Search results
Results from the WOW.Com Content Network
Zeppole are typical of Italian cuisine, especially that of Rome, Naples, and Lecce. They originated in ancient Rome, when people started frying dough and putting sugar or cinnamon on it. However, the zeppole that is around today was created in the 18th century. These zeppole either have sugar, cinnamon or chocolate with them.
It's March, meaning it is officially zeppole season in Rhode Island. As St. Joseph's Day nears, the cream-filled pastry takes center stage in the display case of Italian bakeries all over the state.
The following pronunciation respelling key is used in some Wikipedia articles to respell the pronunciations of English words. It does not use special symbols or diacritics apart from the schwa (ə), which is used for the first sound in the word "about". See documentation for {} for examples and instructions on using the template.
A pronunciation respelling for English is a notation used to convey the pronunciation of words in the English language, which do not have a phonemic orthography (i.e. the spelling does not reliably indicate pronunciation). There are two basic types of pronunciation respelling:
1 Pronunciation? 1 comment. 2 I'm confused... 3 comments. 3 American-Italian. 3 comments. 4 No you're not wrong NJ.. 5 That's Right. 1 comment. 6 Add American ...
Square brackets are used with phonetic notation, whether broad or narrow [17] – that is, for actual pronunciation, possibly including details of the pronunciation that may not be used for distinguishing words in the language being transcribed, but which the author nonetheless wishes to document. Such phonetic notation is the primary function ...
The Polish word pączek [ˈpɔ̃t͡ʂɛk] (plural: pączki [ˈpɔ̃t͡ʂkʲi]) is a diminutive of the Polish word pąk "bud". [6] The latter derives from Proto-Slavic *pǫkъ, which may have referred to anything that is round, bulging and about to burst (compare Proto-Slavic *pǫknǫti "to swell, burst"), possibly of ultimately onomatopoeic origin.
Beignets from Haute-Savoie. Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French. They were brought to New Orleans in the 18th century by French colonists, [10] from "the old mother country", [12] also brought by Acadians, [13] and became a large part of home-style Creole cooking.