Search results
Results From The WOW.Com Content Network
Cazzimperio: Abruzzo version of the classic pinzimonio with caciocavallo cheese, whole milk, butter, egg yolks, flour, salt, pepper, slices of stale bread. Pizza con le sfrigole : it is a white pizza with mass dough, lard, salt and precisely the "sfrigole", or the crunchy flakes of fat and connective tissues that remained in the pan when lard ...
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.
Minestra di ceci – prepared with chickpeas as a main ingredient, it is a common soup in the Abruzzo region of central Italy. [14] [15] Minestra maritata or Italian wedding soup; Minestrone – a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery ...
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.
Ciambotta or giambotta is a summer vegetable stew of southern Italian cuisine.The dish has different regional spellings; [1] [2] it is known as ciambotta or ciambrotta in Calabria and elsewhere, [2] [3] ciammotta in Basilicata [3] and Calabria, [2] cianfotta or ciambotta in Campania [3] [2] and Lazio, [3] and ciabotta in Abruzzo.
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.
Capocollo; Alternative names: Capicollo (Tuscia viterbese, Campania, Molise, Apulia, Basilicata and Calabria), ossocollo (Veneto and Friuli-Venezia Giulia), finocchiata (Siena), coppa di collo (Romagna), capocollo or corpolongo (northern Lazio and central-southern Umbria), lonza (central-southern Lazio) or lonzino (Marche and Abruzzo), scamerita or scalmarita (northern Umbria and Tuscany ...