Cucciaroli, also known as Cuciarole or Cuciarùl, is a traditional dish from the Emilia-Romagna region in Italy. It is a type of pasta that is typically made by hand and has a unique shape resembling a small spoon or ladle. Cucciaroli can be found in various towns and communes in Emilia-Romagna, including Bologna, Modena, and Parma.
In Bologna, you can find Cucciaroli at local pasta shops such as La Vecchia Malga and Pasta Fresca Naldi. These shops offer a wide variety of handmade pasta, including Cucciaroli, which is a popular choice among locals and tourists alike.
One Traditional Recipess for Cucciaroli involves cooking the pasta in a rich tomato sauce with pancetta, onions, and Parmigiano-Reggiano cheese. Another recipe includes serving Cucciaroli with a creamy mushroom sauce, made with porcini mushrooms, garlic, and cream.
Cucciaroli has been recognized with the PAT (Traditional Agri-Foodstuffs) recognition, which is a certification given to traditional Italian food products that have a long history and are produced using traditional methods. The specifications for Cucciaroli include:
– The pasta must be made by hand using a specific technique to shape it into small spoons or ladles.
– The dough should be made with durum wheat flour and water, without the addition of eggs.
– Cucciaroli should be cooked al dente and served with traditional Italian sauces or condiments.
Sources:
– “Cucciaroli: la pasta a forma di cucchiaio tipica dell’Emilia-Romagna” – www.gustoblog.it
– “Cucciaroli: la pasta a forma di cucchiaio” – www.cucinare.meglio.it