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Cacciatora – refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Caldume. Capocollo. Cappello del prete (or tricorno) Capra alla neretese, capra e fagioli. Capretto al forno. Carne cruda all'albese. Carne pizzaiola. Carne salada e fasoi.
Campanelle or torchio. Flattened bell-shaped pasta with a frilly edge on one end. Torchio are identical but with a smooth edge. [ 57] Bellflower, [ 18][ 58] gigli are lilies, [ 18] torchio is a press (usually for olive or grapes, but also pasta). [ 57] Gigli, [ 58] cornetti, corni di bue [ 9] Cappelli da chef.
Spaghetti and meatballs, a popular Italian-American dish. Italian-American cuisine ( Italian: cucina italoamericana) is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans .
Spaghetti aglio e olio. Spaghetti aglio e olio ( Italian: [spaˈɡetti ˈaʎʎo e ˈɔːljo]; lit. 'spaghetti [with] garlic and oil') is a pasta dish typical of the city of Naples, in the Campania region of Italy. It is a typical dish of Neapolitan cuisine and is widely popular. Its popularity can be attributed to it being simple to prepare and ...
Region or state. Yarmouth County. Nova Scotia. Main ingredients. Pasta, vegetables, soffritto ( garlic, carrot, celery, olive oil) Media: Pasta primavera. Pasta primavera ( lit. 'spring pasta') is a North American dish that consists of pasta in a cream sauce and fresh vegetables, invented in the 1970s. [ 1][ 2]
Pasta alla gricia is a pasta dish originating in the Lazio region of Italy. [1] Origin of the name. According to one hypothesis, the name of the dish derives from the ...
Cacio e pepe. Cacio e pepe ( Italian: [ˈkaːtʃo e pˈpeːpe]) is a pasta dish typical of the Lazio region of Italy. [ 1][ 2] Cacio e pepe means 'cheese and pepper' in several central Italian dialects. The dish contains grated pecorino romano and black pepper with tonnarelli [ 3] or spaghetti. [ 2] The origins are believed to be that ...
Spaghetti all'assassina is similar in preparation to pasta risottata (Italian: [ˈpasta rizotˈtaːta]), pasta prepared in the style of risotto, that is, cooked directly in broth. The broth used for spaghetti all'assassina typically consists of a 1:1 to 2:1 ratio of water and tomato sauce; less water is required if the tomato sauce is obtained ...