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Banana ketchup – Sauce made from bananas; Latik – Filipino dessert garnishing and condiment; Chilli soy lime – a mixture of soy sauce, chopped bird's eye chillies, chopped onions, and calamansi lime juice—a traditional dipping sauce for grilled meats and seafood. The island of Guam has a similar sauce called finadene.
Tuscan Chianti in a traditional fiasco. Italian wine (Italian: vino italiano) is produced in every region of Italy.Italy is the country with the widest variety of indigenous grapevine in the world, [1] [2] with an area of 702,000 hectares (1.73 million acres) under vineyard cultivation, [3] as well as the world's largest wine producer and the largest exporter as of 2024.
The slow cooking of the onions is especially important for the sauce's flavor, [10] and is facilitated by incremental additions of white wine, stock, or both. [3] [5] Genovese is typically served with the large, cylindrical pasta paccheri, but also rigatoni, ziti or candele—all favored because their shape can hold the sauce. [3] [4]
White wine, milk, and a small amount of tomato paste or tomato sauce are added, and the dish is then gently simmered at length to produce a thick sauce. Outside Italy, the phrase "Bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to Italian ragù ...
Bertolli is a brand of Italian food products produced by multiple companies around the world with the trademark owned by Mizkan Holdings. [1] [2] [3] Originating as a brand of extra-virgin olive oil, in which it was the global market leader, [4] pasta sauces and ready meals are now sold under the brand name as well.
Cream gravy, or white gravy (sawmill gravy) is a bechamel sauce made using fats from meat—such as sausage or bacon—or meat drippings from roasting or frying meats. The fat and drippings are combined with flour to make a roux, and milk is typically used as the liquid to create the sauce, however, cream is often added or may be the primary ...
Penne alla vodka. The exact origins of penne alla vodka are unclear, and to some extent the subject of urban legend and folklore.The first use of vodka in a pasta dish recorded in a cookbook is attested to 1974, when the Italian actor Ugo Tognazzi published the cookbook L'Abbuffone (meaning 'the bouffe-men', named after Tognazzi's movie La Grande Bouffe), which included his recipe of pasta all ...
While tomato-less gricia is still prepared in central Italy, it is the tomato-enriched amatriciana that is better known throughout Italy and elsewhere. While in Amatrice the dish is prepared with spaghetti, [12] bucatini is now most commonly used in Rome. [1] Other types of dry pasta (particularly rigatoni) are also used. [citation needed]