AWS Careers 2020

Welcome to AWS, Milan

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Food & drink Vegetables are widely consumed, both as dishes in themselves and as ingredients in other foods. Seasonality is considered important. Root vegetables such as potatoes, carrots, beets, and turnips are common, as are leafy greens, artichokes, cardoons, tomatoes, eggplant, squash and other vegetables. Onions and garlic are used throughout the year, and a variety of herbs, including basil, oregano, parsley, sage, bay, and thyme, are important flavourings. Black pepper and red chili powder or flakes are commonly used, but Italian food is rarely sharply spicy. Other seasonings such as saffron and nutmeg, though not as widely used, are considered essential to particular dishes. Wine, a local product almost everywhere in Italy, is a necessary ingredient in many dishes, both savoury and sweet, as well as the most common accompaniment to an afternoon or evening meal. Olive oil and butter are the most widely used cooking oils, though in some parts of Northern Italy, walnut and hazelnut oil are preferred for some purposes. Dairy products, particularly cream and sharper cheeses, are popular as ingredients. Nuts are more common in sweets than in main courses, though walnuts, almonds and hazelnuts are commonly available. Chestnuts are a longstanding traditional food in areas of northern Italy and are still used in some soups, pastas, and porridges. Salads, both cooked and raw, are common, as are soups. Main courses are regularly baked, grilled, fried, and stewed. Meals usually end with a small portion of cheese or a piece of seasonal fruit. Sweets are more commonly afternoon snacks. Gelato, Italian semi-soft ice cream, is a favourite throughout the country. Pastries vary more by region, but are often rich with cream, custard, cheese, or nuts.

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