"with a vinaigrette and a variety of fresh, preserved or cooked ingredients. Additional types of pasta may be used, such as ditalini. These can include vegetables, legumes, cheeses, nuts, herbs, spices, meats, poultry, or seafood. Broccoli, carrots, baby corn, cucumbers, olives, onions, beans, chick peas, peppers, and parmesan or feta cheeses are all popular ingredients in versions typically found at North American salad bars. Often, it is recommended to rinse the pasta after cooking, but before dressing and serving. The reason for this is to prevent the pasta from becoming gummy and sticking together. An alternative is to add oil"
"the oldest are the ""Azzurri"" (azures) and the ""Rustici"" (rustics), that were created in 1933, and ""Bombolo"" (plump), which was born in 1934; the youngest ""cantiere"" are the ""Nottambuli"" (night owls), formed in 1961. Other three ""cantieri"", the ""Pacifici"" (peacefuls), ""Cuccioli"" (puppies) and ""Vitelloni"" (big calves) disappeared during the 1940s-1950s. The ""cantieri"" compete in making a float, inspired to a free subject. Initially, the floats were town carriages and ""carri matti"" where lupine, chestnuts and salt cod would be thrown out to the crowd as a treat. The floats are now made of papier-mâché and they have allegorical or political"
"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"
"a more common food. A glass case in the Bologna Chamber of Commerce holds a solid gold replica of a piece of tagliatelle, demonstrating the correct dimensions of 1 millimeter by 6 millimeters. The texture is porous and rough, making it ideal for thick sauces, generally made with beef, veal, or pork, and occasionally with rabbit, as well as several other less rich (and more vegetarian) options, such as ""briciole e noci"" (with breadcrumbs and nuts), ""uovo e formaggio"" (with eggs and cheese—a less rich carbonara), or simply ""pomodoro e basilico"" (with tomatoes and basil). Tagliatelle Tagliatelle (; ) and"
"Scialatelli Scialatelli (also known as scialatielli , sciliatielli and scivatieddi ) is a type of thick and short fettuccine or linguine-like pasta featuring a rectangular cross section. It is typical of modern Campanian cuisine, having originated on the Amalfi coast as a chef's specialty, but it has also spread in nearby regions such as Calabria and Basilicata (respectively, in the area of Catanzaro and Potenza). Scialatelli is a recent innovation, compared to many other pasta shapes from Italy. The Italian chef Enrico Cosentino first devised it in the late 1960s in his native Amalfi, while working in a local restaurant,"
"(and most expensive) varieties, with different users preferring one over another. They have slightly different properties. For example, Carnaroli is less likely than Vialone Nano to get overcooked, but the latter, being smaller, cooks faster and absorbs condiments better. Other varieties such as Roma, Baldo, Ribe and Originario may be used but will not have the creaminess of the traditional dish; these varieties are considered better for soups and other non-risotto rice dishes, and sweet rice desserts. Rice designations of superfino, semifino and fino refer to the size and shape (specifically the length and the narrowness) of the grains, and"
"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"
"thick stalks. It is a cool season annual crop. Sprouting broccoli has a larger number of heads with many thin stalks. Purple cauliflower is a type of broccoli grown in Europe and North America. It has a head shaped like cauliflower, but consisting of tiny flower buds. It sometimes, but not always, has a purple cast to the tips of the flower buds. Other cultivar groups of ""Brassica oleracea"" include cabbage (Capitata Group), cauliflower and Romanesco broccoli (Botrytis Group), kale and collard greens (Acephala Group), kohlrabi (Gongylodes Group), Brussels sprouts (Gemmifera Group), and kai-lan (Alboglabra Group). Rapini, sometimes called ""broccoli"
"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"
"rather sounds like a folk etymology resulted from a linguistic corruption of the original word. Scialatelli Scialatelli (also known as scialatielli , sciliatielli and scivatieddi ) is a type of thick and short fettuccine or linguine-like pasta featuring a rectangular cross section. It is typical of modern Campanian cuisine, having originated on the Amalfi coast as a chef's specialty, but it has also spread in nearby regions such as Calabria and Basilicata (respectively, in the area of Catanzaro and Potenza). Scialatelli is a recent innovation, compared to many other pasta shapes from Italy. The Italian chef Enrico Cosentino first devised"
"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 sauce; ""scaloppine ai funghi"" a mushroom-wine redux;"
"such as elbow macaroni or ditalini. The base typically includes olive oil, garlic, minced onion, celery, carrots and often stewed tomatoes or tomato paste. Some variations omit tomatoes and instead use a broth base. Preparation may be vegetarian, or contain meat (often bacon or pancetta) or a meat-based stock. The recipe varies greatly based on the region or town in which it is prepared, depending on available ingredients. The consistency of the dish can vary, with some being soupy, while others are much thicker. For instance, in Bari the dish is thicker in consistency and uses mixed pasta shapes. It"
"Taralli Taralli are toroidal Italian snack foods, common all over the southern half of the Italian Peninsula. A cracker similar in texture to a breadstick, a pretzel, or a sushka, taralli can be sweet or savory. Sweet taralli are sometimes glazed with sugar. Savory taralli may be flavored with onion, garlic, sesame seeds, poppy seeds, fennel, pepper, chili or just salt. Sweet and plain taralli are often dunked in wine. Taralli are classically formed into rings or ovals about in circumference. Smaller taralli, called tarallini, with a circumference of , are sold commercially. Similar to bagels, they are briefly boiled"
"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"
"wine. Fried taralli do not keep well and should be eaten quickly. Ingredients for one commercially sold tarallini brand: wheat flour, yeast, water, olive oil, fennel seed, black pepper, salt, anise flavor. Taralli Taralli are toroidal Italian snack foods, common all over the southern half of the Italian Peninsula. A cracker similar in texture to a breadstick, a pretzel, or a sushka, taralli can be sweet or savory. Sweet taralli are sometimes glazed with sugar. Savory taralli may be flavored with onion, garlic, sesame seeds, poppy seeds, fennel, pepper, chili or just salt. Sweet and plain taralli are often dunked"
"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"
"Strappa Cambiale, Tivolese bianco, Trebbiano Abruzzese, Trebbiano Bianco di Chieti, Trebbiano Campolese, Trebbiano d'Abruzzo, Trebbiano d'Ora, Trebbiano d'Oro, Trebbiano di Abruzzo, Trebbiano di Avezzano, Trebbiano di Macerata, Trebbiano di Teramo, Trebbiano Dorato di Teramo, Trivolese, Uva Castellana, Uva da un Osso, Uva Fermana, Uva Romana, and Zapponara bianca. Bombino bianco Bombino bianco is a white Italian wine grape variety planted primarily along Italy's Adriatic coast line, most notably in Apulia. The vine is prone to high yields and often produces neutral flavor wines. The grape is known under many synonyms throughout Italy including ""Debit"" and ""Pagadebit"", names which came from"
"varietal forms of Merlot, Cabernet franc and Cabernet Sauvignon as well as red wines made from the local Pignolo, Refosco, Refosco dal Peduncolo Rosso, Schioppettino and Tazzelenghe. The region is divided into 3 sub districts which include Ramandolo in the north and the DOCG of the same name as well as the dessert wine ""Verduzzo di Ramandolo"". In the center of the zone is the Cialla district which makes dry wines under the designation ""Cialla Bianco"" and ""Cialla Rosso"" as well as sweet and off dry wines made from Picolit and Verduzzo. Other notable wines from this district include Refosco"
"Further types were the ""Spagnoletta"" and the ""canario"" with its unique stamping patterns. Some of these names are seen again in the 1588 poem about life in Naples, ""Ritratto ... di Napoli"" by Gian Battista del Tufo (about 1548-1600) where dances like ""Spagnoletta"" or ""Tordiglione"", and ""Rogier"", ""Lo Brando"" and ""Passo e mezzo"" are mentioned but not described. But he does tell of a dance with Arab influence and movements from Malta, the ""Sfessania"". Some decades later we find ""Villanella"", and once again ""Ruggiero"", ""Sfessania"" and ""Spagnoletta"" in Giambattista Basile's collection of Neapolitan fairy tales, the ""Pentameron"" (published 1634-36). No"
"Arrosticini Arrosticini are a class of traditional Abruzzese cuisine from the Italian region of Abruzzo. Arrosticini (""rustelle"" or ""arrustelle"" in the local dialects; also known as spiedini or ""spidducci"") are typically made from castrated sheep's meat (mutton), or lamb, cut in chunks and pierced by a skewer. It is cooked on a brazier with a typically elongated shape, called ""canala"" as it resembles a gutter. There are two main kinds of arrosticini: those made industrially, consisting of cubical chunks of meat with a side of 1 cm (1/2.5 inches) on skewers with a maximum length of 10 cm (4 inches);"
"mango. It can be used fresh diced to add heat and spice to marinades, dressings, barbeque sauces, salsa, and chutney. The Fatalli can be combined with fruit to make jelly and jam. Being thin-walled it is an ideal pepper for drying. It is reported to add a fruity flavor and spice when brewing beer. Fatalii The Fatalii is a cultivar of the chilli pepper ""Capsicum chinense"" developed in southern or central Africa from chilies introduced from the Americas. It is described as having a fruity, citrus flavor with a searing heat comparable to the habanero, to which it is related"
"smaller version, close to the size of penne. Their name takes on the diminutive suffix ""-ino"" (pluralized ""-ini"") denoting their relative size. Rigatoni is a particular favorite pasta shape in the south of Italy, especially in Sicily. Its namesake ridges make better adhesive surfaces for sauces and grated cheese than smooth-sided pasta like ziti. 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"
"more varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognized names. Examples include spaghetti (thin rods), rigatoni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Dumplings, like gnocchi (made with potatoes or pumpkin) and noodles like spätzle, are sometimes considered pasta. They are both traditional in parts of Italy. Pasta is categorized in two basic styles: dried and fresh. Dried pasta"
"Cannoli Cannoli (; ) are Italian pastries that originated on the island of Sicily and are today a staple of Sicilian cuisine as well as Italian-American cuisine. Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta. They range in size from ""cannulicchi"", no bigger than a finger, to the fist-sized proportions typically found south of Palermo, Sicily, in Piana degli Albanesi. In Italy, they are commonly known as ""cannoli siciliani"" (""Sicilian cannoli""), ""cannolo"" (; is the singular in the Sicilian language ""cannolu""), meaning ""little tube"" but in English, ""cannoli"" is usually"
"buds. Capers are a distinctive ingredient in Italian cuisine, especially in Sicilian, Aeolian and southern Italian cooking. They are commonly used in salads, pasta salads, meat dishes, and pasta sauces. Examples of uses in Italian cuisine are chicken piccata and ""spaghetti alla puttanesca"". Capers are known for being one of the ingredients of tartar sauce. They are often served with cold smoked salmon or cured salmon dishes (especially lox and cream cheese). Capers and caper berries are sometimes substituted for olives to garnish a martini. Capers are categorized and sold by their size, defined as follows, with the smallest sizes"
"or curly leaf (""P. crispum crispum"" group; syn. ""P. crispum"" var. ""crispum""); and, Italian, or flat leaf (""P. crispum neapolitanum"" group; syn. ""P. crispum"" var. ""neapolitanum""). Of these, the ""neapolitanum"" group more closely resembles the natural wild species. Flat-leaved parsley is preferred by some gardeners as it is easier to cultivate, being more tolerant of both rain and sunshine, and is said to have a stronger flavor — although this is disputed — while curly leaf parsley is preferred by others because of its more decorative appearance in garnishing. A third type, sometimes grown in southern Italy, has thick leaf"
"known as timpano and Timbale (food). It is similar to a casserole and is sometimes referred to in English as a pie or savory cake. The dish is prepared in a dome or springform pan and eggs or cheese are used as a binder. Rice is commonly used as an ingredient in Emilia-Romagna, where the dish is referred to as a bomba and baked with a filling of pigeon or other game bird, peas, local cheese and a base of dried pasta. Crêpes are used as a base in Abruzzo, and other regions use ravioli or gnocchi. In Sicily, it's"
"Canaiolo Canaiolo (also called Canaiolo nero or Uva Canina) is a red Italian wine grape grown through Central Italy but is most noted in Tuscany. Other regions with plantings of Canaiolo include Lazio, Marche and Sardegna. In Umbria a white berried mutation known as ""Canaiolo bianco"" exist. Together with Sangiovese and Colorino it is often used to create Chianti wine and is an important but secondary component of Vino Nobile di Montepulciano. In the history of Chianti it has been a key component blend and during the 18th century may have been the primarily grape used in higher percentage than"
"Cavatappi Cavatappi is macaroni formed in a helical tube shape. ""Cavatappi"" is the Italian word for corkscrew. It is known by other names, including cellentani, amori, spirali, or tortiglione. It is usually scored with lines or ridges (""rigati"" in Italian) on the surface. Cavatappi is a type of macaroni, or thick, hollow pasta that is made without using eggs. It may be yellow in color, like most pastas, or have vegetables or a food coloring added to make it green or red. It can be used in a variety of dishes to include salads, soups, and casseroles. Cavatappi is an"
"short as possible. During fermentation, the wine is prone to the wine fault of reduction. Overall, Dolcetto is considered a light easy drinking red wine that pairs well with pastas and pizza dishes. Acqui, Barbirono, Bathiolin, Batialin, Beina, Bignola, Bignona, Bignonia, Bignonina, Bourdon Noir, Cassolo, Charbonneau, Charbono, Chasselas Noir, Cote Rouge Merille, Crete de Coq, Debili Rifosk, Dolcedo Rotstieliger, Dolceto, Dolcetta Nera, Dolcetto A Raspe Verde, Dolcetto A Raspo Rosso, Dolcetto Nero, Dolcetto Piemontese, Dolchetto, Dolcino Nero, Dolciut, Dolsin, Dolsin Raro, Dolzin, Dolzino, Dosset, Gros Noir de Montelimar, Gros Plant, Maennlicher Refosco, Mauvais Noir, Montelimar, Monteuse, Montmelian, Mosciolino, Nebbiolo (dialect"
"Apulians make a very traditional rose-shaped pastry called cartellate. These are fried and dipped in ""vin cotto"", which is a either a wine or fig juice reduction. Suckling pig and wild boar are roasted on the spit or boiled in stews of beans and vegetables, thickened with bread. Herbs such as mint and myrtle are widely used in the regional cuisine. Sardinia also has many special types of bread, made dry, which keeps longer than high-moisture breads. Also baked are ""carasau"" bread """", """", a highly decorative bread, and """" made with flour and water only, originally meant for herders,"
"for black. A tomato variety may also be available. Green, white, and red varieties are often sold together in a mix that recalls the colors of the flag of Italy. Farfalle Farfalle () are a type of pasta/noodle commonly known as bow-tie pasta or butterfly pasta. The name is derived from the Italian word ""farfalle"" (butterflies). In the Italian city of Modena, farfalle are known as ""strichetti"". A larger variation of farfalle is known as ""farfalloni"", while the miniature version is called ""farfalline"". Farfalle date back to the 16th century in the Lombardy and Emilia-Romagna regions of Northern Italy. Note"
"Grignolino Grignolino () is a red Italian wine grape variety commonly grown in the Piedmont region. It makes light colored wines and rosés with very fruity aromas, strong acidity and tannins. The name Grignolino derives from the word ""grignole"" which means ""many pips"" in the local Piedmontese dialect of the Asti region. The abundance of pips, or seeds, contribute to the strong, bitter tannins associated with the wine. Modern winemaker try to avoid the excess tannins with gentle and slow pressings. Grignolino has two ""Denominazione di origine controllata"" (DOCs) that produce wine from it - Asti and Monferrato Casale. Ampelographers"