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In 1998 Acqua di Parma [1] opened its first boutique on Milan's Via del Gesù (in the Quadrilatero della moda district), followed by Paris's Rue des Francs Bourgeois in Le Marais in 2012, Rome's Piazza di Spagna in 2014, and Miami's Brickell City Centre in 2017. The company was acquired by multi-national LVMH in 2001, [2] and is now ...
Coppa di testa, coppa di Parma; Coppiette; Cosce di pollo al forno; Cosce di rana; Cotechino, cotechino delle Grazie di Curtatone, cotechino e lenticchie, cotechino friulano (or musèt), cotechino in crosta, cotechino Modena; Cotoletta, cotoletta alla bolognese, cotoletta alla milanese, cotoletta alla palermitana, cotolette in carpione
Parma is famous for its food and rich gastronomical tradition: two of its specialties are Parmigiano Reggiano cheese (also produced in Reggio Emilia) and Prosciutto di Parma ("Parma ham"), both given Protected designation of origin status. Parma also claims several stuffed pasta dishes, such as tortelli d'erbetta and anolini in brodo.
The Camera di San Paolo (Italian: "Chamber of St. Paul) or Camera della Badessa (Italian: "Abbess' Chamber") is a room in the former Monastery of San Paolo, in Parma, northern Italy. It is painted with frescoes by Correggio in the vault (697x645 cm) and over the fireplace.
Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.
Aerial view of Parma Cathedral with its bell tower Illusionistic cupola fresco of the Assumption by Antonio da Correggio. Parma Cathedral (Italian: Duomo di Parma; Cattedrale di Santa Maria Assunta) is a Roman Catholic cathedral in Parma, Emilia-Romagna (), dedicated to the Assumption of the Blessed Virgin Mary.
Parmo, or Teesside Parmesan, [1] is a dish originating in Middlesbrough, England, [2] and a popular item of take-away food in the Teesside area as well as Northern England.It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar.
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