Sfogliatrice
Sfogliatrice is the Italian term for women who make sheets of pasta. These women make tender, hand-rolled dough and fresh pasta. They roll out a thin sheet of pasta dough using long, stretching motions with a matarello (rolling pin) longer than a baseball bat. Sfogliatrice still exist in Emilia-Romagna, where a lots of pasta come from, like Tortellini (small), tortelli or tortelletti (medium-sized), and tortelloniare the largest of these pastas.
Related Articles | |
| Saltimbocca | ■■■■■ |
Saltimbocca refers to an Italian dish traditionally prepared with veal and prosciutto rolled together . . . Read More | |
| Pasta | ■■■■ |
Pasta is a type of noodle and is a staple food of traditional Italian cuisine, with the first reference . . . Read More | |
| Rotolo | ■■■■ |
Rotolo is the Italian word for roll, as in a dish called Rotolo di tacchino or Rotolo di vitello - It . . . Read More | |
| Brodo | ■■■■ |
Brodo is the Italian term which means broth or bouillon. It is a thin chicken, beef or pork broth that . . . Read More | |
| Abaisser | ■■■■ |
Abaisser is a French verb "to roll out, thinly", as in pastry. It also means to reduce. It also means . . . Read More | |
| Maccheroni alla chitarra | ■■■■ |
Maccheroni alla chitarra refers to an egg pasta that is made with a chitarra, a rectangular beech-wood . . . Read More | |
| Abaisee | ■■■■ |
Abaisee is the French term for a sheet of puff pastry which is rolled very thinly. It refers to a thin . . . Read More | |
| Aceto | ■■■ |
Aceto is the Italian word for vinegar. Italian vinegars are usually made from wine, unlike in other countries . . . Read More | |
| Focaccia a brazzaud | ■■■ |
Focaccia a brazzudl is a typical food from Basilicata of flatbread with pork crackling, lard and oregano. . . . Read More | |
| A l' italienne | ■■■ |
A l' italienne: a l' italienne literally means "in the Italian style" which means dishes cooked with . . . Read More | |