Forms and types of pasta (part 2)
Lasagne - lasagna. Wide, flat and long pasta. Thin plates come in many sizes. In addition, they have straight or wavy edges. Lasagna is designed for baking in the form…

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Gourmet Shop Sapori Solari
The Gastronomy Shop in Milan is located in the Zone of Torton quarter. The small snack shop has meat and cheese specialties from different parts of Italy. For lunch, they…

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Pizzeria Calvino in Trapani in Sicily
On the third day of our stay in Sicily, Mario and Antonella invited us to a pizzeria. I personally really looked forward to this evening, because I was eager to…

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Forms and types of pasta (part 2)

Lasagne – lasagna. Wide, flat and long pasta. Thin plates come in many sizes. In addition, they have straight or wavy edges. Lasagna is designed for baking in the form of a cake, acting as a biscuit. Instead of cream, it is layered with various fillings (meat, cheese, vegetables, seafood) and sauces (bechamel, bolognese). It is considered one of the most popular types of pasta in Italy. Linguine – linguine, which means reeds. Macaroni is very similar to thick spaghetti, but longer and flattened. Served with tomato or fish sauces. Maccheroni – Macaroni. This pasta is probably the very first representative of the pasta family in our country. And it was this pasta that gave the name to the whole class of pasta. The cavities inside the pasta allow light sauces to get in and become juicy. Orecchiette – orekte or ears. A small round paste, with a diameter of not more than 2 cm, looks like cute ears. It is added to soups and salads or prepared as an independent dish. Orzo – orzo. Unusual pasta in size and shape resembling ordinary rice. Most often added to salads and soups. Pappardelle – Papardelle. Very wide and long pasta, reminiscent of fettuccine. Served with thick sauces or as a casserole. Pasta colorata – colored pasta. Almost any paste can be colored. Moreover, only natural ingredients are used for staining. Such as spinach for green, tomatoes for red, pumpkin and carrots for orange, beets for pink. The resulting color does not affect the way the paste is prepared. Penne – foam. Pasta in the form of tubes with beveled edges that look like feathers for writing. Indeed, in translation from Italian “penna” means precisely “feather”. The pasta does not exceed 4 in length and 1 cm in width. Foam with thick hot sauces is served. Very similar to foam, but longer and wider than Manicotti. They are used stuffed with a variety of fillings and baked in a mold. Radiatori – radiators. Corrugated paste with deep grooves. It goes well with creamy sauces. Can be used in casseroles and salads. Ravioli – Ravioli. In appearance, the paste is very similar to our dumplings, only square. The main difference is not the shape, but the filling. It can be either meat or fish or cheese or even chocolate. Ravioli is boiled until fully cooked and served with simple sauces that do not interrupt the taste of the original filling. Can also be used for baking. Rigatoni – rigatoni. Pasta in the form of short tubes with a corrugated surface. Thanks to the wide opening, it perfectly holds the sauce on the surface. In addition to an independent dish, it can be used in salads and casseroles. Rocchetti – Rochetti or reel. Short unusual pasta that has found application in stews, salads or as an independent dish. Rotelle – wheels. Round paste in the form of small wheels with knitting needles. It goes well with thick sauces, keeping them inside. Rotini – rotini or spiral. Pasta in the form of small short springs. Previously, such pasta was made by wrapping stripes of dough around a knitting needle. Served with meat and vegetable fillings. Spaghetti – spaghetti or small ropes. The most common type of pasta. If it is thicker, it is called spaghetti, but if it is thinner – then spaghettini. Tastes especially good with tomato sauces. But the cooking and serving options are countless. Stelline – Stellini. The smallest paste in the form of a pentagonal star with a hole in the center. Commonly used in salads and soups. Tagliatelle – tagliatelle or egg noodles. A long and flat pasta, similar to fettuccini, but already. It holds sauces well due to its porous structure. It is combined with mascarpone, bolognese or spicy fish sauces. Tortellini – tortellini. Round pasta in the form of rings with filling. The filling can be cheese or vegetable. In addition to the classic serving with sauces, it can be served sprinkled with olive oil and sprinkled with pepper, garlic and parmesan. You can also serve tortellini in the broth. Tortiglioni – Tortilloni. Short pasta in the form of medium-sized tubes. Served with simple sauces. Tripoline – Tripolini. A small paste in the form of a bow tie. Used in salads, soups or separately with simple sauces.

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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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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Wine Restaurant Bottiglieria Belvedere
Under the signboard Bottiglieria Belvedere there is a liquor store with a rich selection of alcoholic beverages and a small cozy restaurant. The main thing in the Bottiglieria Belvedere restaurant…

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Types of pizza, composition and recipes
Depending on the size of the pizza, the amount of dough and toppings changes, but the ratio of ingredients remains approximately the same. Ingredients of Margarita pizza: pizza dough, tomatoes,…

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