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| '''Pillus''' is a type of ] found in ]. A noodle-like pasta, it is made in thin ribbon strips. It is cooked in beef (or sometimes sheep) broth and served with ].<ref>Tino Rozzo, ''Cucina Del Paradiso: The Sardinia Kitchen'', p. 30, Xlibris Corporation, 2009 ISBN 1441576746.</ref> | '''Pillus''' is a type of ] found in ]. A noodle-like pasta, it is made in thin ribbon strips. It is cooked in beef (or sometimes sheep) broth and served with ].<ref>Tino Rozzo, ''Cucina Del Paradiso: The Sardinia Kitchen'', p. 30, Xlibris Corporation, 2009 ISBN 1441576746.</ref> | ||
| '''Lisanzedas''' is a variant of pillus (and sometimes named as such) that is oven-baked like ]. The shape of the pasta is large (7 to 8 inches) diameter disks rather than ribbons. It is the meat stew filling and the pecorino cheese that are the common factors rather than the shape of the pasta. A variant of lisanzedas found around Cagliari is flavoured with ].<ref>Oretta Zanini De Vita, ''Encyclopedia of Pasta'', University of California Press, 2009 ISBN 0520944712.</ref> | '''Lisanzedas''' is a variant of pillus (and sometimes named as such) that is oven-baked like ]. The shape of the pasta is large (7 to 8 inches) diameter disks rather than ribbons. It is the meat stew filling and the pecorino cheese that are the common factors rather than the shape of the pasta. A variant of lisanzedas found around Cagliari is flavoured with ].<ref>Oretta Zanini De Vita, ''Encyclopedia of Pasta'', University of California Press, pp. 211-21, 2009 ISBN 0520944712.</ref> Another variant of this sort from ] is flavoured with ].<ref>Cristina Ortolani, ''L'Italia della pasta'', p. 134, Touring Editore, 2003 ISBN 883652933X.</ref> | ||
| == References == | == References == | ||
Revision as of 19:17, 8 October 2018
| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | Sardinia |
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Pillus is a type of pasta found in Sardinia. A noodle-like pasta, it is made in thin ribbon strips. It is cooked in beef (or sometimes sheep) broth and served with pecorino cheese.
Lisanzedas is a variant of pillus (and sometimes named as such) that is oven-baked like lasagne. The shape of the pasta is large (7 to 8 inches) diameter disks rather than ribbons. It is the meat stew filling and the pecorino cheese that are the common factors rather than the shape of the pasta. A variant of lisanzedas found around Cagliari is flavoured with saffron. Another variant of this sort from Giba is flavoured with fennel.
References
- Tino Rozzo, Cucina Del Paradiso: The Sardinia Kitchen, p. 30, Xlibris Corporation, 2009 ISBN 1441576746.
- Oretta Zanini De Vita, Encyclopedia of Pasta, University of California Press, pp. 211-21, 2009 ISBN 0520944712.
- Cristina Ortolani, L'Italia della pasta, p. 134, Touring Editore, 2003 ISBN 883652933X.
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