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Pizza quattro formaggi (Italian: [ˈkwattro forˈmaddʒi]; lit. ' four cheese pizza '), also known as pizza ai quattro formaggi, is a variety of pizza in Italian cuisine that is topped with a combination of four types of cheese, usually melted together, with (rossa, lit. ' red ') or without (bianca, lit. ' white ') tomato sauce.
Pasta â Paolina, pasta ai sassi, pasta al forno (or timballo di pasta), pasta al fumé, pasta al pesto, pasta al pesto di pistacchio, pasta al pomodoro, pasta all'ortolana, pasta alla boscaiola, pasta alla carbonara di mare, pasta alla carcerata, pasta alla checca, pasta alla gricia, pasta alla norcina, pasta alla Norma, pasta alla siciliana ...
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 ]
Pizza quattro formaggi: Prepared using four types of cheese (Italian: [ˈkwattro forˈmaddʒi], 'four cheeses'): mozzarella, Gorgonzola and two others depending on the region. Lazio, Italy Its origins are not clearly documented, but it is believed to originate from the Lazio region at the beginning of the 18th century. [53] Pizza quattro stagioni
pizza quattro formaggi ("four cheese pizza": [8] tomatoes, and the cheeses mozzarella, stracchino, fontina and gorgonzola; sometimes ricotta is swapped for one of the latter three) pizza bianca (" white pizza ": [ 9 ] a type of bread topped with olive oil, salt and, occasionally herbs, [ 10 ] such as rosemary sprigs)
Pasta dough, beef, vegetables Media: Agnolotti Agnolotti ( Italian: [aɲɲoˈlɔtti] ; Piedmontese : agnolòt , Piedmontese: [aɲʊˈlɔt] ) is a type of stuffed pasta typical of the Piedmont region of Italy , made with small pieces of flattened dough folded over a filling of roasted meat [ 1 ] or vegetables.
Pizza quattro stagioni (lit. ' four seasons pizza ' ), also known as pizza 4 stagioni , pizza alle quattro stagioni , or la quattro stagioni , is a style of pizza in Italian cuisine that is prepared in four sections with diverse ingredients, with each section representing one season of the year. [ 1 ]
It is a traditional recipe in the Molise and Piedmont regions of Italy. In Piedmont it is called tajarin [1] and made of egg dough (pasta all'uovo). The dough also contains semolina, flour and salt. [2] [3] It is typically served with butter and truffles (tajarin ai tartufi) [4] or sugo d'arrosto, a sauce made from the drippings of roast meat. [5]