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e. Clockwise from top left; some of the most popular Italian foods: Neapolitan pizza, carbonara, espresso, and gelato. Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora.
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.
Lidia Bastianich comes from a family of cooks. She learned how to cook from her grandmother and mother, and today she shares her passion for Italian food with millions of people, through her many ...
Top neck clams on the half shell are baked with a crunchy topping of buttery garlic-herb breadcrumbs. The clam meat becomes nice and tender, which is the perfect contrast to the crunchy ...
Spaghetti alla puttanesca ( Italian: [spaˈɡetti alla puttaˈneska]) is a pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olives, capers, anchovies, garlic, peperoncino, extra virgin olive oil and salt. [ 1][ 2]
the provola affumicata, a fior di latte with scent of oak wood smoke, light brown on the exterior, more yellowish inside. the bocconcini del cardinale, or burrielli, small mozzarellas, preserved in clay pots, flooded into cream or milk. the scamorze, white or smoked.
Indiana: Iaria’s. Indianapolis. Iaria's opened in 1933 and is the very definition of an old-school, hole-in-the-wall Italian joint, with its red booths and neon signs. Diners say the lasagna and ...
Lombard cuisine. A crockpot of cassœula. It is a typical dish of the popular tradition, main dish of many Lombard sagre. Lombard cuisine is the style of cooking in the Northern Italian region of Lombardy. The historical events of its provinces and of the diversity of its territories resulted in a varied culinary tradition.
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