Search results
Results from the WOW.Com Content Network
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 ]
This is the pronunciation key for IPA transcriptions of Central Italian on Wikipedia. It provides a set of symbols to represent the pronunciation of Central Italian in Wikipedia articles, and example words that illustrate the sounds that correspond to them.
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 ...
This leads to pronouncing smörgåsbord (with initial in Swedish) as / ˈ ʃ m ɔːr ɡ ə s ˌ b ɔːr d /, parmesan (from French [paʁməzɑ̃]) as / ˈ p ɑː r m ə ˌ ʒ ɑː n / (the cheese itself is Italian, and this pronunciation may also have been influenced by the Italian word for the cheese, parmigiano, which has a postalveolar ...
Sottocenere al tartufo is a very pale yellow to off-white cheese with truffles that has a grey-brown ash rind. [1] It has a somewhat mild taste and is semi-soft in firmness. Sottocenere (meaning "under ash") is originally from Venice , Italy , and is made with pasteurized cow's milk and slices of truffles, then rubbed with various herbs and ...
Caciotta, from the Tuscan cacciola, is a type of cheese produced in Italy from the milk of cows, sheep, goats, or water buffalo. Caciotta has more than a dozen variations. The cheeses are cylindrical in shape and up to 1 kilogram (2.2 lb) weight. [1]
Genuine Bel Paese cheese can be determined by the wrapping. It has an image of the Italian geologist and paleontologist Antonio Stoppani , whose geological treatise Il bel paese gave its name to Galbani's cheese; but while on the wrapping of the cheese made in Italy Stoppani's image comes with a map of Italy, cheese made in the United States ...
Taleggio (IPA: [taˈleddʒo]) (Talegg in Lombard language) is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. The rind is a pinkish-brown, and the interior is creamy and pale yellow. [2]