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The word rigatoni comes from the Italian word rigato (that stands for 'lined', 'striped', 'ruled', rigatone being the augmentative, and rigatoni the plural form), which means 'ridged' or 'lined', and is associated with the cuisine of southern and central Italy. [4] [3] Rigatoncini are a smaller version, close to the size of penne.
Ziti (Italian:) or zite (Italian:) is a shape of extruded pasta originating from the Italian regions of Campania and Sicily. [1] [2] It is shaped into long, wide tubes, about 25 cm (9.8 inches) long, that generally need to be broken by hand into smaller pieces before cooking. Ziti has similarities to bucatini but is much thicker.
Occitan (English: / ˈ ɒ k s ɪ t ən,-t æ n,-t ɑː n /; [12] [13] Occitan pronunciation: [utsiˈta, uksiˈta]), [a] also known as lenga d'òc (Occitan: [ˈleŋɡɒ ˈðɔ(k)] ⓘ; French: langue d'oc) by its native speakers, sometimes also referred to as Provençal, is a Romance language spoken in Southern France, Monaco, Italy's Occitan Valleys, as well as Spain's Val d'Aran in Catalonia ...
Genovese sauce, known in Italian as sugo alla genovese or "la Genovese", is a slow-cooked onion and meat sauce associated with the city of Naples.It is typically served with ziti, rigatoni or paccheri pasta and sprinkled with grated cheese.
In a large skillet or wok, melt the butter with the oil. Once hot, add the garlic, rosemary, olives, and artichokes and sauté over medium heat for 3 minutes, stirring occasionally with a wooden ...
In French, femme (pronounced 'fam') means "woman." fin de siècle comparable to (but not exactly the same as) turn-of-the-century but with a connotation of decadence, usually applied to the period from 1890 through 1910. In French, it means "end of the century", but it isn't a recognized expression as such.
Italian bakeries bake thousands of panettone each holiday season. ... Panettone is a four-syllable Italian word. Panettone is pronounced pan-net-TOW-neh, with the emphasis on the third syllable.
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).