| This book contained the first recipe for | Italian foods, like ham and cheeses, are imported and some also made locally, and every city has a popular Italian restaurant or two, as well as pizzerias |
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| The final volume includes pies, tarts, fritters, and a recipe for a sweet Neapolitan not the current savoury version, as tomatoes had not yet been introduced to Italy | Birreria A bar that offers beer; found in central and northern regions of Italy |
Waiters should not scratch their heads or other parts of themselves, or spit, sniff, cough or sneeze while serving diners.
12| Italian cuisine started to form after of the when different cities and form their own traditions | Calabria [ ] with bread, with a piece of 'Nduja sausage in background |
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| North and Central America [ ] United States [ ] An Italian-American pizza with pepperoni salami , mushrooms, olives and peppers Much of is based on that found in Campania and Sicily, heavily to reflect ingredients and conditions found in the United States | Many are open only at night but some open for lunch |
Edward Lear, Diario di un viaggio a piedi — Calabria 1847, Edizione italiana a cura di Parallelo 38, Reggio Calabria, 1973• Pan chabata, or Venezuelan ciabatta, pan siciliano, Sicilian bread, cannoli siciliani, Sicilian cannoli, and the drink are examples of the Italian influence in Venezuelan food and beverages.