Forms and types of pasta (part 1)
Today, the market offers more than 350 types of various forms of pasta. Moreover, their amazing variety can vary from classic tubes to tennisrackets. Almost any significant event in the…

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10 main dishes of Roman cuisine
Going to Rome, I want to completely immerse ourselves in its atmosphere, get acquainted with the cultural traditions and features of life. Authentic cuisine plays an important role in this…

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10 main dishes of Roman cuisine
Going to Rome, I want to completely immerse ourselves in its atmosphere, get acquainted with the cultural traditions and features of life. Authentic cuisine plays an important role in this…

Continue reading →

Forms and types of pasta (part 1)

Today, the market offers more than 350 types of various forms of pasta. Moreover, their amazing variety can vary from classic tubes to tennisrackets. Almost any significant event in the world can tell paste manufacturers a new form. For example, there is a paste in the world of car brands, alphabet letters and the Eiffel Tower. We want to tell you about some forms in more detail in our photo guide: Acini di pepe or pepper grains. As the name implies, this is a very small paste. It is mainly used in salads or soups. Agnolotti – Agnolotti. This is a small stuffed pasta. Small pieces of dough can be stuffed with spinach or cheese or meat. In appearance it resembles vareniki. Served with sauce. Alphabet – the alphabet. As the name tells us, these are small letters from the dough. Especially popular among children. After all, with such pasta, lunch becomes much more interesting. Anellini – Anellini. A small paste in the form of miniature rings. It is used as an additive to salads and soups. Bucatini – bucatini. Translated from Italian “bucato” means full of holes. This long pasta looks like a straw. Amatrician with loin and tomatoes is considered to be an ideal sauce for bucatini. Although with other sauces, it is no less tasty. Campanelle or gigli – Campanelle or Lily. Short flower paste similar to small bells or lilies. Served with thick cheese or meat sauces. It can be used in salads and soups. Cannelloni – cannelloni. A paste resembling large tubes in appearance. Designed for stuffing with meat or cheese and baking with sauce. After cooking, they look like stuffed pancakes. Cappelletti – Chapellet. A small paste, most often with a filling, but can be without it. In appearance, they look like hats or small dumplings. They are served with or with broth, or with sauce, or simply with cheese. Capellini – Capellini. Long and very, very thin (about 1 mm) paste. Translated from Italian, “capellino” is a hair. In addition, there is a paste even thinner. It is called di angelo drops, which means angel hair. These pasta are usually served with light delicate sauces. Cavatappi – kavatappi, which means corkscrew. This fun pasta looks like corkscrew curls. It goes well with simple sauces. And due to its shape, it finds its application in salads. Conchiglie – Conkiglia, which means a mollusk shell or just a shell. A familiar name, isn’t it? But how different the taste of real Italian concilia is from ordinary pasta, we are sure you will definitely feel it. Due to their shape, they perfectly retain any sauces. Conchiglioni – large shells. The same shells, but much larger, are called conciglioni. They are used for stuffing and baking in sauce. Ditalini – Ditalini, which means thimble. This is a small paste in the form of very short tubes. Used in thick soups and stews with vegetables. Elbow macaroni – Elbow macaroni (horns). Macaroni in the form of small hollow tubes slightly curved. Traditionally used for making pasta with cheese. Can be used for casseroles and salads. Farfalle – farfalle, which means butterflies. The paste form, which also resembles bows, appeared around the 16th century. At that time they were made manually. For this, the dough cut into rectangles was squeezed in the middle of each. Farfalle bows with bright tomato sauces and vegetables are served. Fettuccine – Fettuccine, which means ribbons. This paste is also called noodles. It is a long thin stripes 1 cm wide. Fettuccine is prepared in the same way as a linguine. Serve ribbons with tomato or fish sauces. Fideo – Fidio. Macaroni in the form of thin, slightly curved threads. It can be used as soups, salads, and in main dishes. Fusilli – Fusilli. Often also called fusilini – this is a curly paste 4 cm long in the form of a spiral. Larger and more curved spirals are called rotini. The bends of the spirals hold the sauce perfectly. It goes well with pesto sauce. Gemelli – Gemelli, which means twins. Macaroni in the form of two flagella of twins intertwined with each other. This paste combines meat and fish, and cream and vegetable sauces. Gnocchi – gnocchi or small dumplings. They are made from dough with semolina, spinach, potatoes or cheese. Served with tomato sauce and grated cheese. Lanterne – Lanterne. Small pieces of this ribbed pasta, bent around the edges, blend perfectly with the thickest sauces.

Restaurant Markog
MarcoG Italy, Rome, Via Giuseppe Garibaldi, 56 Roma, Italy SHOW ON MAP Average bill: $ 20-50 (per person) Type of cuisine: Italian + (39 06) 580 92 89ww.marcog.it Mon, Wed-Sun…

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