Dear forum members,
As a pasta-lover, I'm looking for the origins of the strozzapreti ai funghi (porcini).
I can find the dish on many online menu's of Italian restaurants/taverns. Unlike other pastasauces, of which the origins are almost certain, the strozzapreti seem to be served in many northern en middle regions of Italy.
I would love to read more about the (mythical) origins of the dish, in a certain village or city. Can anyone help me, maybe with suggestions for literature about pastasauces.
Thanks in advance.
As a pasta-lover, I'm looking for the origins of the strozzapreti ai funghi (porcini).
I can find the dish on many online menu's of Italian restaurants/taverns. Unlike other pastasauces, of which the origins are almost certain, the strozzapreti seem to be served in many northern en middle regions of Italy.
I would love to read more about the (mythical) origins of the dish, in a certain village or city. Can anyone help me, maybe with suggestions for literature about pastasauces.
Thanks in advance.