Parmigiano

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Parmigiano:

see ParmigianinoParmigianino
or Parmigiano
, 1503–40, Italian painter and etcher, one of the most sensitive mannerist artists (see mannerism) and one of the period's finest draftsmen. His real name was Girolamo Francesco Maria Mazzola.
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The best of the trio was the parmigiana, which was a relatively thick chicken breast piece, fried and topped with cheese and a sweet tomato sauce.
The pizza (PS8.50) looked authentic and the parmigiana (PS8.95), straight out of the oven, looked perfect.
Aubergines Perhaps a bit of an acquired taste, the aubergine (or eggplant, for our American readers) is an essential ingredient in Aubergine Parmigiana, moussaka and a certain kind of emoji conversation.
Buca di Beppo was where the kids discovered what was to become their favourite dish - today's recipe, chicken parmigiana. It's still a firm favourite at home now.
There are few Italian restaurants that have survived and thrived in Glasgow for as long as La Parmigiana - O Sole Mio, for sure, also La Lanterna.
"We've perfected the classics and invented some new ones along the way," says Romano's Macaroni Grill's description of the chain's four Parmigiana Plates.
Eggplant Parmigiana, a famous Italian comfort food was the choice.
For a taste of the Mediterranean, try Aubergine Parmigiana - a popular dish in Italian restaurants.
Here are illustrated (in color book black and white) recipes for Italian Bean and Olive Salad, the ever-popular Pancakes, Oatmeal Chocolate Pecan Muffins, Chicken Parmigiana, Spicy Rice, Perfect Pork Chops, Lemon Cake Squares, Peach Cobbler, Spaghetti Bolognese, and more.
Choices for lunch are Boston baked haddock, chicken parmigiana with homemade pasta or steak tips.
From Bruschetta to Veal Parmigiana, this Morristown Italian restaurant offers a large array of Italian cuisine, prepared to your liking.
To start with, we chose bruschetta with juicy tomatoes and olives, salmon tartare, and eggplant parmigiana. All dishes were served in generous portions, good for two, and the salmon tartare had large meaty chunks of the fish, with a slight hint of citrus and herbs.