Concept information
There is no term for this concept in this language.
Preferred term
Strozzapreti (it)
Definition
- Smooth, rough and porous egg pasta, obtained by curling strips of dough 1.5 cm large and 5 cm long.
Source
- https://www.barilla.com/it
Belongs to group
- Agroalimentare (it)
- Certificazioni (it)
- Domini (it)
- EMILIA-ROMAGNA (it)
- Pasta (it)
- P.A.T (it)
- Regioni (it)
In other languages
-
Italian
URI
https://vocabs.ilc4clarin.ilc.cnr.it/vocabularies/madin-term/agroterm/strozzapreti_96
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