Stroncatura
Stroncatura (or struncatura in the Calabrian dialect) is a typical pasta dish of Calabrian cuisine, in particular of the comune (municipality) of Gioia Tauro. Although currently widespread throughout Calabria, the area of greatest sale and consumption is to be considered the Tyrrhenian belt of the province of Reggio Calabria. The main component of the dish is a pasta resembling linguine made with the residues of flour and bran from the milling of wheat.[1]
At one time, stroncatura was illegal to sell, because of its unhygienic origins from mill waste floor sweepings, and only eaten by the poor.[2] Its production is now hygienic, and it has become a mainstream dish.[3]
See also
[edit]
References
[edit]- ^ "Gioia Tauro Plain Struncatura Pasta - Arca del Gusto". Slow Food Foundation. Retrieved 2020-10-11.
- ^ "Pasta and Perseverance - Part III: Struncatura". The Eternal Table. Retrieved 2020-10-11.
- ^ "Why Was the Calabrian Pasta Stroncatura Illegal?". www.vice.com. Retrieved 2020-10-11.
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