Tonnarelli pasta from southern Italy Restaurants, Wine, Travel, Opinions

Food glossary

Reviewed By

Sue Dyson and Roger McShane

Tonnarelli is made in a similar way to spaghetti except that the machine that extrudes the pasta produces a square cross-section rather than a circular cross-section.
A particularly fine entrée of tonnarelli with artichokes and mussels is served at the Osteria del Velodromo Vecchio in Rome.
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