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This is the pronunciation key for IPA transcriptions of Italian on Wikipedia. It provides a set of symbols to represent the pronunciation of Italian in Wikipedia articles, and example words that illustrate the sounds that correspond to them.
Trofie are shaped by rolling a small piece of dough on a flat surface to form a short, round length of pasta with tapered ends, then twisting it to form the final shape. It is around 2–3 cm (3 ⁄ 4 – 1 + 1 ⁄ 4 in) long with a diameter of roughly 4 mm (3 ⁄ 16 in). In Ligurian cuisine, it is most typically served with a pesto sauce.
Paccheri (Italian:) is a type of pasta in the shape of a very large tube, originating from the Campania region of Italy. They are generally smooth, but there is also a ribbed version, paccheri millerighe. The name comes from Neapolitan paccharia, 'slaps', with a depreciative -ero to indicate something common. [2]
Tripoline (Italian: [tripoˈliːne]) is a type of ribbon pasta noodles, similar to mafaldine. It is a thick ribbon ridged on one side, [4] and is often found in baked pasta dishes. It is believed that this pasta shape originated in the Campania region. [5]
The differences in pronunciation are underlined in the following transcriptions; the velar [ŋ] is an allophone of /n/. Vowel length is also not phonemic. A rough phonetic transcription of the audio sample is: 2:1 [iŋ ˈkwɛi ˈdʒorni un deˈkreːto di ˈtʃeːzare auˈɡusto ordiˈnaːva ke si faˈtʃɛsːe un tʃensiˈmento di ˈtutːa la ...
Pici (Italian:, locally) is thick, hand-rolled pasta, like fat spaghetti. [1] It originates in the province of Siena, in Tuscany; in the Montalcino area they are also referred to as pinci (Italian:). The dough is typically made from flour and water only. The addition of egg is optional, being determined by family traditions.
Oh, to have the confidence of this boyfriend who endearingly mispronounced “gnocci” for over 2.4 million people. A very specific TikTok challenge cropped up after Ron Iver tweeted a bold ...
Fettuccine [a] [b] is a type of pasta popular in Roman cuisine.It is descended from the extremely thin capelli d'angelo of the Renaissance, [2] but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 grams or 3.5 ounces of flour).