Strozzapreti are a pasta typical of the rural cuisine of Marche and Emilia Romagna, made by rolling out a thick sheet of dough with a rolling pin, then cutting into small strips which are rolled into their characteristic shape. The origin of the unusual name for this pasta remains uncertain today despite various stories of more or less credibility. La Campofilone egg based Strozzapreti are perfect for binding to rich and full-bodied sauces, such as red meat ragout.
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La Campofilone s.r.l.
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agricola
Località Ficiarà, 27
63828 CAMPOFILONE
(FM)
Tel +39 0734 931294
Fax +39 0734 937354
lacampofilone@lacampofilone.it
lacampofilone@lacampofilone.com