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" ... 2. The great eats. Despite the ever-evolving shifts in contemporary dining preferences, the region of Emilia Romagna remains a gourmand’s heaven. Modena is one of its culinary stars, with a particularly bountiful table (the province boasts many PDOs and PGIs, the designations given to food products recognized for their excellence and local origin). The stand-out primi, or first courses, here include tortellini, the small stuffed (often with prosciutto and cheese) pasta that’s served in a meat broth; the larger tortellini, many times filled with a mixture of spinach and ricotta, and accompanied by a butter or cream sauce. And speaking of prosciutto and cheese, the city has its own DOP prosciutto, known for its delectably savory, not salty, flavor and makes a DOP Parmigiano Reggiano. (Modena is one of the provinces where authentic versions of the cheese can be produced.) The city’s best-known food product, perhaps, is its balsamic vinegar; the DOP is created from grape must from particular grape varieties in the area and aged at least 12 years. Those with a penchant for sweets should try local favorites, the Barozzi chocolate cake and Bensone, which is similar to a coffee cake. A well-known wine made in and around Modena is Lambrusco, a sparkly red (sometimes rosé) that can be dry or produced with various degrees of sweetness and fizz. It is enjoying a new popularity thanks to a rediscovery of the artisanal vintners producing the wine. ... "
" ... Ecco i primi 10 giochi a livello globale per il tempo trascorso nelle app mobili: ... "
" ... It is almost expected that Italian kitchens’ main courses—secondi—will be simpler and less savory than the antipasti and primi, but Portale’s secondi are all a match for what preceded them, starting with an impeccably cooked, plump branzino with delicate squash, red Swiss chard and sundried tomatoes ($33). Duck breast’s skin is as crisp as at a fine Chinese restaurant, with pink, juicy meat within, served with sun chokes, radicchio and chili honey that makes it closer still to Peking duck ($38). Roast pork, rarely seen on New York Italian tables, is very good, nicely fatted, with roasted peppers and a piquant orange mostarda ($36). And long ago Portale mastered his roast chicken technique, resulting in a glistening, brined and browned bird with woodsy mushrooms, tangy dandelion greens and blue corn polenta ($29). And if you really, really crave beef, you’ll find the bistecca dry-aged sirloin, at a very reasonable $44, much to your taste, with Brussels sprouts and crisp, crushed fingerling potatoes dusted with Parmigiano. ... "
" ... Rebosio changes the menu about once month, ensuring it remains highly seasonal, and with DOP products from the region, like Ghinghinelli saffron and basil, very much a part of his recipes. “The sea and the mountains allow us to have a wide choice," he says. "The sea offers us vast varieties of fish every month and from the mountains there are root [vegetables], herbs and sprouts, so why not use them?” Recent MOG restaurant primi, or first courses, have included tagliolini with lobster and saffron, or with black truffle, egg, and hazelnuts; for secondi, entrees like lobster prepared with beets and black garlic; and veal sweetbreads with carrot and ginger.” There are various tasting menus too. ... "