Mantuan (also known as Mantovano) is a Gallo-Italic dialect of Emilian that was also influenced by Lombard. According to Bernardino Biondelli's work Saggio sui dialetti gallo-italici from 1853, Mantuan is an Emilian dialect belonging to the...
Judeo-Mantuan is a dialect of the Judeo-Italian languages based on the Mantuan of Emilian. Judeo-Mantuan like all dialects of Judeo-Italian besides Judeo-Roman is now extinct. It was spoken in and around the city of Mantua.
Emilian–Romagnol (Italian: emiliano-romagnolo) is a linguistic continuum that is part of the Gallo-Italic languages spoken in the northern Italian region of Emilia-Romagna. It is divided into two main varieties, Emilian and Romagnol.
Agnolini (Mantuan dialect: agnulìn or agnulì) is a type of egg-based stuffed pasta originating in the province of Mantua, Italy. It is often eaten in soup or broth. Agnolini's recipe was first published in L'arte di ben cucinare (1662) by...
Judeo-Venetian, also known as Giudeo-Veneziano, was a dialect of the Venetian language spoken by the Jewish community of Venice.
Emilian (Reggiano, Parmesan and Modenese: emigliân; Bolognese: emigliàn; Piacentino: emigliän; Italian: emiliano) is a Gallo-Italic unstandardised language spoken in the historical region of Emilia, which is now in the western part of...
Sugolo is a northern Italian dessert prepared with the must of red grapes, flour and sugar, cooked slowly and then left to cool. It can be served cool, like a pudding, or preserved in a jar like jam.
There are many different varieties of pasta. It may be long (pasta lunga) or short (pasta corta). It may have a simple shape like a thin cylinder (spaghetti), a sheet (lasagna), a tube (penne), or a grain, or be complex and three-dimensional.
The Florentine dialect or vernacular (dialetto fiorentino or vernacolo fiorentino) is a variety of Tuscan, a Romance language spoken in the Italian city of Florence and its immediate surroundings. A variant derived from it historically, once called...
