Strozzapreti
Encyclopedia
Strozzapreti are typically an elongated form of cavatelli
, or hand-rolled pasta
. In the Emilia-Romagna
, Tuscany
and Umbria
regions of Italy as well as in the microstate of San Marino
the name is used for a baked cheese and vegetable dumpling.
choker".
One is that gluttonous priests were so enthralled by the savory pasta that they ate too quickly and choked themselves, sometimes to death. Another explanation involves the "azdora" ("housewife" in the Romagna's dialect), who "chokes" the dough strips to make the strozzapreti: "... in that particular moment you would presume that the azdora would express such a rage (perhaps triggered by the misery and difficulties of her life) to be able to strangle a priest!" Another legend goes that wives would customarily make the pasta for churchmen as partial payment for land rents (In Romagna, the Catholic Church had extensive land properties rented to farmers), and their husbands would be angered enough by the venal priests eating their wives' food to wish the priests would choke as they stuffed their mouth with it. The name surely reflects the diffuse anticlericalism of the people of Romagna and Tuscany.
The Romagna
traditional dough is a made with wheat flour, water, salt, and (optionally) eggs.
Strozzapreti dough from Emilia
is made from flour, water, Parmesan cheese, and egg whites beaten together.
Pici
is another similar hand rolled pasta from Tuscany. It is rolled into a long solid fat tubes, rather than twisted and cut into smaller pieces.
it is also believed that the reason for the pasta being associated with the word strangle due to the fact that it looks like taut rope
. For example, seasoned spinach or chard is rolled into balls with ricotta
cheese. These balls are large enough to choke a person if eaten whole.
Cavatelli
Cavatelli are a type of pasta. It has two meanings: the most common meaning is small pasta shells that look like miniature hot dog buns. It is similar in shape to casarecci, but shorter in length. The name is less frequently used for a type of dumpling made with ricotta.In Italy, cavatelli...
, or hand-rolled pasta
Pasta
Pasta is a staple food of traditional Italian cuisine, now of worldwide renown. It takes the form of unleavened dough, made in Italy, mostly of durum wheat , water and sometimes eggs. Pasta comes in a variety of different shapes that serve for both decoration and to act as a carrier for the...
. In the Emilia-Romagna
Emilia-Romagna
Emilia–Romagna is an administrative region of Northern Italy comprising the two historic regions of Emilia and Romagna. The capital is Bologna; it has an area of and about 4.4 million inhabitants....
, Tuscany
Tuscany
Tuscany is a region in Italy. It has an area of about 23,000 square kilometres and a population of about 3.75 million inhabitants. The regional capital is Florence ....
and Umbria
Umbria
Umbria is a region of modern central Italy. It is one of the smallest Italian regions and the only peninsular region that is landlocked.Its capital is Perugia.Assisi and Norcia are historical towns associated with St. Francis of Assisi, and St...
regions of Italy as well as in the microstate of San Marino
San Marino
San Marino, officially the Republic of San Marino , is a state situated on the Italian Peninsula on the eastern side of the Apennine Mountains. It is an enclave surrounded by Italy. Its size is just over with an estimated population of over 30,000. Its capital is the City of San Marino...
the name is used for a baked cheese and vegetable dumpling.
Origin of name
There are several legends to explain the name "priestPriest
A priest is a person authorized to perform the sacred rites of a religion, especially as a mediatory agent between humans and deities. They also have the authority or power to administer religious rites; in particular, rites of sacrifice to, and propitiation of, a deity or deities...
choker".
One is that gluttonous priests were so enthralled by the savory pasta that they ate too quickly and choked themselves, sometimes to death. Another explanation involves the "azdora" ("housewife" in the Romagna's dialect), who "chokes" the dough strips to make the strozzapreti: "... in that particular moment you would presume that the azdora would express such a rage (perhaps triggered by the misery and difficulties of her life) to be able to strangle a priest!" Another legend goes that wives would customarily make the pasta for churchmen as partial payment for land rents (In Romagna, the Catholic Church had extensive land properties rented to farmers), and their husbands would be angered enough by the venal priests eating their wives' food to wish the priests would choke as they stuffed their mouth with it. The name surely reflects the diffuse anticlericalism of the people of Romagna and Tuscany.
Pasta description
The dough (see regional variations below) is rolled out in thick flat sheets. It is then cut into strips. The strips are lightly rolled or twisted between the palms. The large pasta is separated into 10 cm pieces by pinching. Unlike spaghetti or macaroni, this pasta is not uniform in size or shape.The Romagna
Romagna
Romagna is an Italian historical region that approximately corresponds to the south-eastern portion of present-day Emilia-Romagna. Traditionally, it is limited by the Apennines to the south-west, the Adriatic to the east, and the rivers Reno and Sillaro to the north and west...
traditional dough is a made with wheat flour, water, salt, and (optionally) eggs.
Strozzapreti dough from Emilia
Emilia-Romagna
Emilia–Romagna is an administrative region of Northern Italy comprising the two historic regions of Emilia and Romagna. The capital is Bologna; it has an area of and about 4.4 million inhabitants....
is made from flour, water, Parmesan cheese, and egg whites beaten together.
Pici
Pici
Pici is a thick, hand rolled pasta, like a fat spaghetti. It originates in the province of Siena in Tuscany; in the Montalcino area it is also referred to as pinci....
is another similar hand rolled pasta from Tuscany. It is rolled into a long solid fat tubes, rather than twisted and cut into smaller pieces.
it is also believed that the reason for the pasta being associated with the word strangle due to the fact that it looks like taut rope
Baked dish description
Strozzapreti can also refer to a baked cheese and vegetable dish, sometimes called gnocchiGnocchi
Gnocchi are various thick, soft dumplings. They may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti....
. For example, seasoned spinach or chard is rolled into balls with ricotta
Ricotta
Ricotta is an Italian dairy product made from sheep milk whey left over from the production of cheese. Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein...
cheese. These balls are large enough to choke a person if eaten whole.