stroncatura

A speciality of the Gioia Tauro area, stroncatura (or struncatura) resembles rough, whole grain linguine, but in the old days it was the ultimate cucina povera dish, made from the residues after the milling of wheat, rye, semolina, and other grains, swept off the floor; considered unhygienic, it usually included some dirt as well and was illegal to sell.

But it was cheap, and there was a black market for it; many shops sold it under the counter. Its unique texture and slightly sour taste went well with olive oil, garlic, anchovies, peperonicino, fried bread crumbs, and maybe cherry tomatoes.

Today stroncatura is legal, and quite fashionable, and made in bronze dies with durum mixed with semolina, and even served in Michelin restaurants.