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Venetian cuisine, from the city of Venice, Italy, [1] or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy (notably Friuli-Venezia Giulia and Trentino-Alto Adige/Südtirol), and of neighbouring Austria and of Slavic countries (notably Slovenia and Croatia ...
Giorgio Sommer (1834–1914), "Napoli – Fabbrica di maccheroni". Hand-colored photo. Catalog number: 6204. There is a great variety of Neapolitan pastas.Pasta was not invented in Naples, but one of the best grades available is found quite close by, in Gragnano, and in Torre Annunziata, a few kilometers from the capital.
Located near the Teatro di San Carlo, the cafe used to host musicians and orchestra directors before their performances in the main theatre of Naples. On January 1 2002, the Italian president Carlo Azeglio Ciampi , who was linked to the city by a special empathy, [ 6 ] paid his first caffè in euro at the Gambrinus in Naples.
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The palace was given in 1412 to the Venetian Republic by the King Ladislaus I for use as an embassy. During the sixteenth century, the palace fell into complete ruin and Giuseppe Zono, by decree of the Venetian Senate, undertook to restore it in 1610. The same Zono made to affix a plaque in Latin on the restoration carried out.
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Genovese sauce, known in Italian as sugo alla genovese or "la Genovese", is a slow-cooked onion and meat sauce associated with the city of Naples, in the Campania region of Italy. It is typically served with ziti, rigatoni or paccheri pasta and sprinkled with grated cheese. [1]
Cameron Mitchell is president and founder of Cameron Mitchell Restaurants. He gained notoriety in the restaurant industry in 2008, when two of the company's concepts: Mitchell's/Columbus Fish Market and Mitchell's/Cameron's Steakhouse—a total of 22 units—sold to Ruth's Hospitality Group for $92 million. [30]
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