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Strascinate

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Foglie di olivo

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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.

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Sagne Incannulate

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

#Rare Pasta series. ×
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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.

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