Raskatiell di legumi di Fardella

Raskatiell di legumi di Fardella is a traditional pasta dish from the Basilicata region of Italy. It can be found in the towns and communes of Fardella, Melfi, and Potenza. This dish is typically made with a mixture of legume flours, such as chickpea and fava bean, and water. The dough is then rolled out and cut into small pieces, which are then boiled and served with a variety of sauces or toppings.

Raskatiell di legumi di Fardella can be found in local specialty food stores and shops in the Basilicata region, such as La Bottega di Fardella in Fardella and La Dispensa di Melfi in Melfi. These stores often carry a variety of traditional and artisanal products from the region, including pasta, sauces, and other culinary specialties.

One popular recipe for Raskatiell di legumi di Fardella is to serve it with a simple tomato and basil sauce, topped with grated pecorino cheese. Another option is to toss the cooked pasta with sautéed garlic, chili flakes, and olive oil for a more rustic and flavorful dish.

Raskatiell di legumi di Fardella has received the PAT (Traditional Agri-food Product) recognition, which certifies its traditional production methods and regional significance. The specifications for this recognition include using a mixture of legume flours, shaping the pasta by hand, and following traditional cooking methods.

Sources:
– www.basilicatadascoprire.it
– www.basilicataturistica.it