"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"
"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"
"are part of the culinary tradition of the Abruzzo, Apulia, Sicily, and other parts of southern Italy. A recipe for rigatoni with meatballs is in ""Il cucchiaio d'argento"" (""The Silver Spoon""), a comprehensive Italian cookbook known as the ""bible"" of Italian cooking. Other dishes that have similarities to spaghetti and meatballs include ""pasta seduta"" 'seated pasta' and ""maccaroni azzese"" in Apulia. Some baked pasta dishes from Apulia combine pasta and meat where meatballs, mortadella, or salami are baked with rigatoni, tomato sauce, and mozzarella, then covered with a pastry top. Other pasta recipes include slices of meat rolled up with"
"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"
"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,"
"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"
"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"
"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"
"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"
"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"
"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"
"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;"
"ratatouille called ""confit byaldi"" to impress a restaurant critic. As well as ""confit byaldi"", related dishes exist in many Mediterranean cuisines: pisto (Castilian-Manchego, Spain), ""samfaina"" (Catalan, Spain), ""tombet"" (Majorcan), ""ciambotta"", caponata and peperonata (Sicily, Italy), ""briám"" and ""tourloú"" (Greek), şakşuka and ""türlü"" (Turkish), ajapsandali (Georgian), lecsó (Hungarian) and zaalouk (Moroccan). Different parts of Indian subcontinent have their own versions of winter vegetable stew. Gujarat makes Undhiyu out of its seasonal produce. Similarly, the Kerala region makes Avial and the Bengali cuisine makes Sukto. Ratatouille Ratatouille ( , ) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes"
"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"
"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"
"Rustico (pastry) A rustico (plural: rustici) is an Italian snack of Salento made with puff pastry and a stuffing that varies style by style. A common preparation is puff pastry, tomato and mozzarella. It is part of the Salentine street food tradition and is possible see it in each Apulian bar, bakery and rotisserie. It is consumed in vast quantities by Casey Jones. It is produced with two discs of puff pastry,the lower disk is of about 10 cm (approximately 4 inch) in diameter and the upper one of 12 cm (about 5 inch), to which adds cheese and tomato."
"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,"
"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"
"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"
"is considered a specialty in the region. It is one of the main ingredients in the modern Italian dessert known as tiramisu, and is sometimes used instead of, or along with, butter or Parmesan cheese to thicken and enrich risotto. Mascarpone is also used in cheesecake recipes. Mascarpone Mascarpone (, or ; ) is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, vinegar, citric acid or acetic acid. It is recognized as a """" (traditional regional food product). After denaturation, the whey is removed without pressing or aging. Mascarpone may also be"
"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"
"tomato sauce and basil or lamb ragout and a sprinkling of chili pepper. ""Ferrazuoli"" is fresh pasta in the shape of sticks, gouged with a thin iron square, and topped with meat ragout. Both are peasant dishes, often enhanced by the intense flavor of ricotta cheese and grated flake directly over the plate at time of service. Typical Christmas desserts include ""I crispi"", made with wheat flour, water and yeast, shaped like big rings, fried in olive oil, and topped with sugar icing. ""I cannaricoli"" are big dumplings made of flour, black pepper, wine and a pinch of yeast, then"
"Gnudi Gnudi () are gnocchi-like dumplings made with ricotta cheese instead of potato, with semolina. The result is often a lighter, ""pillowy"" dish, unlike the often denser, chewier gnocchi. ""Gnudi"" is an English-adopted Tuscan word for the Italian term ""nudi"" (naked), the idea being that these ""pillowy"" balls of ricotta and spinach (sometimes without spinach, which is also known as ricotta gnocchi) are ""nude ravioli"", consisting of just the tasty filling without the pasta shell. By tradition, in Tuscany, these dumplings are served with burnt butter and sage sauce, sprinkled with Parmigiano or Pecorino Toscano cheese. In Italy, outside of"
"Ziti Ziti is an extruded pasta. It is smaller than rigatoni, but larger than mezzani. Ziti may have smooth sides, but the addition of the word (meaning ""ridged"") denotes lines or ridges on the pasta's outer surface. Ziti is similar to penne, but often has ends cut in a straight line versus diagonally. Penne are usually a little narrower and the ends are cut diagonally, suggesting a quill pen. Ziti are often stuffed and baked, where penne are sauced or used in pasta salads. Ziti in the US is most commonly associated with the Italian-American dish of baked ziti. Penne"
"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"
"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"
"are sauced or used in pasta salads. Ziti Ziti is an extruded pasta. It is smaller than rigatoni, but larger than mezzani. Ziti may have smooth sides, but the addition of the word (meaning ""ridged"") denotes lines or ridges on the pasta's outer surface. Ziti is similar to penne, but often has ends cut in a straight line versus diagonally. Penne are usually a little narrower and the ends are cut diagonally, suggesting a quill pen. Ziti are often stuffed and baked, where penne are sauced or used in pasta salads. Ziti in the US is most commonly associated with"
"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"
"a type of ""salamino piccante"". Pepperoni is usually made from a mixture of pork and beef. Turkey meat is also commonly used as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States. Curing, with nitrates or nitrites (usually used in modern curing agents, to protect against botulism and other forms of microbiological decay) also contributes to pepperoni's reddish colour, by reacting with heme in the myoglobin of the proteinaceous components of the meat. According to ""Convenience Store Decisions"", Americans annually consume 251.7 million pounds of pepperoni on 36% of all pizzas produced"
"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"