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A Montepulciano d'Abruzzo wine labelled as made from old vines. Renowned wines like Montepulciano DOCG, Trebbiano d'Abruzzo DOC and Controguerra DOC are judged to be amongst the world's finest. [60] In 2012, a bottle of Trebbiano d'Abruzzo ranked No. 1 in the top 50 Italian wine awards. [61] The region's principal wines are: Montepulciano d ...
Brodetto alla vastese, from Vasto, Abruzzo, Italy. Brudet or brodet is a fish stew made in the Croatian regions of Dalmatia, [1] Kvarner, and Istria, as well as along the coast of Montenegro.
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
DOCG and DOC labels on two Italian wine bottles Poggio Amorelli, a typical winery of Chianti region A bottle of Prosecco di Conegliano spumante extra dry and a glass of Prosecco frizzante, which stops forming bubbles soon after it is poured A Montepulciano d'Abruzzo wine made from the Montepulciano grape, in the Abruzzo region
The dish also shares its origin with other regional Italian variations of seafood stew similar to cioppin, including cacciucco from Tuscany, brodetto di pesce from Abruzzo and others. [1] [3] [5] Similar dishes can be found in coastal regions throughout the Mediterranean, from Spain to Greece.
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Minestrone. Minestrone (/ ˌ m ɪ n ə s ˈ t r oʊ n i /, Italian: [mineˈstroːne]) or minestrone di verdure is a thick soup of Italian origin based on vegetables. [a] It typically includes onions, carrots, celery, potatoes, cabbage, tomatoes, often legumes, such as beans, chickpeas or fava beans, and sometimes pasta or rice. [1]
Piedmontese cuisine is the style of cooking in the Northern Italian region of Piedmont.Bordering France and Switzerland, Piedmontese cuisine is partly influenced by French cuisine; this is demonstrated in particular by the importance of appetizers, a set of courses that precede what is traditionally called a first course and aimed at whetting the appetite.