 | This article may be a rough
translation from Italian. It may have been generated, in whole or in part, by a computer or by a translator without dual proficiency. (November 2023) |
Patacucci, also known as zavardoni or giugetti, [1] are a traditional type of fresh pasta from the provinces of Rimini, Forlì-Cesena, [2] and Ravenna, [1] consisting of squares or diamonds of rather irregular shape, obtained from a thick dough, prepared with water, wheat flour, corn flour, and salt.
Description
After boiling, they are traditionally seasoned with a bean sauce, or more recently, with a sausage sauce, prepared based on a sauté (chopped). [3] They are also consumed in soup, or simmered with a spoon.
Zavardoni, also known as zavardone and, in Romagnol, zavardoun, are the larger variant, typical of the Rimini area, particularly the Verucchio region. The dialect term zavardoun indicates a neglected person. [4] They are typically consumed dry, with tomato sauce and a generous grating of sheep's cheese or with sausage sauce. [5] [6] [7] [8] [9]
See also
References
- ^ a b "Nel sacchetto o lorda, la "minestra" di Romagna che viene dal passato". Ravenna&Dintorni (in Italian). Retrieved 2023-08-04.
- ^ "Pasta -" (in Italian). Retrieved 2023-08-04.
- ^ Alessandro Molinari Pradelli (2003). La cucina dell'Emilia Romagna in 450 ricette tradizionali. La Cucina Regionale Italiana. Roma: Newton & Compton. p. 139.
- ^ Cardelli, Elisa (2021-07-22). "Zavardone: pasta fresca tipica di Verucchio". Il Romagnolo (in Italian). Retrieved 2023-08-04.
- ^ Gianni Quondametteo (1978). Grande dizionario (e ricettario) gastronomico romagnolo. Imola: Grafiche Galeati.
- ^ Graziano Pozzetto. Le cucine di Romagna. Orme.
- ^ "Patacucci, patacóc, patacùc". Agricoltura, caccia e pesca (in Italian). Retrieved 2021-01-22.
- ^ Graziano Pozzetto. La cucina e i prodotti della Valmarecchia. Da Santarcangelo di Romagna a Casteldelci. Panozzo.
- ^ "Entroterra: Verucchio e i suoi "Zavardoun" – Hotel Doge – Riccione". 13 September 2019. Retrieved 2021-01-24.
| This article may be a rough
translation from Italian. It may have been generated, in whole or in part, by a computer or by a translator without dual proficiency. (November 2023) |
Patacucci, also known as zavardoni or giugetti, [1] are a traditional type of fresh pasta from the provinces of Rimini, Forlì-Cesena, [2] and Ravenna, [1] consisting of squares or diamonds of rather irregular shape, obtained from a thick dough, prepared with water, wheat flour, corn flour, and salt.
Description
After boiling, they are traditionally seasoned with a bean sauce, or more recently, with a sausage sauce, prepared based on a sauté (chopped). [3] They are also consumed in soup, or simmered with a spoon.
Zavardoni, also known as zavardone and, in Romagnol, zavardoun, are the larger variant, typical of the Rimini area, particularly the Verucchio region. The dialect term zavardoun indicates a neglected person. [4] They are typically consumed dry, with tomato sauce and a generous grating of sheep's cheese or with sausage sauce. [5] [6] [7] [8] [9]
See also
References
- ^ a b "Nel sacchetto o lorda, la "minestra" di Romagna che viene dal passato". Ravenna&Dintorni (in Italian). Retrieved 2023-08-04.
- ^ "Pasta -" (in Italian). Retrieved 2023-08-04.
- ^ Alessandro Molinari Pradelli (2003). La cucina dell'Emilia Romagna in 450 ricette tradizionali. La Cucina Regionale Italiana. Roma: Newton & Compton. p. 139.
- ^ Cardelli, Elisa (2021-07-22). "Zavardone: pasta fresca tipica di Verucchio". Il Romagnolo (in Italian). Retrieved 2023-08-04.
- ^ Gianni Quondametteo (1978). Grande dizionario (e ricettario) gastronomico romagnolo. Imola: Grafiche Galeati.
- ^ Graziano Pozzetto. Le cucine di Romagna. Orme.
- ^ "Patacucci, patacóc, patacùc". Agricoltura, caccia e pesca (in Italian). Retrieved 2021-01-22.
- ^ Graziano Pozzetto. La cucina e i prodotti della Valmarecchia. Da Santarcangelo di Romagna a Casteldelci. Panozzo.
- ^ "Entroterra: Verucchio e i suoi "Zavardoun" – Hotel Doge – Riccione". 13 September 2019. Retrieved 2021-01-24.