Question: Who is a Peruvian-American singer-songwriter based in Miami, Florida, whos parents are avid dancers in the Miami Salsa and a type of dessert, often associated with French, Swiss, and Italian cuisine?

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Francesco Leonardi (chef): was an Italian chef and food author, born in Rome, and active in the 18th century in several European countries.  He concluded his career as chef of Empress Catherine II of Russia.  Back to Rome, he wrote the cookbook "L'Apicio moderno", ("Modern Apicius") in six volumes, first edited in 1790.  In the book's introduction Leonardi sketches the first historic survey of the Italian cuisine, from the Roman age through the golden age of the Renaissance until the 18th century.  He also shows a profound knowledge of international cuisines, including Russian, Polish, Turkish, German, English and French cuisines.  At the end of the book, a glossary of French culinary terms evidences his awareness of the state of the Italian cuisine, at that time heavily dependent on French cuisine.  Leonardi also portrays a vast list of the wines in the sixth volume.  The first known recipe of a tomato sauce with pasta is depicted in this book.

Probka Restaurant Group: Probka Restaurant Group (Russian Cyrillic: ресторанная группа Пробка) is a restaurant group that was founded by Aram Mnatsakanov in 2001 with the establishment of the wine bar, Probka (English translation: wine bottle cork), and the Italian restaurant, Il Grappolo, in St. Petersburg.  It now consists of nine Italian restaurants and one Russian restaurant which are spread all over St. Petersburg.  It consists of Ryba Na Dache, Probka, Mozzarella Bar, Gusto and Il Grappolo restaurants among others.  The Probka restaurant network consists of a strict Italian cuisine.  Although this is the case, the group is experimenting with Asian cuisine as well.  To date there are three restaurants with the name "Mozzarella Bar," the last one having been opened in February 2010.  These restaurants are among the most successful and popular in St. Petersburg.  Probka has become a very influential group in the Russian restaurant industry with mainly Italian cuisine.

Knödel: Knödel (  "der Knödel" ), or Klöße (  "der Kloß" ) are boiled dumplings commonly found in Central European and East European cuisine.  Central European countries in which their variant of "Knödel" is popular include Austria, Germany, Hungary, Serbia, Croatia, Slovenia, Slovakia, and the Czech Republic.  They are also found in Scandinavian, Romanian, Northern eastern Italian cuisine, Ukrainian and Belarusian cuisines.  Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup.  Many varieties and variations exist.

Carrozza (sandwich): The carrozza, also referred to as mozzarella in carrozza (Italian: "mozzarella in carrozza", English: "mozzarella in a carriage"), is a type of fried cheese sandwich in Italian cuisine and Southern Italian cuisine.  It is prepared by frying mozzarella cheese that is within slices of bread.  It is a popular dish in the Campania region of Southern Italy and in areas of New York City.  "Mozzarella fritta" is a variation of the dish that consists of battered cheese, without any bread.

Ragù alla salsiccia: Ragù alla salsiccia (English: "sauce with sausage") is a tomato-based sauce in Italian cuisine.  In Italian cuisine, a ragù is a meat-based sauce that is often served with pasta.  The primary ingredients in ragù alla salsiccia are tomato purée or chopped tomato and sausage, and additional ingredients used can include onion, shallot, carrot, celery, garlic, olive oil, red wine, rosemary, bay leaf, salt and pepper.  Canned chopped tomatoes and canned or bottled marinara sauce can be used to prepare the sauce.  The sausage can be crumbled in the sauce's preparation.  It may be slow-cooked under low heat for several hours.

Cuisine of the Ionian islands: Cuisine of the Ionian islands in Greece is the cuisine of the region of Ionian islands.  It has influences, more than any other part of Greece, from the Italian cuisine due to the long-time Venetian domination and influenced the Italian cuisine.

Avgolemono: Avgolemono (from ) or egg-lemon sauce, is a family of Mediterranean sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken.  In Sephardic Jewish cuisine – which possibly invented it –, it is called agristada or salsa blanco, and in Italian cuisine, bagna brusca, brodettato, or brodo brusco.  In Arabic, it is called tarbiya or "beida bi-lemoune" 'egg with lemon'; and in Turkish terbiye.  It is also widely used in Balkan cuisine.

Tom Gorrio: Tom Gorrio is a Peruvian-American singer-songwriter based in Miami, Florida.  Tom expressed early interest in music while growing up in the United States and traveling back and forth from Lima, Peru.  His family worked in various industries before becoming involved in the Karaoke industry in the United States.  Spanish music and Latin dance were a large part of Tom's life growing up and have had an influence on his music, which has a distinctly Spanish and world music themes.  Tom's parents are avid dancers in the Miami Salsa and Meringue communities and great supporters of his music.

Saint Barthélemy cuisine: Saint Barthélemy cuisine mainly revolves around French cuisine, West Indian cuisine, Creole cuisine, Italian cuisine and Asian cuisine.  The island has over 70 restaurants serving many dishes and others are a significant number of gourmet restaurants; many of the finest restaurants are located in the hotels.  There are also a number of snack restaurants which the French call "les snacks" or "les petits creux" which include sandwiches, pizzas and salads.  West Indian cuisine, steamed vegetables with fresh fish is common; Creole dishes tend to be spicier.  The island hosts gastronomic events throughout the year, with dishes such as spring roll of shrimp and bacon, fresh grilled lobster, Chinese noodle salad with coconut milk, and grilled beef fillet etc.  Notable restautants include "Eddy's", located opposite the Anglican church in Gustavia which serves colonial Southeast Asian cuisine, "La Mandala" in Gustavia serving far eastern cuisine, "Le Repaire" on the harbor in Gustavia serving Creole food, "K'fe Massai" in Centre'lOasis in Lorient inspired by French North Africa, "Maya's" in Saint Jean which serves French Creole cuisine, "Zanzibarth" in Saint Jean which serves French, Belgian and Italian cuisine and "Do Brasil" on Shell Beach, based on Brazilian and Thai cuisine.

Meringue: Meringue ( , ; ] ) is a type of dessert, often associated with French, Swiss, and Italian cuisine, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar or cream of tartar.  A binding agent such as salt, cornstarch or gelatin may also be added to the eggs.  The addition of powdered sugar, which usually contains corn starch, to the uncooked meringue produces a pavlova.  The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear.  Meringues are often flavoured with vanilla, a small amount of almond, or coconut, although if extracts of these are used and are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam.

Supporting paragraphs: Tom Gorrio Meringue
Answer: Tom Gorrio