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Tagliatelle with Bolognese sauce, a typical Emilian dish. Emilian cuisine consists of the cooking traditions and practices of the Italian region of Emilia.As in most regions of Italy, more than a cuisine, it is a constellation of cuisines that, in Emilia, represents the result of nearly eight centuries of autonomy of the Emilian cities, from the time of the municipalities to the unification of ...
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Pasta â Paolina, pasta ai sassi, pasta al forno (or timballo di pasta), pasta al fumé, pasta al pesto, pasta al pesto di pistacchio, pasta al pomodoro, pasta all'ortolana, pasta alla boscaiola, pasta alla carbonara di mare, pasta alla carcerata, pasta alla checca, pasta alla gricia, pasta alla norcina, pasta alla Norma, pasta alla siciliana ...
Clockwise from top left; some of the most popular Italian foods: Neapolitan pizza, carbonara, espresso, and gelato. Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora.
Pizza ai frutti di mare is an Italian type of pizza that may be served with scampi, mussels or squid. It typically lacks cheese, with the seafood being served atop a tomato sauce. It typically lacks cheese, with the seafood being served atop a tomato sauce.
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From 1796 to 1814, Emilia was first incorporated in the Napoleonic Italian republic and then in the Napoleonic Italian kingdom; after 1815 there was a return to the status quo ante, Romagna returning to the papacy and its ecclesiastical government, the duchy of Parma being given to Marie Louise, wife of the deposed Napoleon, and Modena to ...
Gabicce Mare, also named Gabicce (Romagnol: Gabéc), is a town and comune (municipality) in the province of Pesaro and Urbino, in Italy, region Marche. It is located about 70 kilometres (43 mi) northwest of Ancona , 16 kilometres (10 mi) north of Pesaro , and is close to the borders with the province of Rimini , in Emilia-Romagna .