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In 1920, Trabzon produced linen cloth, silver filagree, tanning and small amounts of cotton, silk and wool. Tobacco and hazelnuts were exported. [59] The tobacco produced in Trabzon was called Trebizond-Platana. It was described as having "large leaves and a bright colour." [60] Trabzon was known for producing poor quality cereals, mostly for ...
Trabzon Province (Turkish: Trabzon ili) is a province and metropolitan municipality of Turkey on the Black Sea coast. Its area is 4,628 km 2 , [ 2 ] and its population is 818,023 (2022). [ 1 ] Located in a strategically important region, Trabzon is one of the oldest trade port cities in Anatolia .
The fortifications are sometimes called the Trabzon Castle (Turkish: Trabzon Kalesi). However, they did not function as a castle , rather as city walls. Constructed on foundations dating back to the Roman era with cut stones from former structures at site, the walls stretch from the hill on the backside of the old town to the Black Sea shore.
Pasta sauces are generally based on meats or vegetables. Horseradish is often used as a spice and condiment, known in the region as "poor man's truffle". [133] The region produces cheeses such as pecorino di Filiano, canestrato di Moliterno, pallone di Gravina, and padraccio and olive oils such as the Vulture. [134] The peperone crusco (lit.
Pasta is one important element of Roman cuisine. Famous Roman pasta dishes include cacio e pepe (cheese and black pepper ), gricia (a sauce made with guanciale and hard cheese, typically pecorino romano ), carbonara (like gricia but with the addition of egg) and amatriciana (like gricia but with the addition of tomato).
A type of pasta salad made with acini di pepe pasta, whipped topping and egg yolks Fun shaped pasta United States Pasta noodles extruded in fun shapes such as hearts, stars, or dinosaurs. Giouvetsi: Greece: A baked or stewed meat dish made with either chicken, lamb or beef, orzo or sometimes egg noodles and tomato sauce Johnny Marzetti
Arrabbiata literally means 'angry' in Italian; [2] in Romanesco dialect the adjective arabbiato denotes a characteristic (in this case spiciness) pushed to excess. [1] In Rome, in fact, any food cooked in a pan with a lot of oil, garlic, and peperoncino so as to provoke a strong thirst is called "arrabbiato" (e.g. broccoli arrabbiati).
Pages in category "Italian pasta dishes" The following 20 pages are in this category, out of 20 total. This list may not reflect recent changes. A. Agnolotti;