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Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, ... Campania is one of the largest producers and consumers of pasta in Italy, especially ...
Pizza is the most popular and best known creation of all Neapolitan cuisine. It soon became very popular among the people as well as barons or princes: it was present in the Bourbon court. King Ferdinand I experienced cooking pizza in Capodimonte's porcelain ovens. After Italian unification, the new
Pages in category "Cuisine of Campania" The following 19 pages are in this category, out of 19 total. ... Italian wedding soup; L. Limoncello; N. Neapolitan cuisine;
Sfogliatella (Italian: [sfoʎʎaˈtɛlla]; Neapolitan: sfugliatella; pl.: sfogliatelle) is a shell-shaped pastry with a sweet or creamy filling, originating in the Campania region of Italy. [1] [2] Sfogliatella means 'small, thin leaf/layer', as the pastry's texture resembles stacked leaves. [citation needed]
Pizza napoletana (in Italian), pizza napulitana (in Neapolitan) Type: Pizza: Place of origin: Italy: Region or state: Naples, Campania: Main ingredients: Although in the strictest tradition of Neapolitan cuisine there are only two variations (pizza Margherita and pizza marinara), a great number of Neapolitan pizza varieties exist, defined by ...
Acquasale or cialledda is a dish characteristic of southern Italian cuisine, especially in Basilicata, Campania and Apulia regions. It is made with stale bread , salt , olive oil , tomato , oregano , egg , and peppers , and served in a soup dish.
Spaghetti aglio e olio (Italian: [spaˈɡetti ˈaʎʎo e ˈɔːljo]; lit. ' spaghetti [with] garlic and oil ') is a pasta dish typical of the Italian city of Naples, in the Campania region. Its popularity can be attributed to it being simple to prepare and the fact that it makes use of inexpensive, readily available ingredients that have long ...
Category: Italian regional cuisines. 12 languages. ... Cuisine of Campania (1 C, 19 P) E. Cuisine of Emilia-Romagna (31 P) L. Cuisine of Lazio (32 P) Cuisine of ...