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Simple English; Slovenčina; ... Italian meat dishes (2 C, 11 P) P. Pasta (3 C, 18 P) Italian pasta dishes (20 P) Italian pastries (33 P) Pâtisserie (1 C, 14 P ...
[2] [3] [4] The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi. [5] Gnudi is the Tuscan word for "naked" (in standard Italian nudi ), [ 6 ] the idea being that these "pillowy" balls of ricotta and spinach (sometimes without spinach, which is also known as ricotta gnocchi) are "nude ravioli", consisting of ...
Spaghetti alla carbonara Tiramisu is an Italian dessert. This is a list of Italian foods and drinks. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek and ancient Roman cuisines.
To become a global cuisine, a local, regional or national cuisine must spread around the world with its food served worldwide. Regional cuisine is based upon national, state or local regions. [3] Regional cuisines may vary based upon food availability and trade, varying climates, cooking traditions and practices, and cultural differences. [4]
WordReference is an online translation dictionary for, among others, the language pairs English–French, English–Italian, English–Spanish, French–Spanish, Spanish–Portuguese and English–Portuguese. WordReference formerly had Oxford Unabridged and Concise dictionaries available for a subscription.
' [it] jump[s] in the mouth ') is an Italian dish (also popular in southern Switzerland). It consists of veal that has been wrapped (lined) with prosciutto and sage and then marinated in wine, oil or salt water, depending on the region or one's own taste. The original version of this dish is saltimbocca alla romana (lit.
The dish also shares its origin with other regional Italian variations of seafood stew similar to cioppin, including cacciucco from Tuscany, brodetto di pesce from Abruzzo and others. [ 1 ] [ 3 ] [ 5 ] Similar dishes can be found in coastal regions throughout the Mediterranean, from Spain to Greece.
A "dish" may be served on tableware, or may be eaten out of hand; but breads are generally not called "dishes." Types of dishes Entrée – dish served before the main course, or between two principal courses of a meal. [33] [34] [35] Side dish – food item that accompanies the entrée or main course at a meal. [37] Styles of dishes