Ungaracci, also known as Ungarucci, is a traditional dish from the Marche region of Italy. It is a type of pasta that is typically made with flour, eggs, and water. The dough is rolled out and cut into small squares, which are then folded into a triangular shape. Ungaracci can be found in various towns and communes in Marche, including Pesaro, Urbino, and Ancona.
In Pesaro, you can find Ungaracci at the local pasta shop, La Pastaia. They offer a wide variety of pasta, including Ungaracci, made with high-quality ingredients. Another place to find Ungaracci is at the famous food market in Urbino, where local producers sell their homemade pasta.
One popular recipe for Ungaracci is to serve it with a simple tomato sauce. The pasta is cooked until al dente and then tossed with a sauce made from fresh tomatoes, garlic, olive oil, and basil. Another delicious recipe is to serve Ungaracci with a creamy mushroom sauce. The pasta is cooked and then topped with a sauce made from sautéed mushrooms, cream, Parmesan cheese, and a touch of truffle oil.
Ungaracci has been recognized with the PAT (Traditional Agri-Food Product) recognition, which guarantees its traditional production methods and high-quality ingredients. The specifications for Ungaracci include using only locally sourced flour, eggs from free-range chickens, and traditional pasta-making techniques. This ensures that the dish maintains its authentic taste and cultural significance.
Sources:
– “La Pastaia” – www.lapastaia.it
– Urbino Food Market – www.urbinofoodmarket.it