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Artichokes are filled with a type of prebiotic fiber called inulin, which is particularly effective in promoting the growth of Bifidobacteria, a type of health-promoting gut bacteria.
neo-inulin type (also called "inulin ... Jerusalem artichoke: 16.0–20.0% [9] Globe artichoke: 2.0–6.8% [9] Asparagus: 1.4–4.1% [9] ... Wheat pasta: 1–4% [9 ...
Tagliatelle are also mentioned in 1593 among the main pasta shapes by the humanist Tommaso Garzoni. [ 4 ] A glass case in the Bologna chamber of commerce holds a solid gold replica of a piece of tagliatella, demonstrating the correct width of 8 mm ( 5 ⁄ 16 in) when cooked, [ 5 ] equivalent to 6.5–7 mm ( 1 ⁄ 4 – 9 ⁄ 32 in) uncooked ...
Fettuccine [a] [b] is a type of pasta popular in Roman cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance , [ 2 ] but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 grams or 3.5 ounces of flour).
2. Pizza Napoletana e Romana. Besides pasta, pizza has to be the second most popular Italian food. But the pizza in Italy is very different from American pizza.
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[14] [15] The Mediterranean diet forms the basis of Italian cuisine, rich in pasta, fish, fruits and vegetables. [16] Cheese, cold cuts and wine are central to Italian cuisine, and along with pizza and coffee (especially espresso) form part of Italian gastronomic culture. [17]
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