Troccoli

Troccoli is a type of pasta originating from the Apulia region of Italy. It is similar to spaghetti, but thicker and with a square cross section. Troccoli is traditionally made by hand using a wooden board and a rolling pin, known as a 'troccolaturo'.

History

The history of Troccoli is deeply rooted in the culinary tradition of southern Italy, particularly in the regions of Apulia and Basilicata. The pasta's name is believed to derive from the word 'troccolare', which means to carve or cut out, reflecting the traditional method of preparation.

Preparation

Troccoli is made from a simple dough of semolina flour, water, and sometimes eggs. The dough is rolled out and then cut into long, square-shaped strands. The pasta is typically served with robust sauces, such as those made from tomatoes, olive oil, and garlic, or with seafood.

Cultural Significance

In Apulia and Basilicata, Troccoli is often served on special occasions and during festivals. It is also a popular dish in the local cuisine of these regions, enjoyed by both locals and tourists alike.

See Also

• Pasta
• Cuisine of Italy
• Apulia
• Basilicata

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