Fleppa*

Fleppa is a traditional dish from the Campania region in Italy. It is a type of pasta that is typically made by hand and has a unique shape resembling a small ear. This dish is popular in various towns and communes of Campania, including Naples, Salerno, and Avellino.

To make Fleppa, the pasta dough is prepared using flour, water, and sometimes eggs. The dough is then rolled out and cut into small rectangular pieces. Each piece is then rolled up and shaped into a small ear-like form. The pasta is cooked in boiling water until it is al dente, and then it is typically served with a tomato-based sauce, such as a ragu or marinara.

Fleppa is a dish that has been recognized by the Italian Ministry of Agricultural, Food, and Forestry Policies (PAT). This recognition ensures that the dish is made according to specific specifications and traditional methods. The PAT recognition aims to preserve and promote traditional Italian dishes and culinary heritage.

Sources:
1. “Fleppa: la pasta a forma di orecchietta campana” – Giallo Zafferano (www.giallozafferano.it)
2. “Fleppa: la pasta a forma di orecchietta campana” – Ricette della Nonna (www.ricettedellanonna.net)