Ndocca ‘ndocca is a traditional dish from the Abruzzo region in Italy. It is a type of stuffed pasta that is typically made with a combination of flour, eggs, and water. The filling is made with a mixture of ricotta cheese, eggs, Parmesan cheese, and various herbs and spices. This dish is commonly found in the towns and communes of Abruzzo, such as Chieti, Pescara, and Teramo.

The history of Ndocca ‘ndocca dates back to ancient times when it was a popular dish among the shepherds and farmers of the region. It was a way to use up leftover ingredients and create a hearty and delicious meal. Over the years, it has become a staple in Abruzzese cuisine and is often enjoyed during special occasions and festivals.

Ndocca ‘ndocca has gained recognition as a traditional agri-food product (PAT) in Abruzzo. This recognition ensures that the dish is made following specific specifications and traditional methods. The pasta must be handmade and rolled out thinly, while the filling should be made with locally sourced ingredients. This recognition helps to preserve the authenticity and quality of the dish.

One popular recipe for Ndocca ‘ndocca includes mixing 500 grams of flour with 4 eggs and a pinch of salt to make the pasta dough. For the filling, mix 500 grams of ricotta cheese with 2 eggs, 100 grams of grated Parmesan cheese, and a handful of chopped parsley. Roll out the pasta dough and cut it into small squares. Place a spoonful of the filling in the center of each square and fold it over to form a triangle. Cook the pasta in boiling salted water until al dente and serve with a tomato sauce.

Sources:
– “Abruzzo: The Region of Ndocca ‘ndocca.” Abruzzo Tourism Board. www.abruzzoturismo.it
– “Ndocca ‘ndocca: A Traditional Dish from Abruzzo.” Italian Food Excellence. www.italianfoodexcellence.com