Search results
Results from the WOW.Com Content Network
Gogges (Greek: γκόγκες), also called goggizes (γκόγκιζες [ˈɡoɟizes]), goglies (γκόγκλιες), and stripta makaronia (στριπτά μακαρόνια, 'twisted macaroni') is a type of egg-free pasta made in the Peloponnese, especially the provinces of Argolis and Laconia.
Run the dough through a pasta machine until thin, sprinkling with flour as needed. Once thinned out, cut the dough using the pasta machine and sprinkle pasta with more flour. Repeat with the three ...
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.
Pasta sauces are generally based on meats or vegetables. Horseradish is often used as a spice and condiment, known in the region as "poor man's truffle". [133] The region produces cheeses such as pecorino di Filiano, canestrato di Moliterno, pallone di Gravina, and padraccio and olive oils such as the Vulture. [134] The peperone crusco (lit.
In 1912, Giuseppe Di Martino established the pasta factory in Gragnano. [3] [4] In 2017, the Group acquired the Emilian company Grandi Pastai, [5] expanding production to include fresh and frozen pasta and gnocchi. [6] In 2018, a dining space was opened at FICO Eataly World in Bologna. [7]
Di Lelio's tableside service was an integral part of the recipe's success. [7] [8] [9] Fettuccine Alfredo is a variant of standard Italian fettuccine al burro (' fettuccine with butter ') or pasta burro e parmigiano (' pasta with butter and Parmesan cheese '). It is a kind of pasta in bianco, that is, without added sauce.
Zuppa toscana (lit. ' Tuscan soup ' ), also known in Italy as minestra di pane ( lit. ' bread soup ' ), is a soup from the region of Tuscany , northern Italy.
For premium support please call: 800-290-4726 more ways to reach us