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Italy, [a] officially the Italian Republic, [b] is a country in Southern [12] and Western Europe. [13] [c] It consists of a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land border, as well as nearly 800 islands, notably Sicily and Sardinia. [15]
The shape of the pasta depends on the shape of the perforations. Bucatini are made with a disk with tiny circular perforations, which forces the pasta dough to emerge in long tubes. The tubes are then trimmed off to the desired length and then either cooked fresh or dried. Bucatini can be made at home with a stand mixer and a pasta extruder. [8]
Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. [3] Usually the pasta is white because refined flour is used, but whole wheat flour may be added. [4] Spaghettoni is a thicker form of spaghetti, while spaghettini is a ...
Emilia-Romagna is considered one of the richest regions of Italy with regard to its gastronomic and wine-making tradition. The region is known for its egg and filled pasta made with soft wheat flour. Bologna is notable for pasta dishes like tortellini, lasagne, gramigna and tagliatelle made by sfoglini out of sfoglia. These are found also in ...
Some preparations have more sauce and therefore use tubular pasta, such as penne, which is better suited to holding sauce. [8] [35] Cream is not used in most Italian recipes, [36] [37] with some notable exceptions from the 20th century. [29] [28] [8] However, it is often employed in other countries, [30] [38] as adding cream makes the dish more ...
The Testaccio rione, Rome's trade and slaughterhouse area, is the place where Rome's most original and traditional foods can still be found. The area was often known as the "belly" or "slaughterhouse" of Rome, and was inhabited by butchers, or vaccinari. [6] The most common or ancient Roman cuisine included the quinto quarto (lit. ' fifth ...
Pasta is so beloved in Italy that individual consumption exceeds the average production of wheat of the country; thus, Italy frequently imports wheat for pasta making. In contemporary society, pasta is ubiquitous and there is a variety of types in local supermarkets, in many countries.
A rolled pasta with filling; cooked roll is normally sliced, covered in sauce and broiled in the oven [155] "Stuffed roll" [155] Rotoli imbotito; strudel (Trentino-Alto Adige); pasta al sacco [155] Sacchettoni: Round, similar to fagottini, but also may use ravioli stuffing. A small square of pasta brought around the stuffing and twisted.