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A pomodoro is indivisible; when interrupted during a Pomodoro, either the other activity must be recorded and postponed (using the inform – negotiate – schedule – call back strategy [6]) or the pomodoro must be abandoned. [1] [4] [7] After task completion in a Pomodoro, any remaining time should be devoted to activities, for example:
The technique is the namesake of a Pomodoro (Italian for tomato) shaped kitchen timer initially used by Cirillo during his time at university. The "Pomodoro" is described as the fundamental metric of time within the technique and is traditionally defined as being 30 minutes long, consisting of 25 minutes of work and 5 minutes of break time.
Pomodoro means 'tomato' in Italian. [1] More specifically, pomodoro is a univerbation of pomo ('apple') + d ('of') + oro ('gold'), [2] possibly owing to the fact that the first varieties of tomatoes arriving in Europe and spreading from Spain to Italy and North Africa were yellow, with the earliest attestation (of the archaic plural form pomi d'oro) going back to Pietro Andrea Mattioli (1544).
Method. Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons salt. Add the spaghetti and cook less than al dente, about 6 minutes, stirring after the first minute to avoid sticking.
JMdict (Japanese–Multilingual Dictionary) is a large machine-readable multilingual Japanese dictionary. As of March 2023, it contains Japanese – English translations for around 199,000 entries, representing 282,000 unique headword-reading combinations.
The first known use of tomato sauce with pasta appears in the Italian cookbook L'Apicio moderno, by the Roman chef Francesco Leonardi, published in 1790. [6] Italian tomato dishes range from simple pasta al pomodoro to the piquant puttanesca and arrabbiata sauces. Tomato-based sauces for pasta may also include sausage, clams, pancetta cubes ...
Pomodoro (Italian for "tomato") may refer to: Arnaldo Pomodoro (born 1926), Italian sculptor; Giò Pomodoro (1930–2002), Arnaldo's brother, another sculptor; Pappa al pomodoro, an Italian soup dish; Pasta al pomodoro, an Italian pasta dish; Pasta Pomodoro (restaurant), American restaurant chain; Passata di pomodoro, tomato purée
A common method of cooking the dish. Pappa al pomodoro (Italian: [ˈpappa al pomoˈdɔːro]; translating to 'tomato [1] mush') is a thick Tuscan bread soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients.