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What's the difference between ravioli and penne? Christine Smallwood) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 1 0 0 1 20 561 Tm 0 Ts (explores pasta in part three of her series.) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 1 0 0 1 20 539 Tm 0 Ts (\240) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 1 0 0 1 20 517 Tm 0 Ts (\240) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 0.34786 Tw 1 0 0 1 20 495 Tm 0 Ts (If there\222s one course in an Italian meal that gets visitors excited, it\222s the primo or pasta course. Although this is the) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 0.062 Tw 1 0 0 1 20 484 Tm 0 Ts (carbohydrate-heavy and traditionally cheap part of the meal, it does feature much of the food for which Italy is most) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 1 0 0 1 20 473 Tm 0 Ts (famous: pasta, gnocchi, risotto and polenta.) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 1.5571 Tw 1 0 0 1 20 451 Tm 0 Ts (Whole books have been written on each of these, and it\222s no surprise that all are taken very seriously. For an) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 1.44186 Tw 1 0 0 1 20 440 Tm 0 Ts (extreme example, look no further than the world-famous, award-winning chef, Gualtiero Marchesi who makes a) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 1.1897 Tw 1 0 0 1 20 429 Tm 0 Ts (saffron risotto which includes gold leaf \050and not the cheapest part of the meal, in his case\051. But there are many) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 0.71959 Tw 1 0 0 1 20 418 Tm 0 Ts (more inexpensive and delicious regional quirks on these staples. Farro for example, a popular grain in Umbria, is) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 1.38316 Tw 1 0 0 1 20 407 Tm 0 Ts (frequently used to make \221farrotto\222 which as the name indicates is like a risotto, but with farro replacing the rice.) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 2.29906 Tw 1 0 0 1 20 396 Tm 0 Ts (Whatever the regional preferences though, pasta is popularly eaten as a course in its own right,\240all over the) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 1 0 0 1 20 385 Tm 0 Ts (country.) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 1.3555 Tw 1 0 0 1 20 352 Tm 0 Ts (Italy has hundreds of different pasta shapes and all regions have their own speciality pastas, be they long \050like) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 0.91512 Tw 1 0 0 1 20 341 Tm 0 Ts (spaghetti\051, short \050penne\051 or filled \050ravioli\051. Different shapes are suitable for different sauces, and don\222t hesitate to) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 0.8701 Tw 1 0 0 1 20 330 Tm 0 Ts (ask your waiter to explain why the sauce and pasta shape of the primo you have ordered suit each other. At the) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 1.35733 Tw 1 0 0 1 20 319 Tm 0 Ts (very least you\222ll get a cursory explanation, but with luck a full, expansive story and maybe an entertaining local) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 1 0 0 1 20 308 Tm 0 Ts (anecdote.) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 0.6716 Tw 1 0 0 1 20 275 Tm 0 Ts (The ability to cook good pasta is a necessary culinary skill. Any decent chef will tell you that pasta should always) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 3.15644 Tw 1 0 0 1 20 264 Tm 0 Ts (be cooked in a large saucepan with approximately one litre of water for every 100g of pasta. Gabriele di) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 0.306 Tw 1 0 0 1 20 253 Tm 0 Ts (Giandomenico the charismatic chef and co-owner of L\222Antica Trattoria dell\222Orso in Orvieto believes that \223if you can) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 1.37395 Tw 1 0 0 1 20 242 Tm 0 Ts (make a good dish of spaghetti with tomato sauce, you are a good cook\224. As with all simple dishes, that clearly) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 0.4241 Tw 1 0 0 1 20 231 Tm 0 Ts (means that everything has to be done perfectly \226 your tomatoes must be at their peak of ripeness, both the sauce) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 1 0 0 1 20 220 Tm 0 Ts (and pasta have to be perfectly seasoned and the pasta has to be cooked al dente.) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 1 0 0 1 20 198 Tm 0 Ts (\240) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 1 0 0 1 20 176 Tm 0 Ts (Be aware though that one Italian\222s al dente is another\222s overcooked.) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 0.34943 Tw 1 0 0 1 20 143 Tm 0 Ts (Making pasta is considered an essential life skill in many parts of Italy. There is an old saying in Martina Franca, a) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 0.406 Tw 1 0 0 1 20 132 Tm 0 Ts (beautiful town in central Puglia, which is a practical variation on our belief that the way to a man\222s heart is through) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 1 0 0 1 20 121 Tm 0 Ts (his stomach: \223If you don\222t know how to make orecchiette, you\222ll never get a husband.\224) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 0.57572 Tw 1 0 0 1 20 88 Tm 0 Ts (However don\222t presume that fresh pasta is better than dried. Good quality dried pasta will always be preferable to) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 0.4879 Tw 1 0 0 1 20 77 Tm 0 Ts (badly made fresh pasta. The De Cecco brand from Abruzzo is widely found here in the UK and is highly regarded) Tj ET Q q BT 0 Tr /Fabc4 11 Tf 0 0 0 rg 0.0849 Tw 1 0 0 1 20 66 Tm 0 Ts (in part because of the pure water used to make it. Pasquale Centrone who runs Da Tuccino in Polignano a Mare, a) Tj ET Q endstream endobj 1 0 obj << /Annots [ 4 0 R ] /Contents [ 5 0 R 2 0 R 3 0 R ] /MediaBox [ 0 0 612 792 ] /Parent 7 0 R /Resources << /Font << /Fabc8 12 0 R >> /ProcSet [ /PDF /Text /ImageB /ImageC /ImageI ] /XObject << /Iabc8 16 0 R >> >> /Type /Page >> endobj 2 0 obj << /Length 145 >> stream BX q 0.7375 0 0 0.7375 8.525 671.15 cm 2 44.59322 800 103 re W n 1 1 1 rg 2 35 800 113 re f q 300 0 0 73 12 60 cm /Iabc8 Do Q Q EX endstream endobj 3 0 obj << /Length 144 >> stream q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 1 0 0 1 304.298 16.7 Tm 0 Ts (Downloaded from www.FoodTripper.com \174 Page 2 of 2) Tj ET Q endstream endobj 4 0 obj << /A << /S /URI /Type /Action /URI (http://www.tuccino.it) >> /Border [ 0 0 0 ] /Contents () /H /N /P 1 0 R /Rect [ 20 317 90.29 328 ] /Subtype /Link /Type /Annot >> endobj 5 0 obj << /Length 4178 >> stream q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 1.37369 Tw 1 0 0 1 20 671.2 Tm 0 Ts (fair distance further down the Adriatic coast in Puglia, struggles to understand why some people consider dried) Tj ET Q q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 0.16355 Tw 1 0 0 1 20 660.2 Tm 0 Ts (pasta to be inferior. \223Those of us who have a palate and sense of taste formed by what was eaten many years ago) Tj ET Q q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 1.01694 Tw 1 0 0 1 20 649.2 Tm 0 Ts (prefer dried pasta. You have to watch fresh pasta very closely otherwise it becomes too soft, unlike pasta made) Tj ET Q q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 2.1995 Tw 1 0 0 1 20 638.2 Tm 0 Ts (with very hard grain. Tastes and ideas change all the time, but for me, the use of fresh pasta is sometimes) Tj ET Q q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 1 0 0 1 20 627.2 Tm 0 Ts (contrary.\224) Tj ET Q q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 0.8675 Tw 1 0 0 1 20 594.2 Tm 0 Ts (Those palates shaped in childhood mean that pasta recipes handed down through generations become favourite) Tj ET Q q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 0.68271 Tw 1 0 0 1 20 583.2 Tm 0 Ts (comfort foods. Filippo Proietti\222s mother, Santina, who is responsible for the homely fare served at his relaxed and) Tj ET Q q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 0.33445 Tw 1 0 0 1 20 572.2 Tm 0 Ts (fun Osteria del Matto in Spoleto still serves a pasta dish, Strangozzi alla Spoletina, which was taught to her by her) Tj ET Q q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 1.46183 Tw 1 0 0 1 20 561.2 Tm 0 Ts (grandmother. A simple mix of olive oil, garlic, parsley and tomatoes \050with an optional chilli pepper\051 it\222s a recipe) Tj ET Q q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 2.15347 Tw 1 0 0 1 20 550.2 Tm 0 Ts (which has no quantities, leaving the cook to be guided by personal taste. Filippo explains that the difference) Tj ET Q q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 0.15075 Tw 1 0 0 1 20 539.2 Tm 0 Ts (between strangozzi and tagliatelle is that the former is thick pasta, cut finely, and the latter is thin pasta, cut widely.) Tj ET Q q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 1 0 0 1 20 528.2 Tm 0 Ts (He may not do the cooking but he\222s animated when talking about what his mother serves.) Tj ET Q q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 0.21553 Tw 1 0 0 1 20 495.2 Tm 0 Ts (Pasta is enjoyed worldwide these days but foreigners sometimes express surprise when they first eat pasta in Italy) Tj ET Q q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 1.28474 Tw 1 0 0 1 20 484.2 Tm 0 Ts (at how small the portions are and how little sauce there is. On reflection though this makes sense because the) Tj ET Q q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 1 0 0 1 20 473.2 Tm 0 Ts (pasta dish is not the whole meal but just one of the courses and should really precede, not replace the secondo.) Tj ET Q q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 1 0 0 1 20 429.2 Tm 0 Ts (L\222Antica Trattoria dell\222Orso) Tj ET Q q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 1 0 0 1 20 418.2 Tm 0 Ts (Via della Misericordia 18-20) Tj ET Q q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 1 0 0 1 20 407.2 Tm 0 Ts (05018 Orvieto) Tj ET Q q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 1 0 0 1 20 396.2 Tm 0 Ts (+39 0763 341 642) Tj ET Q q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 1 0 0 1 20 363.2 Tm 0 Ts (Da Tuccino) Tj ET Q q BT 0 Tr /Fabc8 11 Tf 0 0 0 rg 1 0 0 1 20 352.2 Tm 0 Ts (Via S. 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