- (pasta corta),
stuffed (ripiena),
cooked in
broth (pastina),
stretched (
strascinati) or in dumpling-like form (gnocchi/gnocchetti). Yet, due to the variety...
-
typical dish of
holidays is
orecchiette with
rabbit ragù. Cavatelli,
strascinati (strascinate in the
vernacular of Bari) and
cencioni are made like orecchiette...
- a
rapid drying. It is
served with
homemade pasta, such as cavatelli,
strascinati or
ferretti (also
known as frizzuli). The
peppers are
cleaned with a...
-
including gnocchetti, manatelli,
orecchie di
prete (lit. 'priest's ears'),
strascinati, truoccoli; capunti, cingule, minuich, rascatelli,
zinnezinne (Basilicata);...
- The 1931
edition of the
Guide of
Italy of the TCI
describes a
pasta (
strascinati) dish from
Cascia and
Monteleone di Spoleto, in Umbria,
whose sauce contains...
-
national average of 24 kg (53 lb).
Typical pasta formats of the
region are
strascinati,
cavatelli (also
known as rascatielli),
ferretti (also
known as ferricelli...
-
Typically Apulian pasta shapes are orecchiette, cavatelli, troccoli,
strascinati and pizzarieddi, Po****r
street foods include panzerotti, sgagliozze...
- Renaissance.
University of
California Press. p. 190. ISBN 0520927281. "
Strascinati con
mollica e
peperoni cruschi". tasteatlas.com.
Retrieved 19 September...
-
Archived from the
original on 19
January 2021.
Retrieved 30
August 2020. "
Strascinati con
mollica e
peperoni cruschi". tasteatlas.com.
Archived from the original...
-
spaghettoni Spätzle
Spoja lorda (or
minestra imbottita)
Stelline Strangozzi Strascinati Strichetti (or scrichetti)
Strozzapreti Tacconi Tagliatelle Tagliolini...
