Old man mumble

　A taco is a traditional Mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, allowing for great versatility and variety. They are often garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world.

　Tacos can be contrasted with similar foods such as burritos, which are often much larger and rolled rather than folded; taquitos, which are rolled and fried; or chalupas/tostadas, in which the tortilla is fried before filling.　

　In cooking, al dente (Italian pronunciation: [al ˈdɛnte]) describes pasta or rice that is cooked to be firm to the bite.

・Vongole rosso: scallion and tomato sauce.　Vongole means clams and rosso means red.

・Vongole bianco: clams and white wine.　Vongole is for clams and bianco is for white.

・Bolognese: meat sauce.　From the word "Bolognese," meaning "from Bologna.

・Arrabiata: tomato sauce, garlic, hot peppers, olive oil.　Arrabbiata means "to be angry. It is named for its spicy, red face.

・Pescatora: seafood with tomato sauce.　Pescatora means "hunter's style".

・Amatriciana: a sauce based on crispy bacon, whole tomatoes and red peppers.　Sometimes called "amatriciana," amatriciana means "in the style of Amatrice, a town in the province of Lazio.

・Puttanesca: tomato sauce with black olives, capers and anchovies.　Prostitute style. In Italy, it is called this because it is so delicious that prostitutes use it to tout their wares.

・Pomodoro: tomato sauce.　Pomodoro means tomato.

・Carbonara: eggs,cream,bacon.　Carbonara is "charbroiled style" and "charbroiled artisan".

・Boscaiola: a dish made with mushrooms.　Boscaiola is "lumberjack.

・Peperoncino: chili peppers, garlic and olive oil.　Peperoncino is also called "pasta of despair" because it has so few ingredients.

・Genovese: basil, pine nuts, garlic.　Genoa in Liguria, Italy is famous for its basil. A paste made by grinding basil, pine nuts, and garlic is called pesto alla genovese.

　Pasta is a food product made mainly from durum wheat semolina flour. It can be broadly classified into two types: small, short pasta such as macaroni and long, noodle-like pasta such as spaghetti. There are also dumpling- and board-shaped pasta.

○Long pasta
・Spaghetti is a long, round pasta dish commonly referred to as spaghetti. Spaghetti is also known as spago (spago string).

・Fettuccine is one of the long pastas familiar in Japan, often referred to as "crepe-like pasta".

・Fettuccine is one of the long pasta, often referred to as "fettuccine" in Japan.

・Bucatini is a long, tubular pasta that is thicker than spaghetti (2 to 3 mm in diameter) and has a hole in the center.

・Capellini is a long, thin pasta with a diameter of 0.9 mm.
　 　 　 　
・Linguine is flat but oval in cross section, not just thinly sliced like fettuccine.

○Short pasta
・Maccheroni is a well-known tubular macaroni pasta. Maccheroni is a short pasta with holes about 4 mm in diameter, although the thickness varies slightly.

・Penne is a tubular pasta with a diameter of about 6 mm, cut diagonally at both ends. Penne means pen nibs.

・Farfalle is a ribbon-shaped short pasta whose name comes from the meaning of butterfly.

・Rigatoni is a thick, cylindrical pasta about 2 cm long with a straight groove on the outside.

・Conchiglie is a short pasta, also called shell.　It is similar to dry pasta gnocchi, but has thin, narrow stripes on the outside instead of steps.

・Gnocchi are not gnocchi, but short pasta without potatoes, which are often available in dried form. Gnocco means "dumb and silly.

・Lasagne is a commercially available dried type of pasta that is usually about 20 cm long and less than 10 cm wide.

・Ravioli are small, square pasta with stuffing.

　Pizza or pizza (Italian: pizza) is a dish of Italian origin made by kneading flour, water, salt, and yeast, fermenting the dough, rolling it out into a thin round shape, topping it with tomatoes, cheese, and various other ingredients (anchovies, mushrooms, onions, olives, other vegetables, meat, etc.), and baking it in an oven or special It is a dish that originated in Italy. (It has its origins in Egypt).
　Smaller versions are sometimes called pizzetta (Italian: pizzetta) to distinguish them from the larger ones.

Classification of Pizza by Ingredient
・Margherita: Basilico, mozzarella and tomato sauce.

・Marinara: Sailor style, garlic, olive oil, tomato sauce. Garlic, olive oil, tomato sauce.

・Quattro formaggi: four kinds of cheese.

・Quattro Stagioni: with seasonal ingredients.

・Boscaiola: a lumberjack style. Boscaiola: Boscaiola is made with mushrooms from the mountains.

・Romana: Roman style pizza.

・Napoletana: Neapolitan style. Napoletana: Neapolitan style, but not Neapolitan pizza.

・Bismarck: Pizza with a half-boiled fried egg in the center.
　The name derives from the fact that one of Prussian Prime Minister Bismarck's
　favorite foods was steak with a fried egg on top.