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Sfoglia (Italian: [ˈsfɔʎ.ʎa]) is the uncut fresh pasta sheet from which many types of Italian fresh egg pasta made using only flour and eggs is made. [1] [2] Pasta made from sfoglia is considered a fundamental dish in order to form a meal in Romagnan cuisine.
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Il cucchiaio d'argento (Italian: [il kukˈkjaːjo darˈdʒɛnto]), or The Silver Spoon in English, is a major Italian cookbook and kitchen reference work originally published in 1950 by the design and architecture magazine Domus. It contains about 2,000 recipes drawn from all over Italy, and has gone through eleven editions.
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The book features 92 pasta shapes, each depicted by a photograph, a mathematical equation, a 3D visual, and a short paragraph on geographic provenance and cooking etiquette. [1] It was first published in 2011 by Thames & Hudson , while a German translation was published in 2012 by Springer Verlag .
Libellus de arte coquinaria (The Little Book of Culinary Arts) is a cookbook containing thirty-five early Northern European recipes. The cookbook is preserved today in 4 different manuscripts, of which 2 are written in Danish (manuscripts K and Q kept in Copenhagen), one in Old Norse (manuscript D kept in Dublin), and one in Low German ...
The Classic Italian Cookbook has received largely positive reviews for its accessible format and high-quality recipes.David Sipress of The New Yorker credits the book with teaching him how to cook, [4] while Fergus Henderson of The Guardian praises Hazan saying she "single-handedly changed food as I knew it at home."
Ditalini may be used in several pasta dishes, such as pasta e fagioli [4] (pasta and beans). It is used in traditional Sicilian dishes throughout Sicily. [5] Some Sicilian dishes with ditalini include pasta with ricotta cheese and pasta chi vrocculi arriminati, which is a pasta and broccoli dish. [5]