"Rigatoni Rigatoni are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved, though nowhere near as curved as elbow macaroni. Rigatoni characteristically have ridges down their length, sometimes spiraling around the tube, and unlike penne, rigatoni's ends are cut square (perpendicular) to the tube walls instead of diagonally. The word ""rigatoni"" comes from the Italian word ""rigato"" (""rigatone"" being the augmentative and ""rigatoni"" the plural form), which means ""ridged"" or ""lined"", and is associated with the cuisine of southern and central Italy. Rigatoncini are a"
"Rigatoni con la pajata Rigatoni con la pajata (Romanesco dialect; standard Italian rigatoni con la pagliata ) is a classic dish of the Roman cuisine. The dish can be found in some traditional trattorias in Rome. ""Pajata"" is the term for the intestines of an unweaned calf, i.e., only fed on its mother's milk. The intestines are cleaned and skinned, but the chyme is left inside. Then the intestine is cut in pieces 20–25 cm long, which are bound together with white thread, forming rings. When cooked, the combination of heat and the enzyme rennet in the intestines coagulates the"
"chyme and creates a sort of thick, creamy, cheese-like sauce. These rings can be served simply seasoned and grilled (""pajata arrosto"") or in the traditional Roman dish in which pajata is stewed in a typical tomato sauce and served with rigatoni. Rigatoni con la pajata Rigatoni con la pajata (Romanesco dialect; standard Italian rigatoni con la pagliata ) is a classic dish of the Roman cuisine. The dish can be found in some traditional trattorias in Rome. ""Pajata"" is the term for the intestines of an unweaned calf, i.e., only fed on its mother's milk. The intestines are cleaned and"
"include ""risotto"", rice cooked with many different kinds of food, from vegetables, mushrooms, pumpkin or ""radicchio"" to seafood, pork meat or chicken livers. ""Bigoli"" (a typical Venetian fresh pasta, similar to ""Udon""), ""fettuccine"" (hand-made noodles), ""ravioli"" and the similar ""tortelli"" (filled with meat, cheese, vegetables or pumpkin) and ""gnocchi"" (potatoes-made fresh pasta), are fresh and often hand-made pasta dishes (made of eggs and wheat flour), served together with meat sauce (""ragù"") often made with duck meat, sometimes together with mushrooms or peas, or simply with melted butter. Cuisine from the mountain areas is mainly made of pork or game meat,"
"Risotto Risotto (, , from meaning ""rice"") is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its attractive yellow colour. Risotto in Italy is normally a ""primo"" (first course), served on its own before the main course, but ""risotto alla milanese"", (), is often served together with ossobuco alla milanese. Rice was grown"
"Ravioli Ravioli (; singular: ""raviolo"") are a type of dumpling composed of a filling sealed between two layers of thin pasta dough. Usually served either in broth or with a pasta sauce, they originated as a traditional food in Italian cuisine. Ravioli are typically square, though other forms are also used, including circular or semi-circular (mezzelune). The earliest known mention of ravioli appears in the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century. In Venice, the mid-14th-century manuscript ""Libro per cuoco"" offers ravioli of green herbs blanched and minced, mixed with beaten egg"
"regions. It is a diverse cuisine, but among its best-known and most characteristic foods are risotto, pizza in Neapolitan and Sicilian styles, and pasta dishes such as spaghetti. Risotto is a dish made using Italian short-grain rice, which is both highly absorbent and resistant to turning into a pudding when cooked with stock and flavoured with onions and garlic, cooked in butter. Anna Gosetti della Salda's book of Italian regional cookery lists 37 risotto recipes, 18 of them from the Veneto. Variations among Veneto risottos include additions of fish and white wine; chicken; eel; mushrooms and grated Parmesan cheese; quails;"
"the liquid and become soft and dry. Many variations have their own names: Risotto Risotto (, , from meaning ""rice"") is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its attractive yellow colour. Risotto in Italy is normally a ""primo"" (first course), served on its own before the main course, but ""risotto alla"
"of risotto with Arborio rice or Maratelli rice, the typical kind of Saluggia beans, onion, Barbera wine, lard, salami, salt, and pepper), ""taglierini"" (thinner version of tagliatelle), ""bagna cauda"" (sauce of garlic, anchovies, olive oil, and butter), and ""bicerin"" (hot drink made of coffee, chocolate, and whole milk). Piedmont is one of the Italian capitals of pastry and chocolate in particular, with products like Nutella, ""gianduiotto"", and ""marron glacé"" that are famous worldwide. Apulia is a massive food producer: major production includes wheat, tomatoes, zucchini, broccoli, bell peppers, potatoes, spinach, eggplants, cauliflower, fennel, endive, chickpeas, lentils, beans, and cheese (like"
"is put in the pot for flavouring. It is cooked until the meat easily separates from the bones. It is seasoned with cinnamon, nutmeg, and black pepper and garnished with pine nuts. ""Coda"" is usually prepared to taste sweet-and-sour, usually using raisins, or sometimes candied fruit or a small amount of grated bittersweet chocolate. Coda is generally prepared in advance and reheated. Leftovers can be used as a sauce for rigatoni, which is then named ""rigatoni al sugo di coda"". ""Coda alla vaccinara"" was originally the specialty of the ""vaccinari"" 'butchers' of the Rione Regola in Rome, to the point"
"for rigatoni. In Sicily, many enjoy a sandwich called ""pani ca meusa"", bread with spleen and caciocavallo cheese. In the Italian neighborhoods of Brooklyn, New York, where it is also commonly eaten, it goes by the name 'vastedda', which in Sicilian refers to the bread only. In Norcia and other parts of Umbria, pig's bowels are also cured with herbs, chili peppers, and spices, then dried and smoked to make a tough, spicy sausage in which the bowel, instead of serving only as the usual casing, is the main ingredient. Italy's Florentine cuisine includes cow brain. In Spain, the visceral"
"Lipton and has been made commercially by a succession of owners since, with the product currently made by Pinnacle Foods, Inc. Italian dressing Italian dressing is a vinaigrette-type of salad dressing in United States and Canadian cuisine, consisting of water, vinegar or lemon juice, vegetable oil, chopped bell peppers, usually sugar or corn syrup, and a blend of numerous herbs and spices including oregano, fennel, dill and salt. Onion and garlic can also be used to intensify the dressing’s flavor. It is often bought bottled, or prepared by mixing oil and vinegar with a packaged flavoring mix consisting of dehydrated"
"a Sicilian dish prepared with ""rigatoncini"" pasta (a smaller version of rigatoni) and fava bean paste. Maccu Maccu, (also known as maccu di fave, and sometimes referred to as macco), is a Sicilian soup and also a foodstuff that is prepared with dried and crushed fava beans (also known as broad beans) and fennel as primary ingredients. It dates back to ancient history. The dish is now rare in Sicily, but it occasionally appears on restaurant menus there. Several dishes exist using maccu as a foodstuff, such as ""Bruschetta al maccú"" and ""Maccu di San Giuseppe"", the latter of which"
"known for ""risotto"", a dish whose ingredients can highly vary upon different areas. Fish and seafood are added in regions closer to the coast while pumpkin, asparagus, radicchio, and frog legs appear farther away from the Adriatic Sea. Made from finely ground maize meal, polenta is a traditional, rural food typical of Veneto and most of Northern Italy. It may be included in stirred dishes and baked dishes. Polenta can be served with various cheese, stockfish, or meat dishes. Some polenta dishes include porcini, rapini, or other vegetables or meats, such as small song-birds in the case of the Venetian"
"fiordilatte, to dress the """", then cooked in oven in a small single-portion clay pot (""pignatiello""). Spaghetti, ""linguine"" and ""paccheri"" match very well with fish and seafood. From this union come the dishes typical of important lunches or dinners (weddings, in particular). The most typical ones are: There are many more varieties, for instance spaghetti with a white sauce of mediterranean cod. Sometimes the traditional dishes of pasta with legumes can be mixed with seafood, so there are, for instance, ""pasta e fagioli con le cozze"" (pasta with beans and mussels), or other more modern variations, like pasta with zucchine"
"Piadina Piadina or Piada is a thin Italian flatbread, typically prepared in the Romagna historical region (Forlì, Cesena, Ravenna and Rimini). It is usually made with white flour, lard or olive oil, salt and water. The dough was traditionally cooked on a terracotta dish (called ""teggia"" in the Romagnol), although nowadays flat pans or electric griddles are commonly used. The Piadina has been added to the list of the traditional regional food products of Italy of the Emilia-Romagna Region. The Piadina is typical of the Apennines area of Forlì, Cesena and Rimini, and also of the Ravenna area and the"
"on their own, and they are locally called supplì or arancini. Soup with risotto Soup with Risotto is a dish in Italian-American cuisine made with risotto, eggs, bread crumbs, and clear or brown soup. It is commonly made when one has risotto leftover after a meal. The risotto is made into little balls the size of small nuts. These are then covered in egg and bread crumbs and fried in butter. After being dried they are added to either clear or brown soup. This recipe is not traditional in Italy. The balls are made (actually a little bigger than eggs),"
"Alfredo. Fettuccine Fettuccine (; literally ""little ribbons"" in Italian; sing. ""Fettuccina"") is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick pasta made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. It is often eaten with ""sugo d'umido"" (beef ragù) and ""ragù di pollo"" (chicken ragù). Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in stores. Spinach fettuccine is made from spinach, flour, and eggs. Dishes made with fettuccine include"
"be traced back to the Middle Ages, and that sometimes reveals the influence of its important Jewish community. The signature dish is ""cappellacci di zucca"", special ravioli with a filling of butternut squash, Parmigiano-Reggiano and flavored with nutmeg. It is served with a sauce of butter and sage or bolognese sauce. Another peculiar dish, that was allegedly cooked by Renaissance chef Cristoforo di Messisbugo, is ""pasticcio di maccheroni"", a domed macaroni pie, consisting of a crust of sweet dough enclosing macaroni in a Béchamel sauce, studded with porcini mushrooms and ragù bolognese. The traditional Christmas first course is cappelletti, large"
"Fettuccine Fettuccine (; literally ""little ribbons"" in Italian; sing. ""Fettuccina"") is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick pasta made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. It is often eaten with ""sugo d'umido"" (beef ragù) and ""ragù di pollo"" (chicken ragù). Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in stores. Spinach fettuccine is made from spinach, flour, and eggs. Dishes made with fettuccine include Fettuccine"
"mackerels, sardines, rotisseries of oily fishes, sepias with peas, fried squids and gianchetti (known here as ""omini nudi""). Piada is a flatbread of ancient traditions, thin and crumbly, obtained from a dough of flour, water, lard and salt, and baked on a scorching ""testo"" of terracotta or cast iron. It is often accompanied by grilled meats or fishes, sausages, gratinée vegetables, salami, prosciutto, fresh cheeses and country herbs. Cassoni, are stuffed flatbreads similar to piada, with various fillings: country herbs, potatoes and sausages, tomato and mozzarella. Side dishes include mixed salads, gratinée vegetables, roasted potatoes, sautée bladder campion leaves, marinated"
"pasta e fagioli (pasta and beans). It is used in traditional Sicilian dishes ""throughout Sicily"". Some Sicilian dishes with ditalini include pasta with ricotta cheese and ""pasta chi vruocculi 'rriminati"", which is a pasta and broccoli dish. It has been described as used often in soups, and as an ideal pasta for use in soups due to their small size being able to ""fit well on a spoon"". It may also be used in pasta salads. Ditalini Ditalini (Italian: ""small thimbles"", also referred to as tubettini) is a type of pasta that is shaped like small tubes. The literal translation"
"mold. Salt is added as well. The end result is a soft and creamy brown paste which has a very pungent and piquant taste. It is produced in the southern part of the Province of Lecce and sold in glass jars. It is smeared on bread, mixed with tomato sauces for pasta, or added to vegetable dishes. Like mascarpone in northern Italian cuisine, ricotta is a favorite component of many Italian desserts, such as cheesecakes and cannoli. Also, a variety of different cookies include ricotta as an ingredient. Ricotta can be beaten smooth and mixed with condiments, such as sugar,"
"Giardiniera Giardiniera () is an Italian relish of pickled vegetables in vinegar or oil. Italian giardiniera is also called sottaceti (""under vinegar""), a common term for pickled foods. It is typically eaten as an antipasto or with salads. In the United States, giardiniera is commonly available in traditional or spicy varieties, and the latter is sometimes referred to as ""hot mix"". Giardiniera is a versatile condiment that can be used on a variety of different foods such as bratwurst, bruschetta, burgers, pasta salad, eggs (omelets), hot dogs, tuna salad, sandwiches, and much more. In the U.S. it is not uncommon"
"However, the question of who invented the risotto in Milano remains unanswered today. The rice varieties now associated with risotto were developed in the 20th century, starting with Maratelli in 1914. A high-starch (amylopectin), low-amylose round medium- or short- grain white rice is usually used for making risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. Carnaroli, Maratelli (historical Italian variety) and Vialone Nano are considered to be the best"
"and pizzaiola a pizza style tomato sauce. Scaloppine Scaloppine (plural and diminutive of ""scaloppa""—a small scallop, i.e., a thinly sliced cut of meat) (in English usage scaloppini; sometimes scallopini) is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of redux sauces. The sauce accompanying ""Scaloppine"" can come in a multitude of varieties according to regional gastronomic traditions. Popular variations include tomato-wine redux; ""scaloppine al limone"" or piccata, which denotes a caper and lemon"
"side dishes, such as the bean and noodle soup, ""sagne e fagioli"". This soup is traditionally flavored with tomatoes, garlic, oil, and peperoncini. Other popular dishes include: Across the region, roast lamb is enjoyed in several variations. Some of these variations include: Seafood is also popular, especially in coastal areas. The variety of fish available to the area has resulted in several fish-based ""Brodetti"" (broths), coming from such places as Vasto, Giulianova, and Pescara. These broths are often made by cooking fish, flavored with tomatoes, herbs, and peperoncino, in an earthenware pot. Rustic pizzas are also very common. Some of"
"Tagliatelle Tagliatelle (; ) and tagliolini (from the Italian ""tagliare"", meaning ""to cut"") are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of ""tagliatelle"" are long, flat ribbons that are similar in shape to fettuccine and are typically about wide. ""Tagliatelle"" can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliolini is another variety of tagliatelle that is long and cylindrical in shape, not long and flat. Both tagliolini and tagliatelle are made with egg pasta. The traditional ratio is one egg to one"
"cut with a special rolling pin with notches to obtain its particular shape. In Abruzzo, maccheroni alla chitarra are most typically prepared with a ragout of lamb (""ragù d'agnello""). In particular areas of the Abruzzi the traditional condiment is tomato sauce with veal meatballs, so-called ""pallottelle"". A dried variation without egg is often marketed as spaghetti or maccheroni alla chitarra within and outside of Italy. Spaghetti alla chitarra Spaghetti alla chitarra (), also known as maccheroni alla chitarra, is a variety of egg pasta typical of Abruzzo, Italy. Tonnarelli are a similar pasta from Lazio. They have a square cross"
"Cavatelli Cavatelli are small pasta shells from eggless semolina dough that look like miniature hot dog buns. ""Cavatelli"" in a literal sense, means ""little hollows"". Ricotta cavatelli adds ricotta cheese to the dough mix. It is commonly cooked with garlic and broccoli or broccoli rabe. Many varieties and local names of Cavatelli exist, including ""orecchie di prete"" (priest's ears). In Apulia a number of varieties of Cavatelli have specific names including ""pizzicarieddi"". A particular variety of Cavatelli is typical of the area of Teggiano in Campania, where they are referred to as Parmatieddi (or ""Palmatielli""). Parmatieddi are larger than Cavatelli"
"and clams, that lose any traditional connotation. The most famous rice dish is the ""sartù di riso"", a sort of ""timballo"" made with rice, stuffed with chicken livers, sausage, little meatballs, ""fior di latte"" or ""provola"", peas, mushrooms, and with Neapolitan ragù, or, in the white version (""""in bianco"""") with béchamel sauce. In the cuisine of the poor, rice is also cooked as ""riso e verza"" (rice with cabbage), flavored with little pieces of parmigiano-reggiano cheese crusts, that slightly melt while cooking. A seafood rice dish is the ""risotto alla pescatora"" (""Fisherman's risotto""), prepared with various mollusks (different types of"
"Ragout The term ragout (French ""ragoût"" ) refers to a main-dish stew. The term comes from the French ""ragoûter"", meaning: ""to revive the taste"". The Italian ""ragù"" (the word being borrowed from French) is a sauce such as ""Ragù Napoletano"" used typically to dress pasta. The basic method of preparation involves slow cooking over a low heat. The main ingredients are many; ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned. Two 18th-century English dishes from ""The Compleat Housewife"" show some of"
"the Indian paratha (in which fat is incorporated); the Central and South Asian naan (leavened) and roti (unleavened); the Sardinian carasau, spianata, guttiau, pistoccu; and Finnish rieska. Also worth noting is that throughout Europe there are many similar pies based on the idea of covering flat pastry with cheese, meat, vegetables and seasoning such as the Alsatian flammkuchen, German zwiebelkuchen, and French quiche. In 16th-century Naples, a galette flatbread was referred to as a pizza. Known as the dish for poor people, it was sold in the street and was not considered a kitchen recipe for a long time. This"