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Tordelli Lucchesi
Tortelli () is a type of stuffed pasta traditionally made in the Emilia-Romagna, Lombardy, and Tuscany regions of Italy. It can be found in several shapes, including square (similar to ravioli), semi-circular (similar to agnolini) or twisted into a rounded, hat-like form (similar to cappelletti). It can be served with melted butter, Bolognese sauce, broth or other sauces. See also * List of pasta * Tortellini * ''Tortelloni ''Tortelloni'' is a type of stuffed pasta common in northern Italy, with a shape similar to tortellini, but larger and with a cheese-based filling. It is traditionally stuffed with ricotta, Parmesan, leafy herbs or vegetables such as parsley ...'' References External links Sourdough Tortelli Piacentini Cuisine of Emilia-Romagna Types of pasta {{Italy-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortelli
Tortelli () is a type of stuffed pasta traditionally made in the Emilia-Romagna, Lombardy, and Tuscany regions of Italy. It can be found in several shapes, including square (similar to ravioli), semi-circular (similar to agnolini) or twisted into a rounded, hat-like form (similar to cappelletti). It can be served with melted butter, Bolognese sauce, broth or other sauces. See also * List of pasta There are many different varieties of pasta. They are usually sorted by size, being long (), short (), stuffed (), cooked in broth (), stretched () or in dumpling-like form (). Yet, due to the variety of shapes and regional variants, "one man's ... * Tortellini * '' Tortelloni'' References External links Sourdough Tortelli Piacentini Cuisine of Emilia-Romagna Types of pasta {{Italy-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filled Pasta
Filled pasta or stuffed pasta is pasta, usually sealed, surrounding a variety of fillings. Such pasta is especially common in non-tropical regions of Eurasia. Examples of filled pasta include ravioli and tortellini. Preparation The pasta wrappers are usually fresh pasta, but dried pasta can be used if the wrapper is not sealed. Premade filled pasta for mass consumption is often pasteurized to set the dough structure. Variations While most filled pastas are sealed on all sides, rotolo ripieno is rolled, but not sealed.Serena Cosmo. ''The Ultimate Pasta and Noodle Cookbook.'' Simon and Schuster, 2017p. 114. Similar types of pasta include layered pasta such as lasagna, while similar stuffed preparations include kachoris, samosas and tamales. See also * List of stuffed dishes * * List of pasta dishes * List of Italian pasta varieties * Dumplings Dumplings are a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emilia-Romagna
Emilia-Romagna (, , both , ; or ; ) is an Regions of Italy, administrative region of northern Italy, comprising the historical regions of Emilia (region), Emilia and Romagna. Its capital is Bologna. It has an area of , and a population of 4.4 million. Emilia-Romagna is one of the wealthiest and most developed regions in Europe, with the third highest gross domestic product per capita in Italy. It is also a cultural center, being the home of the University of Bologna, the oldest university in the world. Some of its cities, such as Modena, Parma, Ferrara, and Ravenna, are UNESCO heritage sites. It is a center for food and automobile production (such as Ferrari, Lamborghini, and Maserati). It has coastal resorts such as Cervia, Cesenatico, and Rimini. In 2018, the Lonely Planet guide named Emilia-Romagna as the best place to see in Europe. Etymology The name ''Emilia-Romagna'' is a legacy of Ancient Rome. ''Emilia'' derives from the ''via Aemilia'', the Roman road connecting Pia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lombardy
The Lombardy Region (; ) is an administrative regions of Italy, region of Italy that covers ; it is located in northern Italy and has a population of about 10 million people, constituting more than one-sixth of Italy's population. Lombardy is located between the Alps mountain range and tributaries of the river Po (river), Po, and includes Milan, its capital, the largest metropolitan area in the country, and among the largest in the EU. Its territory is divided into 1,502 ''comuni'' (the region with the largest number of ''comuni'' in the entire national territory), distributed among twelve administrative subdivisions (eleven Provinces of Italy, provinces plus the Metropolitan City of Milan). The region ranks first in Italy in terms of population, population density, and number of local authorities, while it is fourth in terms of surface area, after Sicily, Piedmont, and Sardinia. It is the second-most populous Region (Europe), region of the European Union (EU), and the List of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuscany
Tuscany ( ; ) is a Regions of Italy, region in central Italy with an area of about and a population of 3,660,834 inhabitants as of 2025. The capital city is Florence. Tuscany is known for its landscapes, history, artistic legacy, and its influence on high culture. It is regarded as the birthplace of the Italian Renaissance and of the foundations of the Italian language. The prestige established by the Tuscan dialect's use in literature by Dante Alighieri, Petrarch, Giovanni Boccaccio, Niccolò Machiavelli and Francesco Guicciardini led to its subsequent elaboration as the language of culture throughout Italy. It has been home to many figures influential in the history of art and science, and contains well-known museums such as the Uffizi and the Palazzo Pitti. Tuscany is also known for its wines, including Chianti, Vino Nobile di Montepulciano, Morellino di Scansano, Brunello di Montalcino and white Vernaccia di San Gimignano. Having a strong linguistic and cultural identity, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land border, as well as List of islands of Italy, nearly 800 islands, notably Sicily and Sardinia. Italy shares land borders with France to the west; Switzerland and Austria to the north; Slovenia to the east; and the two enclaves of Vatican City and San Marino. It is the List of European countries by area, tenth-largest country in Europe by area, covering , and the third-most populous member state of the European Union, with nearly 59 million inhabitants. Italy's capital and List of cities in Italy, largest city is Rome; other major cities include Milan, Naples, Turin, Palermo, Bologna, Florence, Genoa, and Venice. The history of Italy goes back to numerous List of ancient peoples of Italy, Italic peoples—notably including the ancient Romans, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ravioli
Ravioli (; : ''raviolo'', ) are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular ('' mezzelune''). Ravioli appear in the 14th-century cookbook ''The Forme of Cury'' under the name of ''rauioles''. Etymology English and French borrowed the word ''ravioli'' from Italian in the 14th century. The ultimate origin of the word is uncertain. It is sometimes connected to the northern Italian word ''rava'', 'turnip', supposing that the filling was made of turnips, but the earliest recipes, even Lenten ones, do not include turnips. Another theory connects it to a kind of cheese (related to modern Italian '' robiola''), but that also appears unlikely. History Ravioli are mentioned in the personal letters of Francesco Datini, a merchant of Prato in the 14th century.D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agnolini
(Mantuan dialect: or ) is a type of egg-based stuffed pasta originating in the province of Mantua, Italy. It is often eaten in soup or broth. 's recipe was first published in (1662) by , a cook at the court of the Gonzaga family. is the main ingredient of soups of the Mantuan cuisine, usually consumed during holidays and important occasions. Served with chicken broth, it is a traditional Mantuan dish on Christmas Eve, alongside other traditional Mantuan dishes such as the 's soup, , with abundant addition of Parmesan cheese. , to which red wine is added, generally Lambrusco, represents the opening of the Christmas lunch. differ from the classic Emilian tortellini, to which they are similar, in their shape and ingredients for the pasta dough. See also * Piedmontese cuisine * List of pasta * List of dumplings This is a list of notable dumplings. Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cappelletti (pasta)
Cappelletti () are ring-shaped Filled pasta, stuffed pasta so called for the characteristic shape that resembles a hat (''cappello'' in Italian language, Italian). Compared to tortellini, they have a different shape, larger size, thicker dough and different filling. The origins of the recipe, very widespread on a territorial basis, are ancient, traditionally and historically linked to Emilia-Romagna and Marche.Cristina Ortolani, ''L'Italia della pasta'', Touring Editore, 2003, p. 86, . From these areas it then spread over the centuries, becoming a typical dish in various cities. Some recent sources specifically indicate the area in the Cesena-Ferrara-Reggio Emilia triangle as the place of origin, others report the Marche as a land where cappelletti are of ancient tradition. Production areas Emilia A first reference to this culinary preparation could perhaps be found linked to Ferrara, in a text dating back to 1556 by Cristoforo di Messisbugo, former cook of the Este court with A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drawn Butter
Drawn butter is melted butter,Damon Fowler, ''Classical Southern Cooking'', annotated edition, 2008, p. 113 often served as a sauce for steamed seafood. Some cooks restrict the term to clarified butter, while others insist that it should not be clarified. Jasper White, ''Lobster at Home'', 1998, , p. 33: "Drawn butter is simply melted butter. For some unfathomable reason, many clam shacks and restaurants serve clarified butter... as drawn butter. They do not realize that the milk solids which are skimmed from clarified butter are what make drawn butter so tasty." When it is served with seafood, diners often add lemon juice to it. Drawn butter sauces In the 18th century, a small amount of flour and water or milk was often added to melted butter to thicken it and prevent it from separating. Later in the 19th century, increasing amounts of flour and water were used. These sauces may themselves be named simply "melted butter", "drawn butter", or "drawn butter sauce", and flavored wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bolognese Sauce
Bolognese sauce, known in Italian as or (called in Bologna, ''ragó'' in Bolognese dialect), is the main variety of ragù in Italian cuisine. It is associated with the city of Bologna. is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing, and braising. Ingredients include a characteristic soffritto of onion, celery, and carrot, and different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato paste or tomato sauce are added, and the dish is then gently simmered at length to produce a thick sauce. is customarily used to dress and to prepare . Outside Italy, the phrase "Bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to Italian , being more similar in fact to from the tomato-rich south of the country. Although in Italy is not use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pasta
There are many different varieties of pasta. They are usually sorted by size, being long (), short (), stuffed (), cooked in broth (), stretched () or in dumpling-like form (). Yet, due to the variety of shapes and regional variants, "one man's can be another's ". Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called in Italy and 'wagon wheels' in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons. Italian language, Italian pasta names often end with the Gender (linguistics), masculine Number (linguistics), plural diminutive suffixes or the feminine plurals , etc., all conveying the sense of ; or with the augmentative suffixes , meaning . Other suffixes like , and , may also occur. In Italian, all pasta type names are plural, except lasagna. Long- and medium-length pasta Long p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
