Manhattan-free Draiver

Curiosità:Rigatoni o zite? Qui la forma è sostanza

Hundreds of pasta shapes, if we go down thousands of small cupboards in the extraordinary local pasta. Each format with its name and its history. Unable to determine the father of a format, let alone the godfather.

But etymological classification approaches can RLA.

The oldest term is lasagna, direct derivation of "Lagana", or strip.

Now we have the following vermicelli, the tryah, so named for their shape long since done manually, even twisted.

-like string, longer and thinner because derivatives of previous sections, the spaghetti.

The ziti dish was the "promise di matrimonio” perché festeggiavano un fidanzamento (per appunto gli ziti) e come augurio di prolificità al matrimonio: gli zitoni

Paccheri e schiaffoni sono onomatopeici, è il rumore di quando cadono nel sugo.

Rigatoni e millerighe , cugini magri dei paccheri per il bordo tanto zigrinato da raccogliere il massimo del condimento.

Poi i nomi da similitudine con oggetti d'uso comune: ruote, anelli, crocette, anellini, fettucce .

Da similitudine con parti del corpo: lingue e linguine, capellini, orecchiette, elbows, tortellini (navel), eyes and curly .

From similarities of nature snails, butterflies and moths ago and rfalloni, mussels, cockles, wolf eyes, eyes, elephant, apple seeds, melon seeds, pepper berries, slow, celery and sedanini, rosemary .

And here the similarities with clothing: trenette (small lace), bibs, sleeves and short sleeves, ridges, boots, ribbons, feathers, gloves and buckles .

Then geometric shapes: bricks, tubes and tubettini and tubettoni, cannoli, cannelloni and canneroni .

Events Historical Geography: Tripolini and assabesi linked to Italian colonialism in Africa. Mafalda , mafaldine, daisies names of queens of Italian kingdom.

From faith and paternostri Hail Mary (which takes the cooking time of prayer ...)

Fedelino instead I have nothing to do with faith, but because they absorb a lot of water on their behalf derives from the "fad" which means to grow.

And then the forms fusilli, tortiglioni, propellers ; The manufacture with the blade: maltagliati, noodles and noodles .

of pens and smooth or ribbed penne is easy to see the source.

Advance gnocchi and bucatini are affected by the form in the first case and the pattern of consumption in the second.

We're not here to explain but, as you might guess by the variety of names, the pasta is extraordinary creativity. (Of Pino de Luca)