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Parmigiana
PARMIGIANA (US : /ˌpɑːrməˈʒɑːnə/ , UK : /ˌpɑːmɪˈdʒɑːnə/ ; Italian: ; also PARMIGIANA DI MELANZANE , or MELANZANE ALLA PARMIGIANA or shortened as PARMI, in Australian English called EGGPLANT PARMESAN) is an Italian dish made with a shallow or deep-fried sliced eggplant (also called aubergine) filling, layered with cheese and tomato sauce , then baked. Parmigiana
Parmigiana
made with a filling of eggplant is the earliest and still unique Italian version. Other variations may include chicken, veal, or another type of meat cutlet or vegetable filling. The origin of the dish is claimed by both the Southern regions of Campania
Campania
and Sicily
Sicily
. CONTENTS * 1 Preparation * 2 International variations * 3 See also * 4 References * 5 External links PREPARATIONThe dish consists of sliced eggplant, pan fried in oil, layered with tomato sauce and cheese, and baked in an oven
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Clarín (Argentine Newspaper)
CLARíN (Spanish pronunciation: , meaning "Bugle") is the largest newspaper in Argentina
Argentina
, published by the Grupo Clarín media group. It was founded by Roberto Noble on 28 August 1945 in Buenos Aires
Buenos Aires
. It was popularly understood to oppose the Kirchner government. Its director since 1969 was Ernestina Herrera de Noble . Clarín is part of Periódicos Asociados Latinoamericanos (Latin American Newspaper
Newspaper
Association ), an organization of fourteen leading newspapers in South America
South America
. CONTENTS * 1 History * 2 Circulation * 3 See also * 4 References * 5 External links HISTORYClarín was created by Roberto Noble , former minister of the Buenos Aires Province, on 28 August 1945. It was one of the first Argentine newspapers published in tabloid format
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The Age
THE AGE is a daily newspaper that has been published in Melbourne
Melbourne
, Australia
Australia
, since 1854. Owned and published by Fairfax Media
Fairfax Media
, The Age primarily serves Victoria but is also available for purchase in Tasmania
Tasmania
, the Australian Capital Territory
Australian Capital Territory
and border regions of South Australia
Australia
and southern New South Wales
New South Wales
. It is delivered in both hardcopy and online formats. The newspaper shares many articles with other Fairfax Media
Fairfax Media
metropolitan daily newspapers, such as The Sydney Morning Herald
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Sunday Mail (Adelaide)
The SUNDAY MAIL (originally titled the Mail) was founded in 1912 by Clarence Moody . Moody initially set up three newspapers – the Sporting Mail, Saturday Mail and the Mail. The first two titles lasted only two years and five years respectively. The Mail went into liquidation in late 1914. Ownership passed briefly to George Annells and Frank Stone, and then to Herbert Syme. In May 1923 News Limited purchased the Mail and moved the newspaper to North Terrace . By this time the News had developed a strong sporting focus. Results of weekend sporting matches of all types and grades were reported in the Mail. A particular focus was given to football and horse racing, with many fine sporting photographs and articles being printed. West Torrens footballer and yachtsman Ossie O'Grady became sports writer in 1926 and wrote sometimes controversial sporting feature articles. In the 1930s Ron Boland began his newspaper career as the horse racing writer, 'Trafalgar'
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Diario ABC Color
ABC COLOR is a major Paraguayan newspaper with offices in the city of Asunción . The editorial that publishes the newspaper (Azeta) was founded August 8, 1967. It is one of the most widely read daily newspapers in Paraguay. The director of the editorial is Aldo Zuccolillo, the founder of the newspaper. In its formative years, ABC Color supported Stroessner 's autocratic regime. During the founding event of the newspaper, Zuccolillo declared this is "a great newspaper serving a great government"
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Chowhound
CHOW or chow.com was a food website brand maintained by CBS Interactive that included the chowhound.com food message board they had purchased. As of 2016, chow.com redirects to chowhound.com, deemphasizing the "Chow" brand. CONTENTS * 1 Chowhound * 2 Book series * 3 See also * 4 References * 5 External links CHOWHOUNDChowhound is a popular online food discussion board founded by Jim Leff and Bob Okumura in 1997, known for its user base of food fanatics. In 2006, they sold the board to CNET Networks , which took over and redesigned the site, merging it with CHOW magazine, redirecting the chowhound.com domain to chowhound.chow.com, but keeping its busy forums, grouped by locale. BOOK SERIESPenguin USA has published two Chowhound restaurant guides, The Chowhound's Guide to the San Francisco Bay Area and The Chowhound's Guide to the New York Tristate Area
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Carne Pizzaiola
CARNE PIZZAIOLA or CARNE ALLA PIZZAIOLA (roughly translated as "meat in pizza style"), sometimes referred to just as PIZZAIOLA, is a dish derived from the Neapolitan tradition that features meat (often less expensive cuts of beef ) cooked with tomatoes , olive oil , garlic , and white wine long enough to tenderize the meat. Most versions also include tomato paste , oregano and basil . SEE ALSO * Neapolitan ragù * Italian cuisine REFERENCES * ^ http://www.accademiaitalianacucina.it/it/content/carne-alla-pizzaiola * ^ Schwartz, Arthur (1998). Naples at Table: Cooking in Campania. New York, NY: HarperCollins . pp. 278–279
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Bell Peppers
The BELL PEPPER (also known as SWEET PEPPER or PEPPER in the United Kingdom, Canada and Ireland, and CAPSICUM /ˈkæpsᵻkəm/ in Australia, India, Pakistan, Bangladesh, Singapore and New Zealand) is a cultivar group of the species Capsicum annuum . Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, chocolate/brown, vanilla/white, and purple. Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers". The whitish ribs and seeds inside bell peppers may be consumed, but some people find the taste to be bitter. Peppers are native to Mexico , Central America, and northern South America. Pepper seeds were imported to Spain in 1493, and from there spread to other European, African, and Asian countries. Today, China is the world's largest pepper producer, followed by Mexico and Indonesia
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French Fries
FRENCH FRIES ( North American English
North American English
(American /Canadian )), CHIPS ( British English
British English
), FRIES, FINGER CHIPS ( Indian English
Indian English
), or FRENCH-FRIED POTATOES are batonnet or allumette -cut deep-fried potatoes . In the United States and most of Canada, the term fries refers to all dishes of fried elongated pieces of potatoes, while in the United Kingdom, Australia, South Africa
South Africa
(rarely), Ireland
Ireland
and New Zealand , thinly cut fried potatoes are sometimes called shoestring fries or skinny fries to distinguish them from the thicker-cut chips. French fries
French fries
are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diner s, fast food restaurants, pubs, and bars
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Milanesa
The MILANESA (ah lah mee/lah/nez) (in Italian "cotoletta alla milanese ") is a South American variation of an Italian dish where generic types of breaded meat fillet preparations are known as a milanesa. The milanesa was brought to the Southern Cone
Southern Cone
by Italian immigrants during the mass emigration called the Italian diaspora between 1860-1920s. Its name probably reflects an original Milanese preparation, cotoletta alla Milanese, which is similar to the Austrian Wiener Schnitzel . A milanesa consists of a thin slice of beef, chicken, veal , or sometimes pork , eggplants , tempeh or soy . Each slice is dipped into beaten eggs , seasoned with salt , and other condiments according to the cook's taste (like parsley and garlic ). Each slice is then dipped in bread crumbs (or occasionally flour ) and shallow-fried in oil , one at a time
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Ancient Roman Cuisine
ANCIENT ROMAN CUISINE changed over the long duration of the ancient Roman civilization . Dietary habits were affected by the influence of Greek culture, the political changes from kingdom to republic to empire , and the empire's enormous expansion, which exposed Romans to many new provincial culinary habits and cooking methods. In the beginning, dietary differences between Roman social classes were not very great, but disparities developed with the empire's growth. CONTENTS * 1 Meals * 2 Foods and ingredients * 3 Cooking * 4 Alcoholic drinks * 5 See also * 6 Notes * 7 References * 8 Further reading * 9 External links MEALS Further information: Food and dining in the Roman Empire Traditionally, a breakfast called ientaculum was served at dawn. At mid-day to early afternoon, Romans ate cena , the main meal of the day, and at nightfall a light supper vesperna,
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Lombard Cuisine
The regional cuisine of Lombardy is heavily based upon ingredients like maize , rice , beef , pork , butter , and lard . Despite being a form of Italian cuisine, Lombard food tends to have little in common with Central or Southern Italian dishes, in many cases lacking the presence of tomato and olive oil , being more meat-based and buttery. In many aspects, Lombard cuisine has much in common with that of Austria and central Europe in general. Similarly to Italian cuisine, Lombard cuisine has much variety and every city and part of the region offers its own specialities. A characteristic Lombard dish is risotto , most famously risotto alla milanese (which contains saffron ), with rice-based food being highly common throughout the region. Similarly to risotto, maize-based dishes such as polenta are also common parts of the regional cuisine. Famous Lombard dishes include cotoletta , cassoeula and ossobuco
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Ragù
In Italian cuisine , RAGù (pronounced ) is a meat-based sauce that is commonly served with pasta . Ragu was created by Alberto Alvisi in the 18th century. The Italian gastronomic society, l'Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical are ragù alla bolognese (Bolognese sauce ). Other types are ragù alla napoletana (Neapolitan ragù ), and ragù alla Barese (sometimes made with horse meat ). In northern Italy regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables in a liquid. The meats may include one or more of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, including their offal . The liquids can be broth, stock, water, wine, milk, cream or tomato, often in combination
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Neapolitan Ragù
NEAPOLITAN RAGù (ragù napoletano or ragù alla napoletana in Italian ), is one of the two most famous varieties of meat sauces called ragù . It is a speciality of Naples
Naples
, as its name indicates. (The other variety originated in Bologna
Bologna
and is known in Italian as ragù bolognese or ragù alla bolognese .) The Neapolitan type is made from three main parts: a soffritto , meat , and tomato sauce . However, a major difference is how the meat is used, as well as the amount of tomato in the sauce. Bolognese versions use very finely chopped meat, while Neapolitan versions use whole meat, taking it from the casserole when cooked and serving it as a second course or with pasta . Also, the Neapolitan soffritto contains much more onion compared to the Bolognese. Preferences for ingredients also differ
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Arrabbiata Sauce
ARRABBIATA SAUCE, or sugo all'arrabbiata in Italian, is a spicy sauce for pasta made from garlic , tomatoes, and dried red chili peppers cooked in olive oil. Arrabbiata literally means "angry" in Italian; the name of the sauce refers to the spiciness of the chili peppers. CONTENTS * 1 Preparation * 2 See also * 3 References * 4 External links PREPARATION Arrabbiata sauce is usually served with penne pasta. It is often eaten with grated Pecorino romano
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Amatriciana Sauce
SUGO or SALSA ALL\'AMATRICIANA (Italian pronunciation: ) is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, tomato , and in most variations, onion . Originating from the town of Amatrice (in the mountainous Province of Rieti
Province of Rieti
of Lazio
Lazio
region), the Amatriciana is one of the best known pasta sauces in Roman and Italian cuisine
Italian cuisine
. The Italian government has named it a traditional agro-alimentary product of Lazio. CONTENTS * 1 Development * 2 Variants * 3 See also * 4 Notes * 5 Sources * 6 External links DEVELOPMENTAmatriciana originates from a recipe named gricia. Grici were what Romans—modern dwellers of Rome, not the ancient ones—called the sellers of bread and comestibles. They were so called in that a number of them emigrated from the Swiss canton of Grisons
Grisons

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