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Parmigiana (/ ˌ p ɑːr m ɪ ˈ dʒ ɑː n ə,-ˈ ʒ ɑː-/, Italian: [parmiˈdʒaːna]), also called parmigiana di melanzane (Italian: [parmiˈdʒaːna di melanˈdzaːne;-ˈtsaːne]), melanzane alla parmigiana (Italian: [melanˈdzaːne;-ˈtsaːne ˌalla parmiˈdʒaːna]) or, in the United States, eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and ...
The area in which Parmigiano Reggiano can be produced, according to EU and Italian PDO legislation. Parmigiano Reggiano. Parmesan ( Italian: Parmigiano Reggiano, Italian: [parmiˈdʒaːno redˈdʒaːno]) is an Italian hard, granular cheese produced from cow's milk and aged at least 12 months or, outside the European Union, a locally produced ...
Chicken parmesan or chicken parmigiana (Italian: pollo alla parmigiana) is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, Parmesan, or provolone. [1] Ham or bacon is sometimes added. [2] [3] The dish originated in the Italian diaspora in the United States during the early 20th century.
This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it. Pecorino romano. This is an article of Italian cheeses.Italy is the country with the highest variety of cheeses in the world, with over 2,500 traditional varieties, among which are about 500 commercially recognized cheeses [1] and more than 300 kinds of cheese with protected ...
e. Pizza pugliese (left) and pizza Margherita ( DOC) (right) Spaghetti alla carbonara. Tiramisu is an Italian dessert. This is a list of Italian foods and drinks. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient ...
Girolamo Francesco Maria Mazzola (11 January 1503 – 24 August 1540), also known as Francesco Mazzola or, more commonly, as Parmigianino (UK: / ˌ p ɑːr m ɪ dʒ æ ˈ n iː n oʊ /, US: /-dʒ ɑː ˈ-/, Italian: [parmidʒaˈniːno]; "the little one from Parma"), was an Italian Mannerist painter and printmaker active in Florence, Rome, Bologna, and his native city of Parma.
Another related group of cooked pressed cheeses is the very hard Italian "grana" cheeses; the best known are Parmesan and Grana Padano. Although their origins lie in the flat and (originally) swampy Po Valley , they share the broad Alpine cheesemaking process, and began after local monasteries initiated drainage programmes from the 11th century ...
Parmigiano is a dialect of Emilian, which is identified as "seriously endangered" by UNESCO. [1] Emilian is part of the Gallo-Italic family, which also includes Romagnol, Piedmontese, Ligurian, and Lombard. Among these, Ligurian in particular has influenced Parmigiano. [citation needed]