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wide, flat pasta

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

Text © Dana Facaros and Michael Pauls

Images by: il nostro abruzzo