Italian cuisine/Related Articles: Difference between revisions
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{{r|Bolognese sauce}} | {{r|Bolognese sauce}} | ||
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{{r|Lazio}} | {{r|Lazio}} | ||
{{r|Osso buco}} | {{r|Osso buco}} | ||
Latest revision as of 10:42, 21 September 2024
- See also changes related to Italian cuisine, or pages that link to Italian cuisine or to this page or whose text contains "Italian cuisine".
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- Bolognese sauce [r]: A well-known meat sauce for pasta that originated in Bologna, Italy. [e]
- Cooking [r]: The act of using heat to prepare food for eating. Cooking may also be said to occur by certain cold-preparation methods. [e]
- Lazio [r]: Add brief definition or description
- Osso buco [r]: A main dish of braised veal shanks in a rich tomato sauce, associated with Milan, Italy. [e]
- Polenta [r]: An Italian style of coarsely ground cornmeal, or cooked dishes made from the cornmeal [e]
- Recipe [r]: A set of instructions for cooking a particular dish of food. [e]
- Snack [r]: A small meal serving to ward off hunger and provide a break from work. [e]
- Vitello tonnato [r]: A well-known Italian dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna fish. [e]
- Sandwich [r]: At least one slice of bread, covered with meat or other filling [e]
- Jamaican Creole [r]: Several varieties of a full language spoken in Jamaica that developed from a pidgin and remained in some contact with English, created as a conseqence of enslaved speakers of many African languages requiring a means to communicate; also known as Patois. [e]