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Trippa alla romana is an ancient recipe, traditionally prepared during Saturday lunch, so much so that nowadays in historic trattorias it is possible to see a sign that says "Sabato Trippa ". [ 3 ] The recipe of trippa alla romana has also spread thanks to Elena Fabrizi , an admirer of the popular dish of the Roman tradition.
In Italian cuisine, trippa alla fiorentina is a traditional dish of the Florence and trippa alla milanese or busecca is a traditional dish of Milan. Caldume (Italian) or quarumi (Sicilian) is a Sicilian dish of veal tripe stewed with vegetables, served as a street food in Palermo and Catania. [13]
Lampredotto is derived from the Italian word for lamprey eels, lampreda, as the tripe resembles a lamprey in shape and color. [ 2 ] A sandwich with lampredotto — panino co i' lampredotto —has been described as a "classic Florentine" sandwich [ 1 ] and is a traditional regional street food in Florence. [ 3 ]
Trippa alla romana — an Italian tripe dish made with white wine and tomatoes. Trippa alla savoiarda — a tripe dish from Piedmont, Italy, stewed with vegetables, white wine, and sauce from roasted beef; served covered with grated Parmigiano Reggiano/Grana Padano cheese. Trippe alla Veneta – a tripe dish from Veneto, Northeast Italy.
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.
Venchi's Pistachio Cremino bar is made with alternating layers of gianduja — an Italian creation of chocolate with about 30% hazelnut paste — and delicate, lightly salted pistachio cream ...
The Roman garum is the ancient sauce most similar to that used for the modern colatura di alici, typical of Cetara. It can be traced back to the sweet-sour taste typical of the Roman cooking described by Apicius , along with the use of raisins in salty dishes, like the pizza di scarola ( endive pie), or the braciole al ragù (meat rolls in ...
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