Taglierini is thin pasta like the type that is shaped in what form?
Taglierini Taglierini ] (or Tagliolini) is a type of ribbon pasta, long like Spaghetti, two to three mm or roughly a tenth of an inch wide, similar to tagliatelle, but thin like Capellini. It is a traditional recipe in regions Molise and Piedmont of Italy, in Piedmont called Tajarin and made of egg dough ("pasta all'uovo"). The dough also contains semolina, flavor and salt. It is typically served with butter and truffles ("tajarin ai tartufi") or meat roast sauce. Taglierini finish in short cooking time, exceedingly on fresh doug and fit best to light sauces, fish, delicacies or soups.
Tromboncino (squash) Tromboncino (] ), also known as zucchetta (] ), is a type of squash most often used as a summer squash. While nearly all summer squash are cultivars of "Cucurbita pepo", tromboncino is a cultivar of "Cucurbita moschata". The vining growth habit, is similar to many winter squashes, but unlike most other summer squash. It is more tolerant to some common summer squash pests, including squash vine borer, squash bugs, and powdery mildew, than the more commonly grown, bushy, "C. pepo" summer squash cultivars. The plants are slower to start producing than some "C. pepo" types. The fruit color is usually pale green, fading to beige upon maturity, and it is picked around one foot long for summer squash. It is an heirloom, originally from Liguria, and remains popular throughout Italy and abroad. Tromboncino squash can be left to mature into a winter squash; such is often compared to a watery butternut squash. If left to ripen, the fruits can grow over three feet in length.