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Acini di pepe (Italian: [ˈaːtʃini di ˈpeːpe]; lit. ' seeds of pepper ') is a type of pasta. Acini is the plural of acino whose root is the Latin word acinus.In both Latin and Italian, the word means 'grape' or 'grape-stones', with the "stones of a grape" being the seeds of the grape.
An acinus (/ ˈ æ s ɪ n ə s /; pl.: acini; adjective, acinar / ˈ æ s ɪ n ər / or acinous) refers to any cluster of cells that resembles a many-lobed "berry", such as a raspberry (acinus is Latin for "berry").
They contain serous acini, a grouping of serous cells that secrete serous fluid, isotonic with blood plasma, that contains enzymes such as alpha-amylase. Serous glands are most common in the parotid gland and lacrimal gland but are also present in the submandibular gland and, to a far lesser extent, the sublingual gland.
The acini are the basic units of respiration, with gas exchange taking place in all the alveoli present. [6] The alveolar membrane is the gas exchange surface, surrounded by a network of capillaries. Oxygen is diffused across the membrane into the capillaries and carbon dioxide is released from the capillaries into the alveoli to be breathed ...
Each acinus is located at the terminal part of the gland connected to the ductal system, with many acini within each lobule of the gland. Each acinus consists of a single layer of cuboidal epithelial cells surrounding a lumen, a central opening where the saliva is deposited after being produced by the secretory cells.
Mucoserous acini (singular acinus) or mixed acini are mainly present in submandibular and sublingual glands. They are formed by mucous cells with some serous cells interspersed each other. Both cells pour their secretion directly in the lumen. Layer of mucous cells and serous demilune of serous cells superficial to mucous cells
Before then, the pronunciation of Latin in church was the same as the pronunciation of Latin in other fields and tended to reflect the sound values associated with the nationality and native language of the speaker. [65] Other ecclesiastical pronunciations are still in use, especially outside the Catholic Church.
It is similar to Acini di pepe and Couscous though the physical form of the pasta is closer to Maftoul as well as Moghrabieh. As it dates back to the 14th century it is currently unknown if the method was derived from North African couscous recipes brought to Sardinia by immigrants or if it was developed independently. [3]