Stringozzi Explained

Stringozzi - Strangozzi
Country:Italy
Region:Umbria
Type:Pasta
Main Ingredient:Wheat flour

Stringozzi pronounced as /it/ or Strangozzi pronounced as /it/ is an Italian wheat pasta, among the more notable of those produced in the Umbria region.[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]

Notes and References

  1. Book: Leviton, Alex . Tuscany & Umbria . Josephine Quintero . Rachel Suddart . Richard Watkins . 3 . Lonely Planet . 2004 . 1-74104-190-2 . 57.
  2. Book: Evans, Matthew . Italy: World Food . Gabriella Cossi . Lonely Planet . 2000 . 1-86450-022-0 . 157.
  3. Book: Porter, Darwin . Frommer's Italy 2008 . Danforth Prince . 3, illustrated, revised . Frommer's . 2007 . 978-0-470-13820-5 . 340 .
  4. Book: Del Conte, Anna . The Classic Food of Northern Italy . revised, illustrated . Pavilion . 2004 . 1-86205-652-8 . 203.

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