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Poggio di Guccio (the surname Bracciolini added during his career) [3] was born near Arezzo, in Tuscany, in the village of Terranuova, which in 1862 was renamed Terranuova Bracciolini in his honor. Taken by his father to Florence to pursue the studies for which he appeared so apt, he studied Latin under the amanuensis Giovanni Malpaghino [ 4 ...
Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. [1] Cheesecake may be baked or unbaked, and is usually served chilled.
A cheesecake is a pastry where a custardy cream cheese filling — or a ricotta filling if it’s an Italian cheesecake — sits on top of (or on top of and surrounded by on the sides) a crust ...
This is a list of yogurt-based dishes and beverages. Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. [1]
A more thorough reform of handwriting than the Petrarchan compromise was in the offing. The generator of the new style (illustration) was Poggio Bracciolini, a tireless pursuer of ancient manuscripts, who developed the new humanist script in the first decade of the 15th century.
Slowly add oil, then yogurt and vanilla extract. Sift in flour with baking soda and salt. Whip egg whites to soft peak and fold into batter. Pour into greased and floured 9x13 baking dish or loaf pan.
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Poggio di Ancona, Ancona, Marche; Poggio Buco, site of the ancient Etruscan city Statonia; Poggio dei Pini, a frazione of Capoterra, Cagliari, Sardinia; Poggio di San Remo, a frazione of San Remo, Imperia, Liguria; Poggio Filippo, a frazione of Tagliacozzo, L'Aquila, Abruzzo; Poggio Primocaso, a frazione of Cascia, Perugia, Umbria; Poggio ...