Stringozzi
|
Uncooked stringozzi | |
| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | Umbria |
| Main ingredients | Wheat flour |
 Cookbook: Stringozzi - Strangozzi  Media: Stringozzi - Strangozzi | |
Stringozzi [striŋˈɡɔttsi] or Strangozzi [straŋˈɡɔttsi] 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. Cite uses deprecated parameter
|coauthors=(help) - 1 2 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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