Search results
Results from the WOW.Com Content Network
O sole mio" (Neapolitan pronunciation: [o ˈsoːlə ˈmiːə]) is a well-known Neapolitan song written in 1898. Its Neapolitan-language lyrics were written by Giovanni Capurro and the music was composed by Eduardo di Capua (1865–1917) and Alfredo Mazzucchi (1878–1972). [2]
Apart from the Greek dishes that can be found all over Greece, there are also many regional dishes. [71] [72] North-Western and Central Greece (Epirus, Thessaly and Roumeli/Central Greece) have a strong tradition of filo-based dishes, such as some special regional pitas. Greek cuisine uses seeds and nuts in everything from pastry to main dishes ...
Opson is the 'relish' that complements the sitos; sitos is the staple food part of the meal, i.e. grains like wheat or barley, and pulses like chickpeas and fava beans. [ 1 ] Although any kind of complement to the staple , even salt , could be categorized as opson , the term was also commonly used to refer to the most esteemed kind of relish: fish.
Baked lamb in a clay pot with kritharaki (a Greek pasta identical to risoni or orzo) Gyros (γύρος) Roasted and sliced meat (usually pork or chicken, rarely beef or lamb) on a turning spit, typically served with sauces like tzatziki and garnishes (tomato, onions) on pita bread (a popular fast food in Greece and Cyprus).
Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts.
The song was copyrighted officially in 1905, and has become one of the most popular of this traditional genre; others include "'O sole mio", "Funiculì funiculà", and "Santa Lucia". History [ edit ]
The famous district of Posillipo takes its name from the ruins of Villa Pausílypon, meaning, in Greek, "a pause, or respite, from worry". Romans connected the city to the rest of Italy with their famous roads, excavated galleries to link Naples to Pozzuoli, enlarged the port, and added public baths and aqueducts to improve the quality of life ...
Milk, cheese, buttermilk, and yogurt are the important dairy products. Pontians were traditionally farmers who produced their own food. They ate whatever was available. [1] The Pontos region has a distinct winter and summer; Pontians traditionally prepared food for winter by drying fruit and pickling vegetables.