ITALIAN FOOD RECIPES
The strozzapreti, traditional recipe of Romagna, have very ancient origins and are already mentioned in texts of the 14th century. So the strozzapreti tell very much about the history of this region: the long Roman domination, a cuisine made with poor ingredients ennobled with long and elaborated cooking, and, at the end, the profound tradition of hospitality. For this reason to the priests (respected , but not always invited because of the Church State domination) was offered a dish considered very important…so they were enthralled by the savoury pasta that they ate too quickly and choked themselves, sometimes to death. For this reason the recipe is called “priests choker”, the English translation of the word strozzapreti. The dough for strozzapreti is very easy to make. It does not require eggs and it is is very easy to give them the typical shape, useful for taking better the sauces. In our photographed recipes you can find all the required instructions for making the dough and shape.