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A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water. [38] Spaghettini and spaghettoni are slightly thinner or thicker, respectively. [39] "Little strings". [4] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". [38]
Cacciatora – refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Caldume. Capocollo. Cappello del prete (or tricorno) Capra alla neretese, capra e fagioli. Capretto al forno. Carne cruda all'albese. Carne pizzaiola. Carne salada e fasoi.
Name Original location Founded Headquarters Number of U.S. locations Areas served Notes 7 Leaves Cafe: Westminster, California: 2011 41 Southwestern United States
Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits and vegetables to grains to cheeses, meats, and fish. In northern Italy, fish (such as cod, or baccalà ), potatoes, rice, corn (maize), sausages, pork, and different types of cheese are the most common ingredients.
Pasta is a staple food [1] of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. [2] It is also commonly used to refer to the variety of pasta dishes. Pasta is typically a noodle traditionally made from an unleavened dough of durum wheat flour mixed with water and formed into sheets and cut, or extruded into various ...
To become a global cuisine, a local, regional or national cuisine must spread around the world with its food served worldwide. Regional cuisine is based upon national, state or local regions. [3] Regional cuisines may vary based upon food availability and trade, varying climates, cooking traditions and practices, and cultural differences. [4]
Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. There are five basic types of pastry dough (a food that combines flour and fat ): shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry.
However, some foods considered characteristic of modern Italian cuisine were not used. [13] In particular, spinach and eggplant (aubergine) were introduced later from the Arab world , and tomatoes , potatoes , capsicum peppers, and maize (the modern source of polenta ) [ 12 ] only appeared in Europe following the discovery of the New World and ...