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Bucatini
Bucatini (), also known as perciatelli (), are a thick spaghetti-like pasta with a hole running through the center. They are common throughout Lazio, particularly Rome. The similar ziti are long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes. There is also a wider version of ziti, zitoni . Name The name comes from the Italian ''buco'', meaning "hole", while '' bucato'' or its Neapolitan language variant ''perciato'' means "pierced". Composition and use Bucatini are a tubed pasta made of hard durum wheat flour and water. Its length is with a diameter. The average cooking time is nine minutes. In Italian cuisine, bucatini are served with buttery sauces, guanciale, vegetables, cheese, eggs, and anchovies or sardines. One of the most common sauces to serve with bucatini is the Amatriciana sauce, ''bucatini all'amatriciana''. It is traditionally made with guanciale, a type of cured meat taken from the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bucatini Amatriciana
Bucatini (), also known as perciatelli (), are a thick spaghetti-like pasta with a hole running through the center. They are common throughout Lazio, particularly Rome. The similar ziti are long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes. There is also a wider version of ziti, zitoni . Name The name comes from the Italian ''buco'', meaning "hole", while '' bucato'' or its Neapolitan language variant ''perciato'' means "pierced". Composition and use Bucatini are a tubed pasta made of hard durum wheat flour and water. Its length is with a diameter. The average cooking time is nine minutes. In Italian cuisine, bucatini are served with buttery sauces, guanciale, vegetables, cheese, eggs, and anchovies or sardines. One of the most common sauces to serve with bucatini is the Amatriciana sauce, ''bucatini all'amatriciana''. It is traditionally made with guanciale, a type of cured meat taken from the p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ziti
Ziti is an extruded pasta, originating in Campania. It is shaped into a long, wide tube, about 25 cm long, that needs to be broken by hand into smaller pieces before cooking. Ziti have similarities to bucatini but are much thicker. Ziti are often stuffed and baked, where penne, another tubular pasta but one that is pre-shortened, are sauced or used in pasta salads. Ziti in the US is most commonly associated with the Italian-American dish of baked ziti although it is also used in pasta alla Norma Pasta alla Norma (), earlier called ''pasta con le melanzane'' 'pasta with eggplant',Touring Club Italiano, ''Vie d'Italia e del mondo'', 1928?p. 750/ref>Gioacchino Balducci, ''Italia moderna'', 1973, , p. 109 is an Italian dish of pasta and e .... In Sicily, it is traditionally served at a wedding feast. is the plural form of , meaning "bride" or "groom" in Sicilian dialect. References Cuisine of Sicily Types of pasta {{Italy-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amatriciana
Sugo all'amatriciana (), or alla matriciana (in ''Romanesco'' dialect),Ravaro (2005), p. 395 also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the ''Amatriciana'' is one of the best known pasta sauces in present-day Roman and Italian cuisine. The Italian government has named it a traditional agro-alimentary product of Lazio and ''Amatriciana tradizionale'' is registered as a Traditional Speciality Guaranteed in the EU and the UK. Development Amatriciana originates from a recipe called ''pasta alla gricia''. In papal Rome, the ''grici'' were sellers of common edible foods,Ravaro (2005), p. 329 who got this name because many of them came from Valtellina, at that time a possession of the Swiss canton of Grigioni. According to another hypothesis, the name origina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bigoli
Bigoli (Venetian: ''bìgołi'') is an extruded pasta in the form of a long and thick strand. Initially bigoli were made with buckwheat flour, but are now more commonly made with whole wheat flour, and sometimes include duck eggs. The preparation is then extruded through a ''bigolaro'', from which the pasta gets its name. Bigoli is a term used in Veneto; a similar type of pasta called pici is produced in Tuscany. History There are different versions of the origins of the bigoli. They only agree that they originated in what is now the Veneto region. According to one theory, its origin dates back to the 14th century during the Venetian Turkish Wars. After the Turks sank numerous Venetian ships loaded with durum, the remaining flour was stretched with common wheat flour. The new mixture was used for a dough, formed into a large spaghetto and called a bigolo. In 1604, a pasta maker from Padua named Bartolomio Veronese, known as Abbondanza, patented a press for making bigoli. This ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guanciale
Guanciale () is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from ''guancia'', the Italian word for 'cheek'. Production Pork cheek is rubbed with salt and spices (typically ground black or red pepper, thyme or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavour is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away. In cuisine Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes such as ''spaghetti alla carbonara'' and sauces like ''sugo all'amatriciana''. republication of ''La Buona Vera Cucina Italiana'', 1966. It is a specialty of central Italy, particularly Umbria and Lazio. Pancetta Pancetta () is a salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical region. Italy is also considered part of Western Europe, and shares land borders with France, Switzerland, Austria, Slovenia and the enclaved microstates of Vatican City and San Marino. It has a territorial exclave in Switzerland, Campione. Italy covers an area of , with a population of over 60 million. It is the third-most populous member state of the European Union, the sixth-most populous country in Europe, and the tenth-largest country in the continent by land area. Italy's capital and largest city is Rome. Italy was the native place of many civilizations such as the Italic peoples and the Etruscans, while due to its central geographic location in Southern Europe and the Mediterranean, the country has also historicall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Durum Wheat
Durum wheat (), also called pasta wheat or macaroni wheat (''Triticum durum'' or ''Triticum turgidum'' subsp. ''durum''), is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum wheat is awned (with bristles). It is the predominant wheat that grows in the Middle East. ''Durum'' in Latin means "hard", and the species is the hardest of all wheats. This refers to the resistance of the grain to milling, in particular of the starchy endosperm, implying dough made from its flour is weak or "soft". This makes durum favorable for semolina and pasta and less practical for flour, which requires more work than with hexaploid wheats like common bread wheats. Despi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baked Ziti
Baked ziti is a popular casserole with ziti pasta and a Neapolitan-style tomato-based sauce characteristic of Italian-American cuisine. It is a form of '' pasta al forno''. Typically, the pasta is first boiled separately until it is nearly, but not completely, done. The almost-cooked pasta is added to a tomato-based sauce. The tomato-coated pasta is then combined with cheese, typically a mixture of ricotta, mozzarella, and parmesan. Other ingredients can be added with the cheese, such as ground meat, sausage, mushrooms, peppers, and onions. The combined ingredients are placed in a baking dish, covered with mozzarella cheese, baked in the oven and served hot. If unavailable, ziti can be substituted with other tubular pastas such as penne or rigatoni. See also * Lasagne * List of casserole dishes * List of pasta dishes * Pastitsio Pastitsio ( el, παστίτσιο, ''pastítsio'') is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macaroni
Macaroni (, Italian: maccheroni) is dry pasta shaped like narrow tubes.Oxford DictionaryMacaroni/ref> Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machines can make macaroni shapes but, like most pasta, macaroni is usually made commercially by large-scale extrusion. The curved shape is created by different speeds of extrusion on opposite sides of the pasta tube as it comes out of the machine. The word "macaroni" is often used synonymously with elbow-shaped macaroni, as it is the variety most often used in macaroni and cheese recipes. In Italy and other countries, the noun ''maccheroni'' can refer to straight, tubular, square-ended ''pasta corta'' ("short-length pasta") or to long pasta dishes, as in ''maccheroni alla chitarra'' and ''frittata di maccheroni'', which are prepared with long pasta like spaghetti. In the United States, federal regulations define three different shapes of dried ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drinking Straw
A drinking straw is a utensil that is intended to carry the contents of a beverage to one's mouth. Straws are commonly made from plastics but environmental concerns and new regulation have led to rise in reusable and biodegradable straws. These straws are often made of silicone, cardboard, or metal. A straw is used by placing one end in one's mouth and the other in a beverage. By employing suction, the air pressure in one's mouth drops causing atmospheric pressure to force the liquid through the straw and into the mouth. Drinking straws can be straight or have an angle-adjustable bellows segment. Drinking straws have historically been intended as a single-use product and several countries, regions, and municipalities have banned single-use plastic straws to reduce plastic pollution. Additionally, some companies have even voluntarily banned or reduced the number of plastic straws distributed from their premises. History Early examples The first known straws were made by the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sardine
"Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the Italian island of Sardinia, around which sardines were once supposedly abundant. The terms "sardine" and "pilchard" are not precise, and what is meant depends on the region. The United Kingdom's Sea Fish Industry Authority, for example, classifies sardines as young pilchards. One criterion suggests fish shorter in length than are sardines, and larger fish are pilchards. The FAO/ WHO Codex standard for canned sardines cites 21 species that may be classed as sardines. FishBase, a comprehensive database of information about fish, calls at least six species "pilchard", over a dozen just "sardine", and many more with the two basic names qualified by various adjectives. Etymology 'Sardine' first appeared in English in the 15th century, a loa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anchovy
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 17 genera; they are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish. Genera Characteristics Anchovies are small, green fish with blue reflections due to a silver-colored longitudinal stripe that runs from the base of the caudal (tail) fin. They range from in adult length, and their body shapes are variable with more slender fish in northern populations. The snout is blunt with tiny, sharp teeth in both jaws. The snout contains a unique rostral organ, believed to be electro-sensory in nature, although its exact function is unknown. The mouth is larger than that of herrings and silversides, two fish which anchovies closely resemble in ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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