Toscana
Pasta shapes from Tuscany
Tuscany is a region of central Italy.
- Shapes
- 4
- With a full profile
- 3
- Families
- long strands, ribbons, short shapes, sheets
- Made by hand
- 2
- Egg dough
- 2
- Sauces
- 1
- Classic plates
- 12
The cooking of the region
Tuscan cuisine comprises the culinary traditions of the Tuscan region in Italy, celebrated for its simplicity and focus on fresh, high-quality ingredients like olive oil, legumes, and meats. Rooted in the cucina povera, it emphasizes seasonal ingredients and straightforward flavors over complex sauces and spices.
Sauces from Tuscany
4 shapes from Tuscany
Pappardelle
Ribbons · Tuscany
very wide flat ribbon, 2 to 3 cm, sometimes with a fluted edge
Pici
Long strands · Tuscany
fat irregular hand-rolled strand
Testaroli
Sheets · Tuscany
spongy pancake cooked on a griddle, cut into diamonds, then boiled
Strapponi
Short shapes · Tuscany
Strips of pasta ripped from a sheet
Classic plates of Tuscany
Every dish the shape profiles of this region name, with the shape and, where we have it, the sauce.
- Pappardelle ai funghiPappardelle
- Pappardelle al cinghialePappardelle
- Pappardelle all'anatraPappardelle
- Pappardelle sulla leprePappardelle
- Pici al ragu di cinghialePici · Meat ragu
- Pici all'aglionePici
- Pici cacio e pepePici · Cacio e pepe
- Pici con le briciolePici
- strapponi all'agliataStrapponi
- strapponi con pomodoro, basilico e pecorinoStrapponi · Pomodoro
- Testaroli al pestoTestaroli
- Testaroli con olio e pecorinoTestaroli
Sources
- A shape belongs to a region by the origin in its record: the Wikipedia list of pasta, the Wikidata item, and the regional cookbooks named on the shape page.
- Tuscany, Wikipedia, CC BY-SA 4.0. Wikidata Q1273.
- Tuscan cuisine, Wikipedia, CC BY-SA 4.0.