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A Trangia stove in use. Trangia is a line of alcohol -burning portable stoves manufactured by Swedish company Trangia AB in Trångsviken. These stoves are designed primarily for backpackers, with a focus on light weight, durability and simple design. The company began in 1925, [1] selling cookware. The Trangia stove was developed by 1951. [1]
In 1971, the Bastianiches opened their first restaurant, the tiny Buonavia, meaning "good road", in the Forest Hills section of Queens, [17] with Bastianich as its hostess. . They created their restaurant's menu by copying recipes from the most popular and successful Italian restaurants of the day, and they hired the best Italian-American chef that they could fi
Stregheria (Italian pronunciation: [streɡeˈriːa]) is a neo-pagan tradition similar to Wicca, with Italian and Italian American origins. [1] While most practitioners consider Stregheria to be a distinct tradition from Wicca, some academics consider it to be a form of Wicca or an offshoot.
Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits and vegetables to grains to cheeses, meats, and fish. In northern Italy, fish (such as cod, or baccalà), potatoes, rice, corn (maize), sausages, pork, and different types of cheese are the most common ingredients.
Editoriale Domus (editor), The Silver Spoon (original title: Il cucchiaio d'argento). London: Phaidon Press, 2005, ISBN 0-7148-4531-0: an English translation of a best-selling Italian kitchen reference providing a broad survey of the dishes popular around Italy; provided for comparison with the references about American Italian food.
In 1986, she opened her own restaurant, Biba, which went on to become one of the most famous Italian restaurants in California. Both Caggiano and her restaurant won many prestigious awards. [5] [6] [7] Caggiano's cooking show, Biba's Italian Kitchen, aired on TLC and Discovery Channel and lasted for over 100 episodes. Caggiano was a cancer ...
Pellegrino Artusi (Italian: [pelleˈɡriːno arˈtuːzi]; Forlimpopoli, near Forlì, August 4, 1820 – Florence, March 30, 1911) was an Italian businessman and writer, best known as the author of the 1891 cookbook La scienza in cucina e l'arte di mangiar bene (Science in the Kitchen and the Art of Eating Well). [1][2]
Il cucchiaio d'argento. Il cucchiaio d'argento (Italian: [il kukˈkjaːjo darˈdʒɛnto]), or The Silver Spoon in English, is a major Italian cookbook and kitchen reference work originally published in 1950 by the design and architecture magazine Domus. It contains about 2,000 recipes drawn from all over Italy, and has gone through eleven editions.