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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]
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 ...
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.
Il Centro functions as an orientation and service centre for incoming Italian immigrants as well as a community centre for the Italian-Canadian community. The centre's services are a restaurant, museum, library, banquet hall, daycare centre, television production centre and an indoor bocce court. Every summer in June the centre hosts a week ...
A model attribution edit summary is Content in this edit is translated from the existing Italian Wikipedia article at [[:it:Piazza San Giovanni (Firenze)]]; see its history for attribution. You may also add the template {{Translated|it|Piazza San Giovanni (Firenze)}} to the talk page. For more guidance, see Wikipedia:Translation.
Il gioco dell'erba amara (2 ed.). Viadana. ISBN 978-88-87942-95-8. Luca Pollini (2008). Tutto Vino: guida completa ai vini d'Italia. Firenze. ISBN 9788844038632. Giancarlo Malagutti (a cura di), Mantova a tavola ogni giorno dell'anno. Raccontando la cucina attraverso il volgere delle stagioni. Mantova, 1991. ISBN non esistente.
Pappardelle with pesto alla genovese at a restaurant in Florence, Italy. Pesto is commonly used on pasta, traditionally with mandilli de sæa ('silk handkerchiefs' in the Genoese dialect), [14] trofie or trenette. Potatoes and string beans are also traditionally added to the dish, boiled in the same pot in which the pasta has been cooked.
Architecture, the history of the factory, catalog of the exhibition (Florence, Basilica of San Lorenzo, 25 September-12 December 1993) edited by Gabriele Morolli and Pietro Ruschi, Florence, Alinea Editrice, 1993, pp. 197–198. Francesco Cesati, The great guide to the streets of Florence, Newton Compton Editori, Rome 2003.