naples and southern Italy | *[[Spaghetti marinara]] — a pasta dish with a light tomato sauce and garlic — from Naples and southern Italy. Also known as Spaghetti Milanese in other countries, especially in eastern Europe. | ||
*[[Spaghetti alle vongole]] — a pasta dish | *[[Spaghetti alle vongole]] — a pasta dish with a sauce based on[[clam]]s, olive oils and garlic, the sauce may or may not have tomatoes — from Naples | ||
*[[Stufato]] — simmered beef in wine, tomatoes, and rosemary; every region has its own variation | *[[Stufato]] — simmered beef in wine, tomatoes, and rosemary; every region has its own variation | ||
*[[Tortellini]] — little hats of egg pasta traditionally filled with meat (prosciutto, veal, pork), although many other versions exist. | *[[Tortellini]] — little hats of egg pasta traditionally filled with meat (prosciutto, veal, pork), although many other versions exist. Origin disputed between [[Modena]] and [[Bologna]]. Also known as capelletti in Romagna | ||
*[[Vitello tonnato]] — a cold dish of veal with tuna fish sauce | *[[Vitello tonnato]] — a cold dish of veal with tuna fish sauce | ||
Revision as of 11:39, 3 August 2007
Under construction: this will be a list of well-known dishes in Italian cuisine, in alphabetical order.
- Bolognese sauce — a classic meat sauce served with pasta and grated Parmigiano-Reggiano cheese — from Bologna
- Cannoli — tubes of fried pastry dough filled with sweetened ricotta cheese and candied fruit — from Sicily
- Gelato — Italian ice cream usually made with milk. Originally from Sicily but now found throughout Italy.
- Lasagne — wide ribbons of pasta baked with different sauces and ingredients. Most regions have their own variations; a classic is Lasagne al forno from Emilia-Romagna, which includes green egg pasta, ragù, béchamel sauce, and Parmigiano-Reggiano cheese.
- Minestrone — thick vegetable soup found throughout the Italian peninsula whose only common ingredient seems to be some kind of pulse (beans, chick peas, lentils). Can also use pasta or rice.
- Parmigiano-Reggiano cheese — Italy's preeminent cheese, hard and dry and well-aged, made from skimmed or partially skimmed cow's milk — from western Emilia-Romagna
- Pesto alla genovese — a sauce made from crushed basil leaves, pine nuts, garlic and olive oil — from Genoa and the Ligurian coast.
- Pizza — flat bread with a number of toppings. Originally from Naples, it is now found in numerous versions practically throughout the world.
- Polenta — cornmeal cooked for a long time — originally from Lombardy and Veneto in northern Italy
- Risotto con funghi — a classical risotto with white wine, beef, beef stock, mushrooms, garlic, and zucchini
- Saltimbocca — tender veal covered with Parma ham and seasoned with sage — from Rome
- Spaghetti carbonara — a pasta dish with cream, eggs, cheese, and diced bacon, at least in the present-day American version. Origin seems to be from Rome immediately after World War II, when American bacon became available to the Italian population, but this is disputed, with many instances of earlier references throughout Italy being cited.
- Spaghetti marinara — a pasta dish with a light tomato sauce and garlic — from Naples and southern Italy. Also known as Spaghetti Milanese in other countries, especially in eastern Europe.
- Spaghetti alle vongole — a pasta dish with a sauce based onclams, olive oils and garlic, the sauce may or may not have tomatoes — from Naples
- Stufato — simmered beef in wine, tomatoes, and rosemary; every region has its own variation
- Tortellini — little hats of egg pasta traditionally filled with meat (prosciutto, veal, pork), although many other versions exist. Origin disputed between Modena and Bologna. Also known as capelletti in Romagna
- Vitello tonnato — a cold dish of veal with tuna fish sauce