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Rösti or rööschti (Alemannic German: [ˈrøːʃti]) is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan.It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern (and parts of the canton of Fribourg), but is now eaten all over Switzerland and around the world.
Janet Ross wrote the classic cookbook Leaves from Our Tuscan Kitchen, or, How to Cook Vegetables, which is a collection of recipes supplied by the Rosses' chef, Guiseppi Volpi, at Poggio Gherardo. The book is still in print, with the latest edition revised by her grand-grand nephew Michael Waterfield. [ 56 ]
The Extra Virgin cookbook, Extra Virgin: Recipes & Love from Our Tuscan Kitchen, was released on May 6, 2014. [20] It was #1 on Amazon's Italian Cooking rankings for six months [15] and remains in the top 10 as of October 2015. [21] In June 2014, the cookbook made the New York Times Best-Seller list. [22]
Find special occasion recipes for fancy appetizers, steak dinners, decadent desserts, and more. These are perfect for holidays, parties, and romantic dinners!
Romance needs a refresh when your idea of spicing things up means ordering from a different takeout spot. Level up your love life with 22 date ideas that go beyond the basic dinner reservation ...
Tuscan cuisine refers to the culinary traditions of the Tuscan region in Italy celebrated for its simplicity and focus on fresh, high-quality ingredients like olive oil, legumes, and meats. Rooted in cucina povera ( Italian for 'cuisine of the poor'), it emphasizes seasonal ingredients and straightforward flavors over complex sauces and spices.
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Giuseppe "Pino" Luongo [1] (born 1952/1953) is an American-based Italian restaurateur, businessman, and memoirist. He owned or co-owned current and former restaurants including Il Cantinori, Le Madri, Centolire, Coco Pazzo (New York and Chicago), Coco Pazzo Cafe (Chicago), Coco Pazzo Teatro, Tuscan Square, Morso (New York) and the Wainscott, New York-based Sapore di Mare.