THE FOOD BLOG

  • RAGU’ ALLA BOLOGNESE (from Wikipedia)
  • Bolognese sauce (Italian: ragù alla Bolognese) is a meat based sauce for pasta originating from Bologna, Italy. It is customarily used to dress tagliatelle and may also be used to prepare “lasagna alla Bolognese”. In Italy, ragù alla bolognese is known simply as ragù.Outside Italy, Bolognese sauce often refers to a tomato sauce with meat (beef or pork) added, and typically bears little resemblance to ragù alla bolognese.
  • NOT ALL ITALIAN RESTAURANT ARE JUST PASTA AND PIZZA
  • one  the common question ask in my place is do you do pizza ?
  • our replay is not but the answer from some customer is ? I never see an Italian restaurant not doing pizza they all do????
  • we replay if you ever travel in Italy you will see restaurant or just pizzeria, and them who do both.
  • from Claudio the owner
  • LETS EAT PASTA in ITALY
  • a small guide in pasta shapes ( about 50 to 60 variety )
  • Long Pastas spaghetti: Probably the most well-known, these “little strings” are long, thin strands of dried pasta. spaghettini: thinner than spaghetti but not quite as thin as angel hair spaghettone: thick spaghetti capellini tangelo (angel hair): the thinnest, most delicate form of spaghetti linguine (little tongues): narrow, flat strands of pasta typically served with pesto bucatini: A thick, hollow spaghetti, sometimes called perciatelli. vermicelli: A very thin spaghetti that, when dry, looks like a nest. bigoli: A thick, whole wheat noodle common in Venice pici (or pinci): Thick, hand-rolled noodle made with only flour and water.Tubes penne (quills): Basic tubular pasta cut on the diagonal. Can be smooth (lisce) or with ridges (rigate). cavatappi:  Spiral tubes with ridges. maccheroni: A generic name for dried pasta. chifferi: Elbow pasta. rigatoni: Tubes cut at a 90-degree angle with ridges that wrap around.  Also called elicoidali. rigatoncini: Slightly smaller rigatoni. millerighe (thousand lines): A shorter, but wider rigatoni with more ridges. ziti (bridegrooms): A longer, thinner rigatoni often baked with sauce and cheese.  A staple of Naples. paccheri: A wide and short tube without ridges that can be stuffed, but is usually mixed with seafood and garlic.  Also called mezze maniche.
  • Shapes fusilli: Short spirals that look like a corkscrew or spring. Fusilli lunghi are longer. trofiel, troffie, troffiette: Very thin, homemade pasta native to Genova that is twisted at each end conchiglie: Shells of any size or color—great for catching meat sauces farfalle: Commonly known as bow tie pasta, though its name means “butterflies” lumache (snails): Curled pastas that resemble snails orecchiette (little ears): Discs of pasta pressed down in the middle with the thumb to resemble an ear—perfect for gathering sauce ditallini (little toes): Very short tubes often used in soups. strozzapreti: A 2-inch piece of pasta rolled lenth-wise and then twisted gemelli (twins): A double-strand of strozzapreti twisted together cavatelli: Short strips of pasta with the edges rolled in, creating a shell-like shape gramigna: Small tubes with a curl at the end—like a fancy letter “c” rotini: Small spirals sedanini: Small tubes with a slight bend like you would see in maccheroni and cheese pastina: Tiny, rice-like pasta used in soups corzetti: flat, thin discs hand-stamped to resembled old Genovese money gigli, campanelle, riccioli: A ruffle-edged pasta formed into a bell shape that resembles a flower—ideal for catching chunky sauces. anellini: small rings of pasta similar to ditalini. radiatori: The literal translation “radiator” is as good a description as any.  These small, chunky pasta are have slats that resemble a radiator.
  • Fresh, long pasta tagliatelle, fettuccine, trenette: Traditional flat, ribbon-like egg pasta, commonly used with Alfredo sauces tagliolini:  a narrower tagliatelle pappardelle: A wide tagliatelle that has to be hand cut. garganelli: A ridged, flat square of fresh egg pasta rolled at the corner into a tube scialatielli: A fresh, thick, spaghetti made of egg pasta popular in Rome and the south. strascinati: Flat, fresh pasta in a leaf-like shape.
  • Fresh, stuffed pasta ravioli: Square pasta stuffed with anything from cheese to meat.  Can be small (raviolini) or large (raviolone). agnolotti: Half-moon shaped ravioli usually stuffed with meat. cansonei: Generally found in Bergamo, this pasta is stuffed with sausage, bread, and parmesan. Capellacci (big hats): Large, flat ravioli generallystuffed with pumpkin. pansoti: Large, thick ravioli stuffed with herbs, egg, and cheese. tortelli: Long ravioli stuffed with ricotta and spinach. mezzalune: Ravioli in a half-moon shape. tortellini: Small stuffed pasta made from circles that are filled and then folder over and wrapped around one’s finger. cappelletti: Made the same way as tortellini, but with a square of pasta instead of a circle tortelloni: Larger cappelletti culingiones: An oval ravioli from Sardinia. cannelloni (large tubes): Flat squares of pasta filled with cheese or other stuffings and then rolled into an open-ended tube lasagne: Long egg pasta with rippled edges layered with cheeses, meats, or vegetables and baked
  • Now here’s a question:  with all of those choices, which pasta is your favorite?
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