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Okumaya devam et...
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| ==Culture== | ==Culture== |
| In the Catalan city [[Vic]], "Carquinyoli" is also the name of a ceremonial figure who orchestrates an annual summer festival in honor of the [[patron saint]] [[Albert of Trapani|Albert of Sicily]].<ref>{{cite book|title=La dialéctica de la identidad en Cataluña: un estudio de antropología social|author=Andrés Barrera González|publisher=CIS|year=1985|language=es|isbn=84-7476-087-9|page=504|url=https://books.google.com/books?id=76kZbnnj5u4C&pg=PA208}}</ref> In [[Vilanova i la Geltrú]], biscotti with almonds are called ''currutacos'' and are most typically associated with [[Palm Sunday]], when they are used to ornament the palm leaves that are distributed to worshipers.<ref>{{cite book|title=Cuines de Vilanova: Xató, all cremat, ranxo, sípia a la bruta, arrossos|volume=20|series=Col·lecció El Cullerot|author=Pere Tàpias|author-link=Pere Tàpias|publisher=Cossetània Edicions|year=2003|language=ca|isbn=84-96035-26-3|page=102|url=https://books.google.com/books?id=IBAAB7yz3zsC&pg=PA94}}</ref> | In the Catalan city [[Vic, Catalonia|Vic]], "Carquinyoli" is also the name of a ceremonial figure who orchestrates an annual summer festival in honor of the [[patron saint]] [[Albert of Trapani|Albert of Sicily]].<ref>{{cite book|title=La dialéctica de la identidad en Cataluña: un estudio de antropología social|author=Andrés Barrera González|publisher=CIS|year=1985|language=es|isbn=84-7476-087-9|page=504|url=https://books.google.com/books?id=76kZbnnj5u4C&pg=PA208}}</ref> In [[Vilanova i la Geltrú]], biscotti with almonds are called ''currutacos'' and are most typically associated with [[Palm Sunday]], when they are used to ornament the palm leaves that are distributed to worshipers.<ref>{{cite book|title=Cuines de Vilanova: Xató, all cremat, ranxo, sípia a la bruta, arrossos|volume=20|series=Col·lecció El Cullerot|author=Pere Tàpias|author-link=Pere Tàpias|publisher=Cossetània Edicions|year=2003|language=ca|isbn=84-96035-26-3|page=102|url=https://books.google.com/books?id=IBAAB7yz3zsC&pg=PA94}}</ref> |
| Biscotti are much used as an ingredient in a variety of traditional dishes.<ref>{{cite book|title=Il surrealismo in cucina tra il pane e l'uovo. A tavola con Salvador Dalì|author=Marina Cepeda Fuentes|publisher=Il leone verde edizioni|year=2004|isbn=88-87139-64-4|page=136|language=it|url=https://books.google.com/books?id=S8O7BEtNBMIC&pg=PA111}}</ref> In Catalonia, such dishes include rice with sardines<ref>{{cite book|title=La cuina de l'arròs de Pals: de l'orient a l'Empordà|volume=21|series=Coll̃ecció El Cullerot|author=Pep Nogué i Puigvert|publisher=Cossetània Edicions|year=2003|isbn=84-96035-29-8|language=ca|page=150|url=https://books.google.com/books?id=TK26UCGU0hEC&q=carquinyoli&pg=PA82}}</ref> and rabbit with snails.<ref>{{cite book|title=El gust d'un poble: els plats més famosos de la cuina catalana : de Verdaguer a Gaudí : el naixement d'una cuina|volume=15|series=Coll̃ecció El Cullerot|author=Jaume Fàbrega|publisher=Cossetània Edicions|year=2002|isbn=84-95684-91-8|language=ca|page=319|url=https://books.google.com/books?id=2g8n9S3ofa4C&pg=PA168}}</ref> They are also used in sauces with onions (specifically ''[[Calçot|calçots]]'').<ref>{{cite book|title=La cuina del calçot|volume=1|series=Coll̃ecció El Cullerot|author=Joan Jofre Español|author2=Joan Jofre i Agustí García|author3=Agustí Carcia Carrión|publisher=Cossetània Edicions|language=ca|year=2006|isbn=84-9791-075-3|page=123|url=https://books.google.com/books?id=zX4ypU5_JwAC&q=carquinyoli&pg=PA1}}</ref> In coastal [[Baix Llobregat]], biscotti are used in the sauce for a dish of duck stuffed with turnips.<ref>{{cite book|title=Catalunya al paladar|series=Coll̃ecció Azimut|publisher=Cossetània Edicions|author=Carme Gasull|year=2006|isbn=84-9791-088-5|page=276|url=https://books.google.com/books?id=6iCL7Ir00KQC&q=carquinyoli&pg=PA121}}</ref> | Biscotti are much used as an ingredient in a variety of traditional dishes.<ref>{{cite book|title=Il surrealismo in cucina tra il pane e l'uovo. A tavola con Salvador Dalì|author=Marina Cepeda Fuentes|publisher=Il leone verde edizioni|year=2004|isbn=88-87139-64-4|page=136|language=it|url=https://books.google.com/books?id=S8O7BEtNBMIC&pg=PA111}}</ref> In Catalonia, such dishes include rice with sardines<ref>{{cite book|title=La cuina de l'arròs de Pals: de l'orient a l'Empordà|volume=21|series=Coll̃ecció El Cullerot|author=Pep Nogué i Puigvert|publisher=Cossetània Edicions|year=2003|isbn=84-96035-29-8|language=ca|page=150|url=https://books.google.com/books?id=TK26UCGU0hEC&q=carquinyoli&pg=PA82}}</ref> and rabbit with snails.<ref>{{cite book|title=El gust d'un poble: els plats més famosos de la cuina catalana : de Verdaguer a Gaudí : el naixement d'una cuina|volume=15|series=Coll̃ecció El Cullerot|author=Jaume Fàbrega|publisher=Cossetània Edicions|year=2002|isbn=84-95684-91-8|language=ca|page=319|url=https://books.google.com/books?id=2g8n9S3ofa4C&pg=PA168}}</ref> They are also used in sauces with onions (specifically ''[[Calçot|calçots]]'').<ref>{{cite book|title=La cuina del calçot|volume=1|series=Coll̃ecció El Cullerot|author=Joan Jofre Español|author2=Joan Jofre i Agustí García|author3=Agustí Carcia Carrión|publisher=Cossetània Edicions|language=ca|year=2006|isbn=84-9791-075-3|page=123|url=https://books.google.com/books?id=zX4ypU5_JwAC&q=carquinyoli&pg=PA1}}</ref> In coastal [[Baix Llobregat]], biscotti are used in the sauce for a dish of duck stuffed with turnips.<ref>{{cite book|title=Catalunya al paladar|series=Coll̃ecció Azimut|publisher=Cossetània Edicions|author=Carme Gasull|year=2006|isbn=84-9791-088-5|page=276|url=https://books.google.com/books?id=6iCL7Ir00KQC&q=carquinyoli&pg=PA121}}</ref> |
Okumaya devam et...