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bollitura

Bollitura is the process of bringing a liquid to its boiling point and maintaining it in a state of active boiling. The term derives from Italian bollire ("to boil"), with bollitura referring to the act or condition of boiling. It is used across culinary, scientific, and industrial contexts to describe heat-induced vaporization of a liquid under atmospheric pressure or higher.

At sea level, water boils at about 100°C (212°F). Boiling points rise with pressure and fall with

Common culinary applications include cooking pasta and vegetables, blanching, egg preparation, and the sterilization or pasteurization

altitude,
affecting
cooking
times
and
energy
use.
Visually,
a
bollitura
is
characterized
by
vigorous
bubble
formation
and
strong
agitation;
a
rolling
boil
has
large,
continuous
bubbles;
a
gentler
boil
may
be
described
as
a
simmer
with
smaller
bubbles.
of
foods
in
jars.
Industrially,
bollitura
is
used
in
processes
such
as
sterilization,
chemical
reactions,
and
heat
treatment
of
liquids.
Proper
control
of
temperature
and
duration
is
essential
to
prevent
overflows,
nutrient
loss,
or
undesirable
changes
in
texture
or
flavor.