| http://www.w3.org/ns/prov#value | - Each region has its own specialties, from the pasta dough of Piedmont, which can include as many as a dozen eggs per kilo of flour, to the seafood risottos of Venice, a thinner soupier version of its northern cousins, and the pizza of Naples, with its simple crispness coming from a base of olive oil and the simplest of toppings, such as mozzarella and basil??no pineapple and Canadian bacon here??t
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