Did you know there’s a pasta in Italy called “strozzapreti”? It means “priest strangler” or “priest choker” in English1. This long, thin pasta is found in places like Emilia-Romagna, Tuscany, Marche, and Umbria2. But why would a pasta have such a scary name?
Key Takeaways
- Strozzapreti is a type of pasta with a fascinating history tied to the priesthood in Italy.
- The name “strozzapreti” literally translates to “priest strangler” or “priest choker”.
- There are several legends that attempt to explain the origin of this intriguing name, primarily based on the anticlerical sentiment of the region.
- Strozzapreti is a typical pasta dish in the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy.
- The pasta’s shape and regional variations are unique and diverse across different parts of Italy.
Origins and Etymology of Strozzapreti
Strozzapreti is one of Italy’s oldest pastas, dating back centuries3. It’s mainly found in Romagna and Marche, Italy3. This pasta is coarser and chewier than others, made with just flour and water3.
Some recipes add potatoes or eggs for extra flavor3. To cook, it’s boiled in salted water for about five minutes3.
Legends Explaining the Name
The name “strozzapreti” means “strangled priest” and tells a story of anticlericalism4. One tale says priests choked on the pasta because they ate too fast4. Another story is about a housewife, the “azdora,” who made the pasta with anger towards the clergy4.
Yet another legend says the pasta was a payment to the Church, and husbands wished priests would choke while eating4. These stories show the region’s long-standing dislike for the Catholic Church4.
The word “strozzapreti” also ties to Romagna’s history of rebellion against the Church5. It was a staple for the working class on Sundays5. Traditionally, it was served with olive oil, Parmesan, or sometimes sugar and cinnamon5.
The dough for strozzapreti is simple, made with water and flour5. Some recipes use 00 flour, semolina, or a mix5. Strozzapreti is a beloved pasta in Romagna and Marche, but also enjoyed in other parts of Italy5.
“The name ‘strozzapreti’ is linked to a legend involving priests and anticlerical sentiments in the region.”
What Pasta is Called Strangled Priest?
Strozzapreti: The Elongated Cavatelli
Strozzapreti is a pasta from Italy’s Emilia-Romagna and Tuscany regions. It’s a long version of cavatelli. Strozzapreti pasta has been around for hundreds of years6. It looks different because it’s hand-rolled, with each piece unique in size and twist7.
The name “strozzapreti” means “priest stranglers” in English. It started in the 1600s when people didn’t like the Catholic Church much6. Back then, the Church controlled a lot and taxed people a lot, making life hard6.
To make this pasta, you mix flour, water, Parmesan cheese, and egg whites. Then, you roll out the dough into thick sheets, cut it into strips, and twist them lightly7.
| Pasta Characteristic | Strozzapreti | Cavatelli |
|---|---|---|
| Shape | Elongated, twisted | Small, shell-like |
| Dough Composition | Flour, water, Parmesan, egg whites | Flour, water, eggs |
| Preparation | Rolled, cut into strips, lightly twisted | Rolled, cut into small pieces, shaped by hand |
| Origin | Emilia-Romagna, Tuscany | Southern Italy, Puglia |
Despite its dark name, strozzapreti pasta is a joy from Emilia-Romagna and Tuscany’s culinary past8. Its unique texture and shape make it a highlight in Italian pasta7.
Pasta Types and Varieties
The world of Italian pasta is as diverse as the regional cuisines that have shaped it over the centuries. From the iconic spaghetti to the lesser-known strozzapreti, each pasta shape has its own unique origin, characteristics, and culinary pairings3.
Strozzapreti, which translates to “strangled priest,” is one of the oldest pasta types from Italian cucina povera3. It’s common in the Romagna and Marche regions of Italy. It’s made from flour, water, salt, and oil3. Sometimes, potatoes or eggs are added, making it coarser and chewier than Emilia-Romagna’s egg pasta3.
Strozzapreti’s tubed form is great at holding sauce and pairs well with many flavors3. It takes about 30 minutes to prepare, not counting resting time. It cooks in boiling salted water for about 5 minutes3.
Beyond strozzapreti, the Italian pasta landscape is vast and diverse910. Spaghetti, the quintessential long, thin pasta, is believed to have originated in China. Marco Polo brought it to Venice centuries ago9. Capellini, or angel hair pasta, is even thinner and more delicate than spaghetti, taking only about 3 minutes to cook al dente9. Bucatini, with its hollow center, is a thicker version of spaghetti, while linguine, or “little tongues,” is a flatter strand that pairs well with pesto and tomato-based sauces9.
Fettuccine, the beloved flat egg pasta, is often served with creamy Alfredo sauce, while the wider, thinner tagliatelle is ideal for heartier ragu-style sauces9. Pappardelle, the broad ribbon-like pasta from Tuscany, is a perfect match for robust flavors like portobello mushrooms or game meats9.
The diversity of Italian pasta shapes extends even further, with varieties like mafaldine, conchiglie, farfalle, fusilli, and many more910. Each shape has its own unique history, culinary pairings, and ability to hold and complement different sauces and flavors910.
Whether you’re a seasoned pasta enthusiast or just beginning your culinary journey, exploring the rich tapestry of Italian pasta types and varieties is a delightful adventure that promises endless gastronomic discoveries3910.
Regional Specialties
Strozzapreti Across Italy
Strozzapreti, also known as “strangled priests,” is found in many parts of Italy11. In Emilia-Romagna, it’s made with flour, water, Parmesan cheese, and egg whites12. In Umbria, it’s called strozzapreti or strangozzi, a long, square pasta made from water and flour11.
In Rome, it turns into spaghettoni, pulled by hand11. In Abruzzo’s L’Aquila, it’s called strangolapreti, big, 20-cm long durum wheat pasta11. This variety shows how versatile and traditional this Italian pasta is.
| Region | Strozzapreti Variation | Key Ingredients |
|---|---|---|
| Emilia-Romagna | Strozzapreti | Flour, water, Parmesan cheese, egg whites |
| Umbria | Strozzapreti or Strangozzi | Water, flour |
| Rome | Spaghettoni | Hand-pulled |
| Abruzzo (L’Aquila) | Strangolapreti | Durum wheat, long cords |
The variety of strozzapreti regional variations in Italy highlights its enduring charm13. From Emilia-Romagna to Umbria, this pasta has won hearts around the world12.
Gnocchi Variations
The term “strozzapreti” can also mean a type of gnocchi in some Italian regions. In Trentino and Milanese cuisines, strangolapreti are gnocchi made from stale bread, spinach, eggs, and grana cheese. They are served with melted butter and sage14. In Neapolitan cuisine, strangulapriévete are simple gnocchi made with water and flour14. Salentine cuisine has strangulaprevati, which are potato dumplings. Meanwhile, Calabrian cuisine offers strangugliapreviti, dumplings made from flour and eggs14.
These different gnocchi types show the rich culinary traditions across Italy. Even though they share the “strozzapreti” name, their preparations vary greatly. This highlights the incredible diversity and richness of Italian cuisine14.
| Region | Gnocchi Variation | Key Ingredients |
|---|---|---|
| Trentino and Milanese | Strangolapreti | Stale bread, spinach, eggs, grana cheese |
| Neapolitan | Strangulapriévete | Water and flour |
| Salentine | Strangulaprevati | Potatoes |
| Calabrian | Strangugliapreviti | Flour and eggs |
As shown, “strozzapreti” can refer to various gnocchi-like dishes across Italy. Each has its own special ingredients and local flavor14. This variety and richness in strozzapreti gnocchi and Italian cuisine are truly remarkable14.
Corsican Connection
In Corsican cuisine, “sturzapréti” are large dumplings made of cheese and vegetables. They are baked to perfection15. These savory treats are known as “strozzapreti” in Corsica. They are mainly found in the northern part of the island, especially around Bastia15.
Sturzapréti: The Baked Cheese and Vegetable Dumplings
The name “sturzapréti” means “choke the priest” in French or “priest stranglers” in Italian15. It tells a legend about a priest choking on these dumplings because they were so tasty15. The dumplings are made by mixing seasoned spinach or chard with brocciu cheese. They are then baked until golden-brown, often with tomato sauce and more cheese on top15.
The Corsican version of these dumplings is different from the Italian “strangolapreti.” The Corsican sturzapréti use mint and parsley instead of Italian fresh sage15. Both are shaped into ovals, dusted with flour, and boiled until they float15.
Sturzapréti can be a main dish, a side, or a starter. They are best enjoyed with a chilled rosé or dry red wine15. These baked dumplings showcase Corsica’s rich culinary heritage, known as the “Isle of Beauty.”15
Serving Suggestions
Strozzapreti, a pasta from Italy’s Emilia-Romagna region, is great with many sauces and toppings. Its origins near the Adriatic Sea explain why it’s often paired with fresh seafood8.
Try a tomato-based sauce with prawns or other seafood for a tasty dish. The pasta’s twists and turns hold onto the flavors well16. This way, the pasta and seafood complement each other beautifully8.
But strozzapreti is more than just seafood. It’s also good with classic ragu, pesto, or tomato-based sauces. Each sauce brings out a different flavor, making the pasta’s texture even more enjoyable8.
| Sauce Pairing | Flavor Profile | Pasta Texture Complement |
|---|---|---|
| Seafood-based Sauce | Briny, Umami-rich | Traps Flavors in Twists and Turns |
| Tomato-based Sauce | Tangy, Savory | Chewy, Satisfying |
| Pesto | Herbaceous, Nutty | Captures Vibrant Flavors |
| Ragu | Rich, Meaty | Sturdy, Hearty |
Strozzapreti’s unique shape and texture make every bite a joy. It captures the essence of Italy’s culinary heritage16. Whether you prefer seafood or tomato-based sauces, strozzapreti is a versatile choice that will delight your taste buds8.
Cultural Significance
The pasta strozzapreti has a rich history in Central Italy, especially in Emilia-Romagna17. Its name, “priest strangler,” shows the area’s dislike for the Catholic Church18. This dislike was due to the Church’s control over people’s lives18.
It’s said that peasants made this pasta to show their anger against the Church’s greed18. The pasta’s shape, long and twisted, reminds us of the ropes used for hanging in 19th-century Italy17. This makes it a symbol of the people’s fight against the Church17.
- The name and making of strozzapreti are key parts of Emilia-Romagna’s food traditions17.
- Strozzapreti also shows the region’s history of fighting for fairness17.
Today, strozzapreti is loved by many, both locals and visitors1718. It’s a dish that tells the story of Italy’s strong food culture and people’s spirit17.
“Strozzapreti pasta reminds us of the complex ties between religion, power, and food in Italy’s past.”18
Enjoying strozzapreti lets us connect with Italy’s history and people’s struggles1718. It shows the lasting impact of regional foods on Italian culture1718.
Conclusion
Exploring strozzapreti pasta shows us the rich culture and food traditions of Emilia-Romagna. The name “priest strangler” tells a story of regional history and food practices19. From its origins to today, strozzapreti has won the hearts of many.
The pasta’s unique shape and the stories behind its name make it special. It’s a favorite dish, like the one at Il Figlio Enoteca with sausage and tomato sauce20. Strozzapreti reminds us of Italy’s diverse food heritage.
Strozzapreti pasta brings people together, celebrating traditions and sparking new tastes. Enjoying it at a trattoria or making it at home, it truly captures Italian cuisine’s spirit.
FAQ
What is the pasta called “strangled priest”?
The pasta known as “strangled priest” is called strozzapreti. It’s a long, thin pasta from Italy, found in Emilia-Romagna, Tuscany, Marche, and Umbria.
What is the origin of the name “strozzapreti”?
The name “strozzapreti” means “priest strangler” or “priest choker.” It comes from old stories in Italy. These tales say priests ate too fast and choked, or wives made the pasta as payment to the Church.
How is strozzapreti pasta made?
Strozzapreti is made by hand. It starts with flour, water, Parmesan cheese, and egg whites. The dough is rolled, cut, and twisted into long, irregular shapes.
Are there different varieties of strozzapreti?
Yes, “strozzapreti” means different pasta in Italy. In Emilia-Romagna, it’s made with flour, water, Parmesan, and egg whites. In Umbria, it’s a long pasta with a square section. Rome has spaghettoni, and Abruzzo has big durum wheat pasta.
What is the cultural significance of strozzapreti?
The name “strozzapreti” shows the old dislike for the Catholic Church in Romagna and Tuscany. This pasta is a key part of their food traditions. It highlights Italy’s rich culinary history and its people’s strength.
Source Links
- https://orderisda.org/culture/la-nostra-voce/the-legend-of-the-priest-stranglers/ – The Legend of the Priest Stranglers
- https://en.wikipedia.org/wiki/Strozzapreti – Strozzapreti
- https://www.italytravelandlife.com/italianews/strozzapreti/ – Strozzapreti – Italy Travel and Life
- https://www.threemonkeysonline.com/strozzapreti-priest-chokers-from-romagna-between-history-customs-and-recipes/ – Strozzapreti – a brief history of Romagna’s pasta
- https://www.tortelliniandco.com/en/strozzapreti-pasta-of-romagna/ – Strozzapreti pasta of Romagna: history and recipe – Tortellini&CO
- https://www.themonastery.org/blog/the-pasta-created-to-kill-catholic-priests – The Pasta Created to Kill Catholic Priests
- https://www.thedailymeal.com/1165287/the-italian-pasta-named-after-a-choking-priest/ – The Italian Pasta Named After A Choking Priest – The Daily Meal
- https://true-italian.com/strozzapreti-and-strangolapreti-two-bizarre-names-for-a-special-pasta/ – Strozzapreti and Strangolapreti, two bizarre names for a special pasta – true-italian.com
- https://www.sidechef.com/articles/1564/types-of-italian-pasta-explained/ – Perfect Pasta Dish Pairings: 50 Types of Italian Pasta Explained
- https://www.businessinsider.com/visual-guide-every-type-pasta-names-appearance – A visual guide to every type of pasta
- https://pasta.com/strozzapreti-pasta-recipes/ – 7 Best Strozzapreti Pasta Recipes
- https://mizchef.com/2019/11/17/strozzapreti-priest-chokers-with-salsify-sauce/ – Strozzapreti—Priest-Chokers with “Salsify” Sauce
- https://lighttraveling.org/2015/06/19/strangling-the-priest-an-oh-so-italian-recipe/ – Strangling the Priest – An Oh-So Trentino Recipe
- https://www.chefbikeski.com/strangolapreti-con-salvia-trentino-priest-stranglers-gnocchi/ – Strangolapreti – Food from Italiaoutdoors Italy adventures | Italian Food, Wine, and Travel
- https://everydayfrenchchef.com/storzapretti/ – Storzapretti
- https://food52.com/recipes/523-strozzapreti-strangle-the-priest – Strozzapreti (strangle the priest) Recipe on Food52
- https://www.tastingtable.com/1399802/strozzapreti-pasta-shape-dark-history/ – Strozzapreti Is The Unique Pasta Shape That May Have A Dark History – Tasting Table
- https://www.themonastery.org/blog/the-pasta-created-to-kill-catholic-priests?srsltid=AfmBOor9uajsKwNXFWOD1YHP26hsloFVYLY4mwnZ7qEFkVy5PUgQoXbT – The Pasta Created to Kill Catholic Priests
- https://www.lacucinaitaliana.com/italian-food/italian-dishes/10-of-the-most-bizarrely-named-italian-foods – 10 of the Most Bizarrely Named Italian Foods
- https://wpdh.com/the-hudson-valleys-best-pasta-dish-is-so-good-we-had-to-clone-it/ – The Hudson Valley’s Best Pasta Dish is So Good We Had to Clone it