Stringozzi

Stringozzi - Strangozzi
	Uncooked stringozzi
Type	Pasta
Place of origin	Italy
Region or state	Umbria
Main ingredients	Wheat flour
	Media: Stringozzi - Strangozzi;

Stringozzi [striŋˈɡɔttsi] or Strangozzi [straŋˈɡɔttsi] is an Italian wheat pasta, among the more notable of those produced in the Umbria region.^[1]^[2] The long, rectangular cross-section noodles are made by hand and generally served with the local black truffles, a meat ragù or a tomato-based sauce.^[2]^[3] The name of the pasta is drawn from its resemblance to shoelaces, as stringhe is Italian for "strings".^[4]

References

^ Leviton, Alex; Josephine Quintero; Rachel Suddart; Richard Watkins (2004). Tuscany & Umbria (3 ed.). Lonely Planet. p. 57. ISBN 1-74104-190-2.
^ Jump up to: ^a ^b Evans, Matthew; Gabriella Cossi (2000). Italy: World Food. Lonely Planet. p. 157. ISBN 1-86450-022-0.
^ Porter, Darwin; Danforth Prince (2007). Frommer's Italy 2008 (3, illustrated, revised ed.). Frommer's. p. 340. ISBN 978-0-470-13820-5.
^ Del Conte, Anna (2004). The Classic Food of Northern Italy (revised, illustrated ed.). Pavilion. p. 203. ISBN 1-86205-652-8.

[1] Leviton, Alex; Josephine Quintero; Rachel Suddart; Richard Watkins (2004). Tuscany & Umbria (3 ed.). Lonely Planet. p. 57. ISBN 1-74104-190-2.

[Italy-2] Jump up to: ^a ^b Evans, Matthew; Gabriella Cossi (2000). Italy: World Food. Lonely Planet. p. 157. ISBN 1-86450-022-0.

[3] Porter, Darwin; Danforth Prince (2007). Frommer's Italy 2008 (3, illustrated, revised ed.). Frommer's. p. 340. ISBN 978-0-470-13820-5.

[4] Del Conte, Anna (2004). The Classic Food of Northern Italy (revised, illustrated ed.). Pavilion. p. 203. ISBN 1-86205-652-8.

[1]

[2]

[3]

[4]