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Ciolo is a narrow coastal inlet and a site of historical and environmental interest, which is located in the south of Apulia, in the historical region of Salento, Italy.The location is also known as a geological site and for the presence of numerous sea caves, the largest one being the Grotta del Ciolo.
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
La Cucina Teorico-Pratica (The Theoretical-Practical Cuisine) written by Ippolito Cavalcanti described the first recipe for pasta with tomatoes. [52] La scienza in cucina e l'arte di mangiare bene (The Science of Cooking and the Art of Eating Well), by Pellegrino Artusi, first published in 1891, is widely regarded as the canon of classic modern ...
In 1912, Giuseppe Di Martino established the pasta factory in Gragnano. [3] [4] In 2017, the Group acquired the Emilian company Grandi Pastai, [5] expanding production to include fresh and frozen pasta and gnocchi. [6] In 2018, a dining space was opened at FICO Eataly World in Bologna. [7]
The Grotta Bianca ("white cave") is a sea cave located on the island of Capri, Italy. It derives its name from white incrustations of calcareous matter upon its sides, and from clusters of white stalactites which hang from the roof and fringe the entrance. The cave faces east and is situated near the Punta della Chiavica.
Spaghetti all'assassina is similar in preparation to pasta risottata (Italian: [ˈpasta rizotˈtaːta]), pasta prepared in the style of risotto, that is, cooked directly in broth. The broth used for spaghetti all'assassina typically consists of a 1:1 to 2:1 ratio of water and tomato sauce; less water is required if the tomato sauce is obtained ...
Colli della Toscana Centrale (Bianco in the styles normale and Frizzante; Rosato; Rosso in the styles normale and Novello) produced in the provinces of Arezzo, Firenze, Pistoia, Prato and Siena. Maremma Toscana (Bianco in the styles normale and Frizzante; Rosato; Rosso in the styles normale and Novello) produced in the province of Grosseto.
Pasta in 1821 by Gioacchino Giuseppe Serangeli. Giuditta Pasta's voice was described by a New Monthly Magazine reviewer in 1824 as follows: It is a mezzo-soprano, somewhat similar to that of Madame Vestris, but clearer, more powerful, and of greater compass. She commands two octaves, but two or three of the highest notes of this range are ...