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Scaloppine (plural and diminutive of scaloppa—a small escalope, i.e., a thinly sliced cut of meat) [1] is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef , veal , or chicken , that is dredged in wheat flour and sautéed in one of a variety of reduction sauces .
The dish dates to the 19th century, when it may have originated with English families who lived in western Sicily, where Marsala wine is produced. [ 1 ] Slices of chicken breast are coated in flour, briefly sautéed , and then removed from the pan, which is then used to make a Marsala reduction sauce.
Traditional Greek breakfast was also providing in special dairy shops called galaktopoleia (milk shops) [93] [94] have dairy products, milk, butter, yoghurt, sweets, honey, beverages, whereas today galaktopoleia shops exist very few. The list of Greek dishes includes dishes found in all of Greece as well as some regional ones. [95] [96] [97] [98]
A baked pasta dish with a filling of ground, spiced minced meat and a Bechamel sauce topping. Pastitsada (παστιτσάδα) A casserole dish, traditional pastitsada recipe features spicy veal, beef or poultry. Pizza (πίτσα) The Greek version usually contains black olives, feta cheese, tomatoes, peppers and onions.
العربية; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts.
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] Desserts have a long tradition of merging local flavours such as citrus fruits, pistachio and almonds with sweet cheeses such as mascarpone and ricotta or exotic tastes such as cocoa ...
The bread dishes cialledda and pancotto may also be prepared in the form of a soup if a vegetable broth is added. [26] A soup from the Salento is called cecamariti, literally meaning 'blinding the husband'. The dish received its name from its impressive appearance, which conceals its easy preparation. [27]