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Johnny Marzetti originated in Columbus, Ohio, at Marzetti's, an Italian restaurant established in 1896 at Woodruff Avenue and High Street by an Italian immigrant named Teresa Marzetti. [ 3 ] [ 4 ] One of the dishes Marzetti offered her customers was a baked casserole of ground beef, cheese, tomato sauce, and noodles that she named for her ...
Pasta Pomodoro; Pastamania; Patsy's; Piada Italian Street Food; La Porchetta; Prezzo; Probka Restaurant Group; Rao's; The River Café (London) Romano's Macaroni Grill; Saizeriya; Salumeria Rosi Parmacotto; San Lorenzo; Solo Per Due; Spaghetti Warehouse; Spaghettim – Italian cuisine restaurant in Petah Tikva, Israel. Used to be a chain with 17 ...
Cappellacci di zucca; Cappelletti in brodo; Caramelle di pasta con ricotta e spinaci; Casoncelli, casoncelli alla bresciana; Casunziei ampezzani; Cavatelli ai frutti di mare, cavatelli al pomodoro, cavatelli alla sorrentina, cavatelli allo scoglio, cavatelli cozze e fagioli; Cavati e ravioli alla ragusana; Ciceri e tria; Chnéffléne; Cjarsons
Italian Village is located in the north side of Columbus, Ohio just north of Downtown and adjacent to the central business district. [2] The area is bounded by Interstate 670 on the south, Fifth Avenue on the north, North High Street on the west, and the Conrail railroad tracks to the east. [2]
Rita Luisa Zucca (Italian: [ˈriːta luˈiːza tˈtsukka]; 1912–1998) was an American-Italian radio announcer who broadcast Axis propaganda to Allied troops in Italy and North Africa. [1] She became known as one of the " Axis Sallys ", along with Mildred Gillars , who broadcast from Berlin, Germany.
José Ramón Andrés Puerta was born in Mieres, Asturias, Spain, [5] on 13 July 1969. [6] Andrés' family moved to Catalonia when he was 6. [7] He enrolled in culinary school in Barcelona at the age of 15, and when he needed to complete his Spanish military service at age 18, he was assigned to cook for an admiral. [8]
Zuppa toscana (lit. ' Tuscan soup '), also known in Italy as minestra di pane (lit. ' bread soup '), is a soup from the region of Tuscany, northern Italy. While there are many variations, its most common ingredients are cannellini beans, potatoes, and kale. [1]
Although zucca is the Italian word for "squash" or "pumpkin", it actually takes its name after Zucca's bar (Caffè Zucca), located in the Galleria Vittorio Emanuele II in Milan. Its base ingredient is in fact Chinese rhubarb [1] [2] (hence its longer name Rabarbaro Zucca), also combined with zest, cardamom seeds and other curative herbs. [3]