Tortellini are pasta originally from the Italian region of Emilia. Traditionally they are stuffed with a mix of meat, Parmesan cheese, egg and nutmeg and served in capon broth.
Ravioli are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune).
A calzone is an Italian oven-baked turnover, made with leavened dough. It originated in Naples in the 18th century. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. Different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings. The term usually applies to an oven-baked turnover rather than a fried pastry, though calzoni and panzerotti are often mistaken for each other.
Castel GoffredoItalian pronunciation:[kaˈstɛlɡofˈfreːdo] is a comune in the province of Mantua, in Lombardy, northern Italy, 35 kilometres (22 mi) from Mantua and a few more from Brescia. It lies in a region of springs at the foot of the slopes that drain into Lake Garda, towards the plain of the Po. Castel Goffredo borders the following municipalities: Castiglione delle Stiviere, Medole, Ceresara, Casaloldo, Asola, Acquafredda, Carpenedolo.
Tortelloni are a stuffed pasta common in Northern Italy, with a shape similar to tortellini, but larger and with the extremities closed differently. They are traditionally stuffed with ricotta cheese and leafy herbs or vegetables such as parsley and/or spinach.
A roulade is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term roulade originates from the French word rouler, meaning "to roll".
Casunziei is the name in Ladin for a kind of filled fresh pasta, consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-moon shape. They are commonly homemade and are typical of the culinary tradition of the Dolomites area, in the north-eastern part of Italy, especially the provinces of Belluno, Bolzano, and Trento.
Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as pecorino romano and ricotta. Olive oil is used mostly to dress raw vegetables, while strutto and fat from prosciutto are preferred for frying. The most popular sweets in Rome are small individual pastries called pasticcini, gelato and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, gnocchi is eaten on Thursdays, baccalà on Fridays, and trippa on Saturdays.
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.
Goffredo is an Italian given name, cognate with Godfrey, Gottfried, Galfrid, etc. Notable people with the name include:
Pasta al forno, or timballo di pasta, is a typical dish of Italian cuisine, made of pasta covered with bechamel, tomato sauce and cheese and cooked in the oven.
Matzo lasagna, also known as matzagna, is a Jewish type of lasagna made by layering sheets of matzo with typically a tomato or a bechamel sauce and various cheeses. It originated from the Italian Jews and is popular in Israel, the United States, and the rest of the diaspora. It is similar to the traditional Sephardic Jewish dish mina; though the fillings differ as mina is typically made with meat or a spinach and feta filling while matzo lasagna is made with sauce and cheese.
Lokshen mit kaese, (Yiddish: לאָקשן מיט קעז lokshn mit kez), also known as (Hebrew: איטריות וגבינה itriyot v’gvina), Jewish mac and cheese, lokshen with cheese, or Jewish egg noodles with cottage cheese, is an Ashkenazi Jewish dish popular in the Jewish diaspora particularly in the United States, consisting of lokshen, or Jewish egg noodles that are served with a cheese sauce typically made with cottage cheese and black pepper, and sometimes farmers cheese may be used in place of the cottage cheese, and sour cream, butter, caramelized onions, garlic, tomatoes, mint, currants, parmesan, and other ingredients may be added. Sometimes a sweet variety is made with cinnamon sugar. It has been compared to a deconstructed noodle kugel and is considered by many to be a Jewish comfort food.
Mantuan cuisine is the set of traditional dishes of the Italian province of Mantua, some of which date back to the time of the Gonzaga.
Cappelletti are ring-shaped Italian pasta so called for the characteristic shape that resembles a hat. Compared to tortellini, they have a different shape, larger size, thicker dough and different filling.
