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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.
Cacio e pepe (Italian: [ˈkaːtʃo e pˈpeːpe]) is a pasta dish typical of the Lazio region of Italy. [ 1 ] [ 2 ] Cacio e pepe means 'cheese and pepper' in several central Italian dialects. The dish contains grated pecorino romano and black pepper with tonnarelli [ 3 ] or spaghetti . [ 2 ]
Trofie with pesto alla genovese. The origin of this pasta name is not certain. It is believed to come from the Ligurian verb strufuggiâ, meaning 'to rub', as a reference to its method of preparation, which consists in "rubbing" or rolling a small piece of dough on the pastry board. [1]
Ditalini may be used in several pasta dishes, such as pasta e fagioli [4] (pasta and beans). It is used in traditional Sicilian dishes throughout Sicily. [5] Some Sicilian dishes with ditalini include pasta with ricotta cheese and pasta chi vrocculi arriminati, which is a pasta and broccoli dish. [5]
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 ...
While garganelli are very similar to penne, they differ in that a "flap" is clearly visible where one corner of the pasta square adheres to the rest, as opposed to a seamless cylinder in penne. Garganelli can be served in a variety of recipes; a traditional duck ragù is a common accompaniment and a specialty of the cuisine of Bologna.
Casarecce (from Italian casereccio, 'homemade') [1] are short twists of pasta originating in the Sicily region of Italy which appear rolled up on themselves like a scroll. [ 2 ] Casarecce pairs well with cream/cheese, meat, napolitana , seafood, pesto and vegetables.