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Marchese Alessandro dal Borro (22 April 1600 — 2 December 1656, Corfu) was a Tuscan nobleman, general and military engineer. He became a Field Marshal of the Holy Roman Empire amongst other honours. He is now most famous for his possible depiction in the painting Portrait of a Gentleman, often discussed in relationship to the history of ...
Loro Ciuffenna is a comune (municipality) in the Province of Arezzo in the Italian region Tuscany, located about 40 kilometres (25 mi) southeast of Florence and about 25 kilometres (16 mi) northwest of Arezzo . Loro Ciuffenna borders the following municipalities: Castel Focognano, Castel San Niccolò, Castelfranco Piandiscò, Castiglion ...
Pane sciocco ( Italian: [ˈpaːne ʃˈʃɔkko]; lit. 'unsalted bread' ), also called pane toscano ('Tuscan bread') outside Tuscany, is a variety of bread commonly found in the Tuscany, Umbria, and Marche regions of Italy, different from other types of Italian bread for not having any salt added. Tu proverai sì come sa di sale / Lo pane altrui
Piedmontese biscuits made with flour, maize flour, eggs, sugar, honey, butter and lemon zest. Pasticciotto. Pastry filled with ricotta cheese and egg custard, originally from Lecce, Apulia. Pastiera. Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water.
Giuseppe "Pino" Luongo [1] (born 1952/1953) is an American-based Italian restaurateur, businessman, and memoirist. He owned or co-owned current and former restaurants including Il Cantinori, Le Madri, Centolire, Coco Pazzo (New York and Chicago), Coco Pazzo Cafe (Chicago), Coco Pazzo Teatro, Tuscan Square, Morso (New York) and the Wainscott, New York-based Sapore di Mare.
A bistro or bistrot (/ ˈ b iː s t r oʊ /), in its original Parisian form, is a small restaurant serving moderately priced, simple meals in a modest setting. The term has also become used by more pretentious restaurants.
Italian Kitchen (formerly known as Brio Tuscan Grille and Bravo! Cucina Italiana) are American upscale casual dining restaurant chains that specialize in Italian-American cuisine. The chains were established in Columbus, Ohio as Bravo Development, Inc. (BDI) in 1992 by Rick and Chris Doody in collaboration with Executive Chef Phil Yandolino.