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  2. Ossobuco - Wikipedia

    en.wikipedia.org/wiki/Ossobuco

    Ossobuco served with risotto. This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. Although it is tough, braising makes it tender. The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal. [5]

  3. A Hole in the Forehead - Wikipedia

    en.wikipedia.org/wiki/A_Hole_in_the_Forehead

    A Hole in the Forehead (Italian: Un buco in fronte, also known as A Hole Between the Eyes) is a 1968 Italian Spaghetti Western film directed by Giuseppe Vari. [1] [2]

  4. List of Italian foods and drinks - Wikipedia

    en.wikipedia.org/wiki/List_of_Italian_foods_and...

    Fettuccine Alfredo, fettuccine al burro, fettuccine all'abruzzese, fettuccine alla papalina, fettuccine con rigaglie di pollo; Fileja al ragù; Fregola con arselle; Garganelli panna, prosciutto e piselli

  5. Neapolitan cuisine - Wikipedia

    en.wikipedia.org/wiki/Neapolitan_cuisine

    Giorgio Sommer (1834–1914), "Napoli – Fabbrica di maccheroni". Hand-colored photo. Catalog number: 6204. There is a great variety of Neapolitan pastas.Pasta was not invented in Naples, but one of the best grades available is found quite close by, in Gragnano, and in Torre Annunziata, a few kilometers from the capital.

  6. Yankees pitching prospect Chase Hampton has flexor strain and ...

    www.aol.com/yankees-pitching-prospect-chase...

    Yankees pitching prospect Chase Hampton has a flexor injury in his right elbow for the second straight year, raising the possibility he may need Tommy John surgery. Manager Aaron Boone said the ...

  7. Osso buco - Wikipedia

    en.wikipedia.org/?title=Osso_buco&redirect=no

    This page was last edited on 14 December 2006, at 17:01 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.

  8. Lombard cuisine - Wikipedia

    en.wikipedia.org/wiki/Lombard_cuisine

    A dish of dry agnolotti pavesi, a type of stuffed pasta, with a Pavese stew-based sauce. Due to the great territorial and historical variety of Lombardy, it is very difficult to identify a unified Lombard cuisine: it makes more sense to identify a continuum of provincial cuisines having similar elements throughout the region.

  9. Cuisine of Corsica - Wikipedia

    en.wikipedia.org/wiki/Cuisine_of_Corsica

    Chestnut flour is the main ingredient of pulenta. Large-scale cultivation of the chestnut tree was introduced in Corsica during the Genoese domination. Rich in calories, the fruits were plucked (without gloves) and dried, and placed on a wooden grating (Corsican: a grata) above a fire (Corsican: u fucone) for one month: this fire, placed on a dry clay base 1 m 2 wide and 20 cm thick, smokes ...