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Paccheri. Maniche di frate, maniche rigate, rigatoni, rigatoncini, bombaroni, tufoli rigati. Moccolotti in Marche and Umbria. [1] Paccheri (Italian: [ˈpakkeri]) 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.
Made from bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth. [95] Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia Romagna [95] Pasta al ceppo. Sheet pasta that is similar in shape to a cinnamon stick [96] Log-type pasta.
Strozzapreti (Italian: [ˌstrɔttsaˈprɛːti]; lit. 'priest choker' or 'priest strangler'[1]: 152 [2]) are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of San Marino. The name is also used for a baked cheese and vegetable dumpling ...
Busiate or busiati are a type of long macaroni, originating in the province of Trapani and typical of the Calabria and Sicily regions of Italy. [2] They take their name from busa, the Sicilian word for the stem of Ampelodesmos mauritanicus, a local grass, which is used in preparing them and giving them their helical shape. [3][4]
Pesto alla trapanese (Italian: [ˈpesto alla trapaˈneːze]) is a Sicilian variation of pesto, typical of the province of Trapani. [1] It is also known as pesto trapanese and pesto alla siciliana (Italian: [ˈpesto alla sitʃiˈljaːna]), and as pasta cull'agghia in the Sicilian language. [2] It is made of garlic, basil, almonds, grated ...
Italy. Region or state. Morgongiori, Sardinia. Main ingredients. durum wheat, water. Lorighittas ("small rings" in Sardinian [1]) are a type of pasta typical of the village of Morgongiori at the foot of Monte Arci in Sardinia. [2] They are recognized as a traditional food and thus carry the P.A.T. label in Italy. [3]
An orecchietta has the shape of a small dome, with its center thinner than its edge, and with a rough surface. Like other kinds of pasta, orecchiette are made with durum wheat and water. Eggs are rarely used. In traditional Southern Italian home cooking, the dough is rolled, then cut into cubes. Each cube is pressed with a knife, dragging it on ...
The most characteristic differences, for instance, between Roman Italian and Milanese Italian are syntactic gemination of initial consonants in some contexts and the pronunciation of stressed "e", and of "s" between vowels in many words: e.g. va bene "all right" is pronounced [vabˈbɛːne] by a Roman (and by any standard Italian speaker ...