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Pizzoccheri are a type of pasta typical of Valtellina, originating from the village of Teglio.
They are a type of tagliatelle 1/10 inch thick, 1/6 inch wide and 3 inch hlong made from a dough prepared with two thirds of buckwheat flour, which denotes their grayish color, and one third of wheat flour.
The typical topping is made up of cabbage or chard ribs, but also green beans, chopped potatoes; cheese such as Valtellina Casera or, alternatively, Fontina.
Everything is laid out in layers in a pan with the addition of plenty of butter in which garlic has been fried and sprinkled with ground black pepper.
Ravioli are called this because they were conceived in Gavi Ligure, when this stronghold-town belonged to the Republic of Genoa.
The chef who is attributed with the birthright was a gentleman with the surname Ravioli, which is a common name for many families still living in the area.
Ravioli is the only stuffed pasta known to exist in the 12th and 13th centuries. In fact, as reported in "Paesaggio agrario in Liguria", a contract from 1182 shows that a farmer agreed to provide the owner during the grape harvest with a meal for 3 people consisting of bread, meat, ravioli and wine.
When the shape of the Ravioli reproduces a sort of semicircle they are called "Mezzelune" (Half moons).
While the origins of macaroni are lost in the mists of time, rigatoni, which are the larger version, were born in Rome and belong to an all-Italian tradition.
Characterized by the ridges on the external surface and the large diameter, Rigatoni, thanks to these characteristics, are ideal for retaining the sauce on the entire surface, external and internal, returning every nuance in a harmonious symphony of flavors.
Traditionally associated with important meat ragùs, Rigatoni enhance with their consistency both the most refined sauces and the simplest tomato sauce. With their hollow interior, they are also able to imprison light vegetable-based condiments.
Finally, their cooking resistance and their ease in retaining the sauce make them the ideal base for preparations such as timballi or classic baked pasta.
The Sedani and Sedanini rigati belong to the same family, with an increasingly smaller diameter; then the Tortiglioni, almost identical to the rigatoni except for a helical movement of the external ridges; and the Mezze Maniche, a sort of rigatoni with a larger diameter (up to double) and shorter (up to half).
Spaghetti was born in Naples, and it was Antonio Viviani in 1842 who called them that, because they looked like small pieces of string.
Originally they were 20 inch long, then over time, due to space requirements, they were cut until they reached the current length of 10 inch.
Thanks to their traditional diameter, intermediate in the universe of long pasta, Spaghetti are extremely versatile and allow for infinite combinations: from the most traditional recipes to the most unusual ones, a plate of Spaghetti is always perfect, for every occasion.
They are also best expressed with a simple sauce made with tomato, oil and basil, but the variations are endless, such as the “puttanesca” proposed in the typical trattorias of Trastevere, a historic neighborhood of Rome, an appetizing recipe based on black olives, capers, anchovies and tomato; or “alla caprese”, with freshly chopped tomato and buffalo mozzarella, flavored with oregano and chili pepper.
The variations on Spaghetti all depend on the diameter of the pasta strand, which is why Spaghettini and Spaghettoni are also produced, the former thinner and the latter thicker than the classic Spaghetti, and then Vermicelli, slightly larger than Spaghetti, and Vermicellini, slightly thicker than Spaghettini.
A 16th century legend tells that tagliatelle were inspired by the hair of Lucrezia Borgia, to whom a poetic and skilled court chef dedicated them on the occasion of her marriage to Duke Alfonso d'Este.
Tagliatelle are thin strips of egg pasta with a flat section, about 1/5 inch wide.
Similar to Fettuccine, from which they differ for their slightly smaller width, they have the same versatility, which makes them perfect with both meat ragù and fish and vegetable sauces.
The rough and porous pastry of Tagliatelle makes them particularly versatile and perfect with both full-bodied ragù and lighter fish and vegetable sauces.