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the appetizer:

Though there are many individual regional cuisines in Italy, northern and southern Italian cuisines are primarily differentiated by the cooking fat and style of pasta commonly used. Northern Italian cuisine (other than on the coast) favors butter, cream, polenta, Mascarpone, Grana Padano, and Parmigiano cheeses, risotto and fresh egg pasta. Southern Italian cuisine tends toward Mozzarella, Caciocavallo and Pecorino cheeses, olive oil and dried pasta. Southern Italian cuisine also makes greater use of the ubiquitous tomato.

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Italy

Italian Wine Sherbet (Vin Santo Sorbet)

3/4 cup sugar
2-1/2 cups Vin Santo
1 egg white, beaten

Combine the sugar and 1 cup of water in a medium saucepan. Bring to a boil and simmer over low heat until sugar has dissolved. Stir in the wine and remove from the heat. Cool.

Pour the mixture into an electric ice cream maker. When part way done, add the beaten egg white.


Italy

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Pasta, Risotto & You (with recipes)

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This page modified January 2007


 

 
 

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