In the south of Italy, the term "Zita" means the bride and as a matter of fact, this type of pasta is traditionally associated with weddings and is always served at wedding receptions.
Tradition has it that Zita , which is quite thick with a fairly rough texture, is broken by hand into uneven pieces, before being put in the saucepan to cook.
Zita Tagliata ( "tagliata" means cut) has been made shorter for a more practical use in the kitchen.
This type of pasta can be used to prepare oven-baked recipes or plates of pasta served with dense, colourful sauces of meat or fish, with green leaf vegetables or vegetables, or strong Italian cheeses, such as pecorino, provolone or caciocavallo.
Alternatively, Zita Tagliata is also excellent served with vegetable sauces prepared with tomato and the addition of peppers, aubergines and courgettes.
Available in 500g packs.
Tagliatelle are consumed all over Italy and are part of the long, flat pasta family.
They originate from the northern regions of Italy, especially in the culinary traditional in the Emilia Romagna region.
That Tagliatelle originated in Emilia Romagna is demonstrated by their presence in popular sayings and colloquial expressions used by the people from this region. An example of how Tagliatelle are profoundly rooted in Emilia Romagna is "Science in the Kitchen and the Art of Eating Well" by Pellegrino Artusi: "Conti corti e tagliatelle lunghe" (literally, short bills and long tagliatelle) is a wise saying from Bologna because long bills frighten the poor husbands and short tagliatelle demonstrate the inexperience of the person made them and served them as if they were left-overs."
Their natural versatility makes them delicious with all types of condiments. They are excellent for first courses or in oven-baked dishes, perfect with fish or shell-fish based sauces, or with butter or white sauces made from soft cheeses and cream with the addition of curry or saffron.
Available in 500g pack.s