what is mostaccioli
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Mostaccioli Mostaccioli (meaning little mustache in Italian) is the same or similar shape as penne lisce, but it is smooth, not ridged, in texture. If not available, substitute penne or ziti.ostaccioli (meaning little mustache in Italian) is the same or similar shape as penne lisce, but it is smooth, not ridged, in texture. If not available, substitute penne or ziti.
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Italian Regional Specialties: The North Cardi alla Bagna Cauda is a dish of locally grown chard served with a warm sauce of anchovies, garlic and olive oil. Other regional dishes include local game such as rabbit, and boiled meat dishes like Vitello Tonnato (thinly sliced veal with a sauce of boiled egg yolk, tuna and capers) and ox tail.
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Montecatini Terme Travel Guide Montecatini Terme is on the rail line between Lucca and Florence, both less than an hour train ride. Two trains per hour run between the two cities stopping at both of Montecatini's stations and one train per hour continues to Viareggio on the coast. Both stations are right in town. The closest airports are Florence and Pisa (see Italy airports map) By car, take the A11 to Montecatini exit and follow the signs. Most parking in town is metered. Where to Stay in Montecatini Terme. Grand Hotel and La Pace, a 5
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- Carpaccio (UK: /kɑːrˈpætʃioʊ/ or US: /kɑːrˈpɑːtʃoʊ, -tʃioʊ/; Italian pronunciation: [karˈpattʃo]) is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer.
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Bocconcini Bocconcini. Bocconcini, meaning little bites in Italian, are egg sized Mozzarella cheeses that originated in Naples and were once made only from the milk of water buffaloes. They are semi-soft, white and rindless, unripened mild cheeses available as a delicatessen in plastic tubs filled with whey or water.Now-a-days, Bocconcini’s are usually made from a mixture of water buffalo and cow’s milk. Since this delicious cheese is perishable, it is best consumed fresh.Bocconcini, using traditional methods of cheese making and water buffalo’s milk, are still made in the provinces of Naples, Caserta and Salerno, as bocconcini alla panna di bufala.The process involves the use of freshly made Mozzarella di Bufala Campana DOP mixed with fresh cream.hey are semi-soft, white and rindless, unripened mild cheeses available as a delicatessen in plastic tubs filled with whey or water. Now-a-days, Bocconcini’s are usually made from a mixture of water buffalo and cow’s milk. Since this delicious cheese is perishable, it is best consumed fresh.
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- The IMP/IMS approach would say what’s missing is a way to assess the. incremental progress of the program in a way that can be measured in. unambiguous terms. By defining “done” in terms of events, accomplishments, and. criteria, progress of the program can be measured.
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List of pasta dishes A dish from the Amalfi coast, made of Scialatielli pasta (a type of thick and short Fettuccine or Linguine-like pasta featuring a rectangular cross section), with a seafood sauce, existing in two variants: red (with tomato in the sauce, usually fresh cherry tomatoes) and white (without tomato).
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- Pasta Plus Restaurant & Gourmet Market is an award-winning, family owned restaurant run by Massimo (Max)Mazziotti and his brother Sabatino Mazziotti. Since opening in 1983, our restaurant has offered the finest Central and North Italian food specialties.
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- Despite the large number of fish and meat dishes on the menu, one of Chef Fabrizio's favourite dishes is the crespella ai funghi porchini suvellutata di fontina d' alpeggio e tartufo - crepes filled with porcini mushroom, fontina cheese sauce and truffle essence.
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Lucca ) is a city and comune in Tuscany, Central Italy, situated on the river Serchio in a fertile plain near the Tyrrhenian Sea. It is the capital city of the province of Lucca. It is famous among other things for its intact Renaissance-era city walls.
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Pasta Shapes Dictionary Pairing the correct pasta shape can make a big difference in your overall satisfaction when cooking. Pasta shapes with holes or ridges like mostaccioli or radiatore are perfect for chunkier sauces, but remember no matter what shape you chose, portion control is key.
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Braciola In Italian American cuisine, braciole (the word is commonly pronounced /bra'zhul/ from the Sicilian dialect) is the name given to thin slices of meat (typically pork, chicken, or beef, but even swordfish) that are rolled as a roulade with cheese and bread crumbs and fried (the bread crumbs are often left off).
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Battipaglia Battipaglia is a modern city at the crossroads between Salerno and the Cilento Coast. It is the jumping-off point to the Cilento and to Paestum. It is also a center for mozzarella di bufala. Here you will find more than a dozen caseifici where you can buy the prized cheese.
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- There are reasonable hotel accommodations. There are three major districts, Civita as a hill district, Sassi district and Sasso Barisano district. Including the old town, Matera is a very safe town and Sassi area is a great place to stay for some days.here are three major districts, Civita as a hill district, Sassi district and Sasso Barisano district. Including the old town, Matera is a very safe town and Sassi area is a great place to stay for some days.
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Bucatini Bucatini [bukaˈtiːni], also known as perciatelli [pertʃaˈtɛlli], is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning hole, while bucato or its Neapolitan variant perciato means pierced. Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durum wheat flour and water. Its length is 25–30 cm (10–12 in) with a 3 mm (1/8 inch) diameter.
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- Martini Asti is a DOCG sparkling wine, the highest classification for Italian wines. Made using the Martinotti method, dating back to 1895, it is the result of a strictly controlled fermentation process which guarantees consistently high quality and captures the natural sweetness of the Moscato Bianco grape. Only the finest grapes from the heart of the Asti region are selected.
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What Is Mostarda? Mostarda has been made for at least five centuries, according to La Cucina Italiana magazine, or The Italian Kitchen. It is included by noted Belgian chef Lancelot de Casteau in a 1604 Italian cookbook, called Ouverture de Cuisine, which is published online by the Medieval Cookery Web site.
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- Categories: Cheese. In Italy, cheese made from sheep's milk is known as pecorino. The most widely known is Pecorino Romano, followed by Percorino Sardo, Percorino Siciliano and Percorino Toscano, all of which have denominazione di origine controllata (DOC) status.ategories: Cheese. In Italy, cheese made from sheep's milk is known as pecorino. The most widely known is Pecorino Romano, followed by Percorino Sardo, Percorino Siciliano and Percorino Toscano, all of which have denominazione di origine controllata (DOC) status.
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most Most means the greatest number of something. An example of most is the ten people who decided to go to a party versus the four people who decided to stay home. 1  greatest in amount, quantity, or degree. 2  greatest in number.  in the greatest number of instances: most fame is fleeting.
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- Slendesta is a dietary supplement manufactured by Kemin Industries that claims to control the appetite by use of one ingredient; potato protein extracted from white potatoes.Kemin Industries was founded in 1961 and sell a variety of products backed by science.lendesta reduces portion sizes and create a feeling of satiety without the urge to overeat. Slendesta is not only formulated for dieters but for diet cheaters who continue to eat even with the knowledge that eating too much will encourage weight gain. There are no testimonials on the official website.
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Pecorino Toscano Pecorino Toscano. Pecorino Toscano (Tuscan pecorino) is a firm-textured ewe’s milk cheese produced in Tuscany.[1] Since 1996 it has enjoyed protected designation of origin (PDO) status.[2]
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Brunello di Montalcino In Montalcino the name Brunello evolved into the designation of the wine produced with 100% Sangiovese. In 1980, Brunello di Montalcino was awarded the first Denominazione di Origine Controllata e Garantita (DOCG) designation and today is one of Italy's best-known and most expensive wines.
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Pecorino Romano Pecorino Romano is a hard, salty Italian cheese made from sheep milk It is one of Italy's oldest cheeses. It is used as a grating cheese over pasta, soups, and salads, and not recommended as a table cheese.
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Definitions &Translations Braciola is the name of an Italian dish. Braciole are simply thin slices of beef pan-fried in their own juice, tomato sauce, or in a small amount of light olive oil. It is served with a green salad or boiled potatoes.
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Carpaccio Carpaccio (UK: /kɑːrˈpætʃioʊ/ or US: /kɑːrˈpɑːtʃoʊ, -tʃioʊ/; Italian pronunciation: [karˈpattʃo]) is a dish of raw meat or fish[1] (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer.
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- Panettone: The Big Bread. Panettone, or big bread, is a holiday tradition in Italy, where it is often given as a gift and brought to share. This sweet bread is enjoyed as a dessert, made up of a dough similar to sourdough, candied oranges, raisins and lemon zest. By Piergiorgio and Amy Nicoletti.raditionally, panettone is served after the enormous Christmas day feast or on Santo Stefano (that is, December 26th, a national holiday in Italy)—but also on New Year's Eve and New Year’s Day. There is just one caveat: apart from kids, very few have any room left for dessert after these feasts.