Campanelle (Italian: [kampaˈnɛlle]; Italian for 'bellflowers'[3] or 'little bells'), is a type of pasta which is shaped like a cone with a ruffled edge,[4] or a bell-like flower. It is also sometimes referred to as gigli or trompetti (little trumpets).[5] It is intended to be served with a thick sauce,[3] or in a casserole.
 | |
| Alternative names | Torchio, gigli, cornetti, corni di bue[1][2] |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Main ingredients | Wheat |
See also edit
Media related to Campanelle (pasta) at Wikimedia Commons
The dictionary definition of campanelle at Wiktionary
- List of pasta
- La campanella – one of Franz Liszt's Grandes études de Paganini
References edit
- ^ Hildebrand, Caz. (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 42. ISBN 9782501072441. OCLC 762599005.
- ^ "Food-Info.net > Pasta-shapes". www.food-info.net. Retrieved 2019-04-27.
- ^ a b "Campanelle". Barilla. Retrieved 2014-04-14.
Campanelle, or 'bellflowers' in Italian, has fluted, petal-like edges and a hollow center for capturing sauce. ... Campanelle is delicious paired with hearty dairy-based sauces like cheese or béchamel, vegetable sauces like beans, lentils, chickpeas, pumpkin, or other chunky vegetables. It also goes well with meat sauces, fish-based sauces, or robust tomato-based sauces.
- ^ "Pasta Shapes Dictionary". pastafits.org. Retrieved 2014-04-14.
Campanelle ('bells'): campanelle pasta resembles a small cone with a ruffled edge. Campanelle pasta can be paired with lean proteins, vegetables or sauces of any base. These shapes can also be a treat in a cold pasta salad
- ^ Kenedy, Jacob (2011). The Geometry of Pasta. Pan Macmillan. ISBN 9780752228013.
- ^ "What Is Campanelle?". wiseGEEK. Retrieved 2014-04-14.
The name campanelle is Italian for 'little bells' and also refers to a musical instrument that consists of small bells, sometimes called hand bells. This pasta is named for the shape of the pasta, which resembles a simple bell shape or a cone shape with ruffled edges that make it quite appealing once on a plate.
 | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |