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Bibliografias temáticas / Authentic Italian recipes

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Literatura científica selecionada sobre o tema "Authentic Italian recipes"

Autor: Grafiati

Publicado: 25 de julho de 2024

Última modificação: 31 de julho de 2025

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Artigos de revistas sobre o assunto "Authentic Italian recipes"

1

Pisani, Michela, Paola Astolfi, Simona Sabbatini, and Patricia Carloni. "Antioxidant Activity Level, Bioactive Compounds, Colour and Spectroscopic Analysis (UV-Vis and FT-IR) of Flavoured Drinks Made with Wine and Sour Cherries (Prunuscerasus Var. austera)." Foods 10, no. 8 (2021): 1953. http://dx.doi.org/10.3390/foods10081953.

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In recent years, the increase in consumer interest towards simpler and authentic lifestyles has led to an explosive growth in the production and business of typical agri-food products and, among these, of wines and its derived beverages. With the aim of promoting a typical Italian beverage, the so-called “Vino di visciole” or “Visner”, listed in the national table of traditional agri-food products, the antioxidant and colour properties of fifteen samples from different provinces of the Marche region and obtained with different recipes were analysed. The “in vitro” total antioxidant activity (T

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Sorlin, Pierre. "1957: A Divided Europe. European Cinema at the Time of the Rome Treaty." Contemporary European History 8, no. 3 (1999): 411–24. http://dx.doi.org/10.1017/s0960777399003057.

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The 1950s were the heyday of cinema in Europe. Rather than competing with Hollywood studios, European film companies preferred to stick to old, well established recipes. Germany recycled one of its cultural traditions, Heimat. Despite the poverty of their plots and the weakness of their protagonists, the Heimatfilme succeeded by celebrating an unspoilt, soothing wilderness. The Italian counterpart of Heimatfilme was melodrama. If family dramas remained much appreciated in the Peninsula, the filmmakers were clever enough to shift their characters from an ill-defined epoch to the contemporary wo

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3

Downie, David. "A Roman Anchovy's Tale." Gastronomica 3, no. 2 (2003): 25–28. http://dx.doi.org/10.1525/gfc.2003.3.2.25.

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A Roman Anchovy's Tale author David Downie investigates contemporary Roman uses of salted anchovies, comparing them to the garum, liquamen, muria, colatura, and hallex fish sauces, pastes and brines of antiquity. His point of departure is a self-styled "archeological restaurant" in the Italian capital, Magna Roma, where co-owner Luciano Carigato and colleagues make authentic garum following an Imperial-era recipe. Downie also discusses regional variations of ancient fish sauces, specifically hallex (fermented fish paste), such as Ligurian machet and southern French mlets, still made today on t

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4

Papagianni, Olga, Angeliki Voutsa, Olga Katira, et al. "Postprandial Inflammatory and Metabolic Responses Induced by Authentic Mytilinis Cheese: A Preliminary, Crossover, Nutritional Intervention in Healthy Adults." Life 13, no. 4 (2023): 923. http://dx.doi.org/10.3390/life13040923.

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Several Mediterranean traditional cheeses may present a beneficial effect on postprandial metabolic and inflammatory modulation due to the presence of bioactive components. The objective of the present preliminary nutritional intervention was the investigation of the postprandial metabolic responses after the intake of traditional Authentic Mytilinis cheese in olive oil with herbs, compared to the corresponding responses after consumption of Italian Parmesan cheese, in healthy participants. A pilot crossover, randomized, single-blinded, intervention clinical trial was conducted in 10 healthy m

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Rossi, Maria Antonietta. "The Functional Learning of Imperative Constructions in Portuguese as Foreign Language The Didactisation of Authentic Injunctive Materials." 11 | 1 | 2022, no. 1 (March 22, 2022). http://dx.doi.org/10.30687/elle/2280-6792/2022/01/005.

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Considering the didactic sequence model developed in the context of the glottodidatics to promote the real use of the target language in a socio-discursive perspective, the present work presents two proposals based on the pedagogical transposition process of authentic injunctive materials (‘cooking recipe’ and ‘assembly instructions’), with communicative and collaborative approaches, in order to promote for levels A2 and B1 the Meaningful Learning of imperative constructions in Portuguese as a Foreign Language, whose assimilation difficulty in the cognitive domain is recurrent in Italian-speak

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Holden, Todd. ""And Now for the Main (Dis)course..."." M/C Journal 2, no. 7 (1999). http://dx.doi.org/10.5204/mcj.1794.

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Food is not a trifling matter on Japanese television. More visible than such cultural staples as sumo and enka, food-related talk abounds. Aired year-round and positioned on every channel in every time period throughout the broadcast day, the lenses of food shows are calibrated at a wider angle than heavily-trafficked samurai dramas, beisboru or music shows. Simply, more aspects of everyday life, social history and cultural values pass through food programming. The array of shows work to reproduce traditional Japanese cuisine and cultural mores, educating viewers about regional customs and his

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Livros sobre o assunto "Authentic Italian recipes"

1

Coruccini, Lina Michi. Proprio Italiano: Authentic northern Italian menus and recipes. Betterway Publications, 1991.

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2

Caggiano, Biba. Authentic Italian recipes from Biba Caggiano. Gibbs Smith, 2011.

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3

Simone, Rugiati, ed. Antipasti: Authentic Italian recipes for every occasion. Apple, 2007.

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4

Marchetti, Domenica. Rustic Italian: Simple, authentic recipes for everyday cooking. WeldonOwen, 2011.

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5

Association, Reader's Digest, ed. The encyclopedia of Italian cooking: 1,001 authentic recipes. Reader's Digest Association, 2001.

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6

Simone, Rugiati, ed. Pizza & pane: Authentic Italian recipes for every occasion. Apple, 2007.

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7

Beverly, LeBlanc, ed. Secrets of Italian pasta: Over 100 authentic pasta recipes. Macdonald Orbis, 1988.

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8

Hyman, Clarissa. Cucina siciliana: Authentic recipes and culinary secrets from Sicily. Interlink Books, 2002.

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9

Hyman, Clarissa. Cucina siciliana: Authentic recipes and culinary secrets from Sicily. Interlink Books, 2002.

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10

Veronelli, Luigi. The food of Venice: Authentic recipes from the city of romance. Periplus Editions (HK), 2000.

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