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Helsinki [a] [b] is the capital and most populous city in Finland.It is on the shore of the Gulf of Finland and is the seat of southern Finland's Uusimaa region. About 685,000 people live in the municipality, with 1.3 million in the capital region and 1.61 million in the metropolitan area.
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.
Kotipizza Oyj is the largest pizza restaurant chain in the Nordic countries.Its head office is in Helsinki, Finland.Kotipizza was founded in 1987 in Vaasa, Finland.. Kotipizza was founded in 1987 by Rabbe Grönblom.
This Italian word stands for an appetizer typically made up of meats, cheeses and olives. Answer: Antipasto. In 1969, entrepreneur Dave Thomas opened this restaurant and named it after his daughter.
Vuosaari Harbour in Helsinki is the largest container port in Finland; others include Kotka, Hamina, Hanko, Pori, Rauma, and Oulu. There is passenger traffic from Helsinki and Turku, which have ferry connections to Tallinn, Mariehamn, Stockholm and Travemünde. The Helsinki-Tallinn route is one of the busiest passenger sea routes in the world ...
Anna Del Conte (born 1925) is an Italian-born British food writer whose works cover the history of food as well as providing recipes. Resident in England since 1949, she has been influential in raising the country’s awareness of Italian cuisine: her 1976 Portrait of Pasta has been described as ‘the instrumental force in leading [the English] beyond the land of spag bol, macaroni cheese and ...
Taralli are classically formed into rings or ovals about 10 to 12.5 cm (3.9 to 4.9 in) in circumference. Smaller taralli, called tarallini, with a circumference of 3.8 to 7.8 cm (1.5 to 3.1 in), are sold commercially.
Dry capunti, a variety of cavatelli from Apulia A dish of cavatelli. Cavatelli (/ ˌ k æ v ə ˈ t ɛ l i / KAV-ə-TEL-ee, US: / ˌ k ɑː v-/ KAHV-, [1] [2] [3] Italian: [kavaˈtɛlli]; Italian for 'little hollows' [a]) are small pasta shells made from semolina or other flour dough, [4] [5] commonly cooked with garlic and broccoli or rapini broccoli rabe, or simply with tomato sauce.