Italian cuisine facts

Penne. The name comes from the shape: penne is the plural form of the Italian penna, deriving from Latin penna (meaning "quill"), and is a cognate of the English word pen.

Milan. Panettone is a traditional cake-like bread stuffed with dried raisins, candied orange and lemon peel. The origins of Panettone are in Milan, in the northern Italy. It has a noble and antique birth, and several legends to explain it...

Farfalle. Commonly known as "bow-tie pasta", the name is derived from the Italian word farfalla (butterfly)

Pecorino. Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome made with egg, hard cheese, guanciale (or pancetta), and pepper.he recipe is not fixed to a specific type of hard cheese or pasta. The cheese is usually Pecorino Romano. Spaghetti is the usual pasta, but fettuccine, rigatoni, linguine, or bucatini is also used. Either guanciale or pancetta can be used. Another common substitute outside Italy is lardons of smoked bacon.