Hey! Long story short I’m doing a study abroad program in the Puglia Gargano area (Manfredonia Bay Area specifically) and part of my tuition pays for meals catered by a local restaurant 4 days of the week. This specific pasta has an absolute chokehold on me— they’ve only served it twice but I’m super obsessed and I love it but I have not had the chance to ask what it is! It has a sort of creamy spinachy, broccoli taste to the sauce and has the same bacon-ham used in carbonara. Does anyone know what any part of this is called??? Pasta shape, sauce, dish itself?? I must be able to make this when I return home!!
by shiburek_4
8 Comments
Credo si chiamino “strascinati”, ma magari un pugliese commenterà e confermerà o smentirà la mia ipotesi 😂
Initially I was going to say Trofie, or Strozzapreti, but they seem to be Cavatelli. Also in the Carbonara there goes the guanciale, that seems to me speck, but difficult to say from a photo.
The pasta is called cavatelli, topped with bacon, the sauce could be asparagus or maybe courgette, sprinkled with cheese
Those are not Cavatelli. Cavatelli is more often thumb sized and rolled on a ridged board.
I think the closest would be “Corteccia” which means “tree bark”.
The south however has dozens and dozens of little hand rolled shapes and they almost have local-specific names.
Pasta is “cavatelli”. The souce maybe broccoli and pancetta.
In the Gargano region they also call them cicatielli/cicatelli.
Where I live they are called “strascinati”, or at least my grandmother call it them.The sauce could be anything green, but it looks like something from the broccoli family with speck (it doesn’t look like pancetta or guanciale from the photo).
Where I live they are called “strascinati”, or at least my grandmother call it them.The sauce could be anything green, but it looks like something from the broccoli family or courgettes with speck (it doesn’t look like pancetta or guanciale from the photo).