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The dish under its current name first appears in gastronomic literature in the 1960s. The earliest known mention of pasta alla puttanesca is in Raffaele La Capria's Ferito a morte (Mortal Wound), a 1961 Italian novel which mentions "spaghetti alla puttanesca come li fanno a Siracusa" (lit. ' spaghetti alla puttanesca as they make it in Syracuse ...
The unabridged Collins English Dictionary was published on the web on 31 December 2011 on CollinsDictionary.com, along with the unabridged dictionaries of French, German, Spanish and Italian. [5] The site also includes example sentences showing word usage from the Collins Bank of English Corpus, word frequencies and trends from the Google ...
A pension (UK: / ˈ p ɒ̃ s j ɒ̃ /, US: / p ɒ n ˈ s j oʊ n /; [1] French: [pɑ̃sjɔ̃] ⓘ) [2] is a type of guest house or boarding house. This term is typically used in Continental European countries, in areas of North Africa and the Middle East that formerly had large European expatriate populations, and in some parts of South America ...
Google Dictionary is an online dictionary service of Google that can be accessed with the "define" operator and other similar phrases [note 1] in Google Search. [2] It is also available in Google Translate and as a Google Chrome extension .
An entrée (/ ˈ ɒ̃ t r eɪ /, US also / ɒ n ˈ t r eɪ /; French:), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms hors d'oeuvre, appetizer, or starter. It ...
Clockwise from top left; some of the most popular Italian foods: Neapolitan pizza, carbonara, espresso, and gelato. Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora.
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Tagliatelle (Italian: [taʎʎaˈtɛlle] ⓘ; from the Italian word tagliare, meaning 'to cut') are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm ( 1 ⁄ 4 in) wide. [ 1 ]