Ndurciullune is a traditional dish from the region of Abruzzo in Italy. It is a type of pasta that is typically handmade and served with a rich tomato sauce. This dish can be found in various towns and communes of Abruzzo, including Chieti, Pescara, and Teramo.
The history of Ndurciullune dates back to ancient times when pasta was first introduced to Italy. It is believed that the dish originated in the rural areas of Abruzzo, where people would make pasta from scratch using simple ingredients like flour and water. Over the years, Ndurciullune has become a staple in the local cuisine and is often enjoyed during special occasions and festivals.
To make Ndurciullune, the pasta dough is rolled out and cut into small squares or rectangles. These pieces are then folded and pinched together to create a unique shape that resembles a small hat. The pasta is then cooked until al dente and served with a flavorful tomato sauce, often made with fresh tomatoes, garlic, and olive oil.
Ndurciullune is a dish that has been recognized as a traditional specialty of Abruzzo and has received the PAT (Traditional Agri-Foodstuffs) recognition. This recognition ensures that the dish is made according to specific specifications and traditional methods. It also helps to preserve the cultural heritage and culinary traditions of the region.
Sources:
– “Ndurciullune: la ricetta originale” – Abruzzo24Ore.it (https://www.abruzzo24ore.tv/news/Ndurciullune-la-ricetta-originale/2020-02-25/155457)
– “Ndurciullune: la ricetta tradizionale abruzzese” – Abruzzo.com (https://www.abruzzo.com/ndurciullune-la-ricetta-tradizionale-abruzzese/)