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 Uncooked parmitieddi | |
| Alternative names | Parmi, parmatieddi |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Region or state | Campania |
Parmitieddi (Italian: [parmiˈtjɛddi]), also known as parmi or parmatieddi, is a variety of cavatelli typical of Teggiano, a comune (municipality) in the Campania region of Italy. Parmitieddi is larger than cavatelli and flat-shaped. They are made by rolling a stick of dough with the three fingers of one hand and are usually eaten as a first course on Palm Sunday served with ragù sauce and grated pecorino or ricotta salata cheese. Their shape is similar to that of a palm leaf. The name refers to either the method of preparation with the palm of one's hand (palma in Italian) or the fact that it is eaten on Palm Sunday.
See also
References
- Zanini De Vita, Oretta (2019). Encyclopedia of Pasta. University of California Press. p. 195. ISBN 978-0-520-32275-2.
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