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Patacucci
Type of fresh pasta From Wikipedia, the free encyclopedia
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Patacucci, also known as zavardoni or giugetti,[1] are a traditional type of fresh pasta from the provinces of Rimini, Forlì-Cesena,[2] and Ravenna,[1] consisting of squares or diamonds of rather irregular shape, obtained from a thick dough, prepared with water, wheat flour, corn flour, and salt.
 | This article may be a rough translation from Italian. It may have been generated, in whole or in part, by a computer or by a translator without dual proficiency. (November 2023) |
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Description
After boiling, they are traditionally seasoned with a bean sauce, or more recently, with a sausage sauce, prepared based on a sauté (chopped).[3] They are also consumed in soup, or simmered with a spoon.
Zavardoni, also known as zavardone and, in Romagnol, zavardoun, are the larger variant, typical of the Rimini area, particularly the Verucchio region. The dialect term zavardoun indicates a neglected person.[4] They are typically consumed dry, with tomato sauce and a generous grating of sheep's cheese or with sausage sauce.[5][6][7][8][9]
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