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Haute cuisine (French: [ot kɥizin]; lit. ' high cooking ') or grande cuisine is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients.
Clockwise from top left; some of the most popular Italian foods: Neapolitan pizza, carbonara, espresso, and gelato. Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora.
His La scienza in cucina e l'arte di mangiare bene (1891) was the first gastronomic treatise comprising all regions of united Italy. Ettore Boiardi; Caesar Cardini, creator of the Caesar salad. Martino da Como (c. 1430– late 15th century), "Prince of cooks", considered the western world's first celebrity chef.
Cacio e pepe (Italian: [ˈkaːtʃo e pˈpeːpe]) is a pasta dish typical of the Lazio region of Italy. [1] [2] Cacio e pepe means 'cheese and pepper' in several central Italian dialects.
In July 2007, Quadratum Publishing USA, based in New York, produced and distributed La Cucina Italiana in English language for the American and Canadian markets. The American edition is added to those already existing in Flemish, German, Czech, and Turkish. In 2014 La Cucina Italiana was acquired by the American publishing house Condé Nast. [5]
Pomodori di Pachino. Pomodoro di Pachino (Italian: [pomoˈdɔːro di paˈkiːno]) is a protected geographical indication (PGI) for tomatoes from the southeast coast of Sicily, Italy, granted by the EU since 2003. [1] It is actually a variety created in Israel by the multinational HaZera Genetics, that was introduced in Italy in 1989. [2]