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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.
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).
An escalope (UK: / ˈ ɛ s k əl ɒ p / ESK-əl-op, US: / ɪ ˈ s k ɑː l ə p, ˈ ɛ s k əl oʊ p / isk-AH-ləp, ESK-əl-ohp, French:), also scallop in the US (not to be confused with the shellfish), is traditionally a piece of boneless meat that has been thinned out using a mallet or rolling pin [1] [2] or beaten with the handle of a knife, or merely butterflied.
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]
The modern version of the dish was created by the Greek chef Nikolaos Tselementes in the 1920s Makálo (μακάλο) Various dishes (usually meatballs) with garlic sauce from the region of Macedonia. Mydia (μύδια) Mussels: Paidakia (παϊδάκια) Grilled lamb chops with lemon, oregano, salt and pepper. Pansetta (πανσέτα) Pork ...
One fragment survives of the first known cookbook in any culture, it was written by Mithaecus (5th Century BCE) and is quoted in the "Deipnosophistae" of Athenaeus. It is a recipe for a fish called "tainia" (meaning "ribbon" in Ancient Greek - probably the species Cepola macrophthalma), [107]
One famous example from the Ancient Greek sources is "Hekate's Deipnon" which is, at its most basic, a religious offering meal given to the Titan Hekate and the restless dead once a lunar month. Ancient Athenians held that once a lunar month, Hekate led the spirits of the unavenged or wrongfully killed accompanied by hounds from the underworld ...