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Media: Spaghetti alla puttanesca. Spaghetti alla puttanesca ( Italian: [spaˈɡetti alla puttaˈneska]) is a pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olives, capers, anchovies, garlic, peperoncino, extra virgin olive oil and salt. [ 1][ 2]
Campanelle or torchio. Flattened bell-shaped pasta with a frilly edge on one end. Torchio are identical but with a smooth edge. [ 57] Bellflower, [ 18][ 58] gigli are lilies, [ 18] torchio is a press (usually for olive or grapes, but also pasta). [ 57] Gigli, [ 58] cornetti, corni di bue [ 9] Cappelli da chef.
A Campobello di Licata baked pasta dish, made of ziti pasta, a ragù sauce with pork, cauliflower, eggs and pecorino cheese. Nidi di rondine. Emilia-Romagna. A Romagna baked pasta dish, prepared a fresh egg pasta, with a tomato sauce and smoked ham, beef, mushrooms, béchamel sauce and Parmigiano Reggiano cheese.
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 ...
e. Pizza pugliese (left) and pizza Margherita ( DOC) (right) Spaghetti alla carbonara. Tiramisu is an Italian dessert. This is a list of Italian foods and drinks. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient ...
Arrabbiata sauce. Arrabbiata sauce, known in Italian as sugo all'arrabbiata ( arabbiata in Romanesco dialect [ 1] ), is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region of Italy, [ 2] and particularly from the city of Rome. [ 3]
Amatriciana sauce, known in Italian as sugo all'amatriciana ( Italian: [ˈsuːɡo allamatriˈtʃaːna]; alla matriciana in Romanesco dialect) [ 2] or as salsa all'amatriciana, is a pasta sauce made with tomatoes, guanciale (cured pork cheek), pecorino romano cheese, black pepper, extra virgin olive oil, dry white wine, and salt.
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). At about 6.5 mm ( 1⁄4 inch), it is wider and thicker than, but similar to ...