ROTOLO Meaning and
Definition
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Rotolo is an Italian noun that primarily refers to a type of rolled pasta dish. It is derived from the verb "rollare," meaning "to roll." In culinary terms, a rotolo is a traditional Italian pasta entrée consisting of a layer of pasta dough spread with various flavorful fillings, rolled into a log shape, and then baked or boiled. The fillings commonly used can vary widely, including ingredients such as ricotta cheese, spinach, mushrooms, meat, or a combination thereof. A sauce or other condiments are often served on top of the sliced rotolo to enhance its taste.
As a pasta dish, the rotolo is often revered for its visual appeal, as the spiral pattern created by the rolled layers of pasta and fillings is visually stunning when sliced into individual portions. It offers a delectable combination of textures and flavors, with the tender pasta encompassing a medley of savory and sometimes creamy fillings. The rotolo is frequently enjoyed as a main course during festive occasions or elaborate dinners, showcasing the rich culinary heritage of Italian cuisine.
Not to be confused with the musical term "rotolo," which means a rolled-up composition written on a scroll or printed on a cylinder, the culinary usage of "rotolo" predominantly pertains to the rolled pasta dish.
Etymology of ROTOLO
The word "rotolo" comes from Italian, specifically from the Medieval Latin term "rotullus", which means "small roll" or "scroll". It is derived from the Latin word "rota", meaning "wheel", and the diminutive suffix "-ulus". Over time, the term "rotolo" has been used to refer to various rolled or cylindrical objects, including a type of rolled pasta dish in Italian cuisine.
Similar spelling words for ROTOLO
