Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Unlike noodles, pasta was traditionally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet such as rice flour, or legumes such as beans or lentils. While noodles are believed to have originated in Asia, pasta is believed to have originated in Italy and is a staple food of Italian cuisine.
Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. Usually the pasta is white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while spaghettini is a thinner form. Capellini is a very thin spaghetti, sometimes known colloquially as "angel hair pasta", while Vermicelli refers to intermediate widths, varying between the United States and Italy.
Calabria is a region in Southern Italy. It is a peninsula bordered by Basilicata to the north, the Ionian Sea to the east, the Strait of Messina to the southwest, which separates it from Sicily, and the Tyrrhenian Sea to the west. It has almost 2 million residents across a total area of 15,222 km2 (5,877 sq mi). Catanzaro is the region's capital.
Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek, Spanish, French, Jewish, and Arab influences.
Lasagna is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù, béchamel sauce, vegetables, cheeses, and seasonings and spices. The dish may be topped with grated cheese, which becomes melted during baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square or rectangular portions.
The province of Reggio Calabria was a province in the Calabria region of Italy. It was the southernmost province in mainland Italy and is separated from the island of Sicily by the Strait of Messina. The capital was the city of Reggio.
Gioia Tauro is a comune (municipality) in the Metropolitan City of Reggio Calabria (Italy), on the Tyrrhenian coast. It has an important port, situated along the route connecting Suez to Gibraltar, one of the busiest maritime corridors in the world.
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide.
Pasta e fagioli is a traditional Italian pasta soup of which there are several regional variants.
Pazzano is a village and comune located in Locride's region in the province of Reggio Calabria.
Bisignano is a town and comune in the province of Cosenza, part of the Calabria region of southern Italy. It is situated on hills in the Crati valley, between the Pollino and Sila National Parks. The town has historically been settled and inhabited by an Arbëreshë community
Varapodio is a comune (municipality) in the Province of Reggio Calabria in the southern Italian region Calabria, located about 80 kilometres (50 mi) southwest of Catanzaro and about 35 kilometres (22 mi) northeast of Reggio Calabria.
The cuisine of Libya is a mix of Berber, Arab and Mediterranean cuisines with Ottoman and Italian influence. One of the most popular Libyan dishes is bazin, an unleavened bread prepared with barley, water and salt. Bazin is prepared by boiling barley flour in water and then beating it to create a dough using a magraf, which is a unique stick designed for this purpose.
Venetian cuisine, from the city of Venice, Italy, or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy, and of neighbouring Austria and of Slavic countries, despite sharing some commonalities.
The Port of Gioia Tauro is a large seaport in southern Italy. It is the largest port in Italy for container throughput, the 9th in Europe and the 6th in Mediterranean sea. Located north of the city of Reggio Calabria, between the municipalities of Gioia Tauro and San Ferdinando, Calabria, it is close to the East–West route which stretches from the Strait of Gibraltar to the Suez Canal and serves mainly as a transshipment hub, connecting the global and regional networks that cross the Mediterranean.
The Salerno–Reggio Calabria railway is the most important north–south railway connection between Sicily, Calabria and the rest of the Italian peninsula. It forms the southern section of Corridor 1 of the European Union's Trans-European high-speed rail network, which connects Berlin and Palermo. Its southern part, between Rosarno and San Lucido is also used as an RFI freight route between the Port of Gioia Tauro and the Adriatic railway.
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for centuries has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists.
Tumact me tulez is a pasta dish from southern Italy, specifically Basilicata, of Arbëreshe origin. The name means 'tagliatelle with bread crumbs'.
