Anellini You can find “Anellini” of different formats, for soup are of small size, you can insert the tip of the little finger – are perfect for recipes of soups and broths. – The pasta that has been made in Abruzzo is usually large, fantastic with ricotta and vegetables such as eggplant, peppers and zucchini
Anelli Siciliani Inspired by circles that women bring to the ears, “Anellini” (small rings) belong to the great culinary tradition of Puglia and Sicilia usually are served in broth or soup. You can find “Anelli” of different formats, for soup are of small size, you can insert the tip of the little finger – are
Tagliolini ( Thin strips of egg noodles ). Their name comes from the verb “cut” . The dough of egg noodles is stretched until have a thin sheet then rolling up on itself and then cut in long strips. You can taste in meat broth or better with fish sauce or with vegetable sauce. Fast
Acini di pepe ( short pasta of durum wheat ). Pasta of durum wheat semolina with the shape of pepper seeds. Is used mostly in soups or salads. Sometimes used in weddings like Rice, is thrown to the bride as a sign of good omen.
Agnolotti ( Stuffed pasta ) Is a type of pasta obtained with a eggs and flour mixed and stuffed with meat, and usually has a square shape – Two thin sheets of dough stuffed with flavoured minced meat – The stuffed, in Piedmont is made with roast beef or roast veal , and topped with a
Aglio olio e peperoncino (Garlic , extra virgin oil & chilli) This is one of the simplest and most popular condiments all over the Peninsula. Simply fry a litlebit with extra virgin olive oil chopped garlic and chili to get a spicy sauce. You will get a delicious and tasty sauce suited to dress all