Content deleted Content added
Onuphriate (talk | contribs) No edit summary Tags: Mobile edit Mobile web edit |
m →Rigatoni con la pajata: Clean up/copyedit |
||
(5 intermediate revisions by 4 users not shown) | |||
Line 1: | Line 1: | ||
{{AFI}} |
|||
{{Short description|Type of pasta}} |
{{Short description|Type of pasta}} |
||
{{Use dmy dates|date= |
{{Use dmy dates|date=February 2024}} |
||
{{Infobox prepared food |
{{Infobox prepared food |
||
| name = Rigatoni |
| name = Rigatoni |
||
Line 22: | Line 23: | ||
}} |
}} |
||
'''Rigatoni''' ({{IPAc-en|US|ɹ|ɪ|ɡ|ə|ˈ|t|oʊ|n|i}}; {{IPA-it|riɡaˈtoːni|lang}}) is a type of [[pasta]] originating in [[Italy]].<ref>{{cite web|url=https://www.barilla.com/en-us/posts/2017/04/13/rigatoni-graphic|title=Rigatoni Pasta History|website=Rigatoni Pasta History|access-date=15 September 2018|archive-date=22 December 2019|archive-url=https://web.archive.org/web/20191222073258/https://www.barilla.com/en-us/posts/2017/04/13/rigatoni-graphic|url-status=live}}</ref><ref>{{cite web|url=http://www.dictionary.com/browse/rigatoni|title=the definition of rigatoni|website=Dictionary.com|access-date=15 September 2018|archive-date=26 August 2018|archive-url=https://web.archive.org/web/20180826113346/https://www.dictionary.com/browse/rigatoni|url-status=live}}</ref><ref name="thenibble1">{{cite web |url=http://www.thenibble.com/reviews/main/pastas/glossary.asp |title=Pasta Types |publisher=Thenibble.com |access-date= |
'''Rigatoni''' ({{IPAc-en|US|ɹ|ɪ|ɡ|ə|ˈ|t|oʊ|n|i}}; {{IPA-it|riɡaˈtoːni|lang}}) is a type of [[pasta]] originating in [[Italy]].<ref>{{cite web|url=https://www.barilla.com/en-us/posts/2017/04/13/rigatoni-graphic|title=Rigatoni Pasta History|website=Rigatoni Pasta History|access-date=15 September 2018|archive-date=22 December 2019|archive-url=https://web.archive.org/web/20191222073258/https://www.barilla.com/en-us/posts/2017/04/13/rigatoni-graphic|url-status=live}}</ref><ref>{{cite web|url=http://www.dictionary.com/browse/rigatoni|title=the definition of rigatoni|website=Dictionary.com|access-date=15 September 2018|archive-date=26 August 2018|archive-url=https://web.archive.org/web/20180826113346/https://www.dictionary.com/browse/rigatoni|url-status=live}}</ref><ref name="thenibble1">{{cite web |url=http://www.thenibble.com/reviews/main/pastas/glossary.asp |title=Pasta Types |publisher=Thenibble.com |access-date=22 August 2012 |archive-date=15 August 2012 |archive-url=https://web.archive.org/web/20120815121546/http://www.thenibble.com/reviews/main/pastas/glossary.asp |url-status=live }}</ref> They are larger than [[penne]] and [[ziti]], and sometimes slightly curved, but not as curved as elbow [[macaroni]]. Rigatoni are characterized by ridges along their length, sometimes spiraling around the tube; unlike penne, the ends of rigatoni are cut [[perpendicular]] to the tube walls instead of [[diagonal]]ly. |
||
The word "''{{linktext|rigatoni}}''" comes from the [[Italian language|Italian]] word {{linktext|rigato}} (''rigatone'' being the [[augmentative]], and ''rigatoni'' the plural form), which means "[[wikt:stripe|ridged]]" or "lined", and is associated with the cuisine of southern and central Italy.<ref>{{cite web |url=http://www.thenibble.com/reviews/main/pastas/glossary7.asp#r |title=Pasta |publisher=Thenibble.com |access-date= |
The word "''{{linktext|rigatoni}}''" comes from the [[Italian language|Italian]] word {{linktext|rigato}} (that stands for "lined, striped, ruled", ''rigatone'' being the [[augmentative]], and ''rigatoni'' the plural form), which means "[[wikt:stripe|ridged]]" or "lined", and is associated with the [[Italian cuisine|cuisine]] of [[Southern Italy|southern]] and [[Central Italy|central]] Italy.<ref>{{cite web |url=http://www.thenibble.com/reviews/main/pastas/glossary7.asp#r |title=Pasta |publisher=Thenibble.com |access-date=22 August 2012 |archive-date=22 August 2012 |archive-url=https://web.archive.org/web/20120822111550/http://www.thenibble.com/reviews/main/pastas/glossary7.asp#r |url-status=live }}</ref><ref name="thenibble1"/> ''Rigatoncini'' are a smaller version, close to the size of ''penne''. Their name takes on the diminutive suffix ''{{linktext|-ino}}'' (pluralized ''-ini''), denoting their relative size. |
||
Rigatoni is a particular favorite pasta shape in the south of Italy, especially in [[Sicily]]. Its eponymous ridges make better adhesive surfaces for sauces and grated cheese than smooth-sided pasta like ziti.<ref name="Vita2009">{{cite book|author=Oretta Zanini De Vita|title=Encyclopedia of Pasta|url=https://archive.org/details/encyclopediaofpa00zani|url-access=registration|date=15 October 2009|publisher=University of California Press|isbn=978-0-520-94471-8|page=[https://archive.org/details/encyclopediaofpa00zani/page/237 237]|quote="ridged pasta collected the sauce and grated cheese better than smooth pasta. [...] Rigatoni, in particular, are perennial favorites in southern Italy, especially in Sicily"}}</ref> |
Rigatoni is a particular favorite pasta shape in the south of Italy, especially in [[Sicily]]. Its eponymous ridges make better adhesive surfaces for sauces and grated cheese than smooth-sided pasta like ziti.<ref name="Vita2009">{{cite book|author=Oretta Zanini De Vita|title=Encyclopedia of Pasta|url=https://archive.org/details/encyclopediaofpa00zani|url-access=registration|date=15 October 2009|publisher=University of California Press|isbn=978-0-520-94471-8|page=[https://archive.org/details/encyclopediaofpa00zani/page/237 237]|quote="ridged pasta collected the sauce and grated cheese better than smooth pasta. [...] Rigatoni, in particular, are perennial favorites in southern Italy, especially in Sicily"}}</ref> |
||
Line 46: | Line 47: | ||
== ''Rigatoni con la pajata'' == |
== ''Rigatoni con la pajata'' == |
||
''Rigatoni con la pajata'' ([[Romanesco dialect]]; standard [[Italian language|Italian]] ''rigatoni con la [[pagliata]]'' [[Help:IPA/Italian|[riɡaˈtoːni kon la paʎˈʎaːta]]]) is a classic dish of the [[Roman cuisine]]. The dish can be found in some traditional [[trattoria]]s in Rome. This specialty takes its name from the ''pajata'', which indicates the [[small intestine]] of a [[calf (animal)|calf]] fed only with its mother’s [[milk]]. |
|||
The intestine of the animal is first washed, cleaned without removing the [[chyme]], and cut into 20 to 25 cm-long pieces that are tied together with a thread. Once cooked, the enzymatic [[rennet]] of the intestine [[Curd|coagulates]] on contact with heat to create a thick, creamy, cheese-like sauce. This sauce is served with tomato sauce and rigatoni.<ref>{{Cite book |last=Boni |first=Ada |title=The Roman Cuisine |publisher=Newton Compton |year=1983 |pages=150}}</ref> |
|||
==See also== |
==See also== |
||
Line 59: | Line 62: | ||
[[Category:Cuisine of Lazio]] |
[[Category:Cuisine of Lazio]] |
||
[[Category:Types of pasta]] |
[[Category:Types of pasta]] |
||
[[Category:Italian cuisine]] |