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Artusi in 1891. Pellegrino Artusi (Italian: [pelleˈɡriːno arˈtuːzi]; Forlimpopoli, near Forlì, August 4, 1820 – Florence, March 30, 1911) was an Italian businessman and writer, best known as the author of the 1891 cookbook La scienza in cucina e l'arte di mangiar bene (Science in the Kitchen and the Art of Eating Well).
A "learn to pronounce" option was added to the English dictionary in December 2018 which shows how a word is pronounced with its non-phonemic pronunciation respelling and audio in different accents (such as British and American) along with an option to slow the audio down, visemes for pronunciations were also added in April 2019. [23]
The terms dessert pizza and sweet pizza are used for a variety of dishes resembling a pizza, including chocolate pizza and fruit pizza. [81] [82] Some are based on a traditional yeast dough pizza base, [83] while others have a cookie-like base [84] and resemble a traditional pizza solely in having a flat round shape with a distinct base and ...
Pizza al taglio or pizza al trancio (lit. ' pizza by the slice ') [1] is a variety of pizza baked in large rectangular trays, [2] and generally sold in rectangular or square slices by weight, with prices marked per kilogram or per 100 grams. [3] This type of pizza was invented in Rome, Italy, and is common throughout Italy. [4]
On a low flame, combine the cornstarch, milk and sugar. Mix with a whisk until mixture begins to bubble. Turn off the heat and continue to whisk until the consistency has thickened.
Speakers of non-rhotic accents, as in much of Australia, England, New Zealand, and Wales, will pronounce the second syllable [fəd], those with the father–bother merger, as in much of the US and Canada, will pronounce the first syllable [ˈɑːks], and those with the cot–caught merger but without the father–bother merger, as in Scotland ...
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Pissaladière (UK: / ˌ p ɪ s æ l æ d ˈ j ɛər /, US: / ˌ p iː s ɑː l ɑː d ˈ j ɛər /, [1] [2] French: [pisaladjɛʁ]; Niçard: pissaladiera [pisalaˈdjeɾɔ] or pissaladina [pisalaˈdinɔ]; Ligurian: piscialandrea [piʃalaŋˈdɾeːa] or sardenaira) is a dish of flatbread with toppings from the region of Provence [3] and the French city of Nice.