Languini

Languini: noun. A type of pasta commonly eaten in the North-southern part of Italy and known for its very lazy characteristics and lack of movement when on the plate. Languini was invented in the 1760's by a renowned Italian pizza maker from Seggiano, Giuseppe Ficarotta. He created the magical dish while experimenting with tobacco, as well as tomato sauce. Languini has become popular all around, however it is often overlooked when introduced with other forms of pasta, specifically because of its lazy nature. There are many disputes about this, but several dignified and highly respected scholars, claim that languini pales in comparison with spaghetti, fusilli, pellizzoni, spaghettini, spaghettoni, ziti, bavette, fettuccine, lasagne, linguine, mefaldine, pappardelle, pizzoccheri, stringozzi, tagliatelle, cannelloni, cavatappi, ditalini, garganelli, gomiti, manicotti, penne, rigatoni, rotini, conchiglie, farfalle, fiori, lanterne, quadrefiore, radiatori, strozzapreti, anelli, ditali, fideos, risi, fagottini, ravioli, tortellini and many more.