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In the United States, San Marzano tomatoes are the genetic base for another popular paste tomato, the Roma tomato. The Roma is a cross between a San Marzano and two other varieties (one of which was also a San Marzano hybrid), [4] and was introduced by the USDA's Agricultural Research Service in 1955. [9]
The sauce—nowadays named also amatriciana bianca [6] —was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano. [7] At some point, a little olive oil was added to the recipe. In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself. [7]
San Marzano may refer to: San Marzano tomato, Italian variety of tomatoes; San Marzano di San Giuseppe, Italian municipality in the Province of Taranto, Apulia; San Marzano Oliveto, Italian municipality in the Province of Asti, Piedmont; San Marzano sul Sarno, Italian municipality in the Province of Salerno, Campania
Mole (Spanish:; from Nahuatl mōlli, Nahuatl:), meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine.In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles (tablecloth stainer ...
The Agro Nocerino-Sarnese or Agro Sarnese-Nocerino [1] is a geographical region of the Province of Salerno, in Campania in southern Italy; the river Sarno flows through it. It is a low-lying area bounded to the south by the Monti Lattari, to the east and north-east by the Monti Picentini and to the west by the plain of Vesuvius.
Vsauce (/ ˈ v iː s ɔː s /) is a YouTube brand created by educator Michael Stevens. [3] The channels feature videos on scientific, psychological, mathematical, and philosophical topics, as well as gaming , technology , popular culture, and other general interest subjects.
Sauce espagnole, a fortified brown veal stock sauce, thickened with a brown roux; Sauce velouté, a light stock-based sauce, thickened with a roux or a liaison, a mixture of egg yolks and cream. Sauce béchamel, a milk-based sauce, thickened with a roux of flour and butter. Sauce tomate, a tomato-based sauce.
The dressing is named for its tint. The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in 1923, when the hotel's executive chef Philip Roemer [1] wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess. [2] [3] He then concocted this dressing, which, like the play ...