Spaghetti with meatballs are part of the culinary tradition of the Abruzzo, Apulia, Sicily, and other parts of southern Italy. A recipe for rigatoni with meatballs is in "Il cucchiaio d'argento" ("The Silver Spoon"), a comprehensive Italian cookbook known as the "bible" of Italian cooking. Other dishes that have similarities to spaghetti and meatballs include "pasta seduta" 'seated pasta' and "maccaroni azzese" in Apulia. Some baked pasta dishes from Apulia combine pasta and meat where meatballs, mortadella, or salami are baked with rigatoni, tomato sauce, and mozzarella, then covered with a pastry top. Other pasta recipes include slices of meat rolled up with
Rigatoni con la pajata chyme and creates a sort of thick, creamy, cheese-like sauce. These rings can be served simply seasoned and grilled ("pajata arrosto") or in the traditional Roman dish in which pajata is stewed in a typical tomato sauce and served with rigatoni. Rigatoni con la pajata Rigatoni con la pajata (Romanesco dialect; standard Italian rigatoni con la pagliata ) is a classic dish of the Roman cuisine. The dish can be found in some traditional trattorias in Rome. "Pajata" is the term for the intestines of an unweaned calf, i.e., only fed on its mother's milk. The intestines are cleaned and