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Fra Diavolo (from Fra Diavolo, nickname of 18th century guerrilla leader, in Italian "Brother Devil”) is a spicy Italian-American tomato sauce for pasta or seafood, made with crushed red pepper, garlic, and fresh herbs like parsley and basil. [1]
Baked pasta can ideally be divided in two big categories: the version with béchamel sauce was born in the Renaissance courts of the center and north, as a poorer variant of meat pies, from which probably derive very famous dishes such as lasagne al forno and Emilian cannelloni; the so-called pasta 'nfurnata or pasta 'ncasciata is instead one of the most typical dishes of Sicily (particularly ...
Together with her husband, the late George Germon, she founded Al Forno Restaurant in Providence, Rhode Island, which is considered the birthplace of flatbread pizza. [1] She is also the author of two cookbooks: Cucina Simpatica: Robust Trattoria Cooking from Al Forno (1991) [2] and On Top of Spaghetti... Macaroni, Linguine, Penne, and Pasta of ...
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Ihop Restaurant 36-205, 2589 S. U.S. 27, Clermont** ** Restaurants that failed an inspection and aced a follow-up inspection in the same week. Which Lake County restaurants had high priority ...
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A wood-fired oven and al forno dishes are a feature of many Italian restaurants. Brick and clay ovens are a key feature of cuisines of the Mediterranean and Middle East, with wood being the main fuel for many parts of Europe for many centuries. A typical oven found in Italian restaurants is brick lined with an arched oven door, and a wooden ...
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 ...