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PAPPARDELLE

PAPPARDELLE

€16.20

Pizzeria Giuliano · Vienna

Pappardelle with guanciale, pecorino and egg yolk.

  • Eggs
  • Cereals containing gluten
  • Molluscs
  • Crustaceans
  • Sulphur dioxide and sulphites
  • Sesame seeds

Nutrition

≈ 650 kcalper portion of about 400 g
  • Protein16%
    16%
  • Fat54%
    54%
  • Carbohydrates30%
    30%

Estimate for a typical portion of this dish; the venue's recipe may differ.

About the dish

Wide ribbon pasta prepared in a traditional style with guanciale, pecorino cheese, and egg yolk.

Cuisine
Italian (Roman)

Typical ingredients

  • pappardelle
  • guanciale
  • pecorino cheese
  • egg yolk

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.

History of the dish

Italy

pappardelle
© Fanny Schertzer · CC BY 3.0 · Wikimedia Commons
Origin
Italy
Read more

Pappardelle (Italian: [papparˈdɛlle]; sing.: pappardella; from the Italian verb pappare, meaning 'to gobble up') are large, very broad, flat pasta, similar to wide fettuccine, originating from the Tuscany region of Italy.

Excerpt from the Wikipedia article “Pappardelle” · version used · CC BY-SA 4.0

Sources: Wikidata (CC0) · Wikipedia ·

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PAPPARDELLE: where else to eat it Back to the menu of Pizzeria Giuliano