Coda alla vaccinara (Italian:[ˈkoːdaallavattʃiˈnaːra]) is an oxtail stew in modern Roman cuisine[1] including various vegetables, notably celery. The tail is considered offal, nicknamed in Rome the quinto quarto (lit.'fifth fourth').[2]
^Fodor's (2011). Fodor's Southern Italy. Fodor's Travel Publications. ISBN 978-0307928160.
^Massimo Alberini, Giorgio Mistretta, Touring Club Italiano, Guida all'Italia Gastronomica, 1984, p. 287
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Codaallavaccinara (Italian: [ˈkoːda alla vattʃiˈnaːra]) is an oxtail stew in modern Roman cuisine including various vegetables, notably celery. The tail...
raised by a deaf parent or guardian CODA (mixed-use development), Midtown Atlanta, US Coda (surname) Codaallavaccinara, an Italian stew using oxtail Cognitive...
pressure cooker. Oxtail is the main ingredient of the Italian dish codaallavaccinara (a classic of Roman cuisine). It is a popular flavour for powdered...
were nicknamed mangiacode ('tail-eaters'), after the typical dish codaallavaccinara, which was a specialty of the many vaccinari ('butchers') of the...
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spiced with different savouries, spices and herbs. The old-fashioned codaallavaccinara (oxtail cooked in the way of butchers) is still one of the city's...
and bergamot flavouring". Buontalenti is credited with inventing gelato alla crema, whipped cream or egg cream gelato, the precursor to modern Florentine...
ancient Roman cuisine included the "fifth quarter". The old-fashioned codaallavaccinara (oxtail cooked in the way of butchers) is still one of the city's...
nobles'), or the cooking style of the aristocracy and nobles. Minestrone alla genovese is a variant typical of Liguria which contains greater use of herbs...
in dishes like the entrail-based rigatoni with pajata sauce and codaallavaccinara. Abbacchio is a meat dish based on lamb from the Roman cuisine. Iconic...
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