Ravioli - instruction for tourists in Italy


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Often tourists find it difficult to order in a restaurant in Italy a dish that satisfies their expectations. Ravioli have a variety of fillings, and in different areas of Italy may have different local names. In this article we will talk about this dish, we will give translations of the names of fillings from Italian and English languages ​​and give examples of the names of this dish in different provinces of Italy.

Ravioli differ little in composition from our dumplings or vareniki, the differences lie in the form and manner of consumption. In some parts of Italy, the local form of this dish does not differ from the pelmeni either in shape or size.

The most common ravioli have the shape of a square, a figured edge and a size of about 3-4 centimeters. In the photo to the right, we just showed this variant of the dish. The taste can sometimes be felt that the Italian dish is a little more solid than the Russian equivalent, however, like the Italian pasta.

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Such Italian dumplings can even be brought with you from Italy, because they are sold in dried form in supermarkets. Of course, the taste of this dish will not be the same, and cook them long enough. But as one of the good gifts from the Apennine peninsula will suit perfectly. Colorful, beautiful, original and inexpensive.

When you bring ravioli in a restaurant, you may be surprised by the large amount of sauce. We are accustomed to eating dumplings with sour cream or butter in small quantities, and Italians literally heat ravioli in sauce (example in the photo on the left).

The right choice of a combination of toppings and sauce Italians consider the most important in the use of this dish. The set of sauces almost completely coincides with the sauces for ordinary pasta. As in the case of pasta, you need to be careful when using this dish, so as not to get dirty with sauce. Otherwise, you can go to Italy for shopping for clothes, spend a lot of money and do not bring anything back. Many sauces are almost not washed.

In many Italian restaurants ravioli have their local names. Below we present a list, it will help you navigate the menu, even if it is written in Italian.


Province or city

Name


Piedmont
agnolotto or agnellotto
Parma and Piacenza
anolino
Cremona
marubino
Lombardy
tortello
Liguria
pansoti or pansotti
Tuscany
tordello or turdelo

The variety of fillings is large enough, there are even sweet dessert ravioli with cottage cheese, jam or fruit puree. Below, we give the tables in the names of fillings in Russian, English and Italian.


Russian

Italian

English



An Apple
mela
Apple
Artichoke
carciofo
Artichoke
Asparagus
asparagi
Asparagus
Cheese
formaggio
Cheese
Chestnut
castagna
Chestnut
Duck
anatra
Duck
Lobster
aragosta
Lobster
Pork
maiale
Pork
Beef
manzo
Beef
Mutton
agnello
Lamb
White mushrooms
porcini mashroom
Penny bun
Pumpkin
zucca
Pumpkin
Spinach
spinaci
Spinach

Using this table, you can order ravioli with the most delicious for you filling, even if the menu of the restaurant will be written only in Italian.

Also Italian dumplings can differ in the way they are cooked. Most often they are simply brewed, poured with sauce and sprinkled with grated Parmesan cheese. But also in Italy, soups with ravioli (in brood) or fried in oil (fritto) are common.

Successful hikes in Italian restaurants, use our instructions and read other articles about Italy on our website ( links below ).



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IMPORTANT FOR TOURISTS


Money in Italy - what is the currency here?

What to bring to Italy

How much money to take to Italy

How much to fly to Italy

Taxi in Italy


WHAT TO BRING FROM ITALY


What to bring from Italy

Alcohol in Italy - what to drink and bring


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Ravioli for tourists in Italy


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