Trenette

In this article the topic of Trenette will be addressed from different perspectives and approaches. Trenette is an issue of great relevance today, it raises debate and controversy in various areas, and its study is crucial to understanding the complexity of contemporary society. Throughout these pages, the multiple edges that make up Trenette will be analyzed, their practical and theoretical implications will be examined, and different reflections will be offered that invite critical reflection. From different disciplines and fields of knowledge, Trenette will be examined in a rigorous and detailed manner, with the purpose of providing new perspectives and enriching the debate around this phenomenon.

Trenette
TypePasta
Place of originItaly
Region or stateLiguria

Trenette (Italian: [treˈnette]) is a type of narrow, flat, dried pasta from Genoa, Liguria; it is similar to both linguine and fettuccine.[1][2] Trenette is the plural of trenetta, but is only used in the plural and is probably a diminutive of the Genoese trena, meaning 'string'.[3] Trenette is commonly served in the form of pasta served with pesto, a dish known as trenette al pesto, which can also include potatoes and green beans boiled in the same water.[4]

See also

References

  1. ^ "Trenette | Local Pasta Variety From Genoa". www.tasteatlas.com. Retrieved 2020-02-11.
  2. ^ "Trenette Pasta". CooksInfo. Retrieved 2020-02-11.
  3. ^ Istituto della Enciclopedia Italiana, Vocabulario on line, s.v.
  4. ^ "Pasta of the Week: Trenette al Pesto (Liguria, Italy)". www.tasteatlas.com. Retrieved 2020-02-11.


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