Ruy Lopez 5.d4 exd4 6.Qxd4 and White is in . After 4...dxc6, the obvious 5.Nxe5 is weak, since 5...Qd4 6.Nf3 Qxe4+ 7.Qe2 Qxe2+ leaves White with no compensation for Black's bishop pair. There are two principal lines after 4.Bxc6 dxc6. In the late 19th and early 20th centuries, Lasker had great success with 5.d4 exd4 6.Qxd4 Qxd4 7.Nxd4. Since then, better defences for Black have been developed, and this line is considered to slightly favour Black. Jon Jacobs wrote in the July 2005 "Chess Life" (p. 21): "A database search (limited to games longer than 20 moves, both players FIDE 2300+) reveals
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