Parmitieddi
Parmitieddi (Italian: [parmiˈtjɛddi]), also known as parmi or parmatieddi, is a variety of cavatelli typical of Teggiano, a comune (municipality) in the Campania region of Italy. Parmitieddi is larger than cavatelli and flat-shaped. They are made by rolling a stick of dough with the three fingers of one hand and are usually eaten as a first course on Palm Sunday served with ragù sauce and grated pecorino or ricotta salata cheese. Their shape is similar to that of a palm leaf. The name refers to either the method of preparation with the palm of one's hand (palma in Italian) or the fact that it is eaten on Palm Sunday.[1]
Uncooked parmitieddi | |
| Alternative names | Parmi, parmatieddi |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Region or state | Campania |
See also
References
- Zanini De Vita, Oretta (2019). Encyclopedia of Pasta. University of California Press. p. 195. ISBN 978-0-520-32275-2.
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