Pillus: Difference between revisions

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	'''''Pillus''''' is a type of ] originating in the ] ~~region of ]~~, particularly around ].<ref name=Pradelli>Alessandro Molinari Pradelli, ''La cucina sarda'', Newton Compton Editori, 2012 {{ISBN\|8854146161}}.</ref> A noodle-like pasta, it is made in thin ribbon strips. A feature of this pasta is that it is kneaded for a long time.<ref name=pastaencyc/> It is cooked in beef (or sometimes sheep) broth and served with ].<ref>Tino Rozzo, ''Cucina Del Paradiso: The Sardinia Kitchen'', p. 30, Xlibris Corporation, 2009 {{ISBN\|1441576746}}.</ref><ref name=Ortolani/> In ] the pasta is flavoured with toasted ] and ground to a powder.<ref name=Pradelli/>		'''''Pillus''''' is a type of ] originating in the ] island, particularly around ].<ref name=Pradelli>Alessandro Molinari Pradelli, ''La cucina sarda'', Newton Compton Editori, 2012 {{ISBN\|8854146161}}.</ref> A noodle-like pasta, it is made in thin ribbon strips. A feature of this pasta is that it is kneaded for a long time.<ref name=pastaencyc/> It is cooked in beef (or sometimes sheep) broth and served with ].<ref>Tino Rozzo, ''Cucina Del Paradiso: The Sardinia Kitchen'', p. 30, Xlibris Corporation, 2009 {{ISBN\|1441576746}}.</ref><ref name=Ortolani/> In ] the pasta is flavoured with toasted ] and ground to a powder.<ref name=Pradelli/>

	'''''Lisanzedas''''' is a variant of ''pillus'' (and sometimes named as such) that is oven-baked in layers like ]. The shape of the pasta is large (7 to 8 inches) diameter disks rather than ribbons. It is the meat stew filling and the pecorino cheese that are the common factors rather than the shape of the pasta. A variant of ''lisanzedas'' found around ] is flavoured with saffron.<ref name=pastaencyc>Oretta Zanini De Vita, ''Encyclopedia of Pasta'', University of California Press, pp. 211-21, 2009 {{ISBN\|0520944712}}.</ref> Another variant of this sort from ] is flavoured with ].<ref name=Ortolani>Cristina Ortolani, ''L'Italia della pasta'', p. 134, Touring Editore, 2003 {{ISBN\|883652933X}}.</ref>		'''''Lisanzedas''''' is a variant of ''pillus'' (and sometimes named as such) that is oven-baked in layers like ]. The shape of the pasta is large (7 to 8 inches) diameter disks rather than ribbons. It is the meat stew filling and the pecorino cheese that are the common factors rather than the shape of the pasta. A variant of ''lisanzedas'' found around ] is flavoured with saffron.<ref name=pastaencyc>Oretta Zanini De Vita, ''Encyclopedia of Pasta'', University of California Press, pp. 211-21, 2009 {{ISBN\|0520944712}}.</ref> Another variant of this sort from ] is flavoured with ].<ref name=Ortolani>Cristina Ortolani, ''L'Italia della pasta'', p. 134, Touring Editore, 2003 {{ISBN\|883652933X}}.</ref>

Latest revision as of 20:59, 20 April 2024

Type of pasta Not to be confused with Pilus.

*Pillus*
Type	Pasta
Place of origin	Italy
Region or state	Sardinia
Main ingredients	Flour, eggs

Pillus is a type of pasta originating in the Sardinia island, particularly around Oristano. A noodle-like pasta, it is made in thin ribbon strips. A feature of this pasta is that it is kneaded for a long time. It is cooked in beef (or sometimes sheep) broth and served with pecorino cheese. In Busachi the pasta is flavoured with toasted saffron and ground to a powder.

Lisanzedas is a variant of pillus (and sometimes named as such) that is oven-baked in layers like lasagne. The shape of the pasta is large (7 to 8 inches) diameter disks rather than ribbons. It is the meat stew filling and the pecorino cheese that are the common factors rather than the shape of the pasta. A variant of lisanzedas found around Cagliari is flavoured with saffron. Another variant of this sort from Giba is flavoured with fennel.

References

^ Oretta Zanini De Vita, Encyclopedia of Pasta, University of California Press, pp. 211-21, 2009 ISBN 0520944712.
^ Alessandro Molinari Pradelli, La cucina sarda, Newton Compton Editori, 2012 ISBN 8854146161.
Tino Rozzo, Cucina Del Paradiso: The Sardinia Kitchen, p. 30, Xlibris Corporation, 2009 ISBN 1441576746.
^ Cristina Ortolani, L'Italia della pasta, p. 134, Touring Editore, 2003 ISBN 883652933X.

External links

Pillus pasta with goat meat Archived 2022-11-30 at the Wayback Machine, image of dish from Zinnibiri restaurant, Sardinia

Pasta

Types

Long pastas	Bigoli Bucatini Busiate Capellini Fettuccine Fileja Lasagnette Lasagnotte Linguettine Linguine Mafaldine Pappardelle Pici Spaghetti Stringozzi Stroncatura Tagliatelle Taglierini Tagliolini Trenette Tripoline Troccoli Vermicelli
Short pastas	Calamarata Campanelle Casarecce Cascatelli Cavatappi Cavatelli Cencioni Conchiglie Corzetti Farfalle Fiori Foglie d'ulivo Fusi Garganelli Gemelli Lanterne Lorighittas Macaroni Malloreddus Orecchiette Paccheri Passatelli Penne Pillus Pizzoccheri Radiatori Rigatoni Rotelle Sagnarelli Scialatelli Sedani Su Filindeu Testaroli Tortiglioni Trofie Ziti
Pastina	Acini di pepe Alphabet pasta Anelli Ditalini Fregula Orzo Stelline
Stuffed pastas	Agnolini Agnolotti Pavese Piedmontese Cappelletti Casoncelli Casunziei Cjarsons Culurgiones Fagottini Mezzelune Ravioli Sacchettoni Sorrentinos Tortellini Tortelli Tortelloni
Other or variable	Cannelloni Fusilli Lasagna Occhi di lupo Strozzapreti Vincisgrassi

Cooking

Producers

Italian	Agnesi Bertagni Barilla Buitoni De Cecco La Molisana Poiatti Rana Rigo Voiello
American	National Pasta Association A. Zerega's Sons, Inc. C.F. Mueller Company New World Pasta American Italian Pasta Company V. La Rosa and Sons Macaroni Company

Equipment manufacturers

Revision as of 20:59, 20 April 2024 editJacktheBrown (talk \| contribs)Extended confirmed users, Pending changes reviewers, Rollbackers76,894 edits Better sentenceTags: Visual edit Mobile edit Mobile web edit Advanced mobile edit← Previous edit		Latest revision as of 20:59, 20 April 2024 edit undoJacktheBrown (talk \| contribs)Extended confirmed users, Pending changes reviewers, Rollbackers76,894 edits Better sentenceTags: Visual edit Mobile edit Mobile web edit Advanced mobile edit
Line 19:		Line 19:
	}}		}}

	'''''Pillus''''' is a type of ] originating in the ] ~~region of ]~~, particularly around ].<ref name=Pradelli>Alessandro Molinari Pradelli, ''La cucina sarda'', Newton Compton Editori, 2012 {{ISBN\|8854146161}}.</ref> A noodle-like pasta, it is made in thin ribbon strips. A feature of this pasta is that it is kneaded for a long time.<ref name=pastaencyc/> It is cooked in beef (or sometimes sheep) broth and served with ].<ref>Tino Rozzo, ''Cucina Del Paradiso: The Sardinia Kitchen'', p. 30, Xlibris Corporation, 2009 {{ISBN\|1441576746}}.</ref><ref name=Ortolani/> In ] the pasta is flavoured with toasted ] and ground to a powder.<ref name=Pradelli/>		'''''Pillus''''' is a type of ] originating in the ] island, particularly around ].<ref name=Pradelli>Alessandro Molinari Pradelli, ''La cucina sarda'', Newton Compton Editori, 2012 {{ISBN\|8854146161}}.</ref> A noodle-like pasta, it is made in thin ribbon strips. A feature of this pasta is that it is kneaded for a long time.<ref name=pastaencyc/> It is cooked in beef (or sometimes sheep) broth and served with ].<ref>Tino Rozzo, ''Cucina Del Paradiso: The Sardinia Kitchen'', p. 30, Xlibris Corporation, 2009 {{ISBN\|1441576746}}.</ref><ref name=Ortolani/> In ] the pasta is flavoured with toasted ] and ground to a powder.<ref name=Pradelli/>

	'''''Lisanzedas''''' is a variant of ''pillus'' (and sometimes named as such) that is oven-baked in layers like ]. The shape of the pasta is large (7 to 8 inches) diameter disks rather than ribbons. It is the meat stew filling and the pecorino cheese that are the common factors rather than the shape of the pasta. A variant of ''lisanzedas'' found around ] is flavoured with saffron.<ref name=pastaencyc>Oretta Zanini De Vita, ''Encyclopedia of Pasta'', University of California Press, pp. 211-21, 2009 {{ISBN\|0520944712}}.</ref> Another variant of this sort from ] is flavoured with ].<ref name=Ortolani>Cristina Ortolani, ''L'Italia della pasta'', p. 134, Touring Editore, 2003 {{ISBN\|883652933X}}.</ref>		'''''Lisanzedas''''' is a variant of ''pillus'' (and sometimes named as such) that is oven-baked in layers like ]. The shape of the pasta is large (7 to 8 inches) diameter disks rather than ribbons. It is the meat stew filling and the pecorino cheese that are the common factors rather than the shape of the pasta. A variant of ''lisanzedas'' found around ] is flavoured with saffron.<ref name=pastaencyc>Oretta Zanini De Vita, ''Encyclopedia of Pasta'', University of California Press, pp. 211-21, 2009 {{ISBN\|0520944712}}.</ref> Another variant of this sort from ] is flavoured with ].<ref name=Ortolani>Cristina Ortolani, ''L'Italia della pasta'', p. 134, Touring Editore, 2003 {{ISBN\|883652933X}}.</ref>

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