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These recipes were featured on the PBS cooking show Cucina Sicilia, which is hosted by Carrabba and Mandola. [10] [11] Chicken Bryan, one of Carrabba's Italian Grill's dishes, [12] features an 8 oz grilled chicken breast, topped with goat cheese, sundried tomatoes, and a basil lemon-butter sauce.
Phyllis Laurenzo Mandola and her husband Tony Mandola operate Tony Mandola's Gulf Coast Kitchen. [12] The Mandolas also own a small restaurant shop located beneath the triangle in Austin, TX. [citation needed] Gino Laurenzo operates Rio Grande Tex-Mex Grill in Washington Mills, New York. [12] [23] [24] The family later established the ...
Italian foods, such as ham and cheeses, are imported and some also made locally, and every city has a popular Italian restaurant or two, as well as pizzerias. [237] The production of good quality olive oil is on the rise in South Africa, especially in the drier south-western parts where there is a more Mediterranean-type of rainfall pattern. [238]
The stuffed jalapeños became a menu item at Tony Mandola's Gulf Coast Kitchen, operated by Phyllis Laurenzo Mandola, one of Ninfa Laurenzo's daughters, and her husband Tony. [ 19 ] In 2004 Sharpe said that, at the original Ninfa's, the beef fajitas "still have their old magic" and that the flour tortillas, still made to order in-house, "are ...
Michele Salvatore Ciociano (1874-1944) (Italy) [13] [14]; Valentine Abt (1873-1942) (United States); Pietro Armanini (1844-1895) (Italy); Edgar Bara (1876-1962 ...
An Italian-style antipasto Maccheroni all'amatriciana. Pasta is the archetypal primo. A Lombard brasato di maiale is considered a second course. A cup of espresso typically consumed after a meal. A structure of an Italian meal in its full form, usually used during festivities: [4] [41] Aperitivo the aperitivo opens a meal, and it is similar to ...
The Algerian mandole was developed by an Italian luthier in the early 1930s, scaled up from a mandola until it reached a scale length of approximately 25 to 27 inches. [16] It is a flatback instrument, with a wide neck and 4 courses (8 strings), 5 courses (10 strings) or 6 courses (12 strings), and is used in Algeria and Morocco.
It is also commonly thought that mandolino is a diminutive of mandola, and that therefore the mandolino was a smaller development of the mandola. [31] The path from mandola to the modern mandolin was not simple; in the late 19th and early 20th centuries, there were varieties of mandolin with different characteristics.