0_Wizard
Do you enjoy italian food?
Italian cuisine is food typical from Italy.
chosen_Italian_cuisine_0
Italian cuisine
chosen_topic_0_Italian_cuisine
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).
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David's death, her literary executor, Jill Norman, supervised the publication of eight more books, drawing on David's unpublished manuscripts and research and on her published writings for books and magazines.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 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.
Emilio Baglioni
Emilio Baglioni became culinary host to the Hollywood stars, employed by Jack L. Warner of Warner Brothers Studios as the head of the commissary and executive dining room for Jack L. Warner and heads of every department and provided food for the actors and the crew during filming. When Warner retired from the studio in 1968, Baglioni remained at Warner Brothers and opened his own restaurant at the same time simply called “Emilio’s” located on Melrose and Highland Avenues in Hollywood, California. Many Hollywood stars continued to flock to Emilio’s because he prepared their favorite meals, such as Elizabeth Taylor’s beloved dinner was “Three colored salad;” Richard Burton Linguine with Clams; Esther Williams dined on “Veal Piccata;” Anthony Quinn liked "Scalappine al Marsala," Jack LaLane's "Cioppino;" John Wayne "Mixed Salad with New York Steak well charred;" Ava Gardner "Scampi al vino bianco.
Coppola Foods
Coppola Foods is an Italian food family owned company with a heritage dating back to 1908 in the production and supply of Italian food products. The Coppola Foods product range includes traditional Italian food products such as processed tomatoes, canned beans, pasta and olive oil sold under the Coppola - Gusto Italiano brand. In addition, Coppola Foods market and sell a wide range of Italian food products under the brands D'ARCO, Fontana FORMIELLO, Licosa and Hillfield.
Margarita Forés
Margarita Forés is a Filipino chef, who runs a variety of restaurants which serve varieties of Italian cuisine. In 2016, she was named Asia's Best Female Chef. Forés initially worked in catering, before launching the chain Cibo, as well as several individual restaurants. Margarita Forés is a granddaughter of J. Amado Araneta, a prominent member of the wealthy Araneta family. She grew up in Manila until she was a freshman attending Assumption College San Lorenzo, when the family moved to New York City. The culture in her new city would eventually serve as inspiration for her culinary career, with Sunday visits to the same midtown American-Italian restaurant led to her interest in learning about the Italian food that was not so well known outside of the local areas in the country.
1_Apprentice
Yes I love Italian food.  What is your favorite?
0_Wizard
I'm a big fan of lasagna! Although I'm not sure how authentically Italian that is, as how the recipes is the United States how been changed and whatnot.
It influenced several cuisines around the world chiefly that of the United States.
partner_Italian_cuisine_5
Italian cuisine
partner_2_Italian_cuisine
Louis Lasagna
Louis Lasagna (February 22, 1923 – August 6, 2003) was an American physician and professor of medicine, known for his revision of the Hippocratic Oath. Louis Cesare Lasagna was an internationally recognized and respected expert in clinical pharmacology. Born in Queens, New York in 1923, Lasagna was raised in New Brunswick, New Jersey, by his Italian immigrant parents. He graduated from Rutgers University in 1943 and earned his medical degree from Columbia University in 1947. During his time at Rutgers University, he joined Kappa Sigma Fraternity (Gamma-Upsilon). After completing a clinical research fellowship in anesthesia at Harvard Medical School, Lasagna joined the faculty of Johns Hopkins University in 1954, where he established the first ever clinical pharmacology department.
Lasagne
Lasagne (; ; singular lasagna) are wide, flat pasta, and possibly one of the oldest types of pasta. "Lasagne", or the singular "lasagna", commonly refers to a dish made with several layers of lasagne sheets alternated with sauces and other ingredients, such as meats and cheese. Lasagne originated in Italy during the Middle Ages and has traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th century "Liber de Coquina" ("The Book of Cookery"). It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough, flattened into a thin sheet, boiled, sprinkled with cheese and spices, and then eaten with the use of a small pointed stick.
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.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
List of Muppets
The Muppets are an ensemble group of comedic puppet characters originally created by Jim Henson. The Muppets have appeared in multiple television series, films, and other media appearances since the 1950s. The majority of the characters listed here originated on "The Muppet Show", a television series that aired from 1976 to 1981. Since then, several more characters have been introduced in other television series, as well as theatrical films. The first Muppet characters appeared in "Sam and Friends", a Washington, D.C.–based show which was broadcast from 1955 to 1961. Kermit the Frog was one of the show's regulars, and thus was one of Henson's first Muppet creations.
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.
Kevin Lasagna
Kevin Lasagna (born 10 August 1992) is an Italian footballer who plays for Serie A team Udinese as a striker. Born in San Benedetto Po, Lasagna started his career with Governolese near his home town. In 2012, Lasagna signed for Serie D team Cerea and scored 7 times in 35 games throughout the 2012–13 season. Lasagna joined Este for the 2013–14 and scored 21 times in 33 games making him one of the most sought after players of the lower leagues. In July 2014, Lasagna joined Serie B side Carpi. Lasagna made his Serie B debut on September 13, as a substitute in the 1–1 draw against Crotone. On 15 November 2014, Lasagna scored his first Carpi goal, wrapping up a 5–2 win against Cittadella, to send Carpi to the top of Serie B.
1_Apprentice
I love chicken Parmesan! 
0_Wizard
Good choice! Anything with mozzarella and tomato wins me. 
It consists of a breaded chicken breast topped with tomato sauce and mozzarella, parmesan or provolone cheese.
partner_List_of_pizza_varieties_by_country_1
Chicken parmigiana
partner_0_Chicken_parmigiana
List of pizza varieties by country
During the latter half of the 20th century, pizza became a globally accessible dish, mainly due to Italian immigrants that had brought their dishes to new people with resounding success, often in racially and culturally resistive environments. A survey from 2004 showed that Norwegians eat the most frozen pizza (5.4 kg/person*year), followed by Germans. Pizza became a popular fast food in Bangladeshi urban areas. Since the introduction of various pizza brands such as Domino's and Pizza Hut in the early to mid-2000s, it has reached almost all classes of urban peoples. Pizza is an emerging fast food in Indian urban areas.
History of pizza
The history of pizza begins in antiquity, when various ancient cultures produced flatbreads with toppings. The precursor of pizza was probably the focaccia, a flat bread known to the Romans as "panis focacius", to which toppings were then added. Modern pizza developed in Naples, when tomato was added to the focaccia in the late 18th century. The word "pizza" was first documented in AD 997 in Gaeta and successively in different parts of Central and Southern Italy. Pizza was mainly eaten in the country of Italy and by emigrants from there. This changed after World War II, when Allied troops stationed in Italy came to enjoy pizza along with other Italian foods.
Mozzarella
Mozzarella (; ) is a traditionally southern Italian dairy product made from Italian buffalo's milk by the pasta filata method. Mozzarella received a Traditional Specialities Guaranteed certification from the European Union in 1998. This protection scheme requires that mozzarella sold in the European Union is produced according to a traditional recipe. The TSG certification does not specify the source of the milk, so any type of milk can be used. In Italy, mozzarella made with the milk of the Italian water buffalo is an important variety. The Italian buffalo mozzarella sold as "Mozzarella di Bufala Campana" is protected under the EU's Protected Designation of Origin scheme and may only be produced in select locations in the regions of Campania, Lazio, Apulia and Molise.
Pizza
Pizza is a traditional Italian dish consisting of a yeasted flatbread typically topped with tomato sauce and cheese and baked in an oven. It can also be topped with additional vegetables, meats, and condiments, and can be made without cheese. The term "pizza" was first recorded in the 10th century, in a Latin manuscript from the Southern Italy town of Gaeta in Lazio, on the border with Campania. Modern pizza was invented in Naples, and the dish and its variants have since become popular and common in many areas of the world. In 2009, upon Italy's request, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish.
Regional street food
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles."
Pizza cheese
Pizza cheese encompasses several varieties and types of cheeses and dairy products that are designed and manufactured for use specifically on pizza. These include processed and modified cheese such as mozzarella-like processed cheeses and mozzarella variants. The term can also refer to any type of cheese suitable for use on pizza. The most popular cheeses used in the preparation of pizza are mozzarella (accounting for about 30%), provolone, cheddar and Parmesan. Emmental, Romano and ricotta are often used as toppings, and processed pizza cheeses manufactured specifically for pizza are mass-produced.
Buffalo mozzarella
Buffalo mozzarella (Italian: "mozzarella di bufala") is a mozzarella made from the milk of Mediterranea Italiana buffalo. It is a dairy product traditionally manufactured in Campania, especially in the provinces of Caserta and Salerno. The term mozzarella derives from the procedure called "mozzare" which means "cutting by hand", separating from the curd, and serving in individual pieces, that is, the process of separation of the curd into small balls. It is appreciated for its versatility and elastic texture and often called "the queen of the Mediterranean cuisine", "white gold" or "the pearl of the table".
1_Apprentice
I Love both.  I also like provolone cheese!
0_Wizard
Provolone cheese is amazing! It originated in Casilli, apparently it's still produced there in pear shapes!
It is an aged "pasta filata" (stretched-curd) cheese originating in Casilli near Vesuvius, where it is still produced in pear, sausage, or cone shapes varying from long.
partner_Provoleta_1
Provolone
partner_2_Provolone
Provolone
Provolone () is an Italian cheese. It is an aged "pasta filata" (stretched-curd) cheese originating in Casilli near Vesuvius, where it is still produced in pear, sausage, or cone shapes varying from long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is Northwestern Italy and the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked. The term "provolone" (meaning "large provola") appeared around the end of the 19th century, when it started to be manufactured in the southern regions of Italy and assumed its current large size.
Cheesesteak
A cheesesteak, also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese, is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. A popular regional fast food, it has its roots in Philadelphia, Pennsylvania, United States. The cheesesteak was developed in the early 20th century "by combining frizzled beef, onions, and cheese in a small loaf of bread", according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania. Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on an Italian roll in the early 1930s.
Provoleta
Provoleta is a trademark for an Argentine variant of provolone cheese described as "Argentine pulled-curd Provolone cheese." It is eaten barbecued in Argentina and less commonly in Uruguay. The cheese was developed by Natalio Alba in about 1940, and the PROVOLETA trademark was established in 1963. The cheese is produced with a pulled-curd (pasta filata) technique is used. Small discs of locally produced provolone cheese of 10 to 15 cm in diameter and 1 to 2 cm in height are often eaten at the start of an "asado", before the grilled meat. The provolone, often topped with chilli and oregano, is placed directly on the grill, on small stones or inside a foil plate, and cooked until part-melted.
Pizza cheese
Pizza cheese encompasses several varieties and types of cheeses and dairy products that are designed and manufactured for use specifically on pizza. These include processed and modified cheese such as mozzarella-like processed cheeses and mozzarella variants. The term can also refer to any type of cheese suitable for use on pizza. The most popular cheeses used in the preparation of pizza are mozzarella (accounting for about 30%), provolone, cheddar and Parmesan. Emmental, Romano and ricotta are often used as toppings, and processed pizza cheeses manufactured specifically for pizza are mass-produced.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Cuisine of Philadelphia
The cuisine of Philadelphia was shaped largely by the city's mixture of ethnicities, available foodstuffs and history. Certain foods have become iconic to the city. Invented in Philadelphia in the 1930s, the cheesesteak is the most well known icon of the city, and soft pretzels have become a part of Philadelphia culture. The late 19th century saw the creation of two Philadelphia landmarks, the Reading Terminal Market and Italian Market. After a dismal restaurant scene during the post-war era of the 20th century, the 1970s brought a restaurant renaissance that has continued into the 21st century.
Argentine cuisine
Argentine cuisine is described as a cultural blending of Mediterranean influences (such as those created by Italian and Spanish populations) with and very small inflows (mainly in border areas), Indigenous, within the wide scope of agricultural products that are abundant in the country. Argentine annual consumption of beef has averaged 100 kg (220 lbs) per capita, approaching 180 kg (396 lbs) per capita during the 19th century; consumption averaged 67.7 kg (149 lbs) in 2007. Beyond "asado" (the Argentine barbecue), no other dish more genuinely matches the national identity. Nevertheless, the country's vast area, and its cultural diversity, have led to a local cuisine of various dishes.
1_Apprentice
Olives are another Italian staple food.  Olive oil is great to cook with!
0_Wizard
And also great for your skin! It's used in tons of cosmetics and soaps.
It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps, and has additional uses in some religions.
partner_Testing_cosmetics_on_animals_3
Olive oil
partner_0_Olive_oil
Testing cosmetics on animals
Cosmetic testing on animals is a type of animal testing used to test the safety and hypoallergenic properties of products for use by humans. Due to the harm done to the animal subjects, this testing is opposed by animal rights activists and others. Cosmetic animal testing is banned in the European Union, India, Israel, and Norway. Using animal testing in the development of cosmetics may involve testing either a finished product or the individual ingredients of a finished product on animals, often rabbits, as well as mice, rats, and other animals. Cosmetics can be defined as products applied to the body in various ways in order to enhance the body's appearance or to cleanse the body.
Cosmetics
Cosmetics are substances or products used to enhance or alter the appearance or fragrance of the body. Many cosmetics are designed for use of applying to the face and hair. They are generally mixtures of chemical compounds; some being derived from natural sources (such as coconut oil), and some being synthetics. Common cosmetics include lipstick, mascara, eye shadow, foundation, rouge, skin cleansers and skin lotions, shampoo, hairstyling products (gel, hair spray, etc. ), perfume and cologne. Cosmetics applied to the face to enhance its appearance are often called make-up or makeup. In the U.S., the Food and Drug Administration (FDA), which regulates cosmetics, defines cosmetics as "intended to be applied to the human body for cleansing, beautifying, promoting attractiveness, or altering the appearance without affecting the body's structure or functions".
Soap
In chemistry, a soap is a salt of a fatty acid. Household uses for soaps include washing, bathing, and other types of housekeeping, where soaps act as surfactants, emulsifying oils to enable them to be carried away by water. In industry, they are used as thickeners, components of some lubricants, and precursors to catalysts. Since soaps are salt of fatty acids, soaps have the general formula (RCO)M (R = long alkyl chain). The major classification of soaps is determined by the identity of M. When M = Na or K, the soaps are called toilet soaps for cleaning. When M = Mg, Ca, and many heavy metals (which usually form dications), the soaps are often referred to as metallic soaps.
History of cosmetics
The history of cosmetics spans at least 6000 years and is present in almost every society on Earth. Cosmetic body art is argued to have been the earliest form of a ritual in human culture. The evidence for this comes in the form of utilised red mineral pigments (red ochre) including crayons associated with the emergence of "Homo sapiens" in Africa. Archaeological evidence of cosmetics certainly dates from ancient Egypt and Greece. According to one source, early major developments include the use of castor oil in ancient Egypt as a protective balm and skin creams made of beeswax, olive oil, and rosewater described by the Romans.
Triclosan
Triclosan (sometimes abbreviated as TCS), similar in its uses and mechanism of action to triclocarban, is an antibacterial and antifungal agent found in some consumer products, including toothpaste, soaps, detergents, toys, and surgical cleaning treatments. Its efficacy as an antimicrobial agent, the risk of antimicrobial resistance, and its possible role in disrupted hormonal development remain controversial. Additional research seeks to understand its potential effects on organisms and environmental health. Triclosan was developed in the 1960s. In September 2016, the FDA announced that effective September 2017, it would prohibit the sale of "consumer antiseptic washes" containing triclosan or 18 other ingredients marketed as antimicrobials due to FDA findings of the lack of efficacy in these products.
Humectant
A humectant is a hygroscopic substance used to keep things moist; it is the opposite of a desiccant. It is often a molecule with several hydrophilic groups, most often hydroxyl groups; however, amines and carboxyl groups, sometimes esterified, can be encountered as well (its affinity to form hydrogen bonds with molecules of water is the crucial trait). They are used in many products, including food, cosmetics, medicines and pesticides. A humectant attracts and retains the moisture in the air nearby via absorption, drawing the water vapor into or beneath the organism's or object's surface. By contrast, desiccants also attract ambient moisture, but "ad"sorb—not "ab"sorb—it, by condensing the water vapor onto the surface, as a layer of film.
Soap opera
A soap opera or soap, is a serial drama on television or radio that examines the lives of many characters, usually focusing on emotional relationships to the point of melodrama. The term "soap opera" originated from such dramas in the past being typically sponsored by soap manufacturers. The first serial considered to be a "soap opera" was "Painted Dreams", which debuted on October 20, 1930 on Chicago radio station WGN. Early radio series such as "Painted Dreams" were broadcast in weekday daytime slots, usually five days a week, when most of the listeners would be housewives; thus, the shows were aimed at and consumed by a predominantly female audience.
1_Apprentice
Really I did not know that! I may look into it.