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- Tagliatelle type Food external.
- Tagliatelle type Q2095 external.
- Tagliatelle type FunctionalSubstance external.
- Tagliatelle comment "Tagliatelle (Italian pronunciation: [taʎʎaˈtɛlle]) and tagliolini (from the Italian tagliare, meaning "to cut") is a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inch) wide. Tagliatelle can be served with a variety of sauces, though the classic is Bolognese sauce. Tagliolini is another variety of tagliatelle that is long and cylindrical in shape, not long and flat." external.
- Tagliatelle label "Tagliatelle" external.
- Tagliatelle wasDerivedFrom Tagliatelle?oldid=780878823 external.
- Tagliatelle abstract "Tagliatelle (Italian pronunciation: [taʎʎaˈtɛlle]) and tagliolini (from the Italian tagliare, meaning "to cut") is a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inch) wide. Tagliatelle can be served with a variety of sauces, though the classic is Bolognese sauce. Tagliolini is another variety of tagliatelle that is long and cylindrical in shape, not long and flat. Both tagliolini and tagliatelle are made with egg pasta. The traditional ratio is one egg to one hundred grams of flour. Bavette are also available, and are thinner than tagliatelle; an even thinner version is bavettine." external.
- Tagliatelle isPrimaryTopicOf Tagliatelle external.
- Tagliatelle country Italy external.
- Tagliatelle country 3175395 external.
- Tagliatelle country country-ITA external.
- Tagliatelle country 380 external.
- Tagliatelle country IT external.
- Tagliatelle country it external.