Trenette () is a type of narrow, flat, dried
pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are som ...
from
Genoa
Genoa ( ; it, Genova ; lij, Zêna ). is the capital of the Italian region of Liguria and the List of cities in Italy, sixth-largest city in Italy. In 2015, 594,733 people lived within the city's administrative limits. As of the 2011 Italian ce ...
and
Liguria
Liguria (; lij, Ligûria ; french: Ligurie) is a Regions of Italy, region of north-western Italy; its Capital city, capital is Genoa. Its territory is crossed by the Alps and the Apennine Mountains, Apennines Mountain chain, mountain range and is ...
; it is similar to both
linguine
Linguine (, English: ; sometimes anglicized as linguini) is a type of pasta similar to fettuccine and trenette but elliptical in section rather than flat. It is about in width, which is wider than spaghetti but not as wide as fettuccine. The nam ...
and
fettuccine
Fettuccine (; lit. 'little ribbons'; sing. ''fettuccina'') is a type of pasta popular in Roman and Tuscan cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance but is a flat, thick pasta traditionally made of egg ...
. ''Trenette'' is the plural of ''trenetta'', but is only used in the plural and is probably a
diminutive
A diminutive is a root word that has been modified to convey a slighter degree of its root meaning, either to convey the smallness of the object or quality named, or to convey a sense of intimacy or endearment. A (abbreviated ) is a word-formati ...
of the
Genoese ''trena'' 'string'.
[Istituto della Enciclopedia Italiana, ''Vocabulario on line'']
''s.v.''
/ref> Trenette is commonly served in the form of pasta served with pesto
Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), al ...
, a dish known as trenette al pesto, which can also include potato
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae.
Wild potato species can be found from the southern Unit ...
es and green bean
Green beans are young, unripe fruits of various cultivars of the common bean ('' Phaseolus vulgaris''), although immature or young pods of the runner bean (''Phaseolus coccineus''), yardlong bean ( ''Vigna unguiculata'' subsp. ''sesquipedalis ...
s boiled in the same water.
See also
*Cuisine of Liguria
Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production (such as preboggion, a mixture of wild herbs), an ...
*Fettuccine
Fettuccine (; lit. 'little ribbons'; sing. ''fettuccina'') is a type of pasta popular in Roman and Tuscan cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance but is a flat, thick pasta traditionally made of egg ...
*Linguine
Linguine (, English: ; sometimes anglicized as linguini) is a type of pasta similar to fettuccine and trenette but elliptical in section rather than flat. It is about in width, which is wider than spaghetti but not as wide as fettuccine. The nam ...
*List of pasta types
There are many different varieties of pasta. They are usually sorted by size, being long (''pasta lunga''), short (''pasta corta''), stuffed (''ripiena''), cooked in broth (''pastina''), stretched (''strascinati'') or in dumpling-like form (''gno ...
References
{{Italy-cuisine-stub
Types of pasta
Cuisine of Liguria