Salvagenti o galleggianti o cappelletti (stuffed Italian pasta) “Salvagenti” o “Galleggianti”, in the area of Parma are so nicknamed anolini-In Romagna are named Cappelletti -It is a type of stuffed pasta native of the province of Piacenza and commonly spread to Parma -The dish is rich and elaborate, as well as several dishes offered in
Tagliatelle (Italian pasta) The “tagliatelle” or “fettuccine” are typical kind of pasta of central northern Italy. Their name come from the verb “cut” or “cutting”, since you get stretching out the dough into thin sheet and then after having it rolled up on itself cut into thin strips A variant are green noodles where in
Fettuccine (Italian pasta) The “fettuccine” are typical of central and northern Italy. Their name comes from the name “fettucce” (ribbons) long strips, s’ gets stretch the dough into a thin sheet after it has been wound on itself and then it will cut into thin strips – Are very similar to tagliatelle but these are
Spaghetti (Italian pasta) The word spaghetti is often used to label Italian people, this makes you understand which is the importance of this type of pasta in Italian cuisine. Spaghetti are cooked with combinations of any kind. We can found them accompanied with simple condiments such as garlic, oil and chilli or cheese and pepper
Lasagne (Italian specialty in oven cooked) Wide are strip of cooked pasta layered with béchamel sauce (*) and ” Ragù (*)”sauce of beef and pork in the middle all cooked in the oven. These stuffed layers can reach too a height of 3 cm. They originate in Emilia Romagna and are known and eaten since
Anolini (stuffed Italian pasta) “Anolini” are a type of filled pasta native to northern Italy (Piacenza and Parma). There is a variant of the province to Cremona known as “marubini” It is a dish with ancient roots, is already known in XIV century , passed from mother to daughter. Tradition has it that during the
Bucatini Type of pasta made of durum wheat semolina, It’s a kind of long pasta like spaghetti drilled within Can be served simply, with only Cacio (cheese very tasty) and Pepe. Or with different sauces such as Ragu basis of Italian Cuisine, Amatriciana and Carbonara The dressing par excellence this type of pasta is all’amatriciana:
Linguine Linguine Also called Bavetta or Trenette A type of long pasta of durum wheat semolina Rectangular cross-section, of medium thickness The origins of the “Linguine” is exactly Liguria GenoaThey are long like Spaghetti but crushed flat like Tagliatelle They are prepared with the traditional pesto dressing, or condiments of vegetables and fish. The particular
Bavette Bavette Also called Trenette or Linguine – Rectangular cross-section, of medium thickness The origins of the “bavette” is exactly Liguria Genoa – They are long like spaghetti but crushed flat like tagliatelle – They are prepared with the traditional pesto dressing, or condiments of vegetables and fish. – Are accompanied very well with clams,