0_Wizard
Do you like traditional Italian food?
Italian cuisine is food typical from Italy.
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Italian cuisine
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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.
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.
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 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.
Little Italy, Connellsville
Little Italy, Connellsville is an area on the west side of Connellsville, in Fayette County, Pennsylvania. Between 1880 and 1930, a flood of immigrants from Italy and many other European countries arrived in Connellsville, Pennsylvania, and its vicinity, primarily to work in the coal, coke, steel, and locomotive industries. Many of the Italian immigrants, mainly from the regions of Naples, Calabria, Avellino, Abruzzo, Basilicata, and Sicily settled in the neighborhoods of the west side of what is now known as the city of Connellsville. Originally, the part of Connellsville west of the Youghiogheny River was incorporated as the borough of New Haven, but by a charter of 1909, New Haven was annexed by the city of Connellsville.
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
I love it! I especially love spaghetti,
0_Wizard
Spaghetti in Italy used to be alot longer but Americans made it shorter to make it easier to eat
Originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most commonly available in lengths.
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Spaghetti
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Ethnic groups in Baltimore
There have been various ethnic groups in Baltimore, Maryland and its surrounding area since it was founded as a British colony in 1661. Native Americans lived in the Baltimore territory for millennia before European colonization, and some still reside in the city. Since the first English settlers arrived, substantial immigration from all over Europe, migration of African-Americans from the Deep South, out-migration of White Southerners from Appalachia, and new waves of more recent immigrants from Latin America, the Caribbean, Asia and Africa have added layers of complexity to the workforce and culture of Baltimore, as well as the religious and ethnic fabric of the city.
Demographics of Brooklyn
The demographics of Brooklyn reveal a very diverse borough of New York City and a melting pot for many cultures, like the city itself. Since 2010, the population of Brooklyn was estimated by the Census Bureau to have increased 3.5% to 2,592,149 as of 2013, representing 30.8% of New York City's population, 33.5% of Long Island's population, and 13.2% of New York State's population. If the boroughs of New York City were separate cities, Brooklyn would be the third largest city in the United States after Los Angeles and Chicago. According to the 2010 Census, 35.7% of the population was non-Hispanic White, 31.9% non-Hispanic Black or African American, 10.4% non-Hispanic Asian, 0.4% from some other race (non-Hispanic) and 1.6% of two or more races (non-Hispanic).
Spaghetti Western
Spaghetti Western, also known as Italian Western or Macaroni Western (primarily in Japan), is a broad subgenre of Western films that emerged in the mid-1960s in the wake of Sergio Leone's film-making style and international box-office success. The term was used by American critics and other countries because most of these Westerns were produced and directed by Italians. According to veteran Spaghetti Western actor Aldo Sambrell, the phrase 'Spaghetti Western' was coined by Spanish journalist Alfonso Sánchez. The denomination for these films in Italy is western all'italiana (Italian-style Western).
The Movie Channel
The Movie Channel (TMC) is an American premium cable and satellite television network that is owned by the Showtime Networks, Inc. subsidiary of CBS Corporation. The network's programming mainly features first-run theatrically released and independently produced motion pictures, along with softcore adult erotica, and during promotional breaks between films, special behind-the-scenes features and movie trivia. Originally operated and sold as a standalone service, at present, The Movie Channel is receivable to cable and satellite subscribers primarily as part of the multiplex tier of parent network Showtime.
Ma'alot-Tarshiha
Ma'alot-Tarshiha (; , "Maʻālūt Taršīḥā") is a mixed city in the North District in Israel, some east of Nahariya, about above sea level. The city was established in 1963 through a municipal merger of the Arab town of Tarshiha and the Jewish town of Ma'alot. In the city has a population of . Excavations of a 4th-century burial cave in the village unearthed a cross and a piece of glass engraved with a menorah. Crusader sources from the 12th and 13th century refer to Tarshiha as "Terschia," "Torsia" and "Tersigha." The King had initiated the settlement of Crusader ("Latin", "Frankish") people in nearby Mi'ilya ("Castellum Regis"), and from there settlement spread out to Tarshiha.
Alot
Alot () is a town and nagar panchayat in the Ratlam district of Madhya Pradesh, India. Alot is located at . Alot has a population of 40,948. Alot is a tehsil place and a small town; it is a tahsil of Ratlam district and the hometown to Jangalwa Dynasty. It is on the route of the Delhi–Bombay railway track. Through trade routes Jewellers and Businessman established themselves in the town before the 17th century and flourished businesses in ginning and jewellery. A glimpse of the business lifestyle during that era can still be found in the historical town. Alot is a main station for Jain ; many Jain people go there daily for the darshan of Lord Jain Swetamber.
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").
1_Apprentice
I didn't know that! I would love to try the longer spaghetti. The meatballs are the star though
0_Wizard
Meatballs in pasta are awesome, especially when they have lots of Parmesan cheese in them
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Pasta
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Parmigiano-Reggiano
Parmigiano-Reggiano (; ), or Parmesan cheese, is a hard, granular cheese. The name "Parmesan" is often used generically for various simulations of this cheese, although this is prohibited in trading in the European Economic Area under European law. It is named after the producing areas, which comprise the provinces of Parma, Reggio Emilia, Bologna (only the area to the west of the river Reno), Modena (all in Emilia-Romagna), and Mantua (in Lombardy, but only the area to the south of river Po), Italy. Under Italian law, only cheese produced in these provinces may be labelled "Parmigiano-Reggiano", and European law classifies the name, as well as the translation "Parmesan", as a protected designation of origin.
Macaroni and cheese
Macaroni and cheese—also called mac and cheese in American, Canadian, and macaroni pie in Caribbean English; and macaroni cheese in the United Kingdom—is a dish of English origin, consisting of cooked macaroni pasta and a cheese sauce, most commonly cheddar. It can also incorporate other ingredients, such as breadcrumbs, meat and vegetables. Traditional macaroni and cheese is a casserole baked in the oven; however, it may be prepared in a sauce pan on top of the stove or using a packaged mix. The cheese is often first incorporated into a Béchamel sauce to create a Mornay sauce, which is then added to the 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.
Fettuccine Alfredo
Fettuccine Alfredo () or fettuccine al burro is a pasta dish made from fettuccine tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating on the pasta. In other words, it is pasta with butter and Parmesan cheese (), one of the oldest and simplest ways to prepare pasta. Alfredo Di Lelio gave it this name at his restaurants in Rome, in the early to mid 20th century. The dish became popularized and spread to the United States. The recipe has evolved and its commercialized version is now ubiquitous with heavy cream and other ingredients.
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").
Wedding soup
Wedding soup or Italian wedding soup is an Italian soup consisting of green vegetables and meat. It is popular in the United States, where it is a staple in many Italian restaurants. Wedding soup consists of green vegetables (usually endive and escarole or cabbage, lettuce, kale, and/or spinach) and meat (usually meatballs and/or sausage some times chicken containing Italian parsley and parmesan cheese) in a clear chicken-based broth. Wedding soup sometimes contains pasta (usually cavatelli, acini di pepe, pastina, orzo, etc. ), lentils, or grated parmesan cheese. The term "wedding soup" comes from the Italian language phrase ""minestra maritata" ("married soup")," which is a reference to the flavor produced by the combination/"marriage" of greens and the broth.
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."
1_Apprentice
Yes they are great. I like larger meatballs in my spaghetti.
0_Wizard
I also love Fettuccine Alfredo, with chicken
Fettuccine Alfredo () or fettuccine al burro is a pasta dish made from fettuccine tossed with Parmesan cheese and butter.
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Fettuccine Alfredo
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Fettuccine Alfredo
Fettuccine Alfredo () or fettuccine al burro is a pasta dish made from fettuccine tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating on the pasta. In other words, it is pasta with butter and Parmesan cheese (), one of the oldest and simplest ways to prepare pasta. Alfredo Di Lelio gave it this name at his restaurants in Rome, in the early to mid 20th century. The dish became popularized and spread to the United States. The recipe has evolved and its commercialized version is now ubiquitous with heavy cream and other ingredients.
Fettuccine
Fettuccine (; literally "little ribbons" in Italian; sing. "Fettuccina") is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick pasta made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. It is often eaten with "sugo d'umido" (beef ragù) and "ragù di pollo" (chicken ragù). Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in shops. Spinach fettuccine is made from spinach, flour, and eggs. Dishes made with fettuccine include Fettuccine Alfredo.
Nadia Reisenberg
Nadia Reisenberg (14 July 1904 – 10 June 1983) was an American pianist of Lithuanian birth. Born in Vilnius, Reisenberg studied under Leonid Nikolayev at the Saint Petersburg Conservatory. Due to the upheavals of the October Revolution, she and her family returned to Vilnius, then traveled to Warsaw and Germany. They finally settled in New York in 1922. Her son Robert Sherman teaches courses on "The Business of Music" at Juilliard and previously wrote music criticism for "The New York Times" for four decades. Reisenberg and her family were Jewish. Reisenberg died in 1983 at the age of 78 in New York City, a year and a half after performing at Carnegie Hall for the last time.
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").
Normande sauce
Normande sauce, also referred to as Normandy sauce and sauce Normande, is a culinary sauce prepared with velouté, fish velouté or fish stock, cream, butter and egg yolk as primary ingredients. Some versions may be prepared using both fish velouté and fish stock. Some may be prepared simply using a velouté base and the addition of cream, which are cooked together. Cider or dry white wine may also be used as primary ingredients. Some versions may use mushrooms or mushroom ketchup in its preparation. Additional ingredients may include fish liquor (fish sauce), oyster liquor, mushroom liquor and lemon juice.
Dr. Zeus Inc.
Dr. Zeus Inc., also known simply as The Company, is a fictional entity in a series of time travel science fiction stories by Kage Baker. According to the stories, Dr. Zeus operates from the 24th century, using technologies of time travel and immortality to exploit the past for commercial gain. The immortality technology is limited to taking young children and turning them into cyborgs. The time travel technology only allows journeys into the past, and returns to the present. No artifacts or people can be brought forward from their own times. In addition, the technology is expensive and dangerous for normal humans to use.
Michael F. Jacobson
Michael F. Jacobson (born July 29, 1943), who holds a Ph.D. in microbiology from Massachusetts Institute of Technology, is an American scientist and nutrition advocate. Jacobson co-founded the Center for Science in the Public Interest in 1971, along with two fellow scientists (James B. Sullivan, Albert J. Fritsch) he met while working at the Center for the Study of Responsive Law. When his colleagues left CSPI in 1977, Jacobson became its executive director. Today, Jacobson also is the secretary on the board of directors of the organization. He has been a national leader in the movement for healthier diets, focusing both on education and obtaining laws and regulations.
1_Apprentice
Oh yes! I love any kind of pasta to be honest. Italian is my favorite.