0_Wizard
I love italian food especially Pasta which first was served in Sicily in 1154
Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.
chosen_Pasta_0
Pasta
chosen_topic_0_Pasta
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").
Elizabeth David
Elizabeth David, CBE (born Elizabeth Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British dishes. Born to an upper-class family, David rebelled against social norms of the day. In the 1930s she studied art in Paris, became an actress, and ran off with a married man with whom she sailed in a small boat to Italy, where their boat was confiscated. They reached Greece, where they were nearly trapped by the German invasion in 1941, but escaped to Egypt, where they parted.
Elizabeth David bibliography
Elizabeth David, the British cookery writer, published eight books in the 34 years between 1950 and 1984; the last was issued eight years before her death. After David's death, her literary executor, Jill Norman, supervised the publication of eight more books, drawing on David's unpublished manuscripts and research and on her published writings for books and magazines. David's first five books, particularly the earlier works, contained recipes interspersed with literary quotation and descriptions of people and places that inspired her. By the time of her third book, "Italian Food", David had begun to add sections about the history of the cuisine and the particular dishes that she wrote about.
Italian Americans
Italian Americans ( or "italo-americani" ) are an ethnic group consisting of Americans who have full or majority-ancestry from Italy. Italian Americans are the fourth largest white ethnic group in the United States (not including American ethnicity, an ethnonym used by many in the United States; overall, Italian Americans rank seventh, behind German American, African American, Irish American, Mexican American, English American, and American)..   About 5.5 million Italians immigrated to the United States from 1820 to 2004. Immigration began to increase during the 1870s, when more than twice as many Italians immigrated (1870–79: 46,296) than during the five previous decades combined (1820–69: 22,627).
History of Italian Americans in Boston
Not all of the 5.3 million Italians who immigrated to the United States between 1820 and 1978 came through Ellis Island. Many came through other ports, including the Port of Boston. Exactly how many stayed in Boston is not known, but it was enough to make Italians the second largest ancestry group in Boston, after the Irish. Most settled initially in the North End; others settled in East Boston, the West End, Roxbury, and other neighborhoods. Most of Boston's Italian immigrants were southern Italians who had little money and could not speak English. They faced many hardships in the early years, including exploitation and discrimination.
Vincenzo Bellini
Vincenzo Salvatore Carmelo Francesco Bellini (; 3 November 1801 – 23 September 1835) was an Italian opera composer, who was known for his long-flowing melodic lines for which he was named "the Swan of Catania". Many years later, in 1898, Giuseppe Verdi "praised the broad curves of Bellini's melody: 'there are extremely long melodies as no-one else had ever made before'." A large amount of what is known about Bellini's life and his activities comes from surviving letters—except for a short period—which were written over his lifetime to his friend Francesco Florimo, whom he had met as a fellow student in Naples and with whom he maintained a lifelong friendship.
1_Apprentice
Italian food is delicious, what was the first pasta served?
0_Wizard
There are over 310 diffeernt types of pasta known by over 1300 names, so its hard to know what was the first served
Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been documented.
chosen_Pasta_0
Pasta
chosen_topic_0_Pasta
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").
Georges Eekhoud
Georges Eekhoud (27 May 1854 – 29 May 1927) was a Belgian novelist of Flemish descent, but writing in French. Eekhoud was a regionalist best known for his ability to represent scenes from rural and urban daily life. He tended to portray the dark side of human desire and write about social outcasts and the working classes. Eekhoud was born in Antwerp. A member of a fairly well-off family, he lost his parents as a young boy. When he came into his own he started working for a journal. First as a corrector, later he contributed a serial. In 1877, the generosity of his grandmother permitted young Eekhoud to publish his first two books, "Myrtes et Cyprès" and "Zigzags poétiques", both volumes of poetry.
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.
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.
LGBT writers in the Dutch-language area
LGBT writers in the Dutch-language area are writers from de Lage Landen, that is Flanders and the Netherlands, According to Gerrit Komrij qualifying for at least two of the above makes someone a gay author. The first of these authors owed much to the late 19th century decadent literature, with names like Georges Eekhoud in Belgium and Jacob Israël de Haan in the Netherlands. After the second world war Gerard Reve, and later Gerrit Komrij and Tom Lanoye became the leading names. Most of these LGBT writers are Dutch-language writers contributing to Dutch-language literature, some of them acquiring a place in the Canon of Dutch Literature.
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.
Field ration
A field ration, combat ration or ration pack is a canned or pre-packaged meal, easily prepared and eaten, transported by military troops on the battlefield. They are distinguished from regular military rations by virtue of being designed for minimal preparation in the field, using canned, pre-cooked or freeze-dried foods, powdered beverage mixes and concentrated food bars, as well as for long shelf life. Such meals also prove invaluable for disaster relief operations, where large stocks of these can be ferried and distributed easily, and provide basic nutritional support to victims before kitchens can be set up to produce fresh food.
1_Apprentice
Oh wow that is a lot there.  What is the most popular type in Italy?
0_Wizard
Cavatelli is known by 28 different names in Italy
For example, the form "cavatelli" is known by 28 different names depending on region and town.
chosen_Pasta_0
Pasta
chosen_topic_0_Pasta
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").
Cavatelli
Cavatelli are small pasta shells from eggless semolina dough that look like miniature hot dog buns. "Cavatelli" literally means "little hollows". Ricotta cavatelli adds ricotta cheese to the dough mix. It is commonly cooked with garlic and broccoli or broccoli rabe. Many varieties and local names of Cavatelli exist, including "orecchie di prete" (priest's ears). In Apulia a number of varieties of Cavatelli have specific names including "pizzicarieddi". A particular variety of Cavatelli is typical of the area of Teggiano in Campania, where they are called Parmatieddi (or "Palmatielli"). Parmatieddi are larger than Cavatelli and flat-shaped.
Eden College Durban
Eden College Durban is an independent school for boys and girls located in Glenmore, Durban, KwaZulu-Natal, in the Republic of South Africa. It comprises a pre-primary school (grades 000 to 0), a preparatory school (grades 1 to 6), a middle school (grades 7 to 9) and a college (grades 10 to 12). Eden College Durban was previously called Crawford College, Durban until 2007 and Carmel College Durban before that. Eden College has just under 500 pupils. Eden Schools were established in Gauteng over 30 years ago. The Chief Executive of Eden, Mr Allan Zulberg, co-founded Eden in 1974. He played a leading role in the establishment of Midrand University and Educor.
Eden Futsal Club
Eden Futsal Club is an Irish futsal club based in Blanchardstown, Fingal. The club played under various names including English in Dublin, Sporting Fingal EID, EID Futsal and Eden College. In 2008 they were founder members of the Emerald Futsal League and between 2010 and 2014 they won the FAI Futsal Cup five times in a row. As a result, they also represented the Republic of Ireland in the UEFA Futsal Cup on five consecutive occasions between 2010–11 and 2014–15. In 2008 English in Dublin were founding members of the Emerald Futsal League. They were effectively the futsal team of an English language school of the same name based in Merrion Square.
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.
Classical compass winds
In the ancient Mediterranean world, the classical compass winds were names for the points of geographic direction and orientation, in association with the winds as conceived of by the ancient Greeks and Romans. Ancient wind roses typically had twelve winds and thus twelve points of orientation, sometimes reduced to eight or increased to twenty-four. Originally conceived as a branch of meteorology, the classical wind rose had only a tentative relationship with actual navigation. The Classical 12-point wind rose was eventually displaced by the modern compass rose (8-point, 16-point and 32-point), adopted by seafarers during the Middle Ages.
Dresden–Werdau railway
The Dresden–Werdau railway is an electrified, double-track main line in the German state of Saxony. It runs from Dresden via Freiberg, Chemnitz and Zwickau to Werdau wye, where it joins the Leipzig-Hof railway. The line was opened in several sections and its first section from Werdau to Zwickau was opened 1845, making it one of the oldest railways in Germany. The Dresden–Tharandt section was completed in 1855, the Chemnitz–Zwickau section followed in 1858, the line was extended from Tharandt to Freiberg in 1862 and the section from Chemnitz to Flöha was opened as part of the line to Annaberg in 1866.
1_Apprentice
That is a lot of names for one pasta, what shape is cavatelli? 
0_Wizard
They are small shells that look like miniature hot dog buns
Cavatelli are small pasta shells from eggless semolina dough that look like miniature hot dog buns.
self_Cavatelli_0
Cavatelli
self_1_Cavatelli
New England-style hot dog bun
New England-style hot dog buns, also often known as New England hot dog buns or top-loading hot dog buns, are the hot dog buns most commonly used in the United States region of New England and its cuisine. They may also be called split-top, top-sliced, or frankfurter rolls. This style of roll or bun was developed in the 1940s by Howard Johnson's, who approached the Maine bakery J. J. Nissen in search of a bun for its fried clam strip sandwich. According to "The Boston Globe", the "restaurant chain wanted top sliced rolls that would stand upright and be easier to prepare, serve, and eat." Outside of New England, they are associated with clam rolls and lobster rolls, dishes iconic to New England cuisine.
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.
Nathan's Hot Dog Eating Contest
The Nathan's Hot Dog Eating Contest is an annual American hot dog competitive eating competition. It is held each year on Independence Day at Nathan's Famous Corporation's original, and best-known restaurant at the corner of Surf and Stillwell Avenues in Coney Island, a neighborhood of Brooklyn, New York City. The contest has gained public attention in recent years due to the stardom of Takeru Kobayashi and Joey Chestnut. The defending champion is Joey Chestnut, who ate 72 hot dogs in the 2017 contest. He beat out Carmen Cincotti and the 2015 champ, Matt Stonie. Major League Eating (MLE), formerly known as the International Federation of Competitive Eating (IFOCE), has sanctioned the event since 1997.
Montreal hot dog
The Montreal hot dog is one of several variations of hot dogs served as a fast food staple at restaurants and diners in Montreal and other parts of Quebec. In Montreal (and elsewhere in the province of Quebec), the hot dog buns generally used in restaurants are top loading (New England style) hot dog buns, rather than the side loading hot dog buns generally used in other parts of Canada. Montreal hot dogs are considered to be rather small and are generally sold for between $0.50 and $1.00 depending on the area of purchase and dressing. Popular brands include Lesters, Lafleur's, and Glatt's kosher.
Hot dog bun
A hot dog bun is a type of soft bun shaped specifically to contain a hot dog or frankfurter. The original purpose of this food was to make it possible to eat hot dogs without burning one’s hands. There are two basic types: top-loading New England-style hot dog buns or lobster buns in some areas, and side-loading, common in the rest of the United States also called American Style Buns. The advantages to a top loader are that it holds the hot dog securely and fits nicely into little three-sided paper boxes. Top loaders are generally baked side by side and torn apart as needed, leaving a flat side surface for grilling; however it is debatable as to whether this is actually an advantage over the U-shaped underside (similar to a submarine hull) of side loaders which are able to fit snugly between grills, providing deep heating to the sausage.
Hot dog
A hot dog (also spelled hotdog), also known as a frankfurter (sometimes shortened to frank), dog, or wiener, is a cooked sausage, traditionally grilled or steamed and served in a partially sliced bun. It is a type of sausage sandwich. Typical garnishes include mustard, ketchup, onions, mayonnaise, relish, coleslaw, cheese, chili, olives, and sauerkraut. Hot dog variants include the corn dog and pig in a blanket. The hot dog's cultural traditions include the Nathan's Hot Dog Eating Contest and the Oscar Mayer Wienermobile. This type of sausage was culturally imported from Germany and popularized in the United States, where it became a working-class street food sold at hot dog stands and carts.
Cavatelli
Cavatelli are small pasta shells from eggless semolina dough that look like miniature hot dog buns. "Cavatelli" literally means "little hollows". Ricotta cavatelli adds ricotta cheese to the dough mix. It is commonly cooked with garlic and broccoli or broccoli rabe. Many varieties and local names of Cavatelli exist, including "orecchie di prete" (priest's ears). In Apulia a number of varieties of Cavatelli have specific names including "pizzicarieddi". A particular variety of Cavatelli is typical of the area of Teggiano in Campania, where they are called Parmatieddi (or "Palmatielli"). Parmatieddi are larger than Cavatelli and flat-shaped.
1_Apprentice
Do you eat a lot of pasta?