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[pahr-muh-zhah-nuh, -zhahn; Italian pahr-mee-jah-nah] /ˌpɑr məˈʒɑ nə, -ˈʒɑn; Italian ˌpɑr miˈdʒɑ nɑ/

adjective, Italian Cookery.
cooked with Parmesan cheese:
veal parmigiana; eggplant parmigiana.


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  • Parmigianino

    [pahr-mi-juh-nee-noh; Italian pahr-mee-jah-nee-naw] /ˌpɑr mɪ dʒəˈni noʊ; Italian ˌpɑr mi dʒɑˈni nɔ/ noun 1. (Girolamo Francesco Maria Mazzola) 1503–40, Italian painter. /Italian parmidʒaˈnino/ noun 1. real name Girolamo Francesco Maria Mazzola. 1503–40, Italian painter, one of the originators of mannerism Also Parmigiano (parmiˈdʒano)

  • Parmigiano-reggiano

    noun a premium aged hard dry cow’s-milk cheese; also called Genuine Parmesan , Parmigiano Word Origin produced in the areas of Reggio Emilia, Bologna, Mantova, Modena, or Parma Usage Note cooking

  • Parnaiba

    [pahr-nah-ee-bah] /ˌpɑr nɑˈi bɑ/ noun 1. a seaport in NE Brazil. 2. a river in NE Brazil, flowing NE to the Atlantic. 900 miles (1450 km) long. /Portuguese parnaˈiba/ noun 1. a river in NE Brazil, rising in the Serra das Mangabeiras and flowing generally northeast, to the Atlantic. Length: about 1450 km (900 miles)

  • Parmod

    “Parallel Programming with ParMod”, S. Eichholz, Proc 1987 Intl Conf on Parallel Proc, pp.377-380.

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