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Seppie alla veneziana, seppie e piselli, seppie in umido, seppie in zimino, seppie ripiene al forno; Sogliola alla mugnaia; Spiedini di mare, spiedini di anguilla; Stoccafisso accomodato alla ligure; Tiella, tiella barese (riso, patate e cozze) Tonno alla siciliana, tonno sott'olio; Totani ripieni; Triglie alla livornese; Trota al cartoccio ...
District of Columbia: Filomena Ristorante. Georgetown. This New York-style restaurant has been open since 1983. With New York and the Italian roots of the founder's parents. If you visit, keep ...
The original idea for the spiedie was brought by Italian immigrants to upstate New York in the early 1920s. [1] The specific origin of the spiedie is disputed. Traditionally, the early Broome County spiedie was made only from spring lamb, but currently most commercial restaurants prepare spiedies using chicken or pork.
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His first Italian, first Columbus restaurant. Guy Fieri's Trattoria is the latest of 18 concepts and nearly 100 restaurants bearing the celebrity chef's name.
Sicilian arancini. This is a list of Sicilian dishes and foods. Sicilian cuisine shows traces of all the cultures which established themselves on the island of Sicily over the last two millennia. [1] Although its cuisine has much in common with Italian cuisine, Sicilian food also has Spanish, Greek and Arab influences.
Piedmontese cuisine is the style of cooking in the Northern Italian region of Piedmont.Bordering France and Switzerland, Piedmontese cuisine is partly influenced by French cuisine; this is demonstrated in particular by the importance of appetizers, a set of courses that precede what is traditionally called a first course and aimed at whetting the appetite.
Arrosticini (rustelle or arrustelle in the local dialects; also known as spiedini or spiducci) are typically made from mutton or lamb cut in chunks and pierced by a skewer. It is cooked on a brazier with a typically elongated shape, called furnacella , which resembles a gutter .
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