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Giorgio Sommer (1834–1914), "Napoli – Fabbrica di maccheroni". Hand-colored photo. Catalog number: 6204. There is a great variety of Neapolitan pastas.Pasta was not invented in Naples, but one of the best grades available is found quite close by, in Gragnano, and in Torre Annunziata, a few kilometers from the capital.
Pages in category "Cuisine of Campania" The following 19 pages are in this category, out of 19 total. This list may not reflect recent changes. B. Braciola;
Campania is rich in culture, especially with regard to food, music, architecture, and archaeological and ancient sites—such as Pompeii, Herculaneum, Oplontis, Paestum, Aeclanum, Stabiae, and Velia. The name "Campania" is derived from Latin; the Romans knew the region as Campania felix ("fertile countryside" or "happy countryside").
Campania Salerno 91 Limone di Siracusa: PGI Fruit, vegetables and cereals fresh or processed Reg. UE n. 96 of 03.02.11 GUUE L. 30 of 04.02.11 Sicily: Syracuse 92 Limone di Sorrento: PGI Fruit, vegetables and cereals fresh or processed Reg. CE n. 2446 of 06.11.00, Reg. UE n. 14 of 10.01.11 GUCE L. 281 of 07.11.00, GUUE L. 6 ofl'11.01.11 Campania ...
Italy is home to 395 Michelin star-rated restaurants. [14] [15] The Mediterranean diet forms the basis of Italian cuisine, rich in pasta, fish, fruits and vegetables. [16] Cheese, cold cuts and wine are central to Italian cuisine, and along with pizza and coffee (especially espresso) form part of Italian gastronomic culture. [17]
Genovese sauce, known in Italian as sugo alla genovese or "la Genovese", is a slow-cooked onion and meat sauce associated with the city of Naples, in the Campania region of Italy. It is typically served with ziti, rigatoni or paccheri pasta and sprinkled with grated cheese. [1]
Capocollo; Alternative names: Capicollo (Tuscia viterbese, Campania, Molise, Apulia, Basilicata and Calabria), ossocollo (Veneto and Friuli-Venezia Giulia), finocchiata (Siena), coppa di collo (Romagna), capocollo or corpolongo (northern Lazio and central-southern Umbria), lonza (central-southern Lazio) or lonzino (Marche and Abruzzo), scamerita or scalmarita (northern Umbria and Tuscany ...
Buffalo mozzarella is a €300m ($330m) per year industry in Italy, which produces around 33,000 tonnes of it every year, with 16 percent sold abroad (mostly in the European Union). France and Germany are the main importers, but sales to Japan and Russia are growing.
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