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Stracnar with Sausage and Pepper Ragù – more with a cavarola board
Stracnar and Stracenate, 2 names, 2 regions, 1 pasta
It is the height of summer here in Southern California, and I’ve been busy with frozen desserts, but a family has to eat. In between grilled steaks, chops and lots of salads we enjoy pasta tossed with hearty sauces of meat, tomatoes and herbs.
This dish comes from Southern Italy where the days are hot and the sun is high. The regions of Italy’s south, known collectively as the Mezzogiorno, include Abruzzo, Basilicata, Calabria, Campania, Molise, Puglia, Sardinia, and Sicily. This large swath of the country has long been regarded as separate, divided linguistically and culturally from the north. Even today, over one hundred and fifty years after unification, Italians proudly proclaim their own region’s unique heritage, and enjoy the same foods as their ancestors. Read the remainder of this entry »