Had this in Calabria recently and thought I’d try it out at home. Money’s tight!
by MarioMilieu
3 Comments
cesko_ita_knives
I believe it is spelled “lagane”, anyway awesome very poor dish, calabrian pasta history is very dense in poor pastas, like the “stroncatura pomodori e alici”, this one looks almost brown because historically was made from the workers at the mill with what was collected from the ground after a day of working with flour. It contained all sort of impurities, whole wheat grains of all sizes in particular. The pasta is so rough it collects the sauce like no other pastas I’ve ever tried, they are beginning to be popular again in this region after some minor local producers decided to bring it back to the market. Of course it is now made with proper ingredients but it’s still amazingly good.
3 Comments
I believe it is spelled “lagane”, anyway awesome very poor dish, calabrian pasta history is very dense in poor pastas, like the “stroncatura pomodori e alici”, this one looks almost brown because historically was made from the workers at the mill with what was collected from the ground after a day of working with flour. It contained all sort of impurities, whole wheat grains of all sizes in particular. The pasta is so rough it collects the sauce like no other pastas I’ve ever tried, they are beginning to be popular again in this region after some minor local producers decided to bring it back to the market. Of course it is now made with proper ingredients but it’s still amazingly good.
Underrated.
Yummy!!