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In Italy, the combination of pasta with butter and cheese dates to at least the 15th century, when it was mentioned by Martino da Como, a northern Italian cook active in Rome; [13] this recipe for "Roman macaroni" (Italian: maccaroni romaneschi) calls for cooking pasta in broth or water and adding butter, "good cheese" (the variety is not specified) and "sweet spices".
Italian term Literal translation Definition Lacuna: gap: A silent pause in a piece of music Ossia: from o ("or") + sia ("that it be") A secondary passage of music which may be played in place of the original Ostinato: stubborn, obstinate: A repeated motif or phrase in a piece of music Pensato: thought out: A composed imaginary note Ritornello ...
Fettuccine [a] [b] is a type of pasta popular in Roman cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance , [ 2 ] but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 grams or 3.5 ounces of flour).
He called it "pasta in bianco" — it was a simple mix of fettuccine pasta, tossed with lots of butter and a lot of aged Parmigiano Reggiano. In 1914, de Lelio opened his own restaurant in Rome ...
Meaning respectively "measured song" or "figured song". Originally used by medieval music theorists, it refers to polyphonic song with exactly measured notes and is used in contrast to cantus planus. [3] [4] capo 1. capo (short for capotasto: "nut") : A key-changing device for stringed instruments (e.g. guitars and banjos)
When you want a rich, creamy pasta dinner, you've got to go with Alfredo sauce. The rich sauce is traditionally made with butter, heavy cream and Parmesan cheese, but other variations can include ...
Then I started writing vocals. Soon we realized that we had way too many hardcore songs to possibly put on the next album, so we decided to release them all together as an EP." [1] "Aglio e Olio" means "garlic and oil" in Italian, a reference to spaghetti aglio e olio, one of the simplest pasta preparations. According to Mike D, the title was ...
Di Lelio invented fettuccine al triplo burro [5] (later named "fettuccine all'Alfredo" or "fettuccine Alfredo") in 1908, while running his oil and wine shop, in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Di Lelio added extra butter or triplo burro to the fettuccine when mixing it together for his ...