U Sprusciat di Pizzoferrato is a traditional dish from the Abruzzo region of Italy. It is a type of pasta made from flour and water, which is then rolled out and cut into small pieces. The pasta is then cooked in a tomato sauce with garlic, olive oil, and chili peppers. The dish is typically served with grated pecorino cheese.
Pizzoferrato is a small town in the province of Chieti, located in the Abruzzo region of Italy. It is known for its beautiful scenery and traditional cuisine. U Sprusciat di Pizzoferrato is one of the most popular dishes in the area, and is often served at local restaurants and festivals.
The dish has been recognized by the PAT (Prodotti Agroalimentari Tradizionali) organization, which promotes and protects traditional Italian food products. The PAT recognition ensures that the dish is made according to specific specifications, using only traditional ingredients and methods.
To make U Sprusciat di Pizzoferrato, start by making the pasta dough. Mix together flour and water until a smooth dough forms. Roll out the dough and cut it into small pieces. In a separate pan, sauté garlic and chili peppers in olive oil. Add tomato sauce and simmer for a few minutes. Cook the pasta in boiling water until al dente, then add it to the tomato sauce. Serve with grated pecorino cheese.
Sources:
– “U Sprusciat di Pizzoferrato.” Abruzzo Tourism. https://www.abruzzoturismo.it/en/u-sprusciat-di-pizzoferrato
– “Prodotti Agroalimentari Tradizionali.” Ministero delle Politiche Agricole Alimentari e Forestali. https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/1207