Label
All
0
Clear all filters

Oretta Zanini de Vita

Strangolapreti, Strozzapreti

Various shapes

Appears in
Encyclopedia of Pasta
Encyclopedia of Pasta

By Oretta Zanini de Vita

Published 2009

  • About

Ingredients Water and various types of flours, but also bread or potatoes, sometimes with fine bran flour or with vegetables to color the dough.

How Made The ingredients are kneaded with water, and various shapes of pasta are formed, depending on the area. They are boiled in abundant salted water. In some areas they are made with raised bread dough.

Also Known As In Friuli, in Carnia, gnocchi di prete; in the Marche, around Genga, frigulelli, piccicasanti, or strozzafrati; in Lazio, cecamariti; in Abruzzo, maccheroni alla molinara; in Naples, strangulaprievete; in Calabria, strangugliaprjeviti; and in Sicily, affogaparrini.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the worldโ€™s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ

Related Reference

  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ
The licensor does not allow printing of this title