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A lagniappe (/ ˈ l æ n j æ p / LAN-yap, / l æ n ˈ j æ p / lan-YAP) is "a small gift given to a customer by a merchant at the time of a purchase" (such as a 13th doughnut on purchase of a dozen), or more broadly, "something given or obtained gratuitously or by way of good measure."
This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it. Pecorino romano. This is an article of Italian cheeses.Italy is the country with the highest variety of cheeses in the world, with over 2,500 traditional varieties, among which are about 500 commercially recognized cheeses [1] and more than 300 kinds of cheese with protected ...
Italian term Literal translation Definition A cappella: in chapel style: Sung with no (instrumental) accompaniment, has much harmonizing Aria: air: Piece of music, usually for a singer Aria di sorbetto: sorbet air: A short solo performed by a secondary character in the opera Arietta: little air: A short or light aria Arioso: airy A type of solo ...
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Cacio e pepe (Italian: [ˈkaːtʃo e pˈpeːpe]) is a pasta dish typical of the Lazio region of Italy. [1] [2] Cacio e pepe means 'cheese and pepper' in several central Italian dialects. The dish contains grated pecorino romano and black pepper with tonnarelli [3] or spaghetti. [2]
The most common arancini fillings are al ragù or al sugo, filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, and often peas, and al burro or ô burru, filled with prosciutto and mozzarella or béchamel sauce.
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