Maccheroni alla molinara, alla mugnaia

Maccheroni alla molinara and alla mugnaia are two traditional pasta dishes that can be found in the region of Abruzzo, Italy. These dishes are popular in specific towns and communes of Abruzzo, such as Sulmona and Vasto.

Maccheroni alla molinara is a dish that originated in Sulmona, a town in the province of L’Aquila. It is a simple yet flavorful pasta dish made with maccheroni, a type of long and hollow pasta, cooked in a tomato-based sauce with garlic, olive oil, and chili flakes. The dish gets its name from the traditional way of grinding the tomatoes in a mill, known as “molinara” in Italian. This technique gives the sauce a unique texture and taste.

On the other hand, maccheroni alla mugnaia is a specialty of the town of Vasto, located in the province of Chieti. This dish is made with a single ingredient: maccheroni. The pasta is hand-pulled and stretched until it becomes incredibly thin, resulting in a delicate and light texture. It is then cooked in boiling water and served with a simple sauce made of olive oil, garlic, and chili flakes. The name “mugnaia” refers to the women who traditionally prepared this pasta by hand.

Both maccheroni alla molinara and alla mugnaia have received the prestigious PAT (Traditional Agri-Food Product) recognition, which guarantees their traditional preparation methods and ingredients. This recognition ensures that these dishes maintain their authentic flavors and cultural significance.

Sources:
1. “Maccheroni alla molinara” – Abruzzo Turismo (abruzzoturismo.it)
2. “Maccheroni alla mugnaia” – Abruzzo Turismo (abruzzoturismo.it)