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Cafe Campagne. Cafe Campagne is a Black-owned [1] French restaurant on Post Alley in Seattle 's Pike Place Market, in the U.S. state of Washington. [2] Daisley Gordon is the owner. [3][4] The menu has included asparagus salad, brioche french toast, pan-roasted chicken, oeufs en meurette, and quiches. The Seattle Metropolitan included the ...
Release. 4 May 2011. (2011-05-04) –. 17 May 2012. (2012-05-17) Two Greedy Italians is a BBC television series that first aired on BBC Two in the UK on 4 May 2011. The series saw the chefs Gennaro Contaldo and Antonio Carluccio travelling around Italy to see how society and food has evolved over the years. It was produced by Nicola Gooch.
the provola affumicata, a fior di latte with scent of oak wood smoke, light brown on the exterior, more yellowish inside. the bocconcini del cardinale, or burrielli, small mozzarellas, preserved in clay pots, flooded into cream or milk. the scamorze, white or smoked.
Campagna (Italian: pronounced [kamˈpaɲɲa]) is a small town and comune of the province of Salerno, in the Campania region of Southern Italy. Its population is 17,148. [3] Its old Latin name was Civitas Campaniae (City of Campagna). Campagna is located in one of the valleys of the Picentini Mountains, at an altitude of 270 meters above sea level.
Spaghetti alla Nerano. Spaghetti alla Nerano is a pasta dish invented in the village of Nerano, on the Sorrento Peninsula, made with spaghetti, fried zucchinis, provolone del Monaco, Parmesan, extra virgin olive oil, black pepper, garlic, basil, and salt.
Rigatoni con la pajata: pasta dish with a sauce made with ringed intestines of a milk-fed veal and pecorino romano [11] Saltimbocca alla romana: Roman-style veal with prosciutto crudo, sage, white wine, butter and flour. Saltimbocca is a contraction of "salta in bocca", which literally means 'jump in the mouth'. [12] Scaloppine alla romana
' spaghetti [with] garlic and oil ') is a pasta dish typical of the Italian city of Naples, in the Campania region. Its popularity can be attributed to it being simple to prepare and the fact that it makes use of inexpensive, readily available ingredients that have long shelf lives in a pantry. [1]
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 ...