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66 relations: Agnolotti, Baozi, Bartolomeo Scappi, Black pepper, Broth, Buitoni, Chef Boyardee, Claudia Roden, Daube, Deep frying, Drôme, Dumpling, Egg as food, Flour, Francesco Datini, French Riviera, Ghetto, Gnocchi, Gujia, Heinz, Italian Army, Italian cuisine, Jewish cuisine, Jiaozi, Joshpara, Khinkali, Kozhukkatta, Kreplach, Latium, Lemon, List of dumplings, List of Italian dishes, Malta, Mandu (food), Manti (food), Mataz, Maultasche, Mezzelune, Modak, Momo (food), Nice, Normans, Northern Italy, Nutmeg, Papal conclave, 1549–50, Pasta, Pelmeni, Pierogi, Prato, Rhône-Alpes, ..., Ricotta, Romans-sur-Isère, Rome, Samosa, Sardinia, Sausage, Spinach, St. Louis, The Forme of Cury, Toasted ravioli, Tortellini, Traditional food, Vellum, Water, Wonton, World War I. Expand index (16 more) »
Agnolotti
Agnolotti (agnolòt) is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables.
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Baozi
Baozi, or bao, is a type of filled bun or bread-like (i.e. made with yeast) dumpling in various Chinese cuisines.
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Bartolomeo Scappi
Bartolomeo Scappi (c. 1500 – 13 April 1577) was a famous Italian Renaissance chef.
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Black pepper
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning, known as a peppercorn.
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Broth
Broth is a savory liquid made of water in which bones, meat, fish, or vegetables have been simmered.
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Buitoni
Buitoni is an Italian food company based in Sansepolcro.
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Chef Boyardee
Chef Boyardee is a brand of canned pasta products sold internationally by Conagra Brands.
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Claudia Roden
Claudia Roden (nee Douek, born 1936) is a British cookbook writer and cultural anthropologist.
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Daube
Daube is a classic Provençal (or more broadly, French) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan.
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Deep frying
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, most commonly oil, rather than the shallow oil used in conventional frying, done in a frying pan.
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Drôme
Drôme (Droma in Occitan, Drôma in Arpitan) is a department in southeastern France named after the Drôme River.
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Dumpling
Dumpling is a broad classification for a dish that consists of pieces of dough (made from a variety of starch sources) wrapped around a filling or of dough with no filling.
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Egg as food
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
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Flour
Flour is a powder made by grinding raw grains or roots and used to make many different foods.
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Francesco Datini
Francesco di Marco Datini (c. 1335 – 16 August 1410) was an Italian merchant born in Prato.
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French Riviera
The French Riviera (known in French as the Côte d'Azur,; Còsta d'Azur; literal translation "Coast of Azure") is the Mediterranean coastline of the southeast corner of France.
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Ghetto
A ghetto is a part of a city in which members of a minority group live, typically as a result of social, legal, or economic pressure.
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Gnocchi
Gnocchi (singular gnocco) are various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal, or similar ingredients, with or without flavourings of herbs, vegetables, cocoa, or prunes.
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Gujia
A (गुजिया), (also called gujhia, perukiya) is a sweet deep-fried dumpling made with suji (semolina) or maida (all purpose flour) and stuffed with a mixture of sweetened khoya (milk solids; also called mawa) and dried fruits.
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Heinz
The H. J. Heinz Company, or Heinz, is an American food processing company with world headquarters in Pittsburgh, Pennsylvania.
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Italian Army
The Italian Army (Italian: Esercito Italiano) is the land defence force of the Italian Armed Forces of the Italian Republic.
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Italian cuisine
Italian cuisine is food typical from Italy.
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Jewish cuisine
Jewish cuisine is a diverse collection of cooking traditions of the Jewish people worldwide.
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Jiaozi
Jiaozi are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia.
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Joshpara
Joshpara are dumplings popular in Central Asian and Middle Eastern cuisines.
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Khinkali
Khinkali (ხინკალი) is a Georgian dumpling, which originated in the Georgian mountain regions of Pshavi, Mtiuleti and Khevsureti.
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Kozhukkatta
Kozhukatta (കൊഴുക്കട്ട) or Kozhukkattai (கொழுக்கட்டை.) is a popular South Indian sweet dumpling made from rice flour, with a filling of grated coconut and jaggery.
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Kreplach
Kreplach (from קרעפּלעך and קרפלך) are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup, though they may also be served fried.
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Latium
Latium is the region of central western Italy in which the city of Rome was founded and grew to be the capital city of the Roman Empire.
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Lemon
The lemon, Citrus limon (L.) Osbeck, is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia.
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List of dumplings
This is a list of notable dumplings.
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List of Italian dishes
This is a list of Italian dishes and foods.
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Malta
Malta, officially known as the Republic of Malta (Repubblika ta' Malta), is a Southern European island country consisting of an archipelago in the Mediterranean Sea.
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Mandu (food)
Mandu are dumplings in Korean cuisine.
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Manti (food)
Manti (مانتا, manta, monta, мәнті, mänti, مأنتى, mantı, manti, մանթի, Tatar: манты; indicates either singular or plural) or mantu (мантуу or манты; Pashto, Persian, منتو) are dumplings popular in most Turkic cuisines, as well as in the South Caucasian, Central Asian, Chinese Islamic.
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Mataz
Mataz (Circassian: Мэтазэ), often called as psyhaluje or haluš (Circassian: Псыхьалыжъо), are filled dumplings in Circassian cuisine.
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Maultasche
Maultaschen (singular) is a traditional German dish that originated in the region of Swabia in Baden-Württemberg.
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Mezzelune
Mezzelune, also known as Schlutzkrapfen in South Tyrol, Tyrol, and neighbouring German-speaking regions, are a semi-circular stuffed pasta, similar to ravioli or pierogi.
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Modak
Modak is an Indian sweet popular in many parts of India.
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Momo (food)
Momo is a type of South Asian dumpling; native to Bhutan, Tibet, Nepal, and the Ladakh, Sikkim, Assam and Darjeeling regions of India.
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Nice
Nice (Niçard Niça, classical norm, or Nissa, nonstandard,; Nizza; Νίκαια; Nicaea) is the fifth most populous city in France and the capital of the Alpes-Maritimes département.
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Normans
The Normans (Norman: Normaunds; Normands; Normanni) were the people who, in the 10th and 11th centuries, gave their name to Normandy, a region in France.
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Northern Italy
Northern Italy (Italia settentrionale or just Nord) is a geographical region in the northern part of Italy.
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Nutmeg
Nutmeg is the seed or ground spice of several species of the genus Myristica.
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Papal conclave, 1549–50
The papal conclave of 1549–50 (November 29 – February 7), convened after the death of Pope Paul III and eventually elected Giovanni Del Monte to the papacy as Pope Julius III.
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Pasta
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.
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Pelmeni
Pelmeni (пельме́ни — plural, пельмень — singular) are dumplings of Russian cuisine which consist of a filling wrapped in thin, unleavened dough.
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Pierogi
Pierogi (singular pieróg), also known as varenyky, are filled dumplings of Eastern European origin made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water.
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Prato
Prato is a city and comune in Tuscany, Italy, the capital of the Province of Prato.
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Rhône-Alpes
Rhône-Alpes (Arpitan: Rôno-Arpes; Ròse-Aups; Rodano-Alpi) is a former administrative region of France.
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Ricotta
Ricotta (in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.
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Romans-sur-Isère
Romans-sur-Isère (Occitan: Rumans d'Isèra;Old Occitan: Romans) is a commune in the Drôme department in southeastern France.
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Rome
Rome (Roma; Roma) is the capital city of Italy and a special comune (named Comune di Roma Capitale).
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Samosa
A samosa, sambusa, or samboksa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, or lentils.
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Sardinia
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Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin.
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Spinach
Spinach (Spinacia oleracea) is an edible flowering plant in the family Amaranthaceae native to central and western Asia.
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St. Louis
St.
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The Forme of Cury
The Forme of Cury (The Method of Cooking, cury being from Middle French cuire: to cook) is an extensive collection of medieval English recipes from the 14th century.
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Toasted ravioli
Toasted ravioli, or breaded deep-fried ravioli, is an appetizer created and popularized in St. Louis, Missouri.
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Tortellini
Tortellini are ring-shaped pasta, sometimes also described as "navel shaped", hence their alternative name of "belly button" (ombelico).
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Traditional food
Traditional foods are foods and dishes that are passed through generations or which have been consumed many generations.
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Vellum
Vellum is prepared animal skin or "membrane" used as a material for writing on.
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Water
Water is a transparent, tasteless, odorless, and nearly colorless chemical substance that is the main constituent of Earth's streams, lakes, and oceans, and the fluids of most living organisms.
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Wonton
A wonton (also spelled wantan, or wuntun in transcription from Cantonese; Mandarin: húntun) is a type of dumpling commonly found in a number of Chinese cuisines.
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World War I
World War I (often abbreviated as WWI or WW1), also known as the First World War, the Great War, or the War to End All Wars, was a global war originating in Europe that lasted from 28 July 1914 to 11 November 1918.
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Cheese ravioli, Pansoti, Ravioles, Raviolis, Raviolli, Raviolo.
References
[1] https://en.wikipedia.org/wiki/Ravioli
