Strozzapreti
Strozzapreti
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Strozzapreti
Strozzapreti

Strozzapreti

€1.99
Shipped within 5 days

A simple pasta but capable of making incredible dishes!

Thanks to their special shape, strozzapreti are perfect with any sauce. Try them with meat sauce, with a refined seafood sauce, with porcini mushrooms and truffle or simply with cream and ham or cream and speck.

PSDST
8054247050016
0.500 Kg ℮

Product subject to a natural weight loss.

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The origin of the name seems to derive from the gesture made by the housewife during the preparation of this pastry, as she has to resort to a dry, decisive movement to twist the dough.

Di Gruttola
PSDST
193 Items

Specific References

EAN13
8054247050016

wheat

Nutrition Facts x100g
Energy value Kcal 291
KJ 1235
Fat
satured fat		 0,9 g
0 g
Carbohydrates
sugars		 59,2 g
1,5 g
Fibres 2,1 g
Protein 10,5 g
Salt 0,01 g

Durum wheat semolina flour, remilled durum wheat flour, water

Store in the refrigerator at a temperature of +4°

Bag Label
PP5 Plastic PAP21 Paper
Slogan

We are a family from Irpinia that produces artisanal bread and pasta, following traditional techniques.

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Frequently Asked Questions

In terms of pasta, the main difference between trofie and strozzapreti lies in their shape and consistency. Trofie is a short pasta, typical of the Liguria region, with an elongated and curved shape, sometimes resembling a small snail shell, while strozzapreti is a long, cylindrical pasta, reminiscent of a kind of spaghetti that is thicker and rougher to the touch. Moreover, strozzapreti are often slightly thicker than spaghetti and may be slightly curved or 'choked' at regular intervals. Depending on the recipe and cooking method, both pastas can be used in similar pasta dishes, but their physical characteristics make them suitable for different culinary uses.

There are several theories about the origin of the name 'strozzapreti' for this particular pasta. One of the most popular legends has it that the name derives from the fact that strozzapreti were so tasty and satisfying that priests who ate them risked choking. However, this explanation is considered implausible by many food historians.

An alternative theory holds that the name 'strozzapreti' derives from the difficulty of eating this pasta, which was often rough and difficult to swallow, especially if undercooked. Some sources also suggest that the name may derive from the action of 'choking' the pasta between the hands to form the characteristic cylindrical shape.

In any case, there is no definitive explanation for the origin of the name 'strozzapreti'. What is certain is that this pasta is a delicacy of Italian cuisine and that its unique and evocative name contributes to the charm and history of Italian gastronomy.

Discover our recipes with Strozzapreti

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