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Italian Cuisine

Across
Type of pasta
Thin sliced meat dredged in flour
type of pasta from the Emilia-Romagna and Marche regions of Italy
Made of Veal
Usually flat
Meat-based sauce
Juicy chicken, sweet Italian sausage, and a vinegary, sweet-sour pan sauce
Dipped sauteed cutlets
Blend of seafood over pasta
Type of soup
Spongy, absorbent fruit
Tube-shaped
Thick, small & soft
Captivity
Rice Dish
Down
Bow
Sliced steak
earthy, meaty flavor - used in many Italian dishes
Derived from the Neapolitan tradition that features meat cooked with tomatoes, olive oil, garlic, and white wine
Served raw - typically served as an appetizer
Made with lobster meat
Large, flat noodles
White and popular in Italian cuisine
Used in a wide variety of Italian dishes
Dredging thin slices of meat in eggs and seasoned bread crumbs and frying them
Veal shanks braised with vegetables