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| group who settled Tuscany and moved south, ultimately taking Rome |
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| powerful florentine banking family |
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| flavorful thick sauce made by pulverizing fresh basil and adding such ingredients such as pinon nuts, parmesan cheese, garlic, and olive oil |
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| coffee with a lot of milk added |
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| "before the pasta", apetizers such as breadsticks, olives, pickled vegetables, and other items |
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| italian bread brushed with olive oil, garlic, and sometimes tomato |
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| very strong italian coffeemade by brewing dark roast, finely ground with steam |
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| espresso topped with white milk |
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| coarse sweet yeast bread containing raisins and candied fruits that is baked in vertical cylindrical pan, often served at christmas |
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| rice dish from northern italy made by sautening arborio or other short grained rice before slowly adding wine or other liquid as needed |
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| traditional northern italian dish, cornmeal cooked in milk or other liquid with frequent stirring until it forms a mushy, soft paste at which time butter and other ingredients are added |
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| mini dumplings made by adding flour to rice, and boiled potatoes to make soft dough that is cut into pieces |
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| cow's milk cheese containing about 45% fat made in asota valley of northern italy |
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| costolette alla valdostana |
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| pounded veal chop amd stuffed with fontina cheese before breading and cooking in butter |
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| brandy created by fermenting the residue of skins, stems, and grapes remaining from wine making |
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| venison with roasted vegetables and wine |
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| cheese fodnue with white trufles, piedmont |
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| thin crisp breadsticks from piedmont |
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| dessert made of egg yolks, sugar, marsala wine |
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| hearty soup containing a variety of vegetables, arbonio rice, and chicken broth served with fresh basil and parmesan cheese |
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| arborio rice cooked slowly ladling in hot chicken broth with saffron and stirring until all broth is absorbed |
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| braised veal shank simmered in wine with several seasonings and vegetables |
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| yeast leavened fruit cake containing a variety of chopped dried fruits soaked in marsala wine |
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| region in northeast italy at the northern end of the adriatic sea |
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| reddish leafed vegetable originating in vento; often used as a salad ingredient |
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| very rich dessert made with mascorpe,whipped cream, egg yolks, sugar, ladyfingers, coffee, and chocolate |
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| region along the southern edge of northern italy and adjacent to veneto on the adriatic coast |
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| region ranging from the Mediterranean coast inland in central italy; florence |
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| inland region adjacent to tuscany that includes towns in the apennines |
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| heart red wine originating in tuscany |
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| italian cheese made from ewe's milk; the texture of specific types ranges from soft to very hard |
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| hard cheese made in tuscany from sheep's milk |
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| soft cheese made from the whey of cow's milk that is popular in central italy |
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| tubular pasta cut on the diagonal into pieces about an inch long |
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| thinly sliced well cured ham |
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| wavy spaghetti like pasta |
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| ridged tubes of pasta that are designed to be filled with various stuffing for entrees |
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| large conch shell shaped pasta |
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| long plain tube of pasta appropriate for stuffing |
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| flat strips of pasta about a quarter of an inch wide |
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| 50 mile area around paris |
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| region extending north of paris to the english channel |
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| northern region of france along the coast of the english channel |
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| penninsula jutting from the northwest corner of france |
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| western region of france that is home to some outstanding wine including cognac |
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| area north of the pyreness where truffles are found |
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| dark subtereannean fruit body of a fungus especially rare and flavorful ingredient prized in french recipes |
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| region in southern france that include the marshy delta of the rhone river |
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| region in southern france adjacent to the french riveria |
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| region on the eastern side of france north of the rhone valley and southeast of paris wine is produced in the region |
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| eastern region of france bordering germany |
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| region east of paris where sparkling wine is produced |
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| area in southern france where cave paitings from prehistoric people have been found |
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| author of The physiology of taste |
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| chef consider to be the definite writer of cuisine |
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| basic white sauce made with cream or mick thickened with flour |
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| sauce made of an emulsion of butter egg yolks lemon juice and seasonings |
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| basic flour thickened sauce made with fish, veal, or chicken stock |
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| baked egg whites combined with a yolk and chocolate |
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| rich uniquely shaped bread that highlights the special butter of normandy |
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| ripened dessert cheese originating from camembert in normandy |
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| apple brandy from normandy |
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| apple tart made in normandy by arranging apples neatly in a atart pan and covering with a pastry |
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| dish made in normandy by poaching scallops before serving in a flavored wine sauce |
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| tart filled with bacon and custard filling originally made in lorraine region of france |
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| casserole of sauerkraut sausage and prol that s popular in alsace |
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| chicken cooked in riesling and white wine |
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| french beef stew with vegtables and red wine |
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| chicken simmered in red wine |
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| meat and bean casserole from toulouse in languedoc roussillon |
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| dark sauce made with meat juices, bone marrow, tarragon, shallots, and red wine |
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| soup made with many types of seafood created originally in marseilles |
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| high central plain in spain |
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| sweet fruity wines produced on madeira the portugese island |
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| islamic invaders of north africa |
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| sausage flavored with paprika and chilies |
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| baked custard dessert, usually containing caramel in both spain and portugal |
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| traditional rice dish colored and flavored by saffron and topped with cooked vegetables, seafood and meats |
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| stews consisting of three traditional parts soup, vegetables and meats |
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| small plate of tidbits of food designed for nibbling while having a drink in the late afternoon or early evening |
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| garlic soup popular in spain |
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| chilled soup traditonal in spain made with many chopped vegetables plus beef or chciken stock red wine oil and vinegar |
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| group living in the pyrenee mountains near the bay of biscay in northeastern spain |
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| bascque stew made with tuna and potatoes |
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| basque soup that features potatoes and leeks |
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| basque dish made with salt cod served in garlic sauce |
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