(stuffed Italian pasta)

“Salvagenti” o “Galleggianti”, in the area of Parma are so nicknamed anolini-In Romagna are named Cappelletti -It is a type of stuffed pasta native of the province of Piacenza and commonly spread to Parma -The dish is rich and elaborate, as well as several dishes offered in the important celebration -In ‘area of Piacenza are cooked in very good capon broth, you can cook too with meat broth- -For the filling using the braised beef but in ancient times it was also used horse meat and pork- -The meat should be finely chopped with vegetables and parmesan or grana padano.

cappelletti

piatto di cappelletti

(Italian pasta)

The “tagliatelle” or “fettuccine” are typical kind of pasta of central northern Italy. Their name come from the verb “cut” or “cutting”, since you get stretching out the dough into thin sheet and then after having it rolled up on itself cut into thin strips A variant are green noodles where in the mixture are mixed the chard or spinach. Particularly tasty and delicate are the noodles green where are added nettles instead of spinach.- In Emilia-Romagna the typical dressing to match with this type of pasta is the sauce bolognese, but can be used different toppings such as prosciutto, tomato sauce, mushrooms, truffles, seafood, peas and more.

tagliatelle fatte a mano

tagliatelle fresche

(Italian pasta)

The “fettuccine” are typical of central and northern Italy. Their name comes from the name “fettucce” (ribbons) long strips, s’ gets stretch the dough into a thin sheet after it has been wound on itself and then it will cut into thin strips – Are very similar to tagliatelle but these are richest of eggs, are in fact more yellow and thinner. – In Emilia-Romagna the typical dressing to match with this type of pasta is the sauce bolognese, but can be used different toppings such as tomato sauce, mushrooms, truffles, seafood, peas and more.

fettuccine

fettuccine alla boscaiola

(Italian pasta)

The word spaghetti is often used to label Italian people, this makes you understand which is the importance of this type of pasta in Italian cuisine. Spaghetti are cooked with combinations of any kind. We can found them accompanied with simple condiments such as garlic, oil and chilli or cheese and pepper or combined with much more elaborate condiments of meat, fish and vegetables but always at top of ranking. Easy and quick to cook let you enter in the Italian tradition.

Spaghetti is a type of pasta made ​​of durum wheat flour and water. They have a long, thin shape and round, has spread throughout the world and is from Naples. Spaghetti match with many kinds of seasoning. Famous are the spaghetti alla Carbonara, cooked with eggs, bacon, cheese and a pinch of pepper . The pummarò with tomato sauce and two fresh basil leaves are simple but tasty and savoury

spaghetti alla carbonara

spaghetti

Is a type of pasta which is obtained by mixing eggs and flour are filled with meat, and usually has a square shape – Two thin sheets filled with minced meat – If the fill like in the area of Piemonte is made with roast beef or roast veal , and topped with the sauce of the same roast, they name change in “agnolotti” – In some areas of the Piedmont “ravioli”are filled with fontina – In areas of the sea, you can find versions of “ravioli” filled with minced fish – Ravioli can be served in many ways, with a sauce such as meat sauce or simply with butter and sage with a little Parmesan Padano or with meat broth.

(Italian specialty in oven cooked)

Wide are strip of cooked pasta layered with béchamel sauce (*) and ” Ragù (*)”sauce of beef and pork in the middle all cooked in the oven. These stuffed layers can reach too a height of 3 cm. They originate in Emilia Romagna and are known and eaten since 1900. The long strips of pasta (lasagne) cooked in a most primitive way was already knew at the time of the Romans. Sometime we talk as lasagne Verdi because the dough is mixed with some vegetables giving this nice green color.

*Besciamella is* In melted butter is added flour and milk with a pinch of salt and nutmeg, mix until it becomes like a cream .Called sauce à la Bechamel in france and white sauce England. It is used in many Italian dishes .

*Ragù is* Ragù is a sauce made of pork sausage, ground beef and tomato. The name of Ragù comes from the French word “ragoùter” which means to awaken the appetite. Sauté celery, carrot and onion, then add pork sausage, ground beef, after a few minutes add the tomatoes and salt leaves to boil a couple of hours Stir often to prevent burning.

lasagne verdi

lasagne verdi

(stuffed Italian pasta)

“Anolini” are a type of filled pasta native to northern Italy (Piacenza and Parma). There is a variant of the province to Cremona known as “marubini” It is a dish with ancient roots, is already known in XIV century , passed from mother to daughter. Tradition has it that during the Christmas Eve our families gather for the production of Anolini Christmas – is a very popular dish during the Christmas holidays. In Piacenza area is baked in very good capon broth but it tastes good even in beef broth. In “Parma” are also called “salvagenti (lifebuoy)” In some areas, the filling is just bread crumbs, salt, nutmeg, and eggs mixed with Parmigiano-Reggiano.

anolini-in-brodo

Raviolini in brodo

Type of pasta made of durum wheat semolina, It’s a kind of long pasta like spaghetti drilled within Can be served simply, with only Cacio (cheese very tasty) and Pepe. Or with different sauces such as Ragu basis of Italian Cuisine, Amatriciana and Carbonara The dressing par excellence this type of pasta is all’amatriciana: Amatriciana is a sauce with bacon and tomato very flavourful Ragù is a sauce made of pork sausage, ground beef and tomato Carbonara is a sauce made with beaten eggs, Parmesan cheese and bacon

Linguine Also called Bavetta or Trenette A type of long pasta of durum wheat semolina Rectangular cross-section, of medium thickness The origins of the “Linguine” is exactly Liguria GenoaThey are long like Spaghetti but crushed flat like Tagliatelle They are prepared with the traditional pesto dressing, or condiments of vegetables and fish. The particular shape of this type of pasta it prefers the approach to sauces and dressings seafood. Go well with shrimp zucchini and saffron They are prepared with the traditional pesto dressing, or condiments of vegetables and fish.

Bavette Also called Trenette or Linguine – Rectangular cross-section, of medium thickness The origins of the “bavette” is exactly Liguria Genoa – They are long like spaghetti but crushed flat like tagliatelle – They are prepared with the traditional pesto dressing, or condiments of vegetables and fish. – Are accompanied very well with clams, scampi or seafood in general.