In many places, fregnacce will be maltagliati, or simply very wide strips of pasta, like the fregnacce alla sabinese, with mushrooms and black olives, or fregnacce reatini, with truffle cream (both from Lazio). In fregnacce alla castelnovese they are topped with a pesto made with marjoram instead of basil. Fregnacce all'abruzzese are rolled up like canneloni and stuffed with meat.
sagre delle fregnaccia: in Amendola near Ascoli Piceno, August
Images by: il nostro abruzzo