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Added by Mass. Patriot on 12 Apr 2017 01:37
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MACCHERONI...

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Spaghetti Ajo&Oio
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Average listal rating (1058 ratings) 8.1 IMDB Rating 0


Tagliatelle alla bolognese

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Fettuccine panna & piselli
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Trofie al pesto genovese
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Average listal rating (434 ratings) 7.9 IMDB Rating 0


Spaghetti pummarola 'n'coppa


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Average listal rating (14 ratings) 8.4 IMDB Rating 0


Pappardelle al ragù
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Average listal rating (8 ratings) 8.1 IMDB Rating 0


Bucatini all'amatriciana

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Rigatoni al ragù di cinghiale
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Average listal rating (60 ratings) 7.5 IMDB Rating 0


Vermicelli al sugo di lepre
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Average listal rating (61 ratings) 7.5 IMDB Rating 0


Minestrone di verdure con maccheroni
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Spaghetti alla Carbonara


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Mezze Penne alla Parmigiana
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Spaghettino allo scoglio
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Tagliolini alla Tom Brady

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Italians have only two things on their mind : the other is spaghetti...

Catherine Denueve

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32 votes
Let's Eat, Listal! (79 lists)
list by TrekMedic
Published 1 year, 11 months ago 5 comments




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Comments

Posted: 4 months, 2 weeks ago at Jun 1 11:19
Mmm, but no arrabiata? Vongole?
Posted: 4 months, 2 weeks ago at Jun 1 13:54
A couple of good questions :
Look photo #13 the dish of Stefania is full of Vongole, but I see other seafruits, small Cappesante, a variety of scallops, and Mytylus, mussels "Cozze" in italian, so we named the mix "allo scoglio" the skerry, because seafruits live near to skerries.
ARRABBIATA, means "the angry one", photo #12 the dish of Alberto Sordi could be "Penne all'Arrabbiata" but it looks to white...I mean : Arrabbiata needs grate Pecorino cheese, this cheese grate is like small pellet, the Parmigiano-Reggiano or Parmisan as you called it is similar to 00 flour when grated with the consistence of snow, so I think could be "alla Parmigiana" in the Albertone photo because Parmigiana needs less tomato sauce than Arrabbiata, so it must be look more like the photo #7 with Aldo Fabrizi, why I wrote "all'Amatriciana" in the description ? Beacause Bucatini pasta is made for Amatriciana sauce expecially.

I hope to be definite for the answers.

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