Stringozzi
From Wikipedia, the free encyclopedia
| Stringozzi - Strangozzi | |
|---|---|
| Pasta | |
 Uncooked stringozzi | |
| Place of origin: | |
| Italy | |
| Region or state: | |
| Umbria | |
| Main ingredient(s): | |
| Wheat flour | |
| Recipes at Wikibooks: | |
 Stringozzi - Strangozzi | |
| Media at Wikimedia Commons: | |
 Stringozzi - Strangozzi |
Stringozzi or Strangozzi is an Italian wheat pasta, among the more notable of those produced in the region of Umbria.[1][2] The long, rectangular cross-section noodles are made by hand and generally served with the local black truffles, a meat ragù or a tomato-based sauce.[2][3] The name of the pasta is drawn from its resemblance to shoelaces, as stringhe is Italian for strings.[4]
References
- ↑ Leviton, Alex; Josephine Quintero, Rachel Suddart, Lonely Planet Publications (Firm), Richard Watkins (2004). Tuscany & Umbria (3 ed.). Lonely Planet. p. 57. ISBN 1-74104-190-2.
- ↑ 2.0 2.1 Evans, Matthew; Gabriella Cossi (2000). Italy: World Food. Lonely Planet. p. 157. ISBN 1-86450-022-0.
- ↑ Porter, Darwin; Danforth Prince (2007). Frommer's Italy 2008 (3, illustrated, revised ed.). Frommer's. p. 340. ISBN 0-470-13820-3.
- ↑ Del Conte, Anna (2004). The Classic Food of Northern Italy (revised, illustrated ed.). Pavilion. p. 203. ISBN 1-86205-652-8.
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