Parmitieddi

*Parmitieddi*
	Uncooked parmitieddi
Alternative names	Parmi, parmatieddi
Type	Pasta
Place of origin	Italy
Region or state	Campania

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]

References

^ Zanini De Vita, Oretta (2019). Encyclopedia of Pasta. University of California Press. p. 195. ISBN 978-0-520-32275-2.

[1] Zanini De Vita, Oretta (2019). Encyclopedia of Pasta. University of California Press. p. 195. ISBN 978-0-520-32275-2.

[1]

See also

References