Italian cuisine (Italian: cucina italiana, IPA: [kuˈtʃiːna itaˈljaːna]) has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, Jewish and Arab cuisines.Significant changes occurred with the discovery of the New World with the introduction of items such as potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century.Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country. Cheese and wine are a major part of the cuisine, with many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, specifically espresso, has become important in Italian cuisine.
"Pennoni" redirects here. You may be looking for Pennoni Honors College.Penne, uncooked and cooked Penne with sauce.Penne (pronounced /ˈpɛniː/ [UK], or /ˈpɛneɪ/ [US]) is a type of pasta with cylinder-shaped pieces. Penne is the plural form of the Italian penna, deriving from Latin penna (meaning "feather" or "quill"). In Italy, penne are produced in two main variants: "penne lisce" (smooth) and "penne rigate" (furrowed), the latter having ridges on each penna. There is also pennoni ("big quills"), which is a wider version of penne.The same or similar shape is also called mostaccioli (meaning "little mustache" in Italian, a form of penne lisce that is smooth, not ridged, in texture) and ziti (long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes),and can refer to particular dishes made from penne-shaped pasta. There is also zitoni, which is a wider version of ziti. It can be somewhat difficult to differentiate between subtypes of penne in the USA, since regional differences in product naming can result in both ridged and smooth forms of penne being labelled interchangeably. In the U.S., many people refer to penne as "penne pasta," while other types of pasta are not typically referred to in this manner.
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