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Orzotto (Italian pronunciation: [orˈdzɔtto]) is an Italian dish similar to risotto, but made with pearl barley instead of rice. Orzotti are a speciality of the Friuli-Venezia Giulia region of northeastern Italy. [1] [2] The name is a portmanteau of orzo (the Italian word for barley) and risotto.
[14] [15] The Mediterranean diet forms the basis of Italian cuisine, rich in pasta, fish, fruits and vegetables. [16] Cheese, cold cuts and wine are central to Italian cuisine, and along with pizza and coffee (especially espresso) form part of Italian gastronomic culture. [17]
Marinara appetizer: mixed fish appetizer with squid, clams and scampi dressed with a sauce made up of anchovies, tuna, capers, vinegar, garlic, and parsley. Crostini alla chietina : homemade triangular slices of bread dipped in beaten egg and fried in a pan, preferably with olive oil, garnished with anchovies, capers and butter.
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Ribollita – a famous Tuscan soup, a hearty potage made with bread and vegetables. [16] There are many variations, but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero, and onion. Its name literally means 'reboiled'.
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Orzo is traditionally made from flour, [5] but it can also be made of whole grain. It is often made with semolina , a type of flour made from durum wheat . The name orzo is common for this pasta shape in North America, but less so in Italy, where the word usually still means 'barley'.