Ngrecciata is a traditional dish from the Abruzzo region in Italy. It is a type of pasta dish that is typically made with homemade pasta, lamb or pork, and a rich tomato sauce. This dish can be found in various towns and communes of Abruzzo, including Sulmona, Chieti, and Pescara.

The history of Ngrecciata dates back to ancient times when it was a popular dish among shepherds in the region. It was a hearty and filling meal that provided them with the energy they needed while tending to their flocks. Over the years, the recipe has been passed down through generations, and it has become a beloved dish in Abruzzo.

To make Ngrecciata, the pasta is typically made by hand using flour, water, and sometimes eggs. The dough is rolled out and cut into small pieces, which are then cooked in boiling water until they are al dente. In a separate pan, the meat is cooked with onions, garlic, and herbs until it is tender. The tomato sauce is then added to the meat, and the cooked pasta is mixed in. The dish is typically served hot and garnished with grated cheese.

Ngrecciata has been recognized as a traditional dish of Abruzzo and has received the PAT (Traditional Agri-Food Products) recognition. This recognition ensures that the dish is made using traditional methods and ingredients, preserving its authenticity and cultural significance.

Sources:
1. “Ngrecciata: la ricetta tradizionale abruzzese” – Abruzzo24Ore.it
2. “La Ngrecciata, un piatto tipico abruzzese” – AbruzzoWeb.it