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Fruits, fish and wine are consumed frequently as well, but meat plays a minor role. The food of Apulia is known as a prime example of cucina povera (Italian for 'cuisine of the poor'), characterizing its simplicity rather than its quality. Moreover, the simple dishes allow the quality of their local and seasonal ingredients to take center stage.
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;
Campanian cuisine varies within the region. While Neapolitan dishes centre on seafood, Casertan and Aversan ones rely more on fresh vegetables and cheeses. The cuisine from Sorrento combines the culinary traditions from both Naples and Salerno. Pizza was conceived in Naples. [102] Spaghetti is also a well-known dish from southern Italy and ...
The most famous rice dish is the sartù di riso, a sort of timballo made with rice, stuffed with chicken livers, sausage, little meatballs, fior di latte or provola, peas, mushrooms, and with Neapolitan ragù, or, in the white version (in bianco) with béchamel sauce. In the cuisine of the poor, rice is also cooked as riso e verza (lit.
The dish derives from popular tradition and a need to make use of less noble cuts of meat, and is usually sold as street food from carts, in the cities of Campania. [1] It is also consumed in the region of Molise and in the province of Foggia, where the dish is regarded as a "party" food. [citation needed]
Spaghetti alle vongole (Italian: [spaˈɡetti alle ˈvoŋɡole]; lit. ' spaghetti with clams ') is a pasta dish consisting of spaghetti cooked with fresh clams, originating in the coastal regions of southern Italy, particularly the city of Naples, in Campania. The preparation typically involves garlic, parsley, olive oil, and occasionally white ...
Spaghetti alla carbonara Tiramisu is an Italian dessert. This is a list of Italian foods and drinks. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek and ancient Roman cuisines.
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.