0_Wizard
Hi, I love Italian cuisine, especially pasta!
Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.
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Pasta
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Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
Pasta
Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Also commonly used to refer to the variety of pasta dishes, pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. As an alternative for those wanting a different taste, or who need to avoid products containing gluten, some pastas can be made using rice flour in place of wheat. Pastas may be divided into two broad categories, dried ("pasta secca") and fresh ("pasta fresca").
Latin American cuisine
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land that holds various cuisines that vary from nation to nation. Some items typical of Latin American cuisine include maize-based dishes arepas, pupusas, tacos, tamales, tortillas and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). These spices are generally what give the Latin American cuisines a distinct flavor; yet, each country of Latin America tends to use a different spice and those that share spices tend to use them at different quantities.
Tomato sauce
Tomato sauce (also known as Neapolitan sauce, and referred to in Italy as Salsa di pomodoro) refers to any of a very large number of sauces made primarily from tomatoes, usually to be served as part of a dish (rather than as a condiment). Tomato sauces are common for meat and vegetables, but they are perhaps best known as sauces for pasta dishes. Tomatoes have a rich flavor, high liquid content, very soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners such as roux). All of these qualities make them ideal for simple and appealing sauces.
Italy
Italy ( ; ), officially the Italian Republic (), is a unitary parliamentary republic in Europe. Located in the heart of the Mediterranean Sea, Italy shares open land borders with France, Switzerland, Austria, Slovenia, San Marino and Vatican City. Italy covers an area of and has a largely temperate seasonal and Mediterranean climate. With around 61 million inhabitants it is the fourth most populous EU member state. Since classical times, ancient Phoenicians, Carthaginians and Greeks established settlements in the south of Italy, with Etruscans and Celts inhabiting the centre and the north of Italy respectively and various ancient Italian tribes and Italic peoples dispersed throughout the Italian Peninsula and insular Italy.
Bolognese sauce
Bolognese sauce , known in Italian as ragù alla bolognese ], ragù bolognese ], or simply ragù, is a meat-based sauce originating from Bologna, Italy, hence the name. In Italian cuisine, it is customarily used to dress ""tagliatelle al ragù"" and to prepare ""lasagne alla bolognese"". In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine. Genuine "ragù alla bolognese" is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork.
Neapolitan cuisine
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France. Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, such as "timballo" and the "", pasta or rice dishes with very elaborate preparation, and dishes from popular traditions prepared with inexpensive but nutritionally healthy ingredients, like "pasta e fagioli" (pasta with beans) and other pasta dishes with vegetables.
1_Apprentice
Do you like Marinara sauce or Alfredo?
0_Wizard
Yes, especially the ones made with onions.
Marinara (English: "mariner's") sauce is an Italian tomato sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions.
partner_Marinara_sauce_0
Marinara sauce
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Onion
The onion ("Allium cepa" L., from Latin "cepa" "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus "Allium". Its close relatives include the garlic, shallot, leek, chive, and Chinese onion. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion ("Allium fistulosum"), the tree onion ("A." ×"proliferum"), and the Canada onion ("Allium canadense"). The name "wild onion" is applied to a number of "Allium" species, but "A. cepa" is exclusively known from cultivation.
Hot dog variations
This is a listing of regional variations on the hot dog. Different areas of the world have local variations on the type of meat used, condiments, and means of preparation, which are enumerated below. Hot dogs are very popular throughout the United States. Many regional variations exist. Hot dogs made with caribou meat added are sold as "reindeer dogs" throughout Alaska. The Sonoran hot dog is popular in Tucson, Phoenix, and elsewhere in southern Arizona, as well as in the neighboring Mexican state of Sonora. It is a hot dog wrapped in mesquite-smoked bacon, cooked on a grill or on a griddle or comal, then topped with pinto beans, onions, tomatoes, mayonnaise, mustard and jalapeño salsa or sauce, and served on a bolillo roll, often with a side of fresh-roasted chili pepper.
Querétaro
Querétaro (), officially the Free and Sovereign State of Querétaro (, formerly Querétaro de Arteaga), is one of 31 states that, with the Federal District, compose the 32 Federal Entities of Mexico. It is divided into 18 municipalities. Its capital city is Santiago de Querétaro. It is located in North-Central Mexico, in a region known as Bajío. It is bordered by the states of San Luis Potosí to the north, Guanajuato to the west, Hidalgo to the east, México to the southeast and Michoacán to the southwest. The state is one of the smallest in Mexico, but it is also one of the most heterogeneous geographically, with ecosystems varying from deserts to tropical rainforest, especially in the Sierra Gorda, which is filled with microecosystems.
Graham Onions
Graham Onions (born 9 September 1982) is an English cricketer. He plays for Lancashire and England as a right arm fast-medium bowler and a right-hand tail-end batsman. After a successful start to the 2009 cricket season, Onions was selected to face the West Indies in Test cricket, and following success in the series, was retained for the 2009 Ashes series. In April 2010 Wisden Cricketers' Almanack named him as one of its five cricketers of the year for 2009. A back injury in March 2010 prevented Onions from playing cricket until 2011. He returned to competitive cricket that season, taking 50 wickets in the County Championship, and towards the end of the year was called up to England's Test squad.
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Yes (band)
Yes are an English rock band formed in London in 1968 by singer Jon Anderson, bassist Chris Squire, guitarist Peter Banks, keyboardist Tony Kaye, and drummer Bill Bruford. The band have undergone numerous formations throughout their history; nineteen musicians have been full-time members. Since June 2015, it has consisted of guitarist Steve Howe, drummer Alan White, keyboardist Geoff Downes, singer Jon Davison, and bassist Billy Sherwood, with no remaining founding members. Yes have explored several musical styles over the years, and are most notably regarded as progressive rock pioneers. Yes began in 1968, performing original songs and rearranged covers of rock, pop, blues and jazz songs, as evident on their first two albums.
Uruguayan cuisine
Uruguayan cuisine is a fusion of cuisines of several European countries, with a particular emphasis on Mediterranean food from Spain, Italy, Portugal and France. Other possible influences on the cuisine may result from immigration from countries such as Germany and Britain. The food is very similar to Argentine cuisine. The base of the country's diet is meat and animal products, mostly coming from beef but also chicken, lamb, pig and sometimes fish. Uruguayan gastronomy came from immigration, and did not come from the Amerindians, because the new colonies did not trust the natives. The preferred cooking methods for meats and vegetables are still boiling and roasting, but with modernization also came frying (see milanesas and chivitos).
1_Apprentice
What about meat?
0_Wizard
Yes, but it has to clean, cultured meat. 
Cultured meat, also called clean meat, lab-grown meat, test tube meat, tube steak, or "in vitro" meat, is meat grown in cell culture instead of inside animals.
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Cultured meat
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Cultured meat
Cultured meat, also called clean meat, lab-grown meat, test tube meat, tube steak, or "in vitro" meat, is meat grown in cell culture instead of inside animals. It is a form of cellular agriculture. Cultured meat is produced using many of the same tissue engineering techniques traditionally used in regenerative medicine. The first cultured beef burger patty, created by Dr. Mark Post at Maastricht University, was eaten at a demonstration for the press in London in August 2013. In part due to technical challenges associated with scaling and cost-reduction, cultured meat has not yet been commercialized.
Cellular agriculture
Cellular agriculture is an interdisciplinary branch of science at the intersection of medicine and farming. Cellular agriculture capitalizes on breakthroughs in tissue-engineering, material sciences, bioengineering, and synthetic biology to design new ways of producing existing agricultural products like milk, meat, fragrances, and rhino horn from cells and microorganisms. The most famous example of a cellular agriculture product is Professor Mark Post's cultured burger from 2013, which demonstrated proof of concept for cultured meat. Although cellular agriculture is a nascent scientific discipline, cellular agriculture products were first commercialized in the early 20th century with insulin and rennet.
New Harvest
New Harvest is a 501(c)(3) non-profit promoting innovative technologies that address global food insecurity, and the growing environmental and ethical concerns associated with industrial livestock production. It is most known for its advocacy of cultured meat. New Harvest currently funds university-based research to develop new culture media, bioreactors, and methods of tissue assembly for the production of cultured meat. The group is also backing an environmental assessment of the relative efficiency in land, water and energy use of cultured meat compared to conventional meat. New Harvest is currently one of Animal Charity Evaluators' Standout Charities.
Hampton Creek
JUST is an American food company headquartered in San Francisco that sells plant-based foods. It was founded in December 2011 by Josh Balk and CEO Joshua Tetrick. With around 130 employees, the company makes mayos, dressings, cookies, cookie dough, breakfast proteins and cultured meat. JUST (formerly Hampton Creek) was founded in the summer of 2011 by Josh Balk and Joshua Tetrick. Balk at the time was the senior director of food policy for The Humane Society of the United States (HSUS) farm animal division, and prior to that had been known for his work at Compassion Over Killing (COK). Tetrick was an American entrepreneur who had worked on social campaigns as a Fulbright Scholar.
Mark Post
Marcus Johannes "Mark" Post (born 20 July 1957) is a Dutch pharmacologist who is Professor of Vascular Physiology at Maastricht University and (until 2010) Professor of Angiogenesis in Tissue Engineering at the Eindhoven University of Technology. On 5 August 2013, he was the first in the world to present a proof of concept for cultured meat. Post received his medical degree from the Utrecht University in 1982 and trained for a PhD in Pulmonary Pharmacology, graduating from the Utrecht University in 1989. Post joined the KNAW Interuniversity Cardiology Institute of the Netherlands in 1989 before being appointed full-time Assistant Professor in Medicine at Harvard Medical School, Boston, MA (1998–2001).
Emerging technologies
Emerging technologies are technologies that are perceived as capable of changing the status quo. These technologies are generally new but include older technologies that are still controversial and relatively undeveloped in potential, such as preimplantation genetic diagnosis and gene therapy which date to 1989 and 1990 respectively. Emerging technologies are characterized by radical novelty, relatively fast growth, coherence, prominent impact, and uncertainty and ambiguity. In other words, an emerging technology can be defined as "a radically novel and relatively fast growing technology characterised by a certain degree of coherence persisting over time and with the potential to exert a considerable impact on the socio-economic domain(s) which is observed in terms of the composition of actors, institutions and patterns of interactions among those, along with the associated knowledge production processes.
Meat analogue
A meat analogue, also called a meat alternative, meat substitute, mock meat, faux meat, imitation meat, or (where applicable) vegetarian meat or vegan meat, approximates certain aesthetic qualities (primarily texture, flavor and appearance) and/or chemical characteristics of specific types of meat. Many analogues are soy-based (see: tofu, tempeh) or gluten-based. Generally, "meat analogue" is understood to mean a food made from non-meats, sometimes without other animal products, such as dairy. The market for meat imitations includes vegetarians, vegans, non-vegetarians seeking to reduce their meat consumption for health or ethical reasons, and people following religious dietary laws in Hinduism, Judaism, Islam, and Buddhism.
1_Apprentice
Do you like meatballs in your pasta?
0_Wizard
The only kind of pasta I like with meatballs is spaghetti, but this is an american dish.  
Spaghetti with meatballs (or spaghetti and meatballs) is an American dish consisting of spaghetti, tomato sauce and meatballs.
partner_Spaghetti_with_meatballs_0
Spaghetti with meatballs
partner_2_Spaghetti_with_meatballs
Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
Pasta
Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Also commonly used to refer to the variety of pasta dishes, pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. As an alternative for those wanting a different taste, or who need to avoid products containing gluten, some pastas can be made using rice flour in place of wheat. Pastas may be divided into two broad categories, dried ("pasta secca") and fresh ("pasta fresca").
Spaghetti with meatballs
Spaghetti with meatballs (or spaghetti and meatballs) is an American dish consisting of spaghetti, tomato sauce and meatballs. It is widely believed that spaghetti with meatballs was an innovation of early 20th-century Italian immigrants in New York City; the National Pasta Association (originally named the National Macaroni Manufacturers Association) is said to be the first organization to publish a recipe for it, in the 1920s. Italian writers often mock the dish as pseudo-Italian or non-Italian because, in Italy, meatballs are served only with egg-based baked pasta and are smaller. However, various kinds of pasta with meat are part of the culinary tradition of the Abruzzo, Apulia, Sicily, and other parts of southern Italy.
Neapolitan cuisine
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France. Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, such as "timballo" and the "", pasta or rice dishes with very elaborate preparation, and dishes from popular traditions prepared with inexpensive but nutritionally healthy ingredients, like "pasta e fagioli" (pasta with beans) and other pasta dishes with vegetables.
Flying Spaghetti Monster
The Flying Spaghetti Monster (FSM) is the deity of the Church of the Flying Spaghetti Monster, or Pastafarianism. Pastafarianism (a portmanteau of pasta and Rastafarianism) is a social movement that promotes a light-hearted view of religion and opposes the teaching of intelligent design and creationism in public schools. According to adherents, Pastafarianism is a "real, legitimate religion, as much as any other". It is legally recognized as a religion in the Netherlands and New Zealand – where Pastafarian representatives have been authorized to celebrate weddings and where the first legally recognized Pastafarian wedding was performed in April 2016.
Uruguayan cuisine
Uruguayan cuisine is a fusion of cuisines of several European countries, with a particular emphasis on Mediterranean food from Spain, Italy, Portugal and France. Other possible influences on the cuisine may result from immigration from countries such as Germany and Britain. The food is very similar to Argentine cuisine. The base of the country's diet is meat and animal products, mostly coming from beef but also chicken, lamb, pig and sometimes fish. Uruguayan gastronomy came from immigration, and did not come from the Amerindians, because the new colonies did not trust the natives. The preferred cooking methods for meats and vegetables are still boiling and roasting, but with modernization also came frying (see milanesas and chivitos).
Cuisine of the Midwestern United States
Midwestern cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Native North America, and is influenced by regionally and locally grown foodstuffs and cultural diversity. Everyday Midwestern home cooking generally showcases simple and hearty dishes that make use of the abundance of locally grown foods. Its culinary profiles may seem synonymous with "American food." Quoted in a 2007 interview with the "Daily Herald", Chef Stephen Langlois, a pioneer in the Midwestern local food movement, described it: "Think of Thanksgiving dinner.