Misplaced Pages

Patacucci

Article snapshot taken from[REDACTED] with creative commons attribution-sharealike license. Give it a read and then ask your questions in the chat. We can research this topic together.
Type of fresh pasta
Translation arrow iconThis article may be a rough translation from Italian. It may have been generated, in whole or in part, by a computer or by a translator without dual proficiency. Please help to enhance the translation. The original article is under "italiano" in the "languages" list.
If you have just labeled this article as needing attention, please add
{{subst:Needtrans|pg=Patacucci |language=it |comments= }} ~~~~
to the bottom of the WP:PNTCU section on Misplaced Pages:Pages needing translation into English. (November 2023)

Patacucci, also known as zavardoni or giugetti, are a traditional type of fresh pasta from the provinces of Rimini, Forlì-Cesena, and Ravenna, consisting of squares or diamonds of rather irregular shape, obtained from a thick dough, prepared with water, wheat flour, corn flour, and salt.

Description

After boiling, they are traditionally seasoned with a bean sauce, or more recently, with a sausage sauce, prepared based on a sauté (chopped). They are also consumed in soup, or simmered with a spoon.

Zavardoni, also known as zavardone and, in Romagnol, zavardoun, are the larger variant, typical of the Rimini area, particularly the Verucchio region. The dialect term zavardoun indicates a neglected person. They are typically consumed dry, with tomato sauce and a generous grating of sheep's cheese or with sausage sauce.

See also

References

  1. ^ "Nel sacchetto o lorda, la "minestra" di Romagna che viene dal passato". Ravenna&Dintorni (in Italian). Retrieved 2023-08-04.
  2. "Pasta -" (in Italian). Retrieved 2023-08-04.
  3. Alessandro Molinari Pradelli (2003). La cucina dell'Emilia Romagna in 450 ricette tradizionali. La Cucina Regionale Italiana. Roma: Newton & Compton. p. 139.
  4. Cardelli, Elisa (2021-07-22). "Zavardone: pasta fresca tipica di Verucchio". Il Romagnolo (in Italian). Retrieved 2023-08-04.
  5. Gianni Quondametteo (1978). Grande dizionario (e ricettario) gastronomico romagnolo. Imola: Grafiche Galeati.
  6. Graziano Pozzetto. Le cucine di Romagna. Orme.
  7. "Patacucci, patacóc, patacùc". Agricoltura, caccia e pesca (in Italian). Retrieved 2021-01-22.
  8. Graziano Pozzetto. La cucina e i prodotti della Valmarecchia. Da Santarcangelo di Romagna a Casteldelci. Panozzo.
  9. "Entroterra: Verucchio e i suoi "Zavardoun" – Hotel Doge – Riccione". 13 September 2019. Retrieved 2021-01-24.
Category:
Patacucci Add topic