Maksud "zampone" dalam kamus Corsica

SEBUTAN ZAMPONE DALAM CORSICA

zampone  [zæmˈpəʊneɪ]

APAKAH MAKSUD ZAMPONE dalam CORSICA?

Cotechino Modena

Cotechino Modena

Cotechino Modena atau Cotechino di Modena, juga kadang-kadang dieja cotecchino atau coteghino, adalah sosej segar yang diperbuat daripada daging babi, fatback, dan kulit babi, dan berasal dari Modena, Itali, di mana ia mempunyai status PGI. Zampone Modena berkait rapat dan mempunyai status PGI. Berkhidmat dengan polenta dan lentil. Cotechino bermula pada sekitar 1511 ke Gavello, di mana, ketika dikepung, orang-orang terpaksa mencari jalan untuk memelihara daging dan menggunakan potongan kurang lembut, jadi menjadikan cotechino itu. Mirandola mengembangkan keperibadiannya sendiri di dalam trotter babi yang berlubang, bernama Zampone. Menjelang abad ke-18 ia menjadi lebih popular daripada sosej kekuningan yang telah ada pada masa itu, dan pada abad ke-19 memasuki pengeluaran besar-besaran di dalam dan sekitar kawasan itu. Cotechino sering dihidangkan dengan kacang-kacangan atau kacang cannellini dengan saus bersama kentang tumbuk, terutamanya sekitar Tahun Baru.

Cotechino Modena or Cotechino di Modena, also sometimes spelled cotecchino or coteghino, is a fresh sausage made from pork, fatback, and pork rind, and comes from Modena, Italy, where it has PGI status. Zampone Modena is closely related and also has PGI status. Served with polenta and lentils. Cotechino dates back to around 1511 to Gavello, where, whilst besieged, the people had to find a way to preserve meat and use the less tender cuts, so made the cotechino. Mirandola developed its own specialty enveloped in a hollowed out pig's trotter, named the Zampone. By the 18th century it had become more popular than the yellowish sausage that had been around at the time, and in the 19th century entered mass production in and around the area. Cotechino is often served with lentils or cannellini beans with a sauce alongside mashed potatoes, especially around the New Year.

Definisi zampone dalam kamus Corsica

Takrif zampon dalam kamus adalah sosej yang dibuat dari trotters babi yang disumbat dengan bahu babi cincang.

TERJEMAHAN ZAMPONE

Cari terjemahan zampone kepada 25 bahasa dengan penterjemah Corsica pelbagai bahasa kami.

Terjemahan zampone dari Corsica ke bahasa lain yang dibentangkan dalam bahagian ini telah diperolehi menerusi terjemahan statistik automatik; di mana unit terjemahan penting adalah perkataan «zampone» dalam Corsica.

• Penterjemah Corsica - Cina: zampone
• Penterjemah Corsica - Czech: zampone
• Corsica: zampone
• Penterjemah Corsica - Hindi: zampone
• Penterjemah Corsica - Amhara: zampone
• Penterjemah Corsica - Rusia: zampone
• Penterjemah Corsica - Punjabi: zampone
• Penterjemah Corsica - Basque: zampone
• Penterjemah Corsica - Frisia: zampone
• Penterjemah Corsica - Melayu: Zampon
• Penterjemah Corsica - Chichewa: zampone
• Penterjemah Corsica - Jepun: ザンポーネ
• Penterjemah Corsica - Kreol Haiti: zampone
• Penterjemah Corsica - Jerman: Zampone
• Penterjemah Corsica - Vietnam: zampone
• Penterjemah Corsica - Tagalog: zampone
• Penterjemah Corsica - Marathi: झेंपोन
• Penterjemah Corsica - Turki: Zampone
• Penterjemah Corsica - Itali: zampone
• Penterjemah Corsica - Poland: zampone
• Penterjemah Corsica - Ukraine: zampone
• Penterjemah Corsica - Romania: Zampone
• Penterjemah Corsica - Cina: zampone
• Penterjemah Corsica - Afrikaans: Zampone
• Penterjemah Corsica - Swahili: zampone
• Penterjemah Corsica - Parsi: zampone

CORSICA BUKU YANG BERKAIT DENGAN «ZAMPONE»

Ketahui penggunaan zampone dalam pilihan bibliografi berikut. Buku yang berkait dengan zampone dan ekstrak ringkas dari yang sama untuk menyediakan konteks penggunaannya dalam kesusasteraan Corsica.

Unmentionable Cuisine

Stuffed Pig's Feet With Lentils (Zampone con lenticchie) / Italy Prestuffed zampone (available from some Italian-American butchers) are pig's feet which have been boned as in the previous recipe and stuffed with a seasoned chopped pork.

Calvin W. Schwabe, 1979

When in Emilia Romagna

Zampone is served sliced with beans or lentils rather than with mashed potatoes. The Modenese wouldn't think of celebrating major events without zampone. If you order zampone in a restaurant, they're not going to put a hoof on your plate.

Carol Plantamura

Food Culture in Italy

The menu varies, but it is quite common to eat zampone or cotechino with lentils. Zampone is minced pork meat with spices, stuffed into the skin of a pig's foot. Cotechino, stuffed into pig's intestine, is made with minced pork meat, lard, and skin ...

Fabio Parasecoli, 2004

Apples to Zampone: Where to Buy the Best Food in and Around ...

Includes several indexes. The author's other books include 'The Original Mediterranean Cuisine', and 'Medieval Recipes for Today'.

‎1996

The Market: Recipes, History and Stories from the Adelaide ...

1 onion, diced 500 g brown lentils 150 g San Marino Prosciutto Crudo, cut into small cubes 1 carrot, diced 1 stick celery, diced salt and pepper to taste Soak the zampone and lentils in cold water for 12 hours. Drain. With a sewing needle, prick ...

Catherine Murphy, 2004

Shadow of the Inimicus: A Personal Testimony of Supernatural ...

“I told you'seguy amillion times... don'tlean back onthe damn chairs, you're gonna break 'em!” Unkempt and unshaven, BigMike Zampone came from behind the counter and slowly waddledhis burly frame to the table. Vento, always the gentle  ...

R.E. Villanti, 2009

Remembrance of a Restaurant: A Decameron of Dining

A zampone! Now in Italian cooking, a zampone, or stuffed anything, is very popular. A zampone is usually a leg of an animal which is stuffed with sausage meat, etc., then sewn, smoked, and eaten. In English it is called a trotter (hooves),  ...

Frank Palescandolo, 2001

The Oxford Companion to Italian Food

ZAMPONE. MODENA. is made by putting a filling similar to that of cotechino into the carefully prepared boned hind ... The contents and procedure are stipulated in its IGP (see DOC), and today zampone Modena is made T R MB A R RIA IE ...

Gillian Riley, 2007

The Oxford Companion to Food

zampone. is an unconventional 'sausage', a speciality of Modena in the Emilia- Romana re- gion of Italy. The skin is not a sausage casing of the usual sort, but a boned pig's trotter; the name 'zampone' literally means 'great paw'.

Alan Davidson, Tom Jaine, 2014

New York Magazine

One of the seasonal dishes Italians love best is zampone, a coarse-textured, supple garlic sausage stuffed into a pig's foot and cooked for several hours. ( James Beard has it with eggs for Christmas breakfast.) At Christmastime, New York's ...

‎

BARANGAN BERITA YANG TERMASUK TERMA «ZAMPONE»

Ketahui apa yang diterbitkan oleh akhbar nasional dan antarabangsa dan cara istilah zampone digunakan dalam konteks perkara berita berikut.

Paolo Ferrari, presidente del Consorzio Zampone Modena …

L'Assemblea annuale del Consorzio Zampone Modena Cotechino Modena ha nominato all'unanimità il 12 giugno 2015, Paolo Ferrari come Presidente per il ... «Primaonline.it, Jun 15»

Paolo Ferrari riconfermato alla Presidenza del Consorzio Zampone …

Paolo-Ferrari-Cons-Zampone L'Assemblea annuale del Consorzio Zampone Modena Cotechino Modena ha nominato all'unanimità Paolo Ferrari come ... «Bologna 2000, Jun 15»

Zampone e 'rosto con lo schiampagne', le ricette di Rossini cuoco e …

Tartufi alla bolognese, zampone, panierini al 'parmeggiano'. Cosa piaceva a Gioacchino Rossini? Tutto. Il grande musicista era anche un grande buongustaio, ... «La Repubblica, Mei 15»

Daycare centre near Brussels features child-size furniture and a …

Skylights illuminate the timber-lined atrium of this daycare centre by ZAmpone Architectuur, where furniture, sleeping nooks and even the staircase are all ... «Dezeen, Apr 15»

Cotechino e zampone? Sessanta ricette per cucinarlo al meglio

Ecco le ricette per portarlo in tavola in modo creativo. Dal Consorzio Zampone Cotechino Modena il libro “60 ricette da tutta Italia firmate dagli chef di domani” ... «Gazzetta di Reggio, Jan 15»

Cotechino o Zampone avanzato? Ecco le ricette per portarlo in …

Quanti hanno ancora cotechino o zampone in dispensa, pronti da cuocere? Non si sa mai quando farli, come cucinarli…se non con purè o lenticchie e si sa, ... «DomiMagazine, Jan 15»

Capodanno, piace il cenone a casa Regna lo zampone: 6 milioni di …

Tra i prodotti irrinunciabili per il Capodanno – dopo i tradizionali panettone e spumante – ci sono il cotechino o lo zampone: il 73% degli italiani lo porta in tavola ... «L'Eco di Bergamo, Dis 14»

feste a tavola

Cotechino e Zampone, due prodotti Igp (Indicazione geografica protetta), sono sicuramente tra i prodotti irrinunciabili per le feste di fine anno. Il Consorzio ... «Gazzetta di Modena, Dis 14»

Natale a tavola, cotechino e zampone vengono scelti da 3 italiani su 4

Cotechino e zampone, due prodotti Igp (Indicazione geografica protetta) dell'Emilia Romagna, salgono nell'olimpo dei prodotti irrinunciabili per le feste di fine ... «IlPiacenza, Dis 14»

Zampone e tortellini: a Modena le feste si fanno a tavola

Il menu-tipo per conciarsi per le Feste prevede tortellini (rigorosamente in brodo, meglio se di cappone), bollito misto comprensivo di zampone di maiale con ... «La Stampa, Dis 14»