Ruy Lopez strengthened when Simen Agdestein and some other Norwegian players adopted the variation. In 1995 Jonathan Tisdall published the article "Ruy Lopez. The Norwegian Variation" in New in Chess Yearbook 37. The Graz Defence, Classical Defence Deferred, and Møller Defence combine 3...a6 with the active move ...Bc5. For a century it was believed that it was safer for Black to place the bishop on e7, but it is much more active on c5. White can gain time after playing d4 as the black bishop will have to move, but this does not always seem to be as important as was once
Sicilian cuisine pane con panelle, while in the Catania region Cartocciate and Cipolline are very popular, and finally in the Messina region Focaccia messinese and Pitone messinese are common. Sicilian cuisine Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has a lot in common with Italian cuisine, Sicilian food also has Greek, Spanish, French and Arab influences. The Sicilian cook Mithaecus, born during 5th century BC, is credited with having brought knowledge of Sicilian gastronomy to