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Riccardo Tesi (Italian pronunciation: [rikˈkardo ˈteːzi]; born 1956 in Pistoia, Tuscany, Italy) is an Italian musician.He specializes in folk music. His instrument is the diatonic accordion or melodeon.
An osteria (Italian: [osteˈriːa]; pl.: osterie) [1] in Italy was originally a place serving wine and simple food. Lately, the emphasis has shifted to the food, but menus tend to be short, with the emphasis on local specialities such as pasta and grilled meat or fish, often served at shared tables.
The stars are not permanent and restaurants are constantly being re-evaluated. If the criteria are not met, the restaurant will lose its stars. [1] Michelin published restaurant guides for Los Angeles in 2008 and 2009 but suspended the publication in 2010. [4]
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In restaurants, à la carte (/ ɑː l ə ˈ k ɑːr t /; French: [a la kaʁt]; lit. ' at the card ') [1] is the practice of ordering individual dishes from a menu in a restaurant, as opposed to table d'hôte, where a set menu is offered. [2] It is an early 19th century loan from French meaning "according to the menu". [3] [4]
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
Garbage plates, combining macaroni salad, meat sauce and other intriguing toppings, are a popular menu item in Rochester, New York. The owner of local restaurant Dogtown says they're in high demand.
Osteria Mozza is a Michelin Guide-starred Italian restaurant in Hollywood, California. [ 1 ] [ 2 ] [ 3 ] In 2007, Nancy Silverton partnered with New York chef Mario Batali and his frequent collaborator Joseph Bastianich to open an Italian restaurant, Osteria Mozza.
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