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Pages in category "Guyanese people of Italian descent" The following 2 pages are in this category, out of 2 total. This list may not reflect recent changes. D.
Guido (/ ˈ ɡ w iː d oʊ /, Italian:) is a North American subculture, slang term, and ethnic slur referring to working-class urban Italian-Americans. The guido stereotype is multi-faceted. At one point, the term was used more generally as a disparaging term for Italians and people of Italian descent.
This category is not for articles about concepts and things but only for articles about the words themselves. As such almost all article titles should be italicized (with Template:Italic title). Please keep this category purged of everything that is not actually an article about a word or phrase. See as example Category:English words.
abaco - abacus; abat-jour - bedside lamp; abate - abbot; abbacchiato - depressed/down; abbacinare - to dazzle; abbacinato - dazzled; abbagliante - dazzling
The bread can be eaten either dry or wet (with water, wine, or sauces). A similar, yeast-free bread, with added seasoning, is known as pane guttiau ('dripped bread'). Remains of the bread were found in archeological excavations of nuraghes (traditional Sardinian stone buildings) and it was therefore already eaten on the island prior to 1000 BCE.
Ribollita – a famous Tuscan soup, a hearty potage made with bread and vegetables. [16] There are many variations, but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero, and onion. Its name literally means 'reboiled'.
Focaccia (UK: / f ə ˈ k æ tʃ ə / fə-KATCH-ə, US: / f oʊ ˈ k ɑː tʃ (i) ə / foh-KAH-ch(ee-)ə, Italian: [foˈkattʃa]; Ligurian: fugassa, Ligurian: [fyˈɡasːa]; Barese: fecazze, Neapolitan: [fəˈkattsə]) is a flat leavened oven-baked Italian bread. [1] In Rome, it is similar to a type of flatbread called pizza bianca (lit ...
The origins of agliata date to ancient Rome. [1] It has been described as a social-class crossover — typical peasant food also used by upper-class people. [2] The Venetian, a 14th-century cookbook, stated that agliata can be served "with all kinds of meat", [2] as reported by the Liber de Coquina, first published in the 13th century, where it is stated it can be used to "accompany any kind ...