Search results
Results from the WOW.Com Content Network
Lampredotto (Italian: [lampreˈdɔtto]) is a typical Florentine dish, made from the fourth and final stomach of cattle, the abomasum. [ 1 ] Lampredotto is derived from the Italian word for lamprey eels , lampreda , as the tripe resembles a lamprey in shape and color.
What links here; Upload file; Special pages; Printable version; Page information; Get shortened URL; Download QR code
Lampredotto: Italy: Sandwich with a slow-cooked cattle abomasum. Leberkäse: Austria, Switzerland and southern Germany: Meatloaf-like dish which, despite the name, may contain neither liver nor cheese. It is commonly served on a Kaiser roll with mustard or mayonnaise. Limburger: United States Russia
The ingredients of traditional pizza Margherita—tomatoes (red), mozzarella (white) and basil (green)—are inspired by the colours of the national flag of Italy. [1] ...
What links here; Upload file; Special pages; Printable version; Page information; Get shortened URL; Download QR code
Quinto quarto includes tripe (the most valuable part of reticulum, also called "cuffia", "l'omaso" or "lampredotto"), kidneys (which need to be soaked for a long time in water with lemon to remove urine smell), heart, liver, spleen, sweetbreads (pancreas, thymus and salivary glands), brain, tongue, ox tail, trotters and pajata (intestines of ...
Catherine de' Medici. Tuscan cuisine is a blend of Etruscan and Roman cooking traditions.The Etruscans, who inhabited the region before the rise of Rome, were skilled in viticulture, cultivating grapes and producing their own wines.
Frittola in Ballaro market Palermo, Sicily Frittola served streetside in a Palermo market. Frittola (frittula in Palermitan dialect) is a traditional Sicilian street food from the Palermo region of Italy.