Cavatelli: Difference between revisions

*Cavatelli*
	Uncooked cavatelli
Type	Pasta
Place of origin	Italy
Region or state	Abruzzo; Molise; Apulia;
	Media: Cavatelli;

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Dry *capunti*, a variety of *cavatelli* from Apulia

Cavatelli (/ˌkævəˈtɛli/ KAV-ə-TEL-ee, US: /ˌkɑːv-/ KAHV-,^[1]^[2]^[3] Italian: [kavaˈtɛlli]; Italian for 'little hollows'^[a]) are small pasta shells made from semolina or other flour dough,^[4]^[5] commonly cooked with garlic and broccoli or rapini broccoli rabe, or simply with tomato sauce. A variant adds ricotta cheese to the dough mix.^[5] Another variant with seafood is very popular in seaside cities and villages.

Regional names and varieties

Many varieties and local names of cavatelli exist, including gnocchetti, manatelli, orecchie di prete (lit. 'priest's ears'),^[6] strascinati, truoccoli; capunti, cingule, minuich, rascatelli, zinnezinne (Basilicata); cantaroggini, cavatieddi, cecatelli/cicatelli, cecatidde, cortecce (lit. 'tree barks', Salerno),^[7] mignuicchi, strascenate, tagghjunghele (Apulia and Campania); pincinelle (Marche); cavatielle, 'ncatenate, cazzarille, ciufele (Molise); cavasuneddi, cavatuneddi, gnucchitti, gnocculi (Sicily),^[8] and pizzicarieddi (Apulia).^[6]^[9]

A particular variety of cavatelli is typical of the comune (municipality) of Teggiano, in Campania, where they are referred to as parmitieddi. Parmitieddi are larger than cavatelli and flat-shaped. They are obtained by rolling a stick dough with three fingers of one hand, instead of with a single finger as done for the common cavatelli. Parmitieddi are usually served as a first course on Palm Sunday because their shape, similar to that of a tree leaf, recalls that of a palm.^[6]

Notes

^ Cognate to English cave and cavity.

References

^ "cavatelli". The American Heritage Dictionary of the English Language (5th ed.). HarperCollins. Retrieved 29 May 2019.
^ "cavatelli" (US) and "cavatelli". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 27 April 2021.
^ "cavatelli". Merriam-Webster.com Dictionary. Merriam-Webster.
^ "Cavatelli". marcellinaincucina.com. 27 October 2020. Retrieved 7 June 2021.
^ ^a ^b "Pasta Shapes". Cook's Thesaurus. Retrieved 29 July 2011.
^ ^a ^b ^c De Vita, Oretta Zanini (2009). Encyclopedia of Pasta. Berkeley: University of California Press. pp. 73, 195. ISBN 9780520944718.
^ Oliver, Jamie (2018). Jamie Cuisine l'Italie. Paris: Hachette Pratique. p. 132. ISBN 978-2017042839.
^ Hildebrand & Kenedy 2011, p. 70.
^ Zanini De Vita 2009, pp. 73, 195.

Sources

Hildebrand, Caz; Kenedy, Jacob (2011). Géométrie de la pasta. Translated by Salsa, Patrice. Paris: Marabout. ISBN 9782501072441. OCLC 762599005.
Zanini De Vita, Oretta (2009). Encyclopedia of Pasta. Translated by Fant, Maureen B. Berkeley, Calif.: University of California Press. ISBN 978-0-520-94471-8. OCLC 558881171.

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[4] Cognate to English cave and cavity.

[1] "cavatelli". The American Heritage Dictionary of the English Language (5th ed.). HarperCollins. Retrieved 29 May 2019.

[2] "cavatelli" (US) and "cavatelli". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 27 April 2021.

[3] "cavatelli". Merriam-Webster.com Dictionary. Merriam-Webster.

[5] "Cavatelli". marcellinaincucina.com. 27 October 2020. Retrieved 7 June 2021.

[thesaurus-6] "Pasta Shapes". Cook's Thesaurus. Retrieved 29 July 2011.

[Devita-7] De Vita, Oretta Zanini (2009). Encyclopedia of Pasta. Berkeley: University of California Press. pp. 73, 195. ISBN 9780520944718.

[8] Oliver, Jamie (2018). Jamie Cuisine l'Italie. Paris: Hachette Pratique. p. 132. ISBN 978-2017042839.

[FOOTNOTEHildebrandKenedy201170-9] Hildebrand & Kenedy 2011, p. 70.

[FOOTNOTEZanini_De_Vita200973,_195-10] Zanini De Vita 2009, pp. 73, 195.

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@@ Line 1: / Line 1: @@
+{{Short description|Type of pasta}}
-{{Use dmy dates|date=September 2021}}
+{{Use dmy dates|date=March 2024}}
+{{Italics title}}
 {{Infobox food
-| name             = Cavatelli
+| name             = ''Cavatelli''
 | image            = Cavatelli.jpg
-| image_size       = 250px
+| image_size       =
-| caption          = Uncooked cavatelli
+| caption          = Uncooked ''cavatelli''
 | alternate_name   =
 | country          = [[Italy]]
-| region           = [[Molise]], [[Apulia]], [[Basilicata]]
+| region           = {{plainlist|
+*[[Abruzzo]]
+*[[Molise]]
+*[[Apulia]]
+}}
 | creator          =
 | course           =
@@ Line 14: / Line 20: @@
 | main_ingredient  =
 | variations       =
-| calories         =
-| other            =
 }}
-[[File:Capunti.vassoio.jpg|thumb|Dry ''capunti'', a variety of cavatelli from Apulia]]
+[[File:Capunti.vassoio.jpg|thumb|Dry ''capunti'', a variety of ''cavatelli'' from Apulia]]
-'''Cavatelli''' ({{IPAc-en|ˌ|k|æ|v|ə|ˈ|t|ɛ|l|i}} {{respell|KAV|ə|TEL|ee}}, <small>also</small> {{IPAc-en|US|ˌ|k|ɑː|v|-}} {{respell|KAHV|-}},<ref>{{Cite American Heritage Dictionary|cavatelli|accessdate=29 May 2019}}</ref><ref>[https://en.oxforddictionaries.com/definition/us/cavatelli "cavatelli"] (US) and {{Cite Oxford Dictionaries|cavatelli|accessdate=29 May 2019}}</ref><ref>{{Cite Merriam-Webster|cavatelli|accessdate=29 May 2019}}</ref> {{IPA-it|kavaˈtɛlli|lang}}; literally "little hollows"{{efn|Cognate to English ''[[cave]]'' and ''[[cavity (disambiguation)|cavity]]''.}}) are small pasta shells made from [[semolina]] or other flour dough,<ref>{{cite web |url=https://www.marcellinaincucina.com/cavatelli/ |title=Cavatelli |author=<!--Not stated--> |date=27 October 2020 |website=marcellinaincucina.com |access-date=7 June 2021}}</ref> that resemble miniature [[hot dog bun]]s,<ref name=thesaurus>{{cite web|title=Pasta Shapes|url=http://www.foodsubs.com/PastaShapes.html|work=Cook's Thesaurus|access-date=29 July 2011}}</ref> commonly cooked with garlic and [[broccoli]] or [[broccoli rabe]]. A variant adds [[ricotta]] cheese to the dough mix.<ref name=thesaurus/> Another variant with seafood is very popular in seaside cities and villages.
-[[File:Cru-sìcchi cavatelli lunghi 04.JPG|thumb|A dish of cavatelli]]
+[[File:Cru-sìcchi cavatelli lunghi 04.JPG|thumb|A dish of ''cavatelli'']]
+'''''Cavatelli''''' ({{IPAc-en|ˌ|k|æ|v|ə|ˈ|t|ɛ|l|i}} {{respell|KAV|ə|TEL|ee}}, {{IPAc-en|US|ˌ|k|ɑː|v|-}} {{respell|KAHV|-}},<ref>{{Cite American Heritage Dictionary|cavatelli|accessdate=29 May 2019}}</ref><ref>[https://web.archive.org/web/20190529212535/https://en.oxforddictionaries.com/definition/us/cavatelli "cavatelli"] (US) and {{Cite dictionary |url=http://www.lexico.com/definition/cavatelli |archive-url=https://web.archive.org/web/20210427181855/https://www.lexico.com/definition/cavatelli |url-status=dead |archive-date=2021-04-27 |title=cavatelli |dictionary=[[Lexico]] UK English Dictionary |publisher=[[Oxford University Press]]}}</ref><ref>{{Cite Merriam-Webster|cavatelli|accessdate=29 May 2019}}</ref> {{IPA|it|kavaˈtɛlli|lang}}; [[Italian language|Italian]] for 'little hollows'{{efn|Cognate to English ''[[cave]]'' and ''[[cavity (disambiguation)|cavity]]''.}}) are small [[pasta]] shells made from [[semolina]] or other flour dough,<ref>{{cite web |url=https://www.marcellinaincucina.com/cavatelli/ |title=Cavatelli |author=<!--Not stated--> |date=27 October 2020 |website=marcellinaincucina.com |access-date=7 June 2021}}</ref><ref name=thesaurus>{{cite web|title=Pasta Shapes|url=http://www.foodsubs.com/PastaShapes.html|work=Cook's Thesaurus|access-date=29 July 2011}}</ref> commonly cooked with garlic and [[broccoli]] or rapini [[Rapini|broccoli rabe]], or simply with tomato sauce. A variant adds [[Ricotta|ricotta cheese]] to the dough mix.<ref name=thesaurus/> Another variant with seafood is very popular in seaside cities and villages.
 ==Regional names and varieties==
-Many varieties and local names of cavatelli exist, including ''orecchie di prete'' (priest's ears).<ref name=Devita>{{cite book|last=De Vita|first=Oretta Zanini|title=Encyclopedia of Pasta|year=2009|publisher=[[University of California Press]]|location=[[Berkeley, California|Berkeley]]|ref=Devita|pages=[https://archive.org/details/encyclopediaofpa00zani/page/73 73], 195|url=https://archive.org/details/encyclopediaofpa00zani|url-access=registration}}</ref> In [[Apulia]] a number of varieties of cavatelli have specific names including ''pizzicarieddi''.<ref name=Devita/>
+Many varieties and local names of ''cavatelli'' exist, including ''gnocchetti, manatelli, orecchie di prete'' ({{literally|priest's ears}}),<ref name=Devita>{{cite book|last=De Vita|first=Oretta Zanini|title=Encyclopedia of Pasta|year=2009|publisher=[[University of California Press]]|location=[[Berkeley, California|Berkeley]]|ref=Devita|pages=[https://archive.org/details/encyclopediaofpa00zani/page/73 73], 195|isbn=9780520944718 |url=https://archive.org/details/encyclopediaofpa00zani|url-access=registration}}</ref> ''strascinati, truoccoli; capunti, cingule, minuich, rascatelli, zinnezinne'' ([[Basilicata]]); ''cantaroggini, cavatieddi, cecatelli/cicatelli, cecatidde, cortecce'' ({{literally|tree barks}}, [[Salerno]]),<ref>{{Cite book|title=Jamie Cuisine l'Italie|last=Oliver|first=Jamie|publisher=Hachette Pratique|year=2018|isbn=978-2017042839|location=Paris|page=132}}</ref> ''mignuicchi, strascenate, tagghjunghele'' ([[Apulia]] and [[Campania]]); ''pincinelle'' ([[Marche]]); ''cavatielle, 'ncatenate, cazzarille, ciufele'' ([[Molise]]); ''cavasuneddi, cavatuneddi, gnucchitti, gnocculi'' ([[Sicily]]),{{sfn|Hildebrand|Kenedy|2011|p=70}} and ''pizzicarieddi'' ([[Apulia]]).<ref name=Devita/>{{sfn|Zanini De Vita|2009|pages=73, 195}}
-A particular variety of cavatelli is typical of the area of [[Teggiano]] in [[Campania]], where they are referred to as [[parmatieddi]] (or ''palmatielli''). Parmatieddi are larger than cavatelli and flat-shaped. They are obtained by rolling a stick dough with three fingers of one hand, instead of with a single finger as done for the common cavatelli. Parmatieddi are usually served as first course on Palm Sunday and their shape similar to that of a tree leaf, would like to recall that of palm branches the crowd scattered in front of Jesus when he entered into Jerusalem.<ref name=Devita/>
+A particular variety of ''cavatelli'' is typical of the ''[[comune]]'' (municipality) of [[Teggiano]], in Campania, where they are referred to as ''[[parmitieddi]]''. ''Parmitieddi'' are larger than ''cavatelli'' and flat-shaped. They are obtained by rolling a stick dough with three fingers of one hand, instead of with a single finger as done for the common ''cavatelli''. ''Parmitieddi'' are usually served as a first course on [[Palm Sunday]] because their shape, similar to that of a tree leaf, recalls that of a palm.<ref name=Devita/>
 ==See also==
+{{Commons category-inline}}
-*[[List of pasta]]
+{{Portal|Italy|Food}}
+* [[List of pasta]]
 ==Notes==
-{{notelist}}
+{{Notelist}}
 ==References==
-{{reflist}}
+{{Reflist}}
+== Sources ==
+{{refbegin}}
+* {{Cite book |title=Géométrie de la pasta |last1=Hildebrand |first1=Caz |publisher=Marabout |last2=Kenedy |first2=Jacob |translator-last1=Salsa |translator-first1=Patrice |year=2011 |isbn=9782501072441 |location=Paris |oclc=762599005}}
+* {{Cite book |title=Encyclopedia of Pasta |last=Zanini De Vita |first=Oretta |date=2009 |url=https://archive.org/details/encyclopediaofpa00zani |url-access=registration |publisher=University of California Press |translator=Fant, Maureen B. |isbn=978-0-520-94471-8 |location=Berkeley, Calif. |oclc=558881171 }}
+{{refend}}
 {{Pasta}}