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Dishes are simple, without elaborate preparations. [5] The food of Apulia is often characterized as peasant food or cucina povera, the 'cuisine of the poor'. In spite of this, the dishes are richer and more complex than the number of ingredients and the simplicity of the cooking methods would suggest. [6]
The most famous rice dish is the sartù di riso, a sort of timballo made with rice, stuffed with chicken livers, sausage, little meatballs, fior di latte or provola, peas, mushrooms, and with Neapolitan ragù, or, in the white version (in bianco) with béchamel sauce. In the cuisine of the poor, rice is also cooked as riso e verza (lit.
The carrozza is a street food and popular dish in Campania, [10] a region in southern Italy. Buffalo mozzarella, which is prepared using the milk from the Italian Mediterranean Buffalo, is typically used in Campania to prepare the sandwich. [11]
Sfogliatella Santa Rosa, from which the current sfogliatella was born, was created in the monastery of Santa Rosa in Conca dei Marini, Campania, in the 17th century. Pasquale Pintauro, a pastry chef from Naples , acquired the original recipe and began selling the pastries in his shop in 1818.
Pages in category "Cuisine of Campania" The following 19 pages are in this category, out of 19 total. ... Italian wedding soup; L. Limoncello; N. Neapolitan cuisine;
The Calabria region, right down in the toe of Italy’s boot, is where Italian cuisine gets intense. Along with the usual wide range of classic dishes, locals relish spicy foods such as pig blood ...
The dish derives from popular tradition and a need to make use of less noble cuts of meat, and is usually sold as street food from carts, in the cities of Campania. [1] It is also consumed in the region of Molise and in the province of Foggia, where the dish is regarded as a "party" food. [citation needed]
Pasta is a staple food [1] of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. [2] It is also commonly used to refer to the variety of pasta dishes. Pasta is typically a noodle traditionally made from an unleavened dough of durum wheat flour mixed with water and formed into sheets and cut, or extruded into various ...