"Tip-Top Restaurant Tip-Top ""(often referred to as 'Pollo Tip-Top')"" is a national chain of restaurants in Nicaragua, predominantly selling chicken. It is headquartered in the country's capital city of Managua and is a franchise of Tip Top Industry. Claudio Rosales and Lina Lacayo de Rosales started the business, in Nicaragua, in 1959 with the sale of processed crude chicken, a market of which dominated 70% a long time. The first restaurant was opened in 1958 in the center of old Managua Pollo Tip Top began its expansion in 2004 due to the creation of its tax exemption. The first were"
"Supplì Supplì (; Italianization of the French word ) are Italian snacks consisting of a ball of rice (generally risotto) with tomato sauce, typical of Roman cuisine. Originally, they were filled with chicken giblets, mincemeat or (a kind of cheese from Lazio), now also with a piece of mozzarella; the whole morsel is soaked in egg, coated with bread crumbs and then fried (usually deep-fried). They are closely related to Sicilian ""arancini"" and croquettes. ""Supplì"" can be also prepared without tomato sauce ( ""white-style ""supplì""""). They are usually eaten with the fingers: when one is broken in two pieces, mozzarella"
"a meat sauce with green peas. In Palermo, a street food would be ""Pani ca meusa"" (bread rolls with sliced, cooked pork spleen), and ""panelle"", deep-fried chickpea flour batter. In central Italy ""porchetta"" is common, which is a spicy roasted pork meat (from the whole, boned animal), usually served in a panino (bread roll). In Naples, fried food stalls, ""friggitorie"", sell filled, deep-fried pastries and other foods. A street food made of offal, commonly found in fairs and religious festivals in Naples and in the whole of Campania, is the ""'O pere e 'o musso"" (""the paw and the muzzle""):"
"Antipasto Antipasto (plural antipasti) is the traditional first course of a formal Italian meal. Typical ingredients of a traditional antipasto include cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar. The contents of an antipasto vary greatly according to regional cuisine. It is quite possible to find different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja) in the south of Italy, whereas in northern Italy it will contain different kinds of cured meats and mushrooms and, especially near lakes, preparations of"
"is drawn out in a string somewhat resembling the cord connecting a telephone handset to the hook. This has led to these dishes being known as (""telephone-style ""supplì"""", in reference to cables). ""Supplì"" were originally sold at , typical Roman shops (nowadays disappeared) where fried food was sold. Now they are commonly served in pizzerias all around Italy as an antipasto. Supplì Supplì (; Italianization of the French word ) are Italian snacks consisting of a ball of rice (generally risotto) with tomato sauce, typical of Roman cuisine. Originally, they were filled with chicken giblets, mincemeat or (a kind of"
"like big round ""ravioles"" stuffed with mozzarella, cottage cheese and basil in tomato sauce. ""Polenta"" comes from Northern Italy and is very common throughout Argentina. And, just like ""polenta concia"" in Italy, it is eaten as a main dish, with sauce and melted cheese, or it may accompany a stew. Other dishes are ""milanesas"" (the name deriving from the original ""cotoletta alla milanese"" from Milan), breaded meats similar to the Wiener schnitzel. A common dish of this variety is the ""milanesa napolitana"", an Argentine innovation despite its name, which comes from former Buenos Aires restaurant ""Nápoli"". It is breaded meat"
"pork. Saltimbocca Saltimbocca (also saltinbocca) (; Italian for ""jumps in the mouth"") is an Italian dish (also popular in southern Switzerland, Spain and Greece) made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste. The original version of this dish is saltimbocca alla Romana (""saltimbocca, Roman-style""), which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken"
"called ""spaghetti alla bolognese"", or colloquially ""spag bol"" or just ""spaghetti"") is a pasta dish that is commonly served outside Italy. It consists of spaghetti served with a sauce made from tomatoes, minced beef, garlic, wine and herbs; sometimes minced beef can be replaced by other minced meats. In this sense it is actually more similar to Neapolitan ragù from the south of Italy than the northern Bolognese version of Ragu. Often accused of 'inauthenticity' when encountered by Italians abroad, it may be served with a larger proportion of sauce to spaghetti than is common in some Italian spaghetti dishes,"
"at pubs and bars, inns, and food stalls ""(tabernae, cauponae, popinae, thermopolia)"". Carryout and restaurant dining were for the lower classes; fine dining could be sought only at private dinner parties in houses with a chef ""(archimagirus)"" and trained kitchen staff, or at banquets hosted by social clubs ""(collegia)"". Most people would have consumed at least 70% of their daily calories in the form of cereals and legumes. ""Puls"" (pottage) was considered the aboriginal food of the Romans. The basic grain pottage could be elaborated with chopped vegetables, bits of meat, cheese, or herbs to produce dishes similar to polenta"
"responsibilities would be discharged, and a visit would be made to the baths. Around 2 p.m., the "" cena"" would begin. This meal could last until late in the night, especially if guests were invited, and would often be followed by ""comissatio"", a round of alcoholic beverages. In the period of the kings and the early Republic, but also in later periods (for the working classes), the ""cena"" essentially consisted of a kind of porridge, the ""puls"". The simplest kind would be made from emmer, water, salt and fat. The more sophisticated kind was made with olive oil, with an"
"of fast foods, takeaways and frozen and tinned foods, Italians tend to eat less home-made food but fresh food is still quite common and most people buy bread, milk and other foods daily. Many adults still make their own food (e.g., tomato sauce from their own tomatoes) and takeaways are not very frequent. A typical Italian lunch consists of a first course ""il primo"" (pasta, rice or similar), a second-course ""il secondo"" (meat or fish) served together with a side dish ""il contorno"" (vegetable or salad) and fruit. Commuters and other workers tend to eat less often at home but"
"known for ""risotto"", a dish whose ingredients can highly vary upon different areas. Fish and seafood are added in regions closer to the coast while pumpkin, asparagus, radicchio, and frog legs appear farther away from the Adriatic Sea. Made from finely ground maize meal, polenta is a traditional, rural food typical of Veneto and most of Northern Italy. It may be included in stirred dishes and baked dishes. Polenta can be served with various cheese, stockfish, or meat dishes. Some polenta dishes include porcini, rapini, or other vegetables or meats, such as small song-birds in the case of the Venetian"
"eaten with a sauce of pesto, a green sauce made with basil, or ""salsa blanca"" (Béchamel sauce). During the 20th century, people in pizzerias in Montevideo commonly ordered a ""combo"" of moscato, which is a large glass of a sweet wine called (muscat), plus two stacked pieces (the lower one being pizza and the upper one fainá). Despite both pizza and faina being Italian in origin, they are never served together in Italy. Polenta comes from Northern Italy and is very common throughout Uruguay. Unlike Italy, this cornmeal is eaten as a main dish, with sauce and melted cheese. The"
"Zeppole A zeppola (plural: zeppole; sometimes called frittelle and in Sardinia zippole (""tzìpulas"" in Sardinian language) is an Italian pastry consisting of a deep-fried dough ball of varying size but typically about in diameter. This doughnut or fritter is usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream, or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. It is eaten to celebrate Saint Joseph's Day, which is a Catholic feast day. Zeppole are typical of Italian cuisine, especially that of Rome and Naples. They are also served in"
"Italian,"" ""roasted pork,"" or ""porchetta."" Philadelphia cuisine is noted for its sandwich form of porchetta, usually served on an Italian roll and often with broccoli rabe instead of spinach and most traditionally with sharp provolone. ""Roast pork"" is a staple of Philadelphia Italian-American and South Philadelphia cuisine, with restaurants such as DiNic's Roast Pork in the Reading Terminal Market and John's Roast Pork, Esposito's Porchetta, and Tony Luke's in South Philadelphia being well known for their porchetta or ""roast pork"" sandwiches. Bridgeport, Connecticut, has a Saturday afternoon lunch tradition of porchetta sandwiches served at community restaurants and taverns that dates"
"dish is usually served (in various sauces: red, white, etc.) as a second course. When cooked in tomato sauce, the sauce itself is used to toss the pasta for the first course, giving a consistent taste to the whole meal. In southern parts of Italy such as Sicily, where fish are a more plentiful element of cuisine, involtini can sometimes be made with fish such as swordfish. This term encompasses dishes like Braciole (a roulade consisting of beef, pork or chicken usually filled with Parmesan cheese, bread crumbs and eggs) and saltimbocca. Some roulades consist of cake (often sponge cake)"
"Osteria An osteria (, plural ""osterie"") in Italy was originally a place serving wine and simple food. Lately, the emphasis has shifted to the food, but menus tend to be short, with the emphasis on local specialities such as pasta and grilled meat or fish, often served at shared tables. Osterie tend to be cheap, and they also cater for after work and evening refreshment. Osterie vary greatly in practice: some only serve drinks and clients are allowed to bring in their own food, and some have retained a predominantly male clientele whilst others have reached out to students and"
"(Beef Casserole, Irish Stew, Chicken Curry, or a vegetarian main course) comes in either a flat tin or microwaveable plastic tray. Desserts consist of a retort-pouched dessert (chocolate pudding, syrup pudding, fruit dumplings), a Kendal mint cake, and a roll of fruit lozenges. Beverages include tea bags, instant coffee, hot cocoa, and a powdered isotonic drink mix. Also included are a pack of tissues, a small scouring pad, matches, water purification tablets, salt and pepper packets, sugar, dry cream powder, moist towelettes, and individual packets of foot powder. Italy uses the ""Razione Viveri Speciali da Combattimento,"" consisting of a heavy"
"prominently into its cuisine. Among the recipes are worth mentioning in particular ""Pettole""(fried yeast dough, sweet or savory to taste stuffed maybe with cod or anchovy, with cauliflower or broccoli), ""Patani tajedda rice and mussels"" (rice, potatoes and mussels), soup, fish, mashed potatoes with fava beans, broad beans and mussels, and ""Racana mussels"". Almond milk: made by infusing water with the finely chopped almonds and then squeezing the same to expel the ""milk"". The region of Apulia has entered the milk of almonds in its list of traditional Italian food products . Limoncello: a liquor made from the peel of"
"extensive, with the more elaborate menus divided into categories such as salad, soup, appetizers, hot entrées, cold entrées, and dessert and fruit. Often the range of cuisine can be eclectic, while other restaurants focus on a specific type, such as home-cooking, Chinese, Indian, or Swedish. The role of the waiter or waitress in this case is relegated to removal of finished plates, and sometimes the ordering and refill of drinks. In Italy, a kind of semi-buffet is featured in either a tavola calda, serving hot foods, and a tavola fredda, which serves cold food. Either can be found in bars"
"soup made with pasta (usually filled pasta, like tortellini) boiled in meat or capon broth. The secondo is very different in the two areas. In Northern Italy they usually eat poultry, often filled, or roasted or boiled and seasoned with sauces, like mostarda. In Southern Italy they eat the fried ""capitone"" eel, which is typical of Christmas Eve, because this is a fasting day. On Christmas Day they could eat roast lamb or fish.<br> Christmas sweets are very varied and every region and sub region has its own. Generally speaking, in Northern Italy they eat a cake enriched with candied"
"con tuco (ravioli), and canelones con tuco (cannelloni). Canelones con tuco are covered with bechamel and later covered with tuco. Estofado and tuco are interchangeable for any of the mentioned noodles though estofado can serve also as a dish by itself when served alone or with potatoes. Estofado is made by cooking meat pieces in tomato sauce by long coctions. Caruso sauce was invented by chef Raymundo Monti and takes its name from the famous tenor Enrico Caruso. It is a warm sauce that is made of cream, sliced onions, ham, cheese, nuts and mushrooms and is served with cappelletti."
"theater or a cinema, may be open until late at night. Many larger bars are also restaurants and disco clubs. Many Italian bars have introduced a so-called ""aperitivo"" time in the evening, in which everyone who purchases an alcoholic drink then has free access to a usually abundant buffet of cold dishes such as pasta salads, vegetables, and various appetizers. In modern Polish, in most cases a bar would be referred to as ""pub"" (plural ""puby""), a loan from English. Polish ""puby"" serve various kinds of alcoholic drinks as well as other beverages and simple snacks such as crisps, peanuts"
"grapefruit salad, or a tomato bread salad. Appetizers may include house-smoked trout crepes, crab cakes, or portobello mushroom and polenta. The nightly menu includes a seasonal risotto entree, which may be prepared with pine nuts in cauliflower broth. Seafood is also on the nightly menu, which may include soy-sesame glazed halibut with whipped potatoes and braised kale or dayboat scallops. A pasta special is often on the menu, which may include housemade tagliarini with lamb meatballs in a sauce comprising picholine olives, feta and goat cheese, eggplant and roasted peppers. Other offerings include steak and quail. The dessert menu includes"
"duty brownish-green plastic bag with three thin white cardboard cartons inside (one for breakfast, one for lunch and one for dinner), each containing meal items plus accessories. There are seven menus, called ""modules"", identified by colors: yellow, red, grey, green, white, pink and blue. Typically, breakfast consists of: a chocolate bar, fruit candy, crackers or sweet bread, instant coffee, sugar, and a tube of sweetened condensed milk. A lunch will have: two pull-ring cans with precooked foods (Tortellini al Ragù, Pasta e Fagioli, Wurstel, Tacchino in Gelatina, Insalata di Riso, etc.), a small can of fruit cocktail, a multivitamin tablet,"
"a long (130 km) and short course (89 km). http://www.fondocolliteatinivinitollo.it FOODS SPECIFIC TO THE REGION: Arosticini: These are small cubed kebabs of grilled lamb. Porchetta: Seasoned roasted pork with a crispy crust, usually eaten with bread. Gassosa: A refreshing citric-flavored sparkling water usually used to mix red wine 1/2-and-1/2. Tollo Tollo is a ""comune"" and town in the Province of Chieti in the Abruzzo region of Italy. Tollo is renowned for its vineyards and olive groves which surround and embrace this tranquil part of Abruzzo. Tollo is a territory comune and town in the Province of Chieti in the Abruzzo"
"The roulade is sliced into rounds and served. Of this common form, there are several notable dishes: In Italian cuisine, roulades are known as ""Involtini"" (singular ""involtino""). ""Involtini"" can be thin slices of beef, pork, or chicken rolled with a filling of grated cheese (usually Parmesan cheese or Pecorino Romano), sometimes egg to give consistency and some combination of additional ingredients such as bread crumbs, other cheeses, minced prosciutto, ham or Italian sausage, mushrooms, onions, garlic, spinach, ""pignoli"" (pine nuts), etc. ""Involtini"" (diminutive form of ""involti"") means ""little bundles"". Each involtino is held together by a wooden toothpick, and the"
"meat and cheese filled ravioli served in chicken broth. It is often followed by ""salama da sugo"", a very big, cured sausage made from a selection of pork meats and spices kneaded with red wine. Seafood is also an important part of the local tradition, that boast rich fisheries in the Po delta lagoons and Adriatic sea. Pasta with clams and grilled or stewed eel dishes are especially well-known. Popular food items include also ""zia"" garlic salami and the traditional ""coppia"" bread, protected by the IGP (Protected Geographical Status) label. Not unusual is the typical kosher salami made of goose"
"freshwater fish. The cheeses included also vary significantly between regions and backgrounds, and include hard and soft cheeses. Many compare antipasto to hors d'oeuvre, but antipasto is served at the table and signifies the official beginning of the Italian meal. It may also be referred to as a starter, or an appetizer. Antipasto Antipasto (plural antipasti) is the traditional first course of a formal Italian meal. Typical ingredients of a traditional antipasto include cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar. The contents of an"
"as placki ziemniaczane (potato pancakes), placki z jablkami (apple pancakes), kopytka (potato gnocchi), leniwe (farmer's cheese gnocchi served sweet) and pierogi. A typical second course consisted of meat cutlet served with potatoes or buckwheat and ""surówka"" (raw, julienned vegetables). The popular Polish ""kotlet schabowy"" is a breaded cutlet similar to the Austrian Wiener schnitzel and the Italian and Spanish Milanesa. With time, the shortage economy led to scarcity of meat, coffee, tea and other ingredients of daily use. Many products like chocolate, sugar and meat were rationed, with a specific limit depending on social class and health requirements. Physical workers"
"such as Tuscany and Umbria, in the past, people used to drink red wine (notably Chianti) into which they would dip their biscuits. It is also very common for Italians to have a quick breakfast snack during the middle of the morning (typically a tramezzino or bread roll). Lunch is usually regarded as the most important meal. Most shops close for the ""pausa pranzo"" (lunch break) between 13:00 and 15:00. In most schools, children are given a lunch break when they can go home for lunch, or eat at the school cafeteria, or eat a packed lunch. Since the introduction"
"sauce with mushrooms and kidneys in mustard cream sauce are probably the most famous ones. The famous ""stoofvlees"" or carbonade flamande, a beef stew with onions and brown beer, used to contain pieces of liver or kidney, to reduce the costs. Pork tongues are also eaten cold with bread and a vinaigrette with raw onions or some mustard. In Italy consumption of entrails and internal organs is widespread. Among the most popular are fried or stewed brains; boiled stomach (trippa), often served in a tomato sauce; lampredotto (the fourth stomach of the cow), boiled in broth and seasoned with parsley"
"wine flavoured with fragrant spices, along with aged cheese. A meal would ideally begin with easily digestible fruit, such as apples. It would then be followed by vegetables such as lettuce, cabbage, purslane, herbs, moist fruits, light meats, such as chicken or goat kid, with potages and broths. After that came the ""heavy"" meats, such as pork and beef, as well as vegetables and nuts, including pears and chestnuts, both considered difficult to digest. It was popular, and recommended by medical expertise, to finish the meal with aged cheese and various digestives. The most ideal food was that which most"