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Lagniappe is derived from the South American Spanish phrase la yapa or ñapa (referring to a free extra item, usually a very cheap one). La is the definite article in Spanish as well as in French (la ñapa or la gniappe = the ñapa/gniappe). The term has been traced back to the Quechua word yapay ('to increase; to add').
This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it. Pecorino romano. This is an article of Italian cheeses.Italy is the country with the highest variety of cheeses in the world, with over 2,500 traditional varieties, among which are about 500 commercially recognized cheeses [1] and more than 300 kinds of cheese with protected ...
Italian term Literal translation Definition A cappella: in chapel style: Sung with no (instrumental) accompaniment, has much harmonizing Aria: air: Piece of music, usually for a singer Aria di sorbetto: sorbet air: A short solo performed by a secondary character in the opera Arietta: little air: A short or light aria Arioso: airy A type of solo ...
They have the Italian abbreviation for PDO (DOP) written on the cheese. Prior to 1996 when the PDO system came into operation, many Italian cheeses were regulated under a denominazione di origine (DO) system, which arose out of the 1951 Stresa Conference and was established under the Italian law 125/54.
DeepL for Windows translating from Polish to French. The translator can be used for free with a limit of 1,500 characters per translation. Microsoft Word and PowerPoint files in Office Open XML file formats (.docx and .pptx) and PDF files up to 5MB in size can also be translated.
Sometimes the logo is just the name of the product, sometimes it's the name accompanied by a small cheese graphic. The label should also say “D.O.P.” or "Denomination of Protected Origin ...
The most common arancini fillings are al ragù or al sugo, filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, and often peas, and al burro or ô burru, filled with prosciutto and mozzarella or béchamel sauce.
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