|Durum flour and durum semolina have a yellow tinge in color||They are both traditional in parts of Italy|
|In the first decade of the 17th century, Giacomo Castelvetro wrote Breve Racconto di Tutte le Radici di Tutte l'Herbe et di Tutti i Frutti A Brief Account of All Roots, Herbs, and Fruit , translated into English by Gillian Riley||Rice dishes are very popular in this region, often found in soups as well as|
His dishes include eggs with Bolognese torta, Sienese torta and recipes such as piperata sweets , macaroni, , , and pie with.13
|; Exploring Wine, New York: Van Nostrand Reinhold, 1996||It contains over 1,000 recipes, with information on banquets including displays and menus as well as illustrations of kitchen and table utensils|
|Basilicata [ ] , a traditional dish from Basilicata The cuisine of is mostly based on inexpensive ingredients and deeply anchored in rural traditions||The name has become fashionable for upscale restaurants with a rustic regional style|
There are many types of wheat flour with varying gluten and protein levels depending on the variety of grain used.