''Parmitieddi'' (), also known as ''parmi or'' ''parmatieddi'', is a variety of ''

cavatelli ''Cavatelli'' ( , , ; Italian for 'little hollows') are small pasta shells made from semolina or other flour dough, commonly cooked with garlic and broccoli or rapini broccoli rabe, or simply with tomato sauce. A variant adds ricotta chee ...

'' typical of

Teggiano Teggiano (), formerly Diano, is a town and (municipality) in the province of Salerno, Campania, Italy. It is situated on an isolated eminence above the upper part of the valley to which it gives the name of Vallo di Diano. Among the historic ...

, a ''

comune A (; : , ) is an administrative division of Italy, roughly equivalent to a township or municipality. It is the third-level administrative division of Italy, after regions () and provinces (). The can also have the City status in Italy, titl ...

'' (municipality) in the

Campania Campania is an administrative Regions of Italy, region of Italy located in Southern Italy; most of it is in the south-western portion of the Italian Peninsula (with the Tyrrhenian Sea to its west), but it also includes the small Phlegraean Islan ...

region of

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 b ...

. ''Parmitieddi'' is larger than ''cavatelli'' and flat-shaped. They are made by rolling a stick of dough with the three fingers of one hand and are usually eaten as a first course on

Palm Sunday Palm Sunday is the Christian moveable feast that falls on the Sunday before Easter. The feast commemorates Christ's triumphal entry into Jerusalem, an event mentioned in each of the four canonical Gospels. Its name originates from the palm bran ...

served with

ragù In Italian cuisine, ragù (; from French '' ragoût'') is a meat sauce commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the pr ...

sauce and grated

pecorino Pecorino is an Italian hard cheese produced from sheep's milk. The name derives from , which means ' sheep' in Italian. Overview Of the six main varieties of pecorino, all of which have protected designation of origin (PDO) status under ...

or '' ricotta salata'' cheese. Their shape is similar to that of a palm leaf. The name refers to either the method of preparation with the palm of one's hand (''palma'' in Italian) or the fact that it is eaten on Palm Sunday.

References

{{Pasta Types of pasta

See also

References