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The passatelli are the symbol of the traditional farmers' cuisine: poor ingredients but rich flavours. In fact, in the past , the housewife (azdora in the local dialect) had to use what she could find: stale bread, hardened cheese and eggs.

These are the ingredients that are used still nowadays for the dough, which must then be passed into an iron potato masher . They are so called because they pass through the masher's holes and assume the shape of some thick spaghetti.

According to the traditional recipe, they should be boiled and served in chicken broth, even though many restaurants nowadays serve them also with different kinds of sauces.