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' orange salad '), insalata di ceci, insalata di pomodori, insalata di rinforzo, insalata pantesca (lit. ' Pantesca salad ') Macco di fave; Melanzane a barchetta, melanzane a funghetto, melanzane al cioccolato, melanzane al forno, melanzane alla scapece, melanzane fritte, melanzane ripiene; Panzanella; Parmigiana di melanzane; Peperonata
Pomodori di Pachino. Pomodoro di Pachino (Italian: [pomoˈdɔːro di paˈkiːno]) is a protected geographical indication (PGI) for tomatoes from the southeast coast of Sicily, Italy, granted by the EU since 2003. [1] It is actually a variety created in Israel by the multinational HaZera Genetics, that was introduced in Italy in 1989. [2]
Pomodoro means 'tomato' in Italian. [1] More specifically, pomodoro is a univerbation of pomo ('apple') + d ('of') + oro ('gold'), [2] possibly owing to the fact that the first varieties of tomatoes arriving in Europe and spreading from Spain to Italy and North Africa were yellow, with the earliest attestation (of the archaic plural form pomi d'oro) going back to Pietro Andrea Mattioli (1544).
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A batch of the pomodorini grown by Maddy Murphy. Pomodorino del Piennolo del Vesuvio, or sometimes just pomodorino vesuviano, is a grape tomato grown in Naples, Italy.It has protected designation of origin (PDO) status, which was granted in 2009.
A cup of cappuccino and cornetti at breakfast (colazione). The most popular breakfast (colazione) is sweet, consumed at home or at a café.If the breakfast is consumed at home, it consists of coffee (espresso or prepared with a moka pot), milk or caffè latte accompanied by baked goods such as biscuits, for example shortbread, or by slices of bread spread with butter and jam or with honey or ...
Heirloom plant conservationist Amy Goldman Fowler calls the San Marzano "the most important industrial tomato of the 20th century"; its commercial introduction in 1926 provided canneries with a "sturdy, flawless subject, and breeders with genes they'd be raiding for decades". [4]
Pomodori San Marzano: Silter: Province of Brescia: Silter is an Italian hard cheese made within the Alpine Lombardy region around Province of Brescia and surrounding areas and traditionally produced with unpasteurised cows milk during summer months and September, [232] [233] is brined, [234] and aged for a minimum of six months.