Mugnaia

Mugnaia is a traditional type of pasta from the Abruzzo region, specifically from the Val Fino and the area around Elice and Città Sant'Angelo. It is a special dish known for its artisanal preparation and unique texture. Here is everything you need to know about this culinary heirloom of Abruzzo:

Where can you taste Mugnaia?

In Abruzzo, this special pasta can often be found in local trattorias and at village festivals, especially in the province of Pescara. The annual Sagra della Mugnaia in Elice is a must for lovers of the local cuisine.

Are you tempted to make or taste Mugnaia yourself? It's a wonderful way to discover the traditional flavors of Abruzzo! 🍝

What is Mugnaia?

Shape: Mugnaia is a firm, hand-rolled pasta that looks like a thick, irregular spaghetti strand. The texture is rough, which makes it perfect for soaking up sauces.

Name: The name "mugnaia" comes from the Italian word "mugnaio" (miller), which refers to the origins of this pasta among the millers who produced the flour.

Origin: The recipe dates back to the Middle Ages, when simple ingredients like water, flour and salt were used to make nutritious dishes.

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