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- Q613717 subject Q7213615.
- Q613717 subject Q8977448.
- Q613717 subject Q8990860.
- Q613717 abstract "Lampredotto is a typical Florentine peasant dish, made from the fourth and final stomach of a cow, the abomasum. "Lampredotto" is derived from the Italian word for lamprey eels, lampreda—once very abundant in the waters of the Arno River—as the tripe resembles the inside of the mouth of a lamprey in shape and color. It consists of a thin part, the gala, and a fat part, the spannocchia. The gala is characterized by small, purple ridges (called gate) with a strong flavor. The spannocchia instead has a more subtle color and softer taste. Customers may ask a lighter version of the sandwich by ordering a sbucciato, which is prepared by removing the spannocchia. Purists do not consider the sbucciato version as a true lampredotto sandwich. It is cooked in water along with tomato, onion, parsley and celery, and then served, usually on a crusty bun that has been dipped in the cooking broth, with a choice of salt and pepper, parsley green sauce and hot chilli sauce.Lampredotto is still widespread in the city because of the presence of many stalls of the so-called lampredottai or 'sellers of lampredotto'.Lampredotto was originally a poor person's and workman's sandwich. In the 15th century, there were already lunch places in buildings that sold the tripe. By the 19th century, the cooked tripe was sold from painted wooden carts, pushed by hand and later, attached to bicycle mechanisms to pedal them about.".
- Q613717 thumbnail Lampredotto_2.jpg?width=300.
- Q613717 wikiPageWikiLink Q115457.
- Q613717 wikiPageWikiLink Q1429469.
- Q613717 wikiPageWikiLink Q17085505.
- Q613717 wikiPageWikiLink Q23485.
- Q613717 wikiPageWikiLink Q23501.
- Q613717 wikiPageWikiLink Q25284.
- Q613717 wikiPageWikiLink Q261485.
- Q613717 wikiPageWikiLink Q27004.
- Q613717 wikiPageWikiLink Q28298.
- Q613717 wikiPageWikiLink Q28803.
- Q613717 wikiPageWikiLink Q699382.
- Q613717 wikiPageWikiLink Q7158418.
- Q613717 wikiPageWikiLink Q7213615.
- Q613717 wikiPageWikiLink Q830.
- Q613717 wikiPageWikiLink Q8977448.
- Q613717 wikiPageWikiLink Q8990860.
- Q613717 comment "Lampredotto is a typical Florentine peasant dish, made from the fourth and final stomach of a cow, the abomasum. "Lampredotto" is derived from the Italian word for lamprey eels, lampreda—once very abundant in the waters of the Arno River—as the tripe resembles the inside of the mouth of a lamprey in shape and color. It consists of a thin part, the gala, and a fat part, the spannocchia. The gala is characterized by small, purple ridges (called gate) with a strong flavor.".
- Q613717 label "Lampredotto".
- Q613717 depiction Lampredotto_2.jpg.