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Zazà (Italian pronunciation:) is an opera by Ruggero Leoncavallo, with a libretto by the composer, which draws on the same material as the French play Zaza (1898). The story concerns the French music hall singer, Zazà, and her affair and subsequent decision to leave her lover, Milio, when she discovers that he is married. The music is ...
The clan was founded in the 1960s by the Mazzarella brothers, Ciro known as 'o Scellone, Gennaro and Vincenzo, as a branch of the Zaza clan, then headed by the historical boss Michele Zaza, who was a relative of the Mazzarella brothers. [2]
Zaza, written by French playwrights Pierre Berton and Charles Simon; Zaza, a film directed by Edwin S. Porter; Zaza, a film directed by Allan Dwan; Zaza, a film directed by George Cukor; Zaza, a French drama film; Za-Za, an album by the BulletBoys; Zazà, a 1900 opera by Ruggero Leoncavallo
Zaza is a French-language play written by playwrights Pierre Berton and Charles Simon , and staged for the first time at the Théâtre du Vaudeville in Paris, in May 1898. [1] The title character is a prostitute who becomes a music hall entertainer and the mistress of a married man.
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.
Born in a family of important Camorra members, Ciro Mazzarella aka 'o Scellone, was nephew of Michele Zaza, and considered his successor in the business.At the beginning he worked for his uncle's powerful clan, known in that time as the Zaza clan, but soon started his own business, specifically in the 1960s, buying small ships and starting his own smuggling empire, since then, he quickly ...
Pizza [a] [1] is an Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven.
Strozzapreti (Italian: [ˌstrɔttsaˈprɛːti]; lit. ' priest choker ' or ' priest strangler ' [1]: 152 [2]) are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of San Marino.
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