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Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits and vegetables to grains to cheeses, meats, and fish. In northern Italy, fish (such as cod, or baccalà), potatoes, rice, corn (maize), sausages, pork, and different types of cheese are the most common ingredients.
A bottle of Prosecco di Conegliano spumante extra dry and a glass of Prosecco frizzante, which stops forming bubbles soon after it is poured. A Montepulciano d'Abruzzo wine made from the Montepulciano grape, in the Abruzzo region. Abruzzo. Montepulciano d'Abruzzo. Trebbiano d'Abruzzo. Apulia. Malvasia. Negroamaro.
Lidia Bastianich comes from a family of cooks. She learned how to cook from her grandmother and mother, and today she shares her passion for Italian food with millions of people, through her many ...
Bolognese sauce, [ a ] known in Italian as ragù alla bolognese[ b ] or ragù bolognese (called ragù in the city of Bologna, ragó in Bolognese dialect), is a meat-based sauce in Italian cuisine, typical of the city of Bologna. [ 2 ] It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) is a pasta dish made with fettuccine, butter, and Parmesan cheese. As the cheese is mixed with freshly cooked, warm fettuccine and ample butter, it melts and emulsifies to form a smooth, rich cheese sauce coating the pasta. [1] Originating in Rome in the early 20th century, the recipe ...
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.