{ "items" : [
    { "id" : "http://dbpedia.org/resource/Cassoeula"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "The Cassoeula (pronounced [kaˈsøla]), sometimes Italianized Cazzuola or Cazzola (Italian word for trowel) or bottaggio (probably derived from the French word potage) is a typical winter dish popular in Northern Italy, mostly in Lombardy. The dish has a strong, decisive flavour, and was a favourite of conductor Arturo Toscanini." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Cassoeula" ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Cassoeula.jpg" ] ,
        "http://purl.org/dc/elements/1.1/type" : [ "secondo" ] ,
        "http://dbpedia.org/ontology/alias" : [ "cazzuola, cazzola, bottaggio" ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/Italy" ] ,
        "http://dbpedia.org/ontology/ingredient" : [ "http://dbpedia.org/resource/Savoy_cabbage" ] ,
        "http://dbpedia.org/ontology/ingredientName" : [ "Savoy cabbage, pork ribs, skin, trotters, head, etc" ] ,
        "http://dbpedia.org/ontology/region" : [ "http://dbpedia.org/resource/Lombardy" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Cassoeula.jpg?width=300" ] ,
        "http://dbpedia.org/ontology/type" : [ "http://dbpedia.org/resource/Italian_meal_structure"] } } }
