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Antipasto (pl.: antipasti) is the traditional first course of a formal Italian meal. [1] Usually made of bite-size small portions and presented on a platter from which everyone serves themselves, the purpose of antipasti is to stimulate the appetite. [2] Typical ingredients of a traditional antipasto includes cured meats, olives, peperoncini ...
Bruschetta. Bruschetta (/ bruːˈskɛtə / broo-SKET-ə[1] or / bruːˈʃɛtə / broo-SHET-ə, [2] Italian: [bruˈsketta] ⓘ) is an Italian antipasto consisting of grilled bread often topped with olive oil and salt. Most commonly it is served with toppings of tomato, vegetables, beans, cured meat, and/or cheese. In Italy, bruschetta is often ...
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 ...
The bresaola produced in Valtellina is a protected geographical indication (PGI) under EU Regulation 2081/92. Since this designation, dried beef made outside Valtellina may carry a generic name such as viande séchée. There are traditional products from several other areas that are similar: Pastirma: a highly seasoned, air-dried cured beef ...
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. [2][3][4 ...
As a result of French influence on the English language, "hors d'oeuvre" has become a commonly used term in English to refer to small dishes served before meals. [20] The custom of the savoury course is of British origin and comes towards the end of the meal, before dessert or sweets [ 21 ] or even after the dessert, in contrast to the hors d ...
Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for centuries has ensured the independence of its culinary tradition from those of nearby regions. [1][2] Local cuisine was widely appreciated in a 2013 survey among foreign tourists.
Ingredients generally used. Salt, sugar, spices. Media: Pancetta. Rolled pancetta. Pizza prepared with sliced rolled pancetta with capicola (pancetta coppata) Pancetta (Italian: [panˈtʃetta]) is a salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups and pastas.