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Cavatelli (/ˌkævəˈtɛli/ KAV-ə-TEL-ee, US: /ˌkɑːv-/ KAHV-, Italian: [kavaˈtɛlli];
Italian for 'little hollows') are
small pasta s**** made from semolina...
- 'priest choker' or 'priest strangler': 152 ) are an
elongated form of
cavatelli, or hand-rolled
pasta typical of the Emilia-Romagna, Tuscany,
Marche and...
- ears'). The
typical dish of
holidays is
orecchiette with
rabbit ragù.
Cavatelli,
strascinati (strascinate in the
vernacular of Bari) and
cencioni are...
- are flour-based, such as the
Campanian strangulaprievete, the
Apulian cavatelli, the
Sardinian malloreddus, and so on.
Certain kinds are made of cooked...
-
pasta shapes or
types often vary by locale. For example, the
pasta form
cavatelli is
known by 28
different names depending upon the town and region. Common...
- a
variety of
cavatelli typical of Teggiano, a
comune (muni****lity) in the
Campania region of Italy.
Parmitieddi is
larger than
cavatelli and flat-shaped...
-
which allows a
rapid drying. It is
served with
homemade pasta, such as
cavatelli,
strascinati or
ferretti (also
known as frizzuli). The
peppers are cleaned...
-
Vodka sauce with
meatballs over
Cavatelli pasta...
-
Casunziei ampezzani Cavatelli ai
frutti di mare,
cavatelli al pomodoro,
cavatelli alla sorrentina,
cavatelli allo scoglio,
cavatelli cozze e ****ioli Cavati...
- and a type of bread.
Typically Apulian pasta shapes are orecchiette,
cavatelli, and troccoli. Po****r
street foods include panzerotti,
sgagliozze (fried...
