"Lucciola (Italian restaurant) Lucciola is an Italian trattoria restaurant that serves Italian cuisine in New York. It was founded in 2017 in New York City by Michele Casadei Massari along with Alberto Ghezzi. It serves typical food from the Italian city of Bologna located in the area of Emilia Romagna. The name ""Lucciola"" means ""firefly"" and was inspired by Pasolini article. Lucciola is the second restaurant by Michele Casadei Massari, with Piccolo Cafe being the first one. It pays homage to Festa di Laurea director Pupi Avati. Lucciola focuses on Emilia Romagna cuisine, wines and traditional Italian desserts such as"
"state-supported culinary schools which thoroughly trains high school graduates in becoming self-reliant featuring a ""ladderized"" program leading towards a subsequent degree course. The course allows immediate employment after graduation and promises an opportunity for graduates to work as a chef in any of the international hotel kitchens. Dual training consists of simultaneous classes on international cuisine, computer skills, and entrepreneurship together with the in house apprenticeship in Ristorante La Dolce Fontana. In 2012, there were major renovations in the college and in the school restaurant. Ristorante La Dolce Fontana and OB Culinary College was replaced with Brasserie Cicou and Istituto"
"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)"
"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"
"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"
"""Sulle Rive dello Ionio"" (1957) is a restaurant-owner named Coriolano Paparazzo. The name was in turn chosen by Ennio Flaiano, the screenwriter of the Federico Fellini film, ""La Dolce Vita"", who got it from Guidacci's book. By the late 1960s, the word, usually in the Italian plural form ""paparazzi"", had entered the English lexicon as a generic term for intrusive photographers. Margherita Guidacci Margherita Guidacci (April 25, 1921 – June 19, 1992), was an Italian poet born in Florence, Italy. She graduated from the University of Florence in 1943 and traveled to England and Ireland in 1947. Guidacci married the"
"Al dente In cooking, al dente () describes pasta or rice that is cooked to be firm to the bite. The etymology is Italian ""to the tooth"". In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time. ""Molto al dente"" is the culinary term for slightly undercooked pasta. Undercooking pasta is used in the first round of cooking when a pasta dish is going to be cooked twice. Pasta that is cooked al dente has a lower glycemic index than pasta that is cooked soft. When cooking commercial pasta, the al dente"
"restaurant restaurant"", ""the tar tar"", ""with juice sauce"" and so on. However, many times these redundancies are necessary—especially when the foreign words make up a proper noun as opposed to a common one. For example, ""We went to Il Ristorante"" is acceptable provided the audience can infer that it is a restaurant (if they understand Italian and English it might likely, if spoken rather than written, be misinterpreted as a generic reference and not a proper noun, leading the hearer to ask ""Which ristorante do you mean?"" Such confusions are common in richly bilingual areas like Montreal or the American"
"Biscotti Biscotti (; ; ), known also as cantucci, are Italian almond biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. ""Biscotti"" is the plural form of ""biscotto"". The word originates from the medieval Latin word ""biscoctus"", meaning ""twice-cooked"". It characterised oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time. Such non-perishable food was particularly useful during journeys and wars, and twice-baked breads were a staple food of the Roman legions. The word ""biscotto"","
"at check-in which hotel staff feed and maintain during the guest's stay. Hotel Monaco's restaurant and bar, Dirty Habit, features a glass-walled atrium and a large outdoor patio. It shares its name and design with a hotel restaurant in San Francisco. The restaurant is accessible through an entrance in the hotel lobby and a second entrance on 8th Street that was once a carriageway passage for horses and buggies. When the hotel opened in 2002, the original restaurant was Poste Moderne Brasserie, which closed in 2016. Poste was known for its sustainable practices and organic garden, and it was the"
"restaurant. In dining rooms, it is typically made from wood and used as a platform to serve buffet meals. In restaurant kitchens, made from stainless steel, it provides a side surface and storage cupboards. Originally in Italian the name meant ""belief"" or ""trust"" (etymologically connected to the English word ""credence""). In the 16th century the act of ""credenza"" was the tasting of food and drinks by a servant for a lord or other important person (such as the pope or a cardinal) in order to test for poison. The name may have passed then to the room where the act"
"of Italian meals is that the ""primo"" or first course is usually a more filling dish such as risotto or pasta. Italian cuisine also includes single courses (all-in-one courses), providing carbohydrates and proteins at the same time (e.g. pasta and legumes). Each type of establishment has a defined role and traditionally sticks to it. Italian style coffee (""caffè""), also known as espresso, is made from a blend of coffee beans. Espresso beans are roasted medium to medium dark in the north, and darker as one moves south. A common misconception is that espresso has more caffeine than other coffee; in"
"celebrated Venetian wines include Bardolino, Prosecco, Soave, Amarone, and Valpolicella DOC wines. Traditionally, meals in Italy typically contained four or five courses. Especially on weekends, meals are often seen as a time to spend with family and friends rather than simply for sustenance; thus, meals tend to be longer than in other cultures. During holidays such as Christmas and New Year's Eve, feasts can last for hours. Today, the traditional Italian menu is kept mainly for special events (such as weddings) while an everyday menu includes only the first and/or second course, the side dish, and coffee. A notable aspect"
"from 3rd in the United States and 12th in the world with the renovation and redevelopment. The restaurant is priced higher than other Chicago-area McDonald's, in order to subsidize the interior decor which includes numerous plasma display flat screen televisions and expensive Italian lighting. Its second floor includes a coffee bar serving lattes, gelato and biscotti and lounges that pay homage via museum display, music, and decor to every decade the chain has been in business. The 2nd floor McCafe is designed to compete with Starbucks by serving cappuccino, espresso, gelato and Italian pastries. The building features a pair of"
"parsley and slices of lemon. After reduction, butter is stirred in to finish the sauce. In the United States, it is usually served with a vegetable or a starch, such as pasta, polenta, or rice. In Italy, veal piccata is a secondo and would be served after the pasta (or other starch) course. Piccata Piccata refers to a preparation of food, particularly meat or fish, where the food is sliced, sautéed, and served in a sauce containing lemon juice, butter, and capers. It is a translation of the French piqué (sharp, as in “piquant”), participle of ""piquer"". ""Piccata"" is an"
"Dionisio dell’Ospitalità. She started working with the great master of Italian cuisine Gualtiero Marchesi. In 1994 she returned in France at Vergé’s École de Cuisine, earning the second master's degree in French cuisine. In 1996 won the International cooking award. In 2001 Luigi Veronelli, one of the most important Italian gastronome, assigned the special reward Il Sole for Lucia’s guineafowl stuffed with herbs and truffle. In December 2005, the President of the Italian Republic conferred on Lucia the insignia of Cavaliere della Repubblica (Order of Merit of the Italian Republic). Since 90’s Lucia divulges Italian cuisine in the United States,"
"Gargiulo's Italian Restaurant Gargiulo's is an Italian restaurant established in 1907 in Coney Island in New York City. The restaurant was started and run by Gus Garguilo, and later he was joined by his brother Louis and sisters Tessie and Angelina, with other family members working in the kitchen. Large parties were often held in the spacious dining room with its large maroon drapes and the parties often spilled out into the small courtyard in the back on warm days. Pictures of these parties lined the walls in the entrance hall, many with recognizable faces such as Jimmy Durante. In"
"cheese, cured meats and herbs (""involtini"" in Italian) and braciole (bra'zhul) in Italian-American and Italian-Australian slang, that are cooked within sauce but pulled out to be served as a second course. Spaghetti with meatballs Spaghetti with meatballs (or spaghetti and meatballs) is an Italian-American dish consisting of spaghetti, tomato sauce and meatballs. It is widely believed that spaghetti with meatballs was an innovation of early 20th-century Italian immigrants in New York City. The National Pasta Association (originally named the National Macaroni Manufacturers Association) is said to be the first organization to publish a recipe for it, in the 1920s. Italian"
"Al forno Al forno is food that has been baked in an oven. Italian dishes commonly prepared in this way include pizza, breads and pasta dishes. Pasta is sometimes boiled before it is baked in al forno dishes. This double cooking means that it is served soft, not with the firm al dente consistency that some Italians prefer in pasta dishes. Northern Italy has a tradition of wood-burning ovens and open-flame grills that continues to this day. A wood-fired oven and al forno dishes are a feature of many Italian restaurants. Brick and clay ovens are a key feature of"
"Bella Italia Bella Italia (formerly known as Bella Pasta) is a chain of over 90 restaurants offering dishes inspired by Italian cuisine in the United Kingdom. The chain is part of the Casual Dining Group, who also own Café Rouge and Las Iguanas. Bella Italia started life as two small restaurant chains - Pastificio and Pizzaland - which were part of the Grand Metropolitan group. In 1990, Michael Guthrie (former Chairman of Mecca Leisure Group) formed BrightReasons and bought the Pizzaland and Pastificio chains from Grand Metropolitan for £20m in February 1991, rebranding Pastificio to Bella Pasta in the process."
"the second baking defining how hard the biscotti are. Traditionally in Italy, biscotti di Prato are sold together with another sweet speciality of Prato, the bruttiboni. Served after dessert, they are usually combined with orange juice. Today the regional variations of the original are still adhered to, but the modern mass-manufactured biscotti are in fact closer to cantuccini, variations of biscotti. Modern biscotti recipes often contain nuts (traditional almonds, pine nuts, pistachios, and hazelnuts are popular choices) or spices such as anise or cinnamon. Modern recipes include adding baking powder and spices to the flour. The nuts are then added"
"which is not readily available in local food stores. In Italy, the deli can be called ""gastronomia"", ""negozio di specialità gastronomiche"", ""bottega alimentare"" and more recently ""salumeria"". In France it is nowadays known as a ""traiteur"" or ""épicerie fine"". In the United States, a delicatessen (or deli) is often a combined grocery store and restaurant. Delis offer a broader, fresher menu than fast-food chains, rarely employing fryers (except for chicken) and routinely preparing sandwiches to order. They may also serve hot foods from a steam table, similar to a cafeteria. American delis sell cold cuts by weight and prepare party"
"Tortellini, Albana di Romagna, Tiramisu and Pasta al pomodoro. Lucciola (Italian restaurant) Lucciola is an Italian trattoria restaurant that serves Italian cuisine in New York. It was founded in 2017 in New York City by Michele Casadei Massari along with Alberto Ghezzi. It serves typical food from the Italian city of Bologna located in the area of Emilia Romagna. The name ""Lucciola"" means ""firefly"" and was inspired by Pasolini article. Lucciola is the second restaurant by Michele Casadei Massari, with Piccolo Cafe being the first one. It pays homage to Festa di Laurea director Pupi Avati. Lucciola focuses on Emilia"
"pasta dough, others that the noodles are cooked in milk. The secret may in fact be simply that the noodles, cheese and butter are tossed constantly with some pasta water in a well-warmed platter to ensure that they melt together thoroughly. Fettuccine Alfredo, minus the spectacle, has now become ubiquitous in Italian-style restaurants outside Italy, although in Italy this dish is usually called simply ""fettuccine al burro"". Alfredo's fettuccine has long been popular with Americans. By 1922, it was already being reported on by American travelers. Multiple magazine articles and guidebooks in the 1920s and 1930s extolled Alfredo's noodles. In"
"""The Restaurant Inspector. The Ivy The Ivy is a restaurant which is popular with celebrities, people from the arts and media and theatregoers. It is situated in West Street, near Cambridge Circus in London, opposite the Ambassadors and St Martin's theatres. The original restaurant was opened by Abel Giandolini in 1917 as an unlicensed Italian cafe in a building on the same site. Legend has it that the name itself originated from a chance remark by the actress Alice Delysia, who overheard Giandolini apologise to a customer for the inconvenience caused by building works. When he said that it was"
"Salumeria Biellese On 8th Avenue and 28th Street, in the Chelsea area of Manhattan, (NYC), two friends from Italy decided to open an Italian deli, (). A salumeria is a place where fresh meats are being processed and sold which are called ""Salumi"". In 1925 they opened the business and called it Italian Salumeria Biellese-Groceries and Charcuterie. They made many of the Italian dry cured salted meats such as salame (""Cured or cooked stuffed in an intestine casing""), capocollo (""cured neck meat made spicy and non spicy""), mortadella (""Cooked, baloney like meat with large fat chunks""), zampino (""Cooked, salami like"
"(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"
"popular meeting spot. It features an installation spanning multiple decks. On deck 5 of the vessel is a promenade, the longest in Costa’s fleet. ""Costa Diadema"" also has three swimming pools, one of which is covered by a retractable roof and also functions as a party space. There are three large dining rooms in different floors - Fiorentino, Adularia and Corona Blu, the last of which transforms into a buffet by day for breakfast, lunch and brunch. All three of these dining rooms are mainly focused on Italian cuisine from different regions with lot of fruit and sweets (breakfast, brunch)"
"the second sentence is ambiguous because it may mean that Marco took either his own or Maria's point of view. Italian originally had three degrees of demonstrative adjectives: ""questo"" (for items near or related to the first person speaker: English ""this""), ""quello"" (for items near or related to an eventual third person: English ""that""), and ""codesto"" (for items near or related to an eventual second person). The usage has undergone a simplification, including the meaning of ""codesto"" in ""quello"", and only Tuscan speakers still use ""codesto"". Its use is very rare in modern language, and the word has acquired a"
"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"
"male"", ""capisce"", ""mezzo"", ""va bene"", ""ecco"", ""ecco fatto"", ""ecco qui"", ""caspita"", ""schifoso"", ""gelateria"", ""cavolo"", ""incavolarsi"", ""pivete"", ""engambelar"", ""andiamo via"", ""tiramisu"", ""tarantella"", ""grappa"", ""stratoria"". Terms of endearment of Italian origin include ""amore"", ""bambino/a"", ""ragazzo/a"", ""caro/a mio/a"", ""tesoro"", and ""bello/a""; also ""babo"", ""mamma"", ""baderna"" (from ""Marietta Baderna""), ""carcamano"", ""torcicolo"", ""casanova"", ""noccia"", ""noja"", ""che me ne frega"", ""io ti voglio tanto bene"", and ""ti voglio bene assai"". Fewer words have been borrowed from Japanese. The latter borrowings are also mostly related to food and drink or culture-bound concepts, such as ""quimono"", from Japanese kimono, ""karaokê"", ""yakisoba"", ""temakeria"", ""sushi bar"", ""mangá"", ""biombo"" (from Portugal)"
"short as possible. During fermentation, the wine is prone to the wine fault of reduction. Overall, Dolcetto is considered a light easy drinking red wine that pairs well with pastas and pizza dishes. Acqui, Barbirono, Bathiolin, Batialin, Beina, Bignola, Bignona, Bignonia, Bignonina, Bourdon Noir, Cassolo, Charbonneau, Charbono, Chasselas Noir, Cote Rouge Merille, Crete de Coq, Debili Rifosk, Dolcedo Rotstieliger, Dolceto, Dolcetta Nera, Dolcetto A Raspe Verde, Dolcetto A Raspo Rosso, Dolcetto Nero, Dolcetto Piemontese, Dolchetto, Dolcino Nero, Dolciut, Dolsin, Dolsin Raro, Dolzin, Dolzino, Dosset, Gros Noir de Montelimar, Gros Plant, Maennlicher Refosco, Mauvais Noir, Montelimar, Monteuse, Montmelian, Mosciolino, Nebbiolo (dialect"
"Braciola Braciola (; plural braciole ) may refer to several distinct dishes in Italian cuisine. Braciola may refer to an Italian dish, consisting of slices of meat that are pan-fried or grilled, often in their own juice or in a small amount of light olive oil. They are different from the finer cut ""fettine"" (""small/thin slices""), which never have bone and are generally thinner. In Sicilian cuisine, Italian-American cuisine and Italian Australian cuisine, ""braciola"" (plural ""braciole"") are thin slices of meat (typically pork, chicken, beef, or swordfish) that are rolled as a roulade (this category of rolled food is known"