Pasta · Pasta shape · Short entry
Gratini
A soup pasta from the Val di Sole in western Trentino, shaped like large, elongated grains of rice. It is made by hand from breadcrumbs, whole eggs, grated mountain cheese and nutmeg. Gratini are cooked in meat broth and finished with grated Trentingrana.
How they are made
The Trentino atlas describes gratini as a soup pasta shaped like large, elongated rice grains. It is kneaded by hand from grated bread, whole eggs, a strong grated cheese (nostrano, nostrano de casel or a mountain-hut cheese), nutmeg and salt into a firm, even dough. Gratini are cooked in meat broth and served with a sprinkling of Trentingrana. They are most common in the Val di Sole.
How it connects
Pasta shape
- similar Orzo
