![]() For American "Italian bread", see Italian-American cuisine § Breads, sandwiches, and savory baked goods. Zuppa alla modenese, zuppa pavese, zuppa alla valpellinese, zuppa del canavese, zuppa toscana.Ragù – a meat-based sauce commonly served with pasta, ragù alla bolognese, ragù alla salsiccia.Mostarda di frutta (sometime also called mostarda).Minestra di ceci, minestra di fagioli, minestra di pasta con pesce, minestra maritata.Agghiotta di lumache ( Sicilian snail soup).Historically, its primary ingredients were water, stale bread, onion, tomato and olive oil, along with various vegetables and leftover foods that may have been available. ![]()
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