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Orecchiette is a type of pasta native to Apulia, whose shape resembles a small ear. In Italian, "ear" is orecchio, so this translates as "little ears". In the Taranto area it is still called by the synonym chiancarelle. An orecchietta is about 2 cm (¾ inch) in size and looks like a small white dome with a thinner center than edge and a rough surface. A different, non-domed version is called strascinate. Like most store-bought pasta, all versions of orecchiette are made with only hard wheat flour, water and salt. The typical regional recipe combines orecchiette with rapini. The classic Italian cookbook Il cucchiaio d'argento (now available in an English translation as The silver spoon, 2005, Phaidon) suggests that orecchiette are ideal for vegetable sauces.

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  • Orecchiette
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  • Orecchiette is a type of pasta native to Apulia, whose shape resembles a small ear. In Italian, "ear" is orecchio, so this translates as "little ears". In the Taranto area it is still called by the synonym chiancarelle. An orecchietta is about 2 cm (¾ inch) in size and looks like a small white dome with a thinner center than edge and a rough surface. A different, non-domed version is called strascinate. Like most store-bought pasta, all versions of orecchiette are made with only hard wheat flour, water and salt. The typical regional recipe combines orecchiette with rapini. The classic Italian cookbook Il cucchiaio d'argento (now available in an English translation as The silver spoon, 2005, Phaidon) suggests that orecchiette are ideal for vegetable sauces.
  • Orecchiette is a kind of home-made pasta typical of Puglia, Apulia,a region of Southern Italy.Its name comes from its shape, which reminds one of a small ear. In Italian, orecchio, means ear, and the suffix 'etto' means 'small'. In the vernacular of Taranto recchietedde, or chiancaredde. An 'orecchietta' is a disc of about 2 cm (¾ inch) and looks like a small dome with its center thinner than its edge and a with a rough surface.
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  • Orecchiette is a type of pasta native to Apulia, whose shape resembles a small ear. In Italian, "ear" is orecchio, so this translates as "little ears". In the Taranto area it is still called by the synonym chiancarelle. An orecchietta is about 2 cm (¾ inch) in size and looks like a small white dome with a thinner center than edge and a rough surface. A different, non-domed version is called strascinate. Like most store-bought pasta, all versions of orecchiette are made with only hard wheat flour, water and salt. The typical regional recipe combines orecchiette with rapini. The classic Italian cookbook Il cucchiaio d'argento (now available in an English translation as The silver spoon, 2005, Phaidon) suggests that orecchiette are ideal for vegetable sauces.
  • Orecchiette is a kind of home-made pasta typical of Puglia, Apulia,a region of Southern Italy.Its name comes from its shape, which reminds one of a small ear. In Italian, orecchio, means ear, and the suffix 'etto' means 'small'. In the vernacular of Taranto recchietedde, or chiancaredde. An 'orecchietta' is a disc of about 2 cm (¾ inch) and looks like a small dome with its center thinner than its edge and a with a rough surface. A different, non-domed version is called ,in the vernacular of Bari strascinata. Unlike other kinds of home-made pasta, 'orecchiette' are made with durum wheat, no eggs, plus water and salt.
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