Pasta different names depending upon the town and region. Common forms of pasta include long and short shapes, tubes, flat shapes or sheets, miniature shapes for soup, those meant to be filled or stuffed, and specialty or decorative shapes. As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes: as "pasta asciutta" (or "pastasciutta"), cooked pasta is plated and served with a complementary side sauce or condiment; a second classification of pasta dishes is "pasta in brodo", in which the pasta is part of a soup-type dish. A third
Giuditta Pasta Magazine reviewer in 1824 as follows: Her voice type was what could be called a soprano sfogato. It has been described by Stendhal: In 1829 named "cantante delle passioni" by Carlo Ritorni, one of the most erudite critics of the period, he described her as such because her voice was directed "towards expressing the most intense passions, accompanying it with expressions of physical action, unknown before her in the lyric theatre". In modern times Susan Rutherford has made a specific comparison with Callas: Giuditta Pasta Giuditta Angiola Maria Costanza Pasta (née Negri; 26 October 1797 – 1 April 1865) was