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Chioggia |
Also found in: Encyclopedia, Wikipedia, Hutchinson | 0.04 sec. |
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| Toss Chioggia beet slices with two tablespoons of the extra virgin olive oil and half of the Zinfandel vinegar; season with salt and pepper to taste and set aside to marinate. The first prioress of the Pieta was madona Caterina Loredani, the second was madona Gafoia from Chioggia, [then] dona Colerta, second-hand dealer; in 1406 madona Agnesina Loredani was made prioress of the Pierta, madona Zaneta Dandolo was made prioress of the Pieta on 6 April 1440, madona Maria Trevixan was made prioress of the Pieta on 27 March 1480. Red, golden, and Chioggia beets are the three basic types you can find. |
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