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Scaloppine (plural and diminutive of scaloppa—a small escalope, i.e., a thinly sliced cut of meat) [1] is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of reduction sauces. [2]
As with all religious traditions, some such foods have passed into widespread secular use, but all those on this list have a religious origin. The list is arranged alphabetically and by religion. Many religions have a particular 'cuisine' or tradition of cookery, associated with their culture (see, for example, List of Jewish cuisine dishes).
Sushi does not mean raw seafood; some sushi, such as kappamaki, contains no seafood. The word refers to the vinegar-prepared rice the dish contains. [43] Allspice is not a mix of spices. [44] [45] It is a single spice, so called because it seems to combine the flavours and scents of many spices, especially cinnamon, nutmeg, cloves and black ...
Chicken marsala (Italian: pollo al marsala or scaloppine al marsala) is an Italian-American dish of chicken escalopes in a Marsala wine sauce. It is a variation of traditional Italian scaloppina dishes, of which there are many varieties throughout Italy.
Traditional Greek breakfast was also providing in special dairy shops called galaktopoleia (milk shops) [93] [94] have dairy products, milk, butter, yoghurt, sweets, honey, beverages, whereas today galaktopoleia shops exist very few. The list of Greek dishes includes dishes found in all of Greece as well as some regional ones. [95] [96] [97] [98]
A well-known dish is baccalà (salted cod fish). Fried smelts, calamari, and other types of seafood have been incorporated into the Christmas Eve dinner over the years. The number seven may come from the seven Sacraments of the Catholic Church, or the seven hills of Rome, or some other source. There is no general agreement on its meaning. [1] [2]
' brigand's dish '), pasta prepared with chickpeas and peeled tomatoes; [138] tumact me tulez, tagliatelle-dish of Arbëreshe culture; rafanata, a type of omelet with horseradish; ciaudedda, a vegetable stew with artichokes, potatoes, broad beans, and pancetta; [139] and the baccalà alla lucana, one of the few recipes made with fish.
Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts.