Stroncatura

Stroncatura is a type of pasta originating from the Calabria region in Italy. It is traditionally made from the remnants of other pasta production, including the bran and semolina that falls onto the floor of the mill. This pasta is typically served with a sauce made from anchovies, garlic, chili peppers, and olive oil.

History

Stroncatura was originally a food of the poor, as it was made from the waste products of pasta production. The name "stroncatura" comes from the Italian word "stroncare", which means "to break off" or "to cut off". This refers to the process of collecting the leftover pasta pieces and using them to make a new dish.

During the post-war period in Italy, the production and sale of stroncatura was banned due to its association with poverty and malnutrition. However, it has since been rediscovered and is now considered a delicacy in many parts of Italy.

Preparation

The preparation of stroncatura involves boiling the pasta in salted water until it is al dente. While the pasta is cooking, a sauce is prepared using olive oil, garlic, anchovies, and chili peppers. The cooked pasta is then added to the sauce and tossed until it is well coated. The dish is typically served with a sprinkling of parsley and a drizzle of extra virgin olive oil.

Cultural Significance

Stroncatura is a symbol of the resourcefulness and resilience of the Italian people, particularly those from the Calabria region. Despite its humble origins, it is now celebrated as a unique and flavorful dish that represents the rich culinary history of Italy.

See Also

• Pasta
• Italian Cuisine
• Calabria