Ziti
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| Alternative names | Boccolotti, zitoni, zituane, candele, ziti candelati |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Main ingredients | Durum wheat flour, water |
| Variations | bucatini |
Ziti is an extruded pasta, originating in Campania. It is shaped into a long, wide tube, about 25 cm long, that needs to be broken by hand into smaller pieces before cooking. Ziti have similarities to bucatini but are much thicker.[1]
Ziti are often stuffed and baked, where penne, another tubular pasta but one that is pre-shortened, are sauced or used in pasta salads.
Ziti in the US is most commonly associated with the Italian-American dish of baked ziti although it is also used in pasta alla Norma.
In Sicily, it is traditionally served at a wedding feast. Ziti is the plural form of zito, meaning "bride" or "groom" in Sicilian dialect.[2]
References
- ^ "Ziti and Zitoni Pasta". 3 August 2017.
- ^ Oretta Zanini (2009). Encyclopedia of Pasta. University of California Press. pp. 315–316. ISBN 978-0-520-94471-8.
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