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The soft yeast rolls contain some sugar, butter and eggs, and either warm water, milk, or a mix of both. The filling is a basic mix of onion, ground beef and cabbage [1] which can be made more complicated by the addition of different cheese blends, condiments and seasonings like caraway seeds.
It features a selection of preserved foods, especially cured meats or pâtés, as well as cheeses and crackers or bread. In Europe 'charcuterie' refers to cold meats (e.g. salami, ham etc.) and the term 'charcuterie board' would not be widely used for a board with cheese, fruit and a small amount of meat as is the case in North America.
Since Ancient Rome flatbreads like this were used, the first mention of the piadina was in 1317, [2] in the Descriptio provinciæ Romandiolæ, when papal legate Angel de Grimoard describes its recipe: "It's made with grain wheat mixed with water and seasoned with salt. It can also be made with milk and seasoned with a bit of lard".
[1] [2] Cacio e pepe means 'cheese and pepper' in several central Italian dialects. The dish contains grated pecorino romano and black pepper with tonnarelli [ 3 ] or spaghetti . [ 2 ] The origins are believed to be that shepherds from the pastoral communities of Lazio, Abruzzo, Tuscany, and Umbria created cacio e pepe in the 18th or 19th ...
In ancient Rome, the first taste of olive oil was "likely an oil-soaked piece of bread that may or may not have been rubbed with garlic". In modern times, bruschetta was a staple of the trattoria that made up "for the frugality of the fare". Over time, the dish gained popularity and made its way into the cuisines of higher social classes. [7]
The sweet bread’s name is derived from pan del Ton, Italian for “Toni’s bread.” It is traditionally made with rum-soaked raisins and citron. This Italian pastry has been eaten since the ...
The bread was sometimes dipped in wine and eaten with olives, cheese, and grapes. At the time of the destruction of Pompeii in AD 79, there were at least 33 bakeries in that city. [17] Roman chefs made sweet buns flavored with blackcurrants and cheese cakes made with flour, honey, eggs, ricotta-like cheese and poppy seed.
Other dishes of the poor tradition are the zuppa alla pavese, a soup made with broth, stale bread, eggs and grated cheese, and the pancotto, stale bread soaked in water, cooked in a pot together with butter and with the addition of meat, cooked in the whole region: a sort of "summation" of the two dishes is constituted by the minestra mariconda ...