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Town Appignano del Tronto The food Pasta
Town Appignano del Tronto The food Pasta
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PASTA All the housewives of Appignano make their own pasta, following the rules of kneading and cooking. In the desired amount of carefully sifted flour ready on the table, a hole is made by hand in the centre (the fontanella) and a certain number of eggs are added depending on the amount of flour used, as well as a pinch of salt. After the flour has gradually been amalgamated with the eggs, it is rhythmically kneaded by hand for several minutes. Once the dough has rested it is collected and wrapped in a cloth. Then there is the delicate operation of rolling out the dough into the shape required: square, round, rectangular. If you want tagliatelle the sheet is rolled up and then cut with a sharp knife and the thin tagliatelle are laid out on a tea towel.Tagliolini, which are smaller than tagliatelle, were cooked in a thick broth and were a favourite dish: they were given to women who had recently given birth because it was believed that they helped the woman to produce more milk.Taccù was a dish that was prepared by mixing water, wheat flour and maize. The dough was rolled into sheets and cut into thin strips. They were seasoned with garlic and cubes of lard or bacon.Bibliography
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