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Pasta al pomodoro (Italian: [ˈpasta al pomoˈdɔːro]) is a pasta dish typically prepared with fresh tomatoes, extra virgin olive oil, garlic, basil and salt. It is intended to be a quick and light dish, rather than a dish in a heavy sauce.
Spaghetti all'assassina (Italian: [spaˈɡetti allassasˈsiːna]; lit. 'assassin's spaghetti'), also known as spaghetti bruciati (Italian: [spaˈɡetti bruˈtʃaːti]; lit. 'burnt spaghetti'), [1] is a Barese spaghetti dish. Its preparation is markedly different from other spaghetti dishes; instead of being boiled in salted water and finished ...
As with many recipes, the origins of the dish and its name are obscure; [10] most sources trace its origin to the region of Lazio. [11] [6] [5]The dish forms part of a family of dishes consisting of pasta with cured pork, cheese, and pepper, one of which is pasta alla gricia.
Strozzapreti (Italian: [ˌstrɔttsaˈprɛːti]; lit. 'priest choker' or 'priest strangler'[1]: 152 [2]) are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of San Marino. The name is also used for a baked cheese and vegetable dumpling ...
Cacciatora – refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers and sometimes wine. Caldume. Capocollo. Cappello del prete (or tricorno) Capra alla neretese, capra e fagioli. Capretto al forno. Carne cruda all'albese. Carne pizzaiola. Carne salada e fasoi.
Media related to Casa di Ottavio Quartione (Pompeii) at Wikimedia Commons 4K tour of the House of Octavius Quartio; House of Octavius Quartio animated reconstruction and sculpture found there (video) House of Octavius Quartio virtual reconstruction (video) Castellum Divisorium at Pompeii by Stephen Ressler, P.E., Ph.D.
Pasta is the archetypal primo. A Lombard brasato di maiale is considered a second course. A cup of espresso typically consumed after a meal. A structure of an Italian meal in its full form, usually used during festivities: [4] [41] Aperitivo the aperitivo opens a meal, and it is similar to an appetizer.
Pasta sauces are generally based on meats or vegetables. Horseradish is often used as a spice and condiment, known in the region as "poor man's truffle". [132] The region produces cheeses such as pecorino di Filiano, canestrato di Moliterno, pallone di Gravina, and padraccio and olive oils such as the Vulture. [133] The peperone crusco (lit.