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An Italian-style antipasto Maccheroni all'amatriciana. Pasta is the archetypal primo. A Lombard brasato di maiale is considered a second course. A cup of espresso typically consumed after a meal. A structure of an Italian meal in its full form, usually used during festivities: [4] [41] Aperitivo the aperitivo opens a meal, and it is similar to ...
Cheese, cold cuts and wine are central to Italian cuisine, and along with pizza and coffee (especially espresso) form part of Italian gastronomic culture. [14] Desserts have a long tradition of merging local flavours such as citrus fruits, pistachio and almonds with sweet cheeses such as mascarpone and ricotta or exotic tastes such as cocoa ...
A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water. [38] Spaghettini and spaghettoni are slightly thinner or thicker, respectively. [39] "Little strings". [4] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". [38]
Lasagna (UK: / ləˈzænjə /, [ 1 ] US: / ləˈzɑːnjə /, Italian: [laˈzaɲɲa]), also known as lasagne (Italian: [laˈzaɲɲe]), is a type of pasta, possibly one of the oldest types, [ 2 ] made in very wide, flat sheets. The same-named Italian dish is made of stacked layers of lasagna alternating with fillings such as ragù (ground meats ...
Clockwise from top left; some of the most popular Italian foods: Neapolitan pizza, carbonara, espresso, and gelato. Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora.
Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish, all sourced from the ocean, in this case the Pacific. The seafood is then combined with fresh tomatoes in a wine sauce. The dish can be served with toasted bread, either ...
Pasta (UK: / ˈpæstə /, US: / ˈpɑːstə /; Italian: [ˈpasta]) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was traditionally only made with durum, although the definition has been expanded to include ...
Bucatini is a tubed pasta made of hard durum wheat flour and water. Its length is 25–30 cm (10–12 in) with a 3 mm ( in) diameter. The average cooking time is nine minutes. [citation needed] In Italian cuisine, bucatini is served with buttery sauces, guanciale, vegetables, cheese, eggs, and anchovies or sardines.