Maccheroni con le ceppe is a traditional dish from the Abruzzo region in Italy. It can be found in various towns and communes of Abruzzo, including Sulmona, Chieti, and L’Aquila. This dish has a rich history that dates back to ancient times when it was prepared by shepherds in the mountains of Abruzzo.
Sulmona, a town in the province of L’Aquila, is particularly famous for its maccheroni con le ceppe. The town is known for its high-quality pasta production, and this dish is one of its specialties. Chieti, another town in Abruzzo, is also renowned for its version of maccheroni con le ceppe, which is often made with a tomato-based sauce and topped with grated pecorino cheese.
Maccheroni con le ceppe is a pasta dish made with homemade maccheroni pasta, which is rolled around a wooden stick called a “ceppo” to create a hollow tube shape. The pasta is then cooked in boiling water until al dente and served with a variety of sauces. One popular recipe includes a sauce made with pork, beef, and tomato, while another recipe features a sauce made with lamb and wild mushrooms.
This traditional dish has been recognized as a “PAT” (Prodotti Agroalimentari Tradizionali) by the Italian government. This recognition ensures that the dish is made following specific traditional methods and using local ingredients. The pasta must be made by hand and rolled around a wooden stick, and the sauces must be prepared using Traditional Recipesss passed down through generations.
Sources:
– “Maccheroni con le Ceppe” – Abruzzo Turismo (abruzzoturismo.it)
– “Maccheroni con le Ceppe” – Sapori d’Abruzzo (saporiabruzzo.it)