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Ragusano cheese. Ragusano is an Italian cow's-milk cheese produced in the provinces of Ragusa and Syracuse. It is a firm pasta filata ('stretched-curd') cheese made with whole milk from cows of the Modicana breed, raised exclusively on fresh grass or hay in the provinces of Ragusa and Syracuse. The cheese was awarded Italian denominazione di ...
Bolognese sauce. Bolognese sauce, [ a] known in Italian as ragù alla bolognese[ b] or ragù bolognese (called ragù in the city of Bologna, ragó in Bolognese dialect ), is a meat-based sauce in Italian cuisine, typical of the city of Bologna. [ 2] It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese .
Media: Ragù. In Italian cuisine, ragù ( Italian: [raˈɡu], from French ragoût) is a meat sauce that is commonly served with pasta. [ 1] An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. [ 2] The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta.
Spaghetti all'assassina ( pronounced [spaˈɡetti allassasˈsiːna]; Italian for 'assassin's spaghetti'), also known as spaghetti bruciati ( pronounced [spaˈɡetti bruˈtʃaːti]; 'burnt spaghetti'), [1] is a Barese spaghetti dish. Its preparation is markedly different from other spaghetti dishes; instead of being boiled in salted water and ...
Media: Spaghetti alla puttanesca. Spaghetti alla puttanesca ( Italian: [spaˈɡetti alla puttaˈneska]) is a pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olives, capers, anchovies, garlic, peperoncino, extra virgin olive oil and salt. [ 1][ 2]
Dubrovnik before the 1667 earthquake Painting of Dubrovnik from 1667. The Republic of Ragusa (Dalmatian: Republica de Ragusa; Latin: Respublica Ragusina; Italian: Repubblica di Ragusa; Croatian: Dubrovačka Republika; Venetian: Repùblega de Raguxa) was an aristocratic maritime republic centered on the city of Dubrovnik (Ragusa in Italian and Latin; Raguxa in Venetian) in South Dalmatia (today ...
Campanelle or torchio. Flattened bell-shaped pasta with a frilly edge on one end. Torchio are identical but with a smooth edge. [ 57] Bellflower, [ 18][ 58] gigli are lilies, [ 18] torchio is a press (usually for olive or grapes, but also pasta). [ 57] Gigli, [ 58] cornetti, corni di bue [ 9] Cappelli da chef.
A Campobello di Licata baked pasta dish, made of ziti pasta, a ragù sauce with pork, cauliflower, eggs and pecorino cheese. Nidi di rondine. Emilia-Romagna. A Romagna baked pasta dish, prepared a fresh egg pasta, with a tomato sauce and smoked ham, beef, mushrooms, béchamel sauce and Parmigiano Reggiano cheese.