Pillus

*Pillus*
Type	Pasta
Place of origin	Italy
Region or state	Sardinia
Main ingredients	Flour , eggs

Pillus is a type of pasta originating in the Sardinia island, particularly around Oristano . ^[2] A noodle-like pasta, it is made in thin ribbon strips. A feature of this pasta is that it is kneaded for a long time. ^[1] It is cooked in beef (or sometimes sheep) broth and served with pecorino cheese . ^[3]^[4] In Busachi the pasta is flavoured with toasted saffron and ground to a powder. ^[2]

Lisanzedas is a variant of pillus (and sometimes named as such) that is oven-baked in layers like lasagne . The shape of the pasta is large (7 to 8 inches) diameter disks rather than ribbons. It is the meat stew filling and the pecorino cheese that are the common factors rather than the shape of the pasta. A variant of lisanzedas found around Cagliari is flavoured with saffron. ^[1] Another variant of this sort from Giba is flavoured with fennel . ^[4]

References [ edit ]

^ ^a ^b ^c Oretta Zanini De Vita, Encyclopedia of Pasta , University of California Press, pp. 211-21, 2009 ISBN 0520944712 .
^ ^a ^b Alessandro Molinari Pradelli, La cucina sarda , Newton Compton Editori, 2012 ISBN 8854146161 .
^ Tino Rozzo, Cucina Del Paradiso: The Sardinia Kitchen , p. 30, Xlibris Corporation, 2009 ISBN 1441576746 .
^ ^a ^b Cristina Ortolani, L'Italia della pasta , p. 134, Touring Editore, 2003 ISBN 883652933X .

External links [ edit ]

Pillus pasta with goat meat Archived 2022-11-30 at the Wayback Machine , image of dish from Zinnibiri restaurant, Sardinia

This Italian cuisine ?related article is a stub . You can help Wikipedia by expanding it .

[pastaencyc-1] Oretta Zanini De Vita, Encyclopedia of Pasta , University of California Press, pp. 211-21, 2009 ISBN 0520944712 .

[Pradelli-2] Alessandro Molinari Pradelli, La cucina sarda , Newton Compton Editori, 2012 ISBN 8854146161 .

[3] Tino Rozzo, Cucina Del Paradiso: The Sardinia Kitchen , p. 30, Xlibris Corporation, 2009 ISBN 1441576746 .

[Ortolani-4] Cristina Ortolani, L'Italia della pasta , p. 134, Touring Editore, 2003 ISBN 883652933X .

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