Tocchi

Tocchi is a traditional Italian dish originating from the Emilia-Romagna region, particularly in the province of Modena. The dish consists of small, thin pasta shapes, typically around 2-3 centimeters in length, which are cooked until al dente and then tossed with a sauce made from butter, Parmigiano-Reggiano cheese, and sometimes a touch of garlic. The name "tocchi" is derived from the Italian word for "tips," referring to the small, pointed ends of the pasta.

The pasta used in tocchi is typically made from durum wheat semolina, similar to other pasta shapes like spaghetti or fettuccine. The sauce is creamy and rich, with the cheese providing a sharp, salty flavor that complements the pasta. The dish is often served as a first course or as a side dish to accompany meat or fish.

Tocchi is a simple yet elegant dish that showcases the quality of the ingredients used. The pasta should be fresh and well-cooked, with a slight bite to it, while the sauce should be smooth and velvety. The dish is often garnished with additional grated cheese or a sprinkle of fresh herbs, such as parsley or basil.

In recent years, tocchi has gained popularity beyond its traditional region, with variations and interpretations appearing in Italian restaurants around the world. Despite these changes, the core elements of the dish—the small pasta shapes, the creamy cheese sauce, and the emphasis on quality ingredients—remain consistent.