Italian Cuisine

132

Acquacotta

(0 ) (1 )


(Italian)

Acquacotta ; Italian for "cooked water" is a broth-based hot soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history. The dish was invented in part as a means to make hardened, stale bread edible. In ...

06:26PM February 07, 2017 - by: itisclaudio

Acqua Pazza

(0 ) (1 )


(Italian)

The name 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, ...

05:25PM July 01, 2016 - by: asma

Aioli

Aïoli

(0 ) (1 )


(French) (Italian) (Spanish)

Mediterranean sauce made of garlic and olive oil; in some regions other emulsifiers such as egg are used. The names mean "garlic and oil" in Catalan and Provençal. Wikipedia

02:57PM November 30, 2017 - by: itisclaudio

Antipasto

antipasti

(0 ) (2 )


(Italian)

A plate of cold meat or vegetables that is served especially as the first course of a meal. Antipasto means "before the meal", and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, ...

04:45PM October 20, 2016 - by: itisclaudio

Arancini

(0 ) (2 )


(Italian)

Thisia stuffed rice balls which are coated with bread crumbs and then deep fried. They are usually filled with ragù (meat and tomato sauce), mozzarella, and peas. A number of regional variants exist which differ in fillings and shape. Arancini produced in eastern Sicily.

06:43PM July 01, 2016 - by: asma

Arrabbiata Sauce

sugo all'arrabbiata

(0 ) (1 )


(Italian)

Arrabbiata sauce, or sugo all'arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and red chili peppers cooked in olive oil. "Arrabbiata" literally means "angry" in Italian; the name of the sauce refers to the spiciness of the chilli peppers.

05:13PM July 01, 2016 - by: asma

Berlingozzo

(0 ) (1 )


(Italian)

It is a cake from Lamporecchio, in the province of Pistoia, central Italy. It is a simple ring-shaped cake, and it has its origins in the time of the Medici. It is a typical Carnival cake, its name appearing to derive from the word Berlingaccio, ...

11:56AM May 27, 2017 - by: anika854

Bigoli

Pici

(0 ) (1 )


(Italian)

Bigoli is an extruded pasta in the form of a long and thick tube. Initially they were made with buckwheat flour, but are more commonly made with whole wheat flour now. Traditionally, duck eggs are used for the pasta. It closely resembles bucatini, but without ...

10:12PM June 30, 2016 - by: asma

Biscotti

Cantuccini

(0 ) (1 )


(Italian)

Italian almond biscuits (cookies) that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and dipped in a drink, traditionally Vin Santo.

04:30PM March 14, 2017 - by: itisclaudio

Biscuit Tortoni

(0 ) (1 )


(Italian)

It is an ice cream made with eggs and heavy cream, often containing chopped cherries or topped with minced almonds or crumbled macaroons.

10:40AM March 29, 2017 - by: anika854