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Place of originItaly
Region or stateSardinia
Main ingredientsFlour and eggs[1]

Pillus is a type of pasta found in Sardinia, particularly around Oristano.[2] A noodle-like pasta, it is made in thin ribbon strips. It is cooked in beef (or sometimes sheep) broth and served with pecorino cheese.[3][4] In Busachi the pasta is flavoured with toasted saffron and ground to a powder.[2]

Lisanzedas is a variant of pillus (and sometimes named as such) that is oven-baked in layers like lasagne. The shape of the pasta is large (7 to 8 inches) diameter disks rather than ribbons. It is the meat stew filling and the pecorino cheese that are the common factors rather than the shape of the pasta. A variant of lisanzedas found around Cagliari is flavoured with saffron.[1] Another variant of this sort from Giba is flavoured with fennel.[4]

References[edit | edit source]

  1. 1.0 1.1 Oretta Zanini De Vita, Encyclopedia of Pasta, University of California Press, pp. 211-21, 2009 ISBN 0520944712.
  2. 2.0 2.1 Alessandro Molinari Pradelli, La cucina sarda, Newton Compton Editori, 2012 ISBN 8854146161.
  3. Tino Rozzo, Cucina Del Paradiso: The Sardinia Kitchen, p. 30, Xlibris Corporation, 2009 ISBN 1441576746.
  4. 4.0 4.1 Cristina Ortolani, L'Italia della pasta, p. 134, Touring Editore, 2003 ISBN 883652933X.

This article "Pillus" is from Wikipedia. The list of its authors can be seen in its historical and/or the page Edithistory:Pillus. Articles copied from Draft Namespace on Wikipedia could be seen on the Draft Namespace of Wikipedia and not main one.

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