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strozzapreti 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.

The recipes for cooking strozzapreti are exposed in order of arrival.

 recipes with pictures for strozzapreti

kinds of pasta


strozzapreti alla Medici

first course


strozzapreti finished dish


a creamy and easy recipe for the strozzapreti, also an elegant dish suitable for an important dinner or a winter meal4

strozzapreti with wild boar ragout

first course

wild boar strozzapretiWith this sauce the wild boar combined with onion gives an intense perfume which well combines with a tick pasta like strozzapreti: if you like the game flavour you certainly will be appreciating this recipe. 3

strozzapreti with bolognese sauce



strozzapreti bolognese sauce


This recipe for making strozzapreti has very ancient origins , it is already mentioned in texts of the 14th century




strozzapreti shapestrozzapreti are very easy to make you can prepare them in very few time. They are composed only with water and common wheat flour1
cooking pasta

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