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Prosciutto may also be made using the hind leg of other animals, in which case the name of the animal is included in the name of the product, for example prosciutto di agnello (lit. ' lamb ham ' ).
Tagliatelle with Bolognese sauce, a typical Emilian dish. Emilian cuisine consists of the cooking traditions and practices of the Italian region of Emilia.As in most regions of Italy, more than a cuisine, it is a constellation of cuisines that, in Emilia, represents the result of nearly eight centuries of autonomy of the Emilian cities, from the time of the municipalities to the unification of ...
Odore di focolare: i sapori della cucina tradizionale ligure: in 165 ricette della cucina tradizionale ligure in lingua italiana e dialetto ventimigliese. Pinerolo: Alzani. 2003. Pinerolo: Alzani. 2003.
Easy Queso Dip. Queso is a sporting event staple! The dip can be made on the stovetop or in the Crock-Pot. Either way, meltable white American cheese and flavorful additions like garlic ...
Tortellini, tortellini al pomodoro, tortellini alla bolognese, tortellini alla boscaiola, tortellini burro e salvia, tortellini di Valeggio sul Mincio, tortellini in brodo, tortellini panna e prosciutto; Tortelloni; Trenette al pesto; Troccoli con pomodori secchi, acciughe e mollica di pane; Trofie al pesto, trofie con crema di noci, trofie ...
Italian wine and salumi Aging salumi Prosciutto di Parma Salame Felino. Salumi (sg.: salume, Italian:) are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella.
Prosciutto di San Daniele PDO, one of the most imitated Italian products in the world. [58] The marketing phenomenon of imitation of Italian agri-food products that have nothing to do with Italian cuisine is known by the name of Italian Sounding. [59] Italian cuisine is one of the most popular and copied cultures worldwide. [13]
A Campobello di Licata baked pasta dish, made of ziti pasta, a ragù sauce with pork, cauliflower, eggs and pecorino cheese: Nidi di rondine: Emilia-Romagna: A Romagna baked pasta dish, prepared a fresh egg pasta, with a tomato sauce and smoked ham, beef, mushrooms, béchamel sauce and Parmigiano Reggiano cheese Orecchiette con le cime di rapa ...