Bolognese sauce tagliatelle made with eggs and northern Italy’s soft wheat flour. Acceptable alternatives to fresh tagliatelle include other broad flat pasta shapes, such as pappardelle or fettuccine, and tube shapes, such as rigatoni and penne. While the main complaint of traditionalists is against the use of spaghetti rather than fresh tagliatelle for the pasta, native Bolognese Piero Valdiserra has argued that "spaghetti could be considered traditional in Bologna", even though tagliatelle is the "most suitable" pasta. "Ragù alla bolognese" along with "béchamel" is also used by many Italian chefs to prepare traditional baked lasagna in Bolognese style. Gruppo Virtuale Cuochi Italiani
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