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Spaghetti alla carbonara Tiramisu is an Italian dessert. This is a list of Italian foods and drinks. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek and ancient Roman cuisines.
The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."
Five additional Italian regions produce capocollo, and are not covered under European law, but are designated as prodotto agroalimentare tradizionale (PAT) by the Italian Ministry of Agricultural, Food, and Forestry Policies: Capocollo della Basilicata; [12] Capocollo del Lazio; [13] Capocollo di Martina Franca [14] is a traditional capocollo ...
Italian Sounding invests in almost every sector of Italian food, from the most famous Italian cheeses to cured meats, a variety of pasta, regional bread, extra virgin olive oils, and wines. [60] Counterfeit products violate registered trademarks or other distinctive signs protected by law such as the designations of origin (DOC, PDO, DOCG, PGI ...
Salami (/ s ə ˈ l ɑː m i / sə-LAH-mee; sg.: salame) is a salume consisting of fermented and air-dried meat, typically pork.Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat.
2. Pizza Napoletana e Romana. Besides pasta, pizza has to be the second most popular Italian food. But the pizza in Italy is very different from American pizza.
Meat is not used as frequently in Neapolitan cooking as in the cuisine of Northern Italy. The most common kinds of meat used in Neapolitan cooking are: Sausage: salsicce and cervellatine, with not finely hand-cut meat (a ponta 'e curtiello) Pork liver, rounded in a net of pork's fat and a bay leaf; Trippa (lit.
It is used in stuffings for other meats, such as veal, as a wrap around veal or steak, in a filled bread, or as a pizza topping. Saltimbocca is an Italian veal dish, in which escalopes of veal are topped with a sage leaf before being wrapped in prosciutto and then pan-fried.
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