 | This article may be confusing or unclear to readers. In particular, VERY LOW grammatical level. (June 2024) |
 Ziti al ragù napoletano | |
| Alternative names | Boccolotti, zitoni, zituane, candele, ziti candelati |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Durum wheat flour, water |
| Variations | Bucatini |
Ziti (Italian: [ˈdziːti]) or zite (Italian: [ˈdziːte]) are a shape of extruded pasta originating from the Italian regions of Campania and Sicily.[1][2] They are shaped into long, wide tubes, about 25 cm (9.8 inches) long, that need to be broken by hand into smaller pieces before cooking. Ziti have similarities to bucatini, but are much thicker.
- ^ "MAP OF NAPLES AND CAMPANIA", Medieval Naples, Italica Press, p. 344, doi:10.2307/j.ctt1tqxvx6.14, retrieved 2023-06-29
- ^ Cite error: The named reference
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