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Lampredotto is derived from the Italian word for lamprey eels, lampreda, as the tripe resembles a lamprey in shape and color. [2] A sandwich with lampredotto—panino co i' lampredotto—has been described as a "classic Florentine" sandwich [1] and is a traditional regional street food in Florence. [3]
Lampredotto — Florentine abomasum-tripe dish, often eaten in sandwiches with green sauce and hot sauce. Laray — curried tripe dish popular in Afghanistan and in the northern region of Pakistan; eaten with naan/roti. Laray — a Pakistani dish from the Northern Area, consisting of fried cow tripe with traditional spices.
The Ponte Vecchio (Italian pronunciation: [ˈponte ˈvɛkkjo]; [1] "Old Bridge") [2] is a medieval stone closed-spandrel segmental arch bridge over the Arno, in Florence, Italy.The only bridge in Florence spared from destruction during World War II, it is noted for the shops built along it; building shops on such bridges was once a common practice.
Here's a letter he wrote to Giovanni da Pistoia (a member of the Florentine Academy) while painting the Sistine Chapel. ... my thoughts are crazy perfidious tripe: anyone shoots badly through a ...
Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce. Chicken Florentine is the most popular version.
Florentine food grows out of a tradition of peasant fare rather than rarefied high cuisine. The majority of dishes are based on meat. The whole animal was traditionally eaten; tripe (trippa) and stomach (lampredotto) were once regularly on the menu at restaurants and still are sold at the food carts stationed throughout the city.
The Republic of Florence (Latin: Res publica Florentina; Old Italian: Republica di Fiorenza), known officially as the Florentine Republic, was a medieval and early modern state that was centered on the Italian city of Florence in Tuscany, Italy.
' beefsteak Florentine style ') Bollito misto; Braciola, braciola di maiale; Braciolone; Brasato, brasato al vino; Bresaola, bresaola della Valtellina; Brodo di carne; Bruscitti; Budellacci di interiora; Cacciatora – refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers and sometimes wine. Caldume ...