Kateri Connolly Photography

Strascinate

Foglie di olivo

Frascarell' is a kind of Abruzzese cous cous made by splashing flour with a straw brush called a frasche and served with seafood stews and robust meat ragus alike.

Sagne Incannulate

Pasta lorighittas with lamb ragu, from the town of Morgongiori in Sardegna. This is another addition to our

Maccheroni alla Mugnaia, literally "pasta the miller's wife's way," is a hand-stretched loop of dough that can reach a hundred feet in length, and is found only in a narrow stretch of Abruzzo. The pasta, which dates to the 14th century, is served on a wooden cutting board called a spianatora with imported Abruzzese olive oil, grated pecorino and a basket of fresh and dried chiles. Guests use an accompanying pair of scissors to snip the chiles and season their Mugnaia to taste.