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The notation with dots under slurs is ambiguous, because it is also used for very different bowings, including staccato and flying spiccato. [1] [4] Currently, portato is sometimes indicated in words, by "mezzo-staccato" or "non-legato"; or can be shown by three graphic forms: a slur that encompasses a phrase of staccato notes (the most common), or
Standard notation indicates legato either with the word legato, or by a slur (a curved line) under notes that form one legato group. Legato, like staccato , is a kind of articulation. There is an intermediate articulation called either mezzo staccato or non-legato (sometimes referred to as portato ).
Taleggio (IPA: [taˈleddʒo]) (Talegg in Lombard language) is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. The rind is a pinkish-brown, and the interior is creamy and pale yellow. [2]
This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it. Pecorino romano. This is an article of Italian cheeses.Italy is the country with the highest variety of cheeses in the world, with over 2,500 traditional varieties, among which are about 500 commercially recognized cheeses [1] and more than 300 kinds of cheese with protected ...
With many of us spending more time in the kitchen than usual, rolling out our own pasta and pizzas to be topped with this Italian staple, TODAY Food turned to an expert to get some cheesy answers.
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First, moisture evaporates, changing the texture of the cheese. The longer cheese is aged, the harder it will become. A young gouda aged for just a few months will still be creamy, for example ...
Ciabatta (/ tʃ ə ˈ b ɑː t ə,-ˈ b æ t-/, Italian: [tʃaˈbatta]; lit. ' slipper ') [1] is an Italian white bread created in 1982 [2] [3] by a baker in Adria, Veneto, in response to the popularity of French baguettes. [2] [3] Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar ...