Very thin ribbon pasta best used with broth-based sauces or sieved sauces that cling to this delicate pasta.
Blog
In which of the following regions/countries would you most l…
In which of the following regions/countries would you most likely to see gulyas and paprikas on a menu?
A paste made of basil, garlic, and olive oil, from the Medit…
A paste made of basil, garlic, and olive oil, from the Mediterranean region
A short, ridged, tubular pasta shapes that are meant to clin…
A short, ridged, tubular pasta shapes that are meant to cling to olive oil-based sauces and have a quill shape.
In the southern areas of France ________ is the normal fat u…
In the southern areas of France ________ is the normal fat used in cooking.
Turkish tradition of ____________ food is common in much of…
Turkish tradition of ____________ food is common in much of Eastern Europe because it was once a part of the Ottoman Empire.
Prior to the unification of Italy in 1861, the country was m…
Prior to the unification of Italy in 1861, the country was made up of ______ different regions, all of which had different traditions and customs.
A blend of basil, garlic, pine nuts, Parmesan cheese and oli…
A blend of basil, garlic, pine nuts, Parmesan cheese and olive oil, traditionally made in a mortar and pestle.
The Emilia-Romagna region of Italy is famous for producing w…
The Emilia-Romagna region of Italy is famous for producing what products?
What generalization about pasta in Italy is true?
What generalization about pasta in Italy is true?