‘Ndunderi is a traditional pasta dish that originates from the Campania region in Italy. It is a type of dumpling-like pasta that is made with ricotta cheese, flour, and eggs. ‘Ndunderi is commonly found in various towns and communes in Campania, such as Sorrento, Positano, and Amalfi.

To make ‘Ndunderi, the ricotta cheese is mixed with flour and eggs to form a dough. The dough is then rolled into small balls and boiled in salted water until they float to the surface. The cooked ‘Ndunderi can be served with a variety of sauces, such as tomato sauce, pesto, or a simple butter and sage sauce.

‘Ndunderi is a traditional dish that has been recognized as a Traditional Agri-Food Product (PAT) by the Italian government. This recognition ensures that the dish is made according to specific specifications and traditional methods. The PAT recognition guarantees the authenticity and quality of ‘Ndunderi, preserving its traditional preparation techniques and ingredients.

– “Traditional Agri-Food Products (PAT)” – Ministry of Agricultural, Food and Forestry Policies (www.politicheagricole.it)
– “Traditional Italian Recipes: ‘Ndunderi” – Academia Barilla (www.academiabarilla.it)