tagliaticcio

Adaptation of the Abruzzese dialectal word. May correspond to a Vulgar Latin *taliātīcius. By surface analysis, tagliato (“cut”) + -iccio.

surf

Tra le ricette più gettonate, sono davvero da non perdere la zuppa a base di legumi nostrani, i tagliaticci e ceci, la sella d'agnello al forno con patate, le cipolle caramellate all'uva e alle olive e, tra i dessert, la torta tradizionale abruzzese.

2013 June 3, “Agriturismo Cignale: un tuffo nel cuore dell'Abruzzo”, in www.ilmattino.it, archived from the original on 2022-09-07:

Among the most popular recipes, those that truly shouldn't be missed are the soup of local legumes, the tagliaticci with chickpeas, roasted lamb saddle with potatoes, caramelized onions with raisins and olives and, among desserts, the traditional cake of Abruzzo.

Se tu sei abruzzese, allora dovresti conoscere i tagliaticci. Mi pare vengano chiamati anche maltagliate. Mio marito era originario di Penne e io ho imparato da suo zio a fare i tagliaticci, non con i fagioli però, solo aglio, olio e peperoncino.

2015 January 9, “Una minestra d'inverno”, in www.patriziamarini.it, archived from the original on 2022-09-07:

If you're from Abruzzo, you should know tagliaticci. I think they're also called maltagliate. My husband was originally from Penne and I've learned from his uncle how to make tagliaticci, but without beans, only with garlic, oil and chili.

Mettere a cuocere i tagliaticci in acqua bollente e salata e dopo pochi minuti (circa 3'), scolarli lasciando un po' della loro acqua, rimetterli in padella e lasciare andare dolcemente sul fuoco per insaporire, aggiungendo altro olio evo.

2018 June 22, “Pasta con semola di Saragolla e piselli”, in www.cia.it, archived from the original on 2022-09-07:

Start cooking the tagliaticci in salted boiling water and after a few minutes (about 3), drain it while keeping some of the water, put it back in the pan and let it cook on a low flame for flavoring, adding more extra virgin olive oil.

Il menu cambia sempre, ma non possono mancare i tagliaticci con verdure di stagione, l'arrosto di manzina al Montepulciano, o le verdure di stagione al forno. Attenzione anche a diete e regimi particolari.

2021 May 28, “Mangiare e dormire in Abruzzo: dove godersi la tavola tra hotel, agriturismi e borghi diffusi”, in www.puntarellarossa.it, archived from the original on 2022-09-07:

The menu changes every time, but you can not miss the tagliaticci with seasonal vegetables, the roast of Manzina at Montepulciano, or roasted seasonal vegetables.

(cooking, usually in the plural) type of pasta originally from Abruzzo, Italy.


testa di moro

Compare French tête de Maure, tête-de-nègre, Spanish cabeza de moro.

(cooking) a dessert of Neapolitan cuisine


gineprella

(oenology) a liqueur flavored with juniper berries


farrotto

From farro (“spelt”), on the model of risotto. First attested in 2000.

(cooking) spelt-based dish similar to risotto


orzotto

From orzo (“barley”), on the model of risotto. First attested in 1919.

(cooking) barley-based dish similar to risotto


montare a neve

Literally, “to whip at snow.” Compare French monter en neige.

montare i bianchi a neve

(cooking, transitive) to beat until stiff


cappello del prete

it-noun

cappello del prete m (plural cappelli del prete)

Literally, “hat of the priest.” From the idea that its triangular shape resembles a priest's hat.

(cooking) variety of Italian salume typical of Parma and Piacenza