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Torta Barozzi, torta Bertolina, torta caprese, torta del buonumore, torta del Donizetti, torta della nonna, torta delle monache, torta delle rose, torta di fioretto, torta di mandorle, torta di nocciole, torta diplomatica, torta di riso (or torta degli addobbi), torta di riso e cacao, torta di San Biagio, torta di tagliatelle, torta di ...
' pasta with eggplant '), [1] [2] is a pasta dish made from eggplant. It is typical of Sicilian cuisine, [3] from Catania in particular. [4] It is made of penne or other pasta with tomato sauce, covered with slices of fried eggplant and served with grated ricotta salata cheese [4] and often basil. [5] [6]
Pasta extruder at the Warminster, Pennsylvania, factory. V. La Rosa and Sons Macaroni Company was founded in 1914 by Vincenzo La Rosa, a Sicilian immigrant. [1] [2] The company eventually became one of the largest regional brands in the United States producing over 40 varieties of pasta.
Cacio e pepe (Italian: [ˈkaːtʃo e pˈpeːpe]) is a pasta dish typical of the Lazio region of Italy. [ 1 ] [ 2 ] Cacio e pepe means 'cheese and pepper' in several central Italian dialects. The dish contains grated pecorino romano and black pepper with tonnarelli [ 3 ] or spaghetti . [ 2 ]
A rolled pasta with filling; cooked roll is normally sliced, covered in sauce and broiled in the oven [155] "Stuffed roll" [155] Rotoli imbotito; strudel (Trentino-Alto Adige); pasta al sacco [155] Sacchettoni: Round, similar to fagottini, but also may use ravioli stuffing. A small square of pasta brought around the stuffing and twisted.
New York: William Morrow & Company, 1987, ISBN 0-688-05042-5 (hardcover). A San Franciscan chef's perspective on Italian food. Rice, William, Steak Lover's Cookbook. New York: Workman Publishing, 1997, ISBN 0-7611-0080-6. Not an Italian cookbook, but talks extensively about the influence of Italian American cuisine on steakhouse culture and menus.
She also recommends slowly increasing fiber to 25 to 35 grams per day. Examples of fiber-rich foods include unprocessed vegetables, whole grains, nuts, seeds, beans, lentils and chickpeas.
The company was founded by Antoine Zerega in Brooklyn, New York in 1848 making it the first pasta company in the United States. [1] [2] Antoine's son Frank was a pasta maker for 83 years and served as the company's president. Both Zerega Avenue in the Bronx and the elevated train station on the New York City Subway's Pelham Line were named ...