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A dish of spaghetti alla chitarra, a long egg pasta with a square cross-section (about 2–3 mm thick), whose name comes from the tool (the so-called chitarra, literally "guitar") this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The chitarra is a frame with a ...
Pasta sauce brands (15 P) Pages in category "Italian sauces" The following 27 pages are in this category, out of 27 total. This list may not reflect recent changes. A.
Genovese sauce – Meat-based Italian pasta sauce; Marinara sauce – Tomato sauce with herbs [47] Neapolitan sauce – Tomato-based sauce derived from Italian cuisine; Pearà – Traditional Veronese sauce; Pesto alla Genovese – Sauce made from basil, pine nuts, Parmesan, garlic, and olive oil; Ragù – Meat-based sauce in Italian cuisine [48]
Conchiglie (Italian for "shells"), the easily recognized shell-shaped pasta, come from the Campania region. This pasta is found in three shapes: the small size (conchigliette), which is commonly ...
Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called ruote in Italy and 'wagon wheels' in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons.
The term comes from the French ragoût and reached the Emilia-Romagna region in the late 18th century, perhaps following Napoleon's 1796 invasion and occupation of those northern regions. [4] The first ragù as a sauce, ragù per i maccheroni, was recorded by Alberto Alvisi, the cook to the Cardinal of Imola (at the time maccheroni was a ...
The first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi. [ 9 ] The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection [ 10 ] between Rome and Amatrice. [ 11 ]
Bolognese sauce, [a] known in Italian as ragù alla bolognese [b] or ragù bolognese (called ragù in Bologna, ragó in Bolognese dialect), is a meat-based sauce associated with the city of Bologna. [2]