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  • *yoink* Thanks bilby!

    May 26, 2010

  • "Beyond 'quadrucci' and 'tagliulini' made at home, people consume reasonable quantities of pasta hand-made by artisans. They have antiquated equipment that is either operated by hand or powered by horse. They produce 'boconotti', fischioni lisci and fischioni rigati, and spaghetti" (L. Catanelli, 1987).
    - cited in 'Caro Viario', Maria Rita Zappelli.

    May 26, 2010