Content deleted Content added
JacktheBrown (talk | contribs) Various improvements; and removed image (too many images in this section) Tags: Visual edit Mobile edit Mobile web edit Advanced mobile edit |
GreenC bot (talk | contribs) Reformat 1 URL (Wayback Medic 2.5) |
||
| (8 intermediate revisions by 2 users not shown) | |||
Line 37:
[[File:Antica trattoria Bagutto.jpg|thumb|The {{ill|Antica trattoria Bagutto|it}} in [[Milan]], the oldest restaurant in Italy and the second in Europe<ref name="localistorici"/>]]
Milan is home to the oldest restaurant in Italy and the second in Europe, the {{ill|Antica trattoria Bagutto|it}}, which has existed since at least 1284.<ref name="localistorici">{{Cite web|url=http://www.localistorici.it/it/Schede/view/tipo/locali-storici/categorie/per-anno-di-fondazione_1200-1299/slug/antica-trattoria-bagutto|title=Antica trattoria Bagutto|access-date=29 November 2020|archive-url=https://archive.
[[File:Iran saffron threads.jpg|thumb|[[Saffron]] has been used in Italy for centuries.]]
Line 193:
[[Campania]] extensively produces tomatoes, peppers, [[spring onions]], potatoes, artichokes, fennel, lemons, and oranges which all take on the flavour of volcanic soil. The [[Gulf of Naples]] offers fish and seafood. Campania is one of the largest producers and consumers of pasta in Italy, especially spaghetti. In the regional cuisine, pasta is prepared in various styles that can feature tomato sauce, cheese, clams, and shellfish.{{sfn|Piras|2000|p=337}}
{{lang|it|[[Spaghetti alla puttanesca]]}} is a popular dish made with olives, tomatoes, anchovies, capers, chili peppers, and garlic. The region is well known for its [[mozzarella]] production (especially from the milk of [[Domestic buffalo|water buffalo]]) that is used in a variety of dishes, including
Originating in [[Naples|Neapolitan]] cuisine, [[pizza]] has become popular worldwide.<ref name="Miller">{{cite web|url=http://www.americanheritage.com/articles/magazine/ah/2006/2/2006_2_30.shtml|title=Hanna Miller|archive-url=https://web.archive.org/web/20090712030514/http://www.americanheritage.com/articles/magazine/ah/2006/2/2006_2_30.shtml|archive-date=12 July 2009|access-date=25 November 2021}} "American Pie", ''American Heritage'', April/May 2006.</ref> Pizza is an oven-baked, flat, disc-shaped bread typically topped with a [[tomato sauce]], [[cheese]] (usually [[mozzarella]]), and various toppings depending on the culture. Since the original pizza, several other types of pizzas have evolved.
Line 221:
Seafood from the Adriatic is also used in this area, mainly prepared according to [[Istria]]n and [[Veneto|Venetian]] recipes. While the tuna fishing has declined, the pilchards from the Gulf of Trieste off [[Barcola]] (in the local dialect: {{lang|it|sardoni barcolani}}) are a special and sought-after delicacy.<ref>Georges Desrues "Eine Lange Nacht am Meer", In: Triest - Servus Magazin (2020), p 73.</ref><ref>Paola Agostini, Mariarosa Brizzi: Cucina friulana - Ricettario Verlag: Giunti Demetra, Florenz 2007, {{ISBN|978-88-440-3360-6}}.</ref><ref>Christoph Wagner: Friaul Kochbuch. Carinthia Verlag, Klagenfurt 2007.</ref>
===Liguria===▼
{{Main|Cuisine of Liguria}}▼
[[File:Rosemary Focaccia.jpg|thumb|[[Focaccia]] with rosemary. Focaccia is widely associated with Ligurian cuisine.]]▼
[[Liguria]] is known for herbs and vegetables (as well as seafood) in its cuisine. [[Umami|Savory]] pies are popular, mixing greens and [[artichoke]]s along with cheeses, milk curds, and eggs. [[Onion]]s and [[olive oil]] are used. Due to a lack of land suitable for wheat, the Ligurians use [[chickpea]]s in {{lang|it|[[farinata]]}} and polenta-like {{lang|it|[[Farinata#Italian variations|panissa]]}}. The former is served plain or topped with onions, [[artichoke]]s, sausage, cheese or young anchovies.{{sfn|Piras|2000|pp=167 and 177}} Farinata is typically cooked in a wood-fired oven, similar to southern pizzas. Furthermore, fresh fish features heavily in Ligurian cuisine. {{lang|it|[[Baccalà]]}} (salted cod) features prominently as a source of protein in coastal regions. It is traditionally prepared in a soup.▼
Hilly districts use [[chestnut]]s as a source of carbohydrates. Ligurian pastas include {{lang|it|[[corzetti]]}}, typically stamped with traditional designs, from the [[Polcevera Valley]]; {{lang|it|[[pansoti]]}}, a triangular shaped ravioli filled with vegetables; {{lang|it|piccagge}}, pasta ribbons made with a small amount of egg and served with artichoke sauce or [[pesto]] sauce; {{lang|it|[[trenette]]}}, made from [[whole wheat flour]] cut into long strips and served with pesto; boiled beans and potatoes; and [[trofie]], a Ligurian [[gnocchi]] made from wheat flour and boiled potatoes, made into a spiral shape and often tossed in pesto.{{sfn|Piras|2000|pp=167 and 177}} Many Ligurians emigrated to [[Argentina]] in the late 19th and early 20th centuries, influencing the cuisine of the country (which was otherwise dominated by meat and dairy products that the narrow Ligurian hinterland would not have allowed). Pesto, sauce made from basil and other herbs, is uniquely Ligurian, and features prominently among Ligurian pastas.▼
===Lazio===
Line 239 ⟶ 231:
Iconic of Lazio is cheese made from ewes' milk ({{lang|it|[[pecorino romano]]}}), [[porchetta]] (savory, fatty, and moist boneless pork roast) and [[Frascati DOC|Frascati]] white wine. The influence of the ancient [[Jewish]] community can be noticed in the Roman cuisine's traditional {{lang|it|[[carciofi alla giudia]]}}.{{sfn|Piras|2000|p=291}}
▲===Liguria===
▲{{Main|Cuisine of Liguria}}
▲[[File:Rosemary Focaccia.jpg|thumb|[[Focaccia]] with rosemary. Focaccia is widely associated with Ligurian cuisine.]]
▲[[Liguria]] is known for herbs and vegetables (as well as seafood) in its cuisine. [[Umami|Savory]] pies are popular, mixing greens and [[artichoke]]s along with cheeses, milk curds, and eggs. [[Onion]]s and [[olive oil]] are used. Due to a lack of land suitable for wheat, the Ligurians use [[chickpea]]s in {{lang|it|[[farinata]]}} and polenta-like {{lang|it|[[Farinata#Italian variations|panissa]]}}. The former is served plain or topped with onions, [[artichoke]]s, sausage, cheese or young anchovies.{{sfn|Piras|2000|pp=167 and 177}} Farinata is typically cooked in a wood-fired oven, similar to southern pizzas. Furthermore, fresh fish features heavily in Ligurian cuisine. {{lang|it|[[Baccalà]]}} (salted cod) features prominently as a source of protein in coastal regions. It is traditionally prepared in a soup.
▲Hilly districts use [[chestnut]]s as a source of carbohydrates. Ligurian pastas include {{lang|it|[[corzetti]]}}, typically stamped with traditional designs, from the [[Polcevera Valley]]; {{lang|it|[[pansoti]]}}, a triangular shaped ravioli filled with vegetables; {{lang|it|piccagge}}, pasta ribbons made with a small amount of egg and served with artichoke sauce or [[pesto]] sauce; {{lang|it|[[trenette]]}}, made from [[whole wheat flour]] cut into long strips and served with pesto; boiled beans and potatoes; and [[trofie]], a Ligurian [[gnocchi]] made from wheat flour and boiled potatoes, made into a spiral shape and often tossed in pesto.{{sfn|Piras|2000|pp=167 and 177}} Many Ligurians emigrated to [[Argentina]] in the late 19th and early 20th centuries, influencing the cuisine of the country (which was otherwise dominated by meat and dairy products that the narrow Ligurian hinterland would not have allowed). Pesto, sauce made from basil and other herbs, is uniquely Ligurian, and features prominently among Ligurian pastas.
===Lombardy===
Line 377:
|-
|{{lang|it|[[Aperitivo]]}}
|[[Apéritif|Aperitif]] usually enjoyed as an [[appetiser]] before a large meal; they may be: [[Campari]], [[Martini (vermouth)|Martini]], [[Cinzano]], [[Prosecco]], [[Aperol]], [[Spritz (cocktail)|Spritz]], [[Vermouth]], [[Negroni]].<ref name="toscanaslc"/>
|-
|[[Antipasto]]
Line 388:
|"Second course", the main dish, usually fish or meat with potatoes. Traditionally, veal, pork, and chicken are most commonly used, at least in the north, although beef has become more popular since World War II, and wild game is also found, particularly in Tuscany. Fish is also very popular, especially in the south.<ref name="toscanaslc"/>
|-
|"[[Side dish]]". It may be a salad or cooked vegetables. A traditional menu features salad along with the main course.<ref name="toscanaslc"/>
|-
|{{lang|it|Formaggio e frutta}}
|"Cheese and fruits", the first dessert. Local cheeses may be part of the
|-
|{{lang|it|Dolce}}
Line 453:
|-
|{{lang|it|[[Bakery|Panificio]]}} or {{lang|it|panetteria}}
|A shop serving flour-based food baked in an oven such as bread,
|-
|{{lang|it|[[Panini (sandwich)|Paninoteca]]}} or {{lang|it|panineria}}
Line 483:
|-
|{{lang|it|[[Salumeria]]}}
|A shop serving {{lang|it|[[salumi]]}} and
|-
|{{lang|it|Spaghetteria}}
Line 536:
====Other====
[[File:Castel di chiesa.jpg|thumb|Bottles of [[limoncello]]]]
There are also several other popular alcoholic drinks in Italy. [[Limoncello]], a traditional lemon liqueur from Campania ([[Sorrento]], [[Amalfi]], and the [[Gulf of Naples]]) is the second most popular liqueur in Italy after [[Campari]].<ref name=":1">{{Cite web|url=https://magazine.luxuryretreats.com/everything-need-know-drinking-limoncello-italy/|title=Drinking Limoncello in Italy|date=8 December 2017|website=Luxury Retreats Magazine|language=en-US|access-date=30 September 2019|archive-date=30 September 2019|archive-url=https://web.archive.org/web/20190930185003/https://magazine.luxuryretreats.com/everything-need-know-drinking-limoncello-italy/|url-status=dead}} {{Full citation needed|date=May 2021}}</ref> Made from lemon, it is usually consumed in very small proportions, served chilled in small glasses or cups.<ref name=":1" />
{{lang|it|[[Amaro Averna|Amaro siciliano]]}} are common Sicilian digestifs, made with herbs, which are usually drunk after heavy meals. [[Mirto (liqueur)|Mirto]], an herbal distillate made from the berries (red mirto) and leaves (white mirto) of the myrtle bush, is popular in [[Sardinia]] and other regions. Another well-known digestif is [[Amaro Lucano]] from [[Basilicata]].{{sfn|Piras|2000|p=383}}
| |||