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  2. Acini di pepe - Wikipedia

    en.wikipedia.org/wiki/Acini_di_pepe

    Acini di pepe (Italian: [ˈaːtʃini di ˈpeːpe]; lit. ' seeds of pepper ') is a type of pasta. Acini is the plural of acino whose root is the Latin word acinus.In both Latin and Italian, the word means 'grape' or 'grape-stones', with the "stones of a grape" being the seeds of the grape.

  3. Lambrusco - Wikipedia

    en.wikipedia.org/wiki/Lambrusco

    A glass of Lambrusco. Today, there are various levels of dryness / sweetness, including secco (bone dry / dry), amabile (off-dry / sweet) and dolce (very sweet). Sweet Lambrusco became hugely popular in the United States in the late 1970s–1980s, reaching a high of over 13 million cases exported to the country in 1985.

  4. List of Italian grape varieties - Wikipedia

    en.wikipedia.org/wiki/List_of_Italian_grape...

    Grape Color Region Abbuoto: Red: Lazio Abrusco: Red: Tuscany Acitana: Red: Sicily Addoraca: White: Calabria Aglianico: Red: Basilicata and Campania Aglianicone: Red

  5. Cameron Diaz's Simple Red Wine Spritz is the Perfect ... - AOL

    www.aol.com/cameron-diazs-simple-red-wine...

    Start by pouring 2 oz. of Lambrusco into an ice-filled glass, then top with 2 oz. of cranberry-pomegranate juice. Finish with a splash of sparkling water before squeezing in the juice of a lemon ...

  6. List of Italian DOC wines - Wikipedia

    en.wikipedia.org/wiki/List_of_Italian_DOC_wines

    This is a list of the 329 Italian DOC (denominazione di origine controllata) wines ordered by region. [1] The wine making regions of Italy are equivalent to its twenty administrative regions . Trentino-Alto Adige/Südtirol , however, is subdivided into its two constituent parts.

  7. Lombardy wine - Wikipedia

    en.wikipedia.org/wiki/Lombardy_wine

    Lombardy. Lombardy wine is the Italian wine produced in the Lombardy region of north central Italy.The region is known particularly for its sparkling wines made in the Franciacorta and Oltrepò Pavese areas.

  8. Fregula - Wikipedia

    en.wikipedia.org/wiki/Fregula

    It is similar to Acini di pepe and Couscous though the physical form of the pasta is closer to Maftoul as well as Moghrabieh. As it dates back to the 14th century it is currently unknown if the method was derived from North African couscous recipes brought to Sardinia by immigrants or if it was developed independently. [3]

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