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Fresca is a grapefruit -flavored citrus soft drink created by The Coca-Cola Company. Borrowing the word Fresca (meaning "fresh") from Italian, Spanish, and Portuguese, it was introduced in the United States in 1966. Originally a bottled sugar-free diet soda, sugar sweetened versions were introduced in some markets.
The origin of the name is sometimes attributed to the poet Robert Browning who lived at Beauchamp Lodge, 19 Warwick Crescent, between 1862 and 1887. [5] This was disputed by Lord Kinross in 1966 [6] who asserted that Lord Byron (1788–1824) first humorously compared the locale to Venice. The name "little Venice" was later formally applied to ...
Klein-Venedig (lit. ' Little Venice ') or Welserland (pronunciation [ˈvɛl.zɐ.lant]) was the most significant territory of the German colonization of the Americas, from 1528 to 1546, in which the Welser banking and patrician family of the Free Imperial Cities of Augsburg and Nuremberg obtained colonial rights in the Province of Venezuela in return for debts owed by the Holy Roman Emperor ...
Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names. [6] In Italy, the names of specific pasta shapes or types often vary by locale. For example, the pasta form cavatelli is known by 28 different names depending upon the town and region. Common forms of pasta include ...
The dish under its current name first appears in gastronomic literature in the 1960s. The earliest known mention of pasta alla puttanesca is in Raffaele La Capria's Ferito a morte (Mortal Wound), a 1961 Italian novel which mentions "spaghetti alla puttanesca come li fanno a Siracusa" (lit. ' spaghetti alla puttanesca as they make it in Syracuse ...
Overview. Cuisine in Veneto may be divided into three main categories, based on geography: the coastal areas, the plains, and the mountains. Each one (especially the plains) can have many local cuisines, each city with its own dishes. The most common dish is polenta, which is cooked in various ways within the local cuisines of Veneto.
Cookbook: Alfredo Sauce. Media: Fettuccine Alfredo. Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) is a pasta dish made with fettuccine, butter, and Parmesan cheese. As the cheese is mixed with freshly cooked, warm fettuccine and ample butter, it melts and emulsifies to form a smooth, rich cheese sauce coating the pasta. [1]
Venice was the major centre of trade with the Arabs and indirectly the Indians during the Middle Ages. It also served as origin of the economic development and integration of the rest of Europe during the Middle Ages. Venetian might reached its peak during the 15th century when the city-state monopolized the spice trade from India, through the ...