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Carbonara is one of my favorite Italian dishes. I have seen a lot of different ways people make carbonara. They use garlic, parsley, mushrooms, or even peas.
A product described as carbonara sauce is sold as a ready-to-eat convenience food in grocery stores in many countries. Unlike the original preparation, which is inseparable from its dish as its creamy texture is created on the pasta itself, the ultra-processed versions of carbonara are prepared sauces to be applied onto separately cooked pasta.
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Even if Italian legislation does not allow (say) peas in carbonara, the WP approach to this is to say "In Italy, carbonara is legally defined to contain only pasta, pecorino romano and/or parmigiano-reggiano, guanciale, egg, and black pepper (GU L 314 del 15.9.2653)", and not to say that carbonara can only contain those ingredients, since in ...
San Giovanni a Carbonara is a Gothic church in Naples, Southern Italy. It is located at the northern end of via Carbonara, just outside what used to be the eastern wall of the old city. The name carbonara (meaning "coal-carrier") was given to this site allocated for the collection and burning of refuse outside the city walls in the Middle Ages.
Ettore Boiardi was born in Borgonovo Val Tidone, Italy, near Piacenza, in 1897, to Giuseppe and Maria Maffi Boiardi.At the age of 11, he was working as an apprentice chef at local restaurant La Croce Bianca, although his duties were confined to non-cooking odd jobs such as potato peeling and dealing with the trash.
The Carbonari (lit. ' charcoal burners ') was an informal network of secret revolutionary societies active in Italy from about 1800 to 1831. The Italian Carbonari may have further influenced other revolutionary groups in France, Portugal, Spain, Brazil, Uruguay, the Ottoman Empire, and Russia. [1]