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Tuscany is also home to some of the most famous wines in the world such as Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. [2] Bread plays a very important role in Tuscan cuisine. One specialty of Tuscan cuisine is a white, plain, unsalted bread. This bread accompanies all foods.
Fabio Viviani (born October 10, 1978, in Florence, Italy) is a chef, restaurateur, and cookbook writer who has appeared on reality television. [1] He also sells a range of wines. [2]
The word trattoria is cognate with the French term traiteur [3] (a caterer providing takeaway food). Derived in Italian from trarre, meaning 'to treat' (from the Latin tractare / trahere, 'to draw'), [4] its etymology has also been linked to the Latin term littera tractoria, which referred to a letter ordering provision of food and drink for officials traveling on the business of the Holy ...
Massimo Bottura (Modena, 30 September 1962) is an Italian chef, gastronome and entrepreneur.. Massimo Bottura is Chef and owner of Osteria Francescana (located in the historic center of Modena, Italy [1]), which has earned three Michelin stars and a green Michelin star. [2]
Osteria Francescana (Italian: [osteˈriːa frantʃeˈskaːna]; "Franciscan Tavern") is a restaurant owned and run by chef Massimo Bottura in Modena, Italy. In 2016 and 2018, William Reed Business Media named Osteria Francescana the best restaurant in the world that year in their annual The World's 50 Best Restaurants .
Zuppa alla modenese, zuppa alla valpellinese, zuppa del canavese, zuppa di cavolo nero, zuppa di cavolo verza, zuppa di cozze, zuppa di cozze alla tarantina, zuppa di cozze e arselle, zuppa di farro, zuppa d'orzo, zuppa frantoiana, zuppa gallurese (or suppa cuata), zuppa mitonata, zuppa pavese, zuppa toscana (or minestra di pane)
Osteria in art: Aleksander Lauréus (1793–1823) oil painting from 1820, Roman Osteria from Pori Art Museum (Finnish: Porin taidemuseo, Swedish: Björneborgs konstmuseum). Pori Art Museum is a museum of contemporary and modern art museum in Pori (Swedish: Björneborg), Finland.
In 1983 he moved to Los Angeles to work with one of the most respected Italian restaurateurs, Mauro Vincenti. In the 1990s he arrived in Hong Kong to open Toscana at the Ritz-Carlton. “I knew I wanted to come to Asia. I was young. I wanted the experience even though I loved California.” [2]