{ "items" : [
    { "id" : "http://dbpedia.org/resource/Pizzoccheri"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Pizzoccheri (Italian pronunciation: [pitˈtsɔkkeri]) are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina or in Graubünden, they are cooked along with greens (often Swiss Chard but also Savoy cabbage), and cubed potatoes." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Pizzoccheri" ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Esno4Wkmana_jul_2014_Cassnam_066.jpg" ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/Italy" ] ,
        "http://dbpedia.org/ontology/ingredient" : [ "http://dbpedia.org/resource/Wheat_flour",
          "http://dbpedia.org/resource/Buckwheat" ] ,
        "http://dbpedia.org/ontology/ingredientName" : [ "Buckwheatflour,wheat flour" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Esno4Wkmana_jul_2014_Cassnam_066.jpg?width=300" ] ,
        "http://dbpedia.org/ontology/type" : [ "http://dbpedia.org/resource/Pasta"] } } }
