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Stregheria (Italian pronunciation: [streɡeˈriːa]) is a neo-pagan tradition similar to Wicca, with Italian and Italian American origins. [1] While most practitioners consider Stregheria to be a distinct tradition from Wicca, some academics consider it to be a form of Wicca or an offshoot.
Strega became well known for its colourful and artistic advertising. [3] One poster was designed in 1906 by Alberto Choppuis in the art nouveau style. [4] Strega is the Italian word for "witch" and since legends of witchcraft at Benevento date back to the time of the Lombard invasion, it was a natural choice of name for the liqueur.
The musical Il Santo e la Strega by Antonio Coppolaro is about the deeds of Saint Barbato, who defeated the witches of Benevento and eliminated the walnut tree. Strega liqueur is made in Benevento and takes its name from the legend of the streghe there. Its label depicts the streghe dancing under the famous walnut tree.
Initially, the restaurant group consisted of one brand, Bravo! Cucina Italiana. The first restaurant opened in Columbus, Ohio. Eventually, the restaurant group launched a second similar, but more upscale brand, Brio Tuscan Grille in Columbus as well. In October 2010, BDI went public and became Bravo Brio Restaurant Group (BBRG).
In July 2007, Quadratum Publishing USA, based in New York, produced and distributed La Cucina Italiana in English language for the American and Canadian markets. The American edition is added to those already existing in Flemish, German, Czech, and Turkish. In 2014 La Cucina Italiana was acquired by the American publishing house Condé Nast. [5]
In 2007, the restaurant group was acquired by private equity firms Kinderhook Industries LLC and Soros Strategic Partners LP with plans to expand. [2] In 2013, Mastro's Restaurants was acquired by Landry's, Inc. [ 3 ] Then mostly a Western US chain, the company expanded east to New York City , Boston , and Ft. Lauderdale, Florida .
The Premio Bancarella della Cucina, inaugurated in 2006, is awarded by the Fondazione Città del Libro together with the Accademia Italiana della Cucina and is intended to promote the gastronomic traditions and heritage of Italy. [3], [4]
Bagna càuda [1] (Piedmontese: [ˈbɑɲa ˈkɑʊ̯da]; lit. ' hot dip ' or ' hot gravy '), also spelled bagna caouda [2] in Alpes-Maritimes, is a hot dish made with garlic, anchovies, red wine, and extra virgin olive oil, typical of Lower Piedmont, a geographical region of Piedmont, Italy, [3] [4] and Provence, France.