Parmatieddi
Parmitieddi [parmiˈtjɛddi] (also known as Parmi or Parmatieddi) is a variety of cavatelli typical of Teggiano, a town in Campania. Parmitieddi is larger than cavatelli and flat-shaped. They are obtained by rolling a stick of dough with three fingers of one hand and are usually eaten as the first course on Palm Sunday served with ragù sauce and grated pecorino or ricotta salata cheese. Their shape is similar to that of a tree leaf, I would like to recall that palm branches the crowd scattered in front of Jesus when he entered Jerusalem.[1]
 Uncooked parmitieddi | |
| Type | Pasta |
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| Place of origin | Italy |
| Region or state | Campania |
See also
References
- Oretta Zanini De Vita, Encyclopedia of Pasta, University of California Press, 2009, p. 195
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