Talk:Penne

message: How do you pronounce "penne?" —The preceding unsigned comment was added by 71.226.79.33 (talk) 01:37, 15 April 2007 (UTC)
replies: text: Isn't it "Pen-neh" ? Italian has very close pronnounciation as Spanish and that's how we'd say it. 68.62.233.226 (talk) 17:59, 12 December 2007 (UTC)
replies: text: I've always heard it as "PEN-nay", with the emphasis on the first syllable instead of the second syllable.  Italian is close to Spanish, but I think the emphasis is a difference on many words that are otherwise very similar in pronunciation.Arabhorse (talk) 02:26, 2 August 2009 (UTC)

text: "Pen-neh" (with rapid tempo) seems right to me. At any rate the Italian pronunciation should be added to the IPA listing, and certainly have priority as the correct over local UK/USA pronunciations. (I am uncertain of the correct transcription.) Disclaimer: I have heard a lot of native Italians speek, but I am not myself one.188.100.201.142 (talk) 05:10, 8 February 2010 (UTC)

text:  Correct Italian pronunciation is Pen - neh. In Italian the letter "E" never sounds "ee". Same for "Sala - meh", "Lingui - neh" and other distorted English pronunciations.
--Stefano Virgilli (talk) 09:08, 31 January 2011 (UTC)
thread_title:  Pronunciation? 

message: The pictures shown are absolutely actually Penne rigate, should the picture caption state this? Hogan (talk) 22:01, 21 August 2009 (UTC)
thread_title:  Pictures 

message: "In many recipes, it's facing me real TV".... How does this make sense?  —Preceding unsigned comment added by 68.84.191.230 (talk) 19:17, 19 February 2010 (UTC)
thread_title:  What the crap? 

message: Baked ziti is not exclusively Italian-American. I have a recipe for "Zite Arrosto" (Roasted ziti) from Italy, which is almost exactly the same as American baked ziti. It may be more popular in the US, but it certainly exists in Italy. I do not know where the recipe originates, but calling it "Italian-American" makes it sound like it's from North America.  —Preceding unsigned comment added by 109.58.41.13 (talk) 14:02, 27 October 2010 (UTC)
replies: text: Italian-American is its own cuisine -- a sub-genre if you will -- which developed in the US over years since the beginning of the 20th Century. True Italian cuisine, while it has similarities, is different from Italian-American in a few major ways: First, you rarely see pasta an meat on the same plate in Italy. Italians cook the meat as a separate course, typically served after the pasta course. Spaghetti and Meatballs, for example, is Italian-American, not true Italian. Second, complex Italian dishes (timables, lasagnes, etc.) are mainly special occasion foods (i.e. holidays) where-as baked pasta dishes like (Baked Ziti) can be found on Italian-American tables, and in restaurants, on any given day. Baked Ziti, as it is described in the article, is an Italian-American specialty, created by Italian immigrants to the East Coast, and eventually moved westward. It is, more or less, an eastern US dish that has taken the form of baked rigatoni and baked mostaccoli in other parts of the country. I grew up in Cleveland, where rigatoni was the main casserole form we're talking about, and in Chicago (where I live now) it's most commonly mostaccoli. In NYC-New Jersey area, ziti is the prominent version, and before the advent of  shows like The Sopranos, you rarely heard of ziti outside of the Italian neighborhoods west of Pennsylvania.Ryecatcher773 (talk) 02:47, 21 January 2011 (UTC)
thread_title:  Baked Ziti 

message: I wonder why there's a redirect from Ziti (moreover, protected!!). "Penne" and "Ziti" are two different kind of pasta. If anyone lands here redirected from english Ziti, take a look at the italian page for :it:Ziti.  — Preceding unsigned comment added by 151.27.144.63 (talk) 09:36, 22 September 2012 (UTC)
replies: text: It's is a common misconception. Penne its a type of pasta, while Ziti it's a dish made from Bucatini. You can't find ziti pasta in the store- it does not exist. 50.9.97.53 (talk) 03:50, 11 October 2012 (UTC)
replies: text: Except you can. At least in American supermarkets, you can find ziti and penne. The ziti seem to not have frills. Jason Quinn (talk) 02:31, 10 November 2012 (UTC)
thread_title:  Redirect from Ziti 

message: please refer from putting zitti in this article. zitti is not penne. feel free to create new article for zitti. they are not the same at all. they are diferent kind of pasta or even dish.
50.9.97.53 (talk) 07:58, 11 February 2014 (UTC)
replies: text: Hello  Thanks for discussing it on article's talk page rather than getting involved in an edit wat. I'm requesting you to provide sources so that your suggested changes could be made. Regards, Anupmehra -Let's talk! 08:02, 11 February 2014 (UTC)
replies: text: I will wait someone to interfere as you've been involved in an edit war now. Anupmehra -Let's talk! 08:18, 11 February 2014 (UTC)
thread_title:  zitti is not penne 

message: I'm from Italy and I'm very surprised to know that penne is known as mostaccioli in the US. Why do you guys call it that?? Here mostaccioli is a type of pastry from Southern Italy, it has nothing to do with pasta as a whole: I really don't know how this word's come to refer to any kind of pasta over there but I even noticed that Barilla sell their penne lisce ("smooth penne") by the name of mostaccioli in the United States.... By the way, the etymology of the noun mostaccioli is not from mustache but from the root mosto ("must") and its derivative mostaccio ("made with must"), indicating an ingredient used to make the original mostaccioli recipe in early times. You can find a good source for this etymology in a Google e-book (https://books.google.it/books?id=gyCn0s-dgOgC&pg=PA42&lpg=PA42&dq=mustaceus&source=bl&ots=Z-Yrwrnv_T&sig=zbjL0ATUsgVCMmZ1lZPVCjMB380&hl=it&sa=X&ved=0CEgQ6AEwBmoVChMI97_gqKKRyQIVC1YaCh02mQtX#v=onepage&q=mustaceus&f=false) where the noun goes by its Latin cognate mustaceus and is translated as "doused with mustum (must)".--Teno85 (talk) 01:37, 15 November 2015 (UTC)
thread_title:  Penne and mostaccioli??