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Trippa alla romana is an ancient recipe, traditionally prepared during Saturday lunch, so much so that nowadays in historic trattorias it is possible to see a sign that says "Sabato Trippa ". [3] The recipe of trippa alla romana has also spread thanks to Elena Fabrizi, an admirer of the popular dish of the Roman tradition. [4]
The La Crosse Tribune is a daily newspaper published in La Crosse, Wisconsin, covering the tri-state area of Wisconsin, Iowa, and Minnesota in the United States. The paper was first founded in 1904, following a media scandal in which existing publications failed to report on the recent creation of a power monopoly in La Crosse. [ 2 ]
A pair of one-story Prairie Style bungalows, nearly mirror images, designed by Percy Bentley of La Crosse and built in 1913 [50] for friends Chase and Wohlhuter. Chase was a dentist and Wohlhuter managed the La Crosse Theater. [51] 19: Chicago, Milwaukee and Saint Paul Railway Passenger Depot: Chicago, Milwaukee and Saint Paul Railway Passenger ...
Giorgio Sommer (1834–1914), "Napoli – Fabbrica di maccheroni". Hand-colored photo. Catalog number: 6204. There is a great variety of Neapolitan pastas.Pasta was not invented in Naples, but one of the best grades available is found quite close by, in Gragnano, and in Torre Annunziata, a few kilometers from the capital.
In French cuisine, tripes à la mode de Caen is a traditional dish of the cuisine of Normandy and Tripes à la provençale from the Provence area among others which are famous. In Italian cuisine, trippa alla fiorentina is a traditional dish of the Florence and trippa alla milanese or busecca is a traditional dish of Milan.
Neapolitan ragù, known in Italian as ragù napoletano or ragù alla napoletana (Italian: [raˈɡu alla napoleˈtaːna]), is a meat-based sauce associated with the city of Naples. [1] [2] It is made from two main parts: meat, and tomato sauce to which a few seasonings are added. Two distinctive features are the type of meat and how it is used ...
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