Ruy Lopez Ajedrez", written in 1561. Although it bears his name, this particular opening was included in the Göttingen manuscript, which dates from c. 1490. However, popular use of the Ruy Lopez opening did not develop until the mid-19th century, when Carl Jaenisch, a Russian theoretician, "rediscovered" its potential. The opening remains the most commonly used amongst the open games in master play; it has been adopted by almost all players during their careers, many of whom have played it with both colours. Due to the difficulty for Black in achieving equality, a common nickname for the opening is "The Spanish Torture".
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