Search results
Results From The WOW.Com Content Network
Burrata di bufala with sliced tomatoes. Burrata (Italian:) is an Italian cow's milk (occasionally buffalo milk) cheese made from mozzarella and cream. [1] The outer casing is solid cheese, while the inside contains stracciatella and clotted cream, giving it an unusual, soft texture. It is a speciality of the Puglia region of southern Italy.
Draught water buffalo in the Foro Romano, 1900; on the left are the three columns of the Temple of Castor and Pollux. Cow in the Agro Pontino. There are conflicting hypotheses concerning the origins of the European water buffalo: one, based on fossil bones found in the valleys of the Elbe and the Rhine, is that it descends from the extinct European wild species Bubalus murrensis; others ...
The history of Florida can be traced to when the first Paleo-Indians began to inhabit the peninsula as early as 14,000 years ago. [1] They left behind artifacts and archeological remains. Florida's written history begins with the arrival of Europeans; the Spanish explorer Juan Ponce de León in 1513 made the first
Buffalo mozzarella is a €300m ($330m) per year industry in Italy, which produces around 33,000 tonnes of it every year, with 16 percent sold abroad (mostly in the European Union). France and Germany are the main importers, but sales to Japan and Russia are growing.
Mozzarella, derived from the southern Italian dialects spoken in Apulia, Calabria, Campania, Abruzzo, Molise, Basilicata, Lazio, and Marche, is the diminutive form of mozza, 'cut', or mozzare, 'to cut off', derived from the method of working. [7]
Stracciatella cheese is composed of small shreds—hence its name, which in Italian is a diminutive of straccia ('rag' or 'shred'), meaning 'a little shred'. It is a stretched curd fresh cheese, white in colour, and made the whole year round, [2] [3] but is thought to be at its best during the spring and summer months. [2]
It is smoked with laurel leaves, thyme, almonds, Mediterranean herbs, and pieces of bark of Macedonian oak (called fragno in Italian), a tree typical of southeastern Italy, the Balkans, and Western Turkey. Usually it is served with figs or burrata; Capocollo tipico senese or finocchiata, from Tuscany; [15] Capocollo dell'Umbria. [16]
The dish under its current name first appears in gastronomic literature in the 1960s. The earliest known mention of pasta alla puttanesca is in Raffaele La Capria's Ferito a morte (Mortal Wound), a 1961 Italian novel which mentions "spaghetti alla puttanesca come li fanno a Siracusa" (lit. ' spaghetti alla puttanesca as they make it in Syracuse ...