Title: Italian cuisine
Content:  Due to several Italian colonies established in Africa, mainly in Ethiopia, Eritrea, Libya, and Somalia (except the northern part, which was under British rule), there is a considerable Italian influence on the cuisines of these nations.
Title: Culture of Italy
Content:  bolognese. Southern Italy includes the hearty food of Lazio in which meat and offal frequently figure, but also the vegetable-focused fare of Basilicata, historically one of Italy's poorest regions. The islands of Sicily and Sardinia have distinctively different foodways. The former is notable for its many sweet dishes, seafood, and citrus fruit, while Sardinia has traditionally looked to its hilly and mountainous interior with a cuisine centered on lamb, suckling pig, breads, and cheese. It is in the food of Naples and Campania, however, that many visitors would recognize the foods that have come to be regarded as quintessentially Italian: pizza, spaghetti with tomato sauce, aubergine parmigiana, though the 
Title: History of the Jews in Sardinia
Content:  The history of the Jews in Sardinia can be traced over two millennia. Sardinia (Sardegna; Sardigna, Sardinnia; סרדיניה) is an island southwest of Italy and south of the French island of Corsica. Its coordinates are between 8° 4′ and 9° 49′ E. longitude, and between 38° 55′ and 41° 16′ N. latitude. The modest Jewish community in Sardinia consisted of Sephardic Jews of Spanish and Italian descent.
Title: Italian cuisine
Content:  countries such as Spain, France and others in Central Europe. Trade and the location on the Silk Road with its routes to Asia also influenced the local development of special dishes. Due to the climatic conditions and the different proximity to the sea, different basic foods and spices were available from region to region. Regional cuisine is represented by some of the major cities in Italy. For example, Milan (in the north of Italy) is known for risottos, Trieste (in the northeast of Italy) is known for multicultural food, Bologna (in the centre of Italy) is known for its tortellini, and Naples (in the south of Italy) is famous for its pizzas. Spaghetti for example is believed to have spread across Africa to Sicily and then on to Naples.
Title: Sardinia
Content:  Sardinia (Sardegna ; Sardigna  or Sardínnia ) is the second-largest island in the Mediterranean Sea, after Sicily, and one of the 20 regions of Italy. It is located west of the Italian Peninsula, north of Tunisia and immediately south of the French island of Corsica. It is one of the five Italian regions with some degree of domestic autonomy being granted by a special statute. Its official name is bilingual in Italian and Sardinian: Regione Autonoma della Sardegna / Regione Autònoma de Sardigna (English: "Autonomous Region of Sardinia"). It is divided into four provinces and a metropolitan city. The capital of the region of Sardinia — and its largest city — is Cagliari. 
Title: Sardines as food
Content:  Owing to proximity with Sardinia, both the northern and southern regions of Italy claim main courses or appetizers with sardine fish as a primary ingredient. Sicily's regional dish, pasta con le sarde, is a spaghetti or bucatini entree with sardines, fennel seed, saffron, raisins, garlic, onion, olive oil, white wine, lemon juice, pureed tomato, toasted breadcrumbs, and crushed almonds. In Venice, sardines in saor is an antipasto that consists of sardine steaks marinated in white wine, raisins, and vinegar, subsequently covered in flour and fried in olive oil, then garnished with parsley, onions, crushed almonds, and raisins.
Title: Sfincia di San Giuseppe
Content:  Sfinci were created in the current version by the Nuns of Saint Francis' Stigmata, in Palermo, the Sicilian capital city, adapting a traditional dish of Persian and Arabic cuisine. They dedicated sfinci to Saint Joseph for the simplicity of their ingredients, and it was enriched with ricotta and candied fruit from the bakers of the city. In 1784, Sfinci were object of a political fight between tavern and pâtisserie owners of Palermo, with the second ones failing to keep a monopoly on the production of these desserts. Sfinci are currently common to be found in bakeries and patisseries, especially in western Sicily.
Title: Sicilian Americans
Content:  of a Sicilian legend which states that farmers prayed to St. Joseph, promising that if he interceded in a drought, they would share their bounty with the poor. The foods served at such tables include: Pasta con le sarde (spaghetti with sardines); lenticchie (lentils); and various froscie (omelettes) made with cardoon (wild artichoke), cicoria (dandelion) and other homely vegetables. Desserts include sfingi, zeppoli, a light puff pastry; sfogliatelle, pignolati, struffoli (honey balls); and cannoli, a Sicilian creation. One tradition has each guest at a St. Joseph's Day table receiving a slice of orange, a bit of fennel and a fava bean, for good luck.
Title: Soparnik
Content:  The recipe is said to originate from the Osmanii period (15th to 19th century). In the region it is said to be the prototype of the Italian pizza, which the Romans brought to Italy. Intermittently it was widespread as poor man's food and lenten food. Today it is used as a cultural trademark and sold increasingly on markets and in restaurants and found on events and festivals. Since 2005 (2003?) there's a dedicated soparnik festival in the municipality of Dugi Rat. There is also a “Poljički soparnik" society ("Udruga ‘Poljički soparnik’"). Soparnik has been declared to be intangible cultural heritage of Croatia by the Croatian ministry of culture in cooperation with the society.
Title: Italian cuisine
Content:  Suckling pig and wild boar are roasted on the spit or boiled in stews of beans and vegetables, thickened with bread. Herbs such as mint and myrtle are widely used in the regional cuisine. Sardinia also has many special types of bread, made dry, which keeps longer than high-moisture breads. Malloreddus is a typical pasta of the region. Also baked are carasau bread, civraxu bread, coccoi a pitzus, a highly decorative bread, and pistocu bread, made with flour and water only, originally meant for herders, but often served at home with tomatoes, basil, oregano, garlic, and a strong cheese. Rock lobster, scampi, squid, tuna, and sardines are the predominant seafoods. Casu marzu is a sheep's cheese produced in Sardinia, but is of questionable legality due to hygiene concerns.

Question: Verify the following claims with "True" or "False": The food bhajis originate from Italy: Sardinia and specifically in the Karnataka region where a leader is Jocelyn U. De Jesus.
Answer: False