Stringozzi

Stringozzi - Strangozzi

Uncooked stringozzi
Type	Pasta
Place of origin	Italy
Region or state	Umbria
Main ingredients	Wheat flour
Media: Stringozzi - Strangozzi

Stringozzi [striŋˈɡɔttsi] or Strangozzi [straŋˈɡɔttsi] 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]

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

This pasta–related article is a stub. You can help Wikipedia by adding missing information.

• v
• t
• e