Lasagna, also known as lasagne, is a type of pasta, possibly one of the oldest types, made in very wide, flat sheets. In Italian cuisine it is made of stacked layers of pasta alternating with fillings such as ragù, béchamel sauce, vegetables, cheeses, and seasonings and spices. The dish may be topped with grated cheese, which melts 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.
Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat, Parmesan cheese, egg and nutmeg and served in capon broth.
Ravioli are a type of stuffed 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).
Castel Goffredo is a comune (municipality) 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 is a type of stuffed pasta common in northern Italy, with a shape similar to tortellini, but larger and with a cheese-based filling. It is traditionally stuffed with ricotta, Parmesan, leafy herbs or vegetables such as parsley or spinach, egg and nutmeg.
Agnolotti is a type of stuffed pasta typical of the Piedmont region of Italy, made with small pieces of flattened dough folded over a filling of roasted meat or vegetables. Agnolotti can be di magro or di grasso depending on their filling of vegetables or meat.
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 type of stuffed 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 northeastern part of Italy, especially the provinces of Belluno, Bolzano, and Trento.
Casoncelli are a type of stuffed pasta typical of the culinary tradition of Lombardy, in the northcentral part of Italy.
Gnudi, also called malfatti, are gnocchi-like dumplings made with ricotta cheese and semolina instead of potato flour. The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi. Gnudi is the Tuscan word for "naked", the idea being that these "pillowy" balls of ricotta and spinach are "nude ravioli", consisting of just the tasty filling without the pasta shell.
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.
Tortelli cremaschi represents the main dish of the local Cremasque culinary tradition. While tortelli typically have a savoury filling, that of tortelli cremaschi is sweet and cannot be found elsewhere in Italy.
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 béchamel sauce, 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.
Cappelletti are ring-shaped stuffed 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.
