Etą di lettura: da 5 anni.

A delicious and intriguing collection of regional dishes from Azerbijan.

The rapidly growing volume of available digital documents of various formats and the possibility to access these through Internet-based technologies, have led to the necessity to develop solid methods to properly organize and structure documents in large digital libraries and repositories. Due to the extremely large volumes of documents and to their unstructured form, most of the research efforts in this direction are dedicated to automatically infer structure and schemas that can help to better organize huge collections of documents and data. This book covers the latest advances in structure inference in heterogeneous collections of documents and data. The book brings a comprehensive view of the state-of-the-art in the area, presents some lessons learned and identifies new research issues, challenges and opportunities for further research agenda and developments.  The selected chapters cover a broad range of research issues, from theoretical approaches to case studies and best practices in the field. Researcher, software developers, practitioners and students interested in the field of learning structure and schemas from documents will find the comprehensive coverage of this book useful for their research, academic, development and practice activity.

Here is the very best food from our very favorite cities—the glorious dining destinations Rome, Florence, Bologna, Milan, and Venice—brought to life by one of the most authoritative authors in the field. The 100 delicious, simple recipes range from time-honored home-cooking traditions to restaurant classics and even startling innovations by Italy's star chefs, and are accompanied by invaluable cooking tips and rich, evocative atmosphere. And each chapter offers travel tips galore—on the best restaurants, wine bars, gelatarie, and markets—as well as eminently useful reference sections on ingredients and menus. Biba's Italy will at turns transport you to a canal-side caffč in Venice and a bustling outdoor market in medieval Bologna, to a chic Milanese ristorante and the lively streets in Rome and cozy enoteca in Florence. Then lure you back home to re-create these experiences in your own kitchen.

"There has not been one single day since I have left Bologna in 1960 that I have not yearned for and lusted after the food of Emilia-Romagna. That food is part of my heritage and culture. After twenty-five years of cooking professionally, I can truly say that the food of my region has been a constant source of inspiration in all I have done."

Join author, cooking show host, and restaurateur Biba Caggiano on her journey back to her beloved region in Biba's Taste of Italy.Located in one of Italy's most prosperous northern regions, Emilia-Romagna has given the world a cuisine that is a luscious as it is refined: succulent seafood dishes from the Adriatic waters; hearty, long-simmered ragŁs; and rich pasta shaped into tortellini, anolini, and lasagna. With Biba, dicover the place that's home to so much of what we've come to love in Italian food: prosciutto di Parma, Modena's aged balsamic vinegar, mortadella, and perhaps the world's greatest cheese, Parmigiano-Reggiano.

Featuring more than 250 recipes, from antipasti to desserts, Biba introduces the vibrant food of her childhood: homestyle dishes and authentic recipes from humble trattorie and family-run restaurants. You'll learn how to make Tagliatelle with Bolognese RagŁ; Eggplant Parmigiano that combines the salty-sweet flavors of Parma ham and Bolognese sausage; earthy, bread-thickened soups; Potato and Ricotta Gnocchi; and irresistible seafood risotto. Of course, the symbol Emilia-Romagna cooking -- stuffed pasta -- is here in all its glory with recipes for Ricotta and Goat Cheese Tortellini, Butternut Squash Tortellini, and Anolini in Broth, and so many more.

From the region's coastal towns and villages, Biba shares the simply prepared seafood dishes of the local trattoric -- Clams with Garlic and Cile Pepper and Baked Halibut with Potatoes, plus the simple tastes of grilling shellfish with olive oil, lemon juice, and herbs. In the same rustic spirit, you will also find Roasted Stuffed Breast of Veal, Braised Veal Shanks, and succulent Breaded Lamb Chops.

Biba's frequent family visits to Bologna evoke childhood memories of growing up in this food-lover's paradise, and reaffirms that the kitchen remains the heart and soul of Italian homes.

Bib's Taste of Italy is more than a collection of recipes. It is also a travel guide with all the names and addresses of her favorite trattorie and restaurants where her favorite dishes can be found.

Join Biba as she returns to Emilia-Romagna in Biba's Taste of Italy. It's a trip you will take again and again in your own kitchen.