Quiz, Week 4 - Debbie and the Italian Flag:
Quiz 3 Answer: Strangozzi alla Spoletini!
Strangozzi alla Spoletini:
Also known as the Priest Strangler Noodles, the name “strangozzi” is believed to come from the word“stringhe.” Legend has it during the rule of the Papal States, the anti-clericals in Umbria would take post in strategic locations and wait for priests to pass by. When a priest would come, the criminal would take his shoestrings (“stringhe” in Italian - hence the name stringozzo, strongozzo, and later strangozzo) and strangle the priest. Therefore, the name appears to result from a combination of the words “stringa” and “strangolare” (to strangle). The ingredients are worked by hand on a wooden pastry table. The women most skilled at preparing this pasta pride themselves on being able to bring the dough to the right consistency using nothing more than their own physical talents – with their hands and with the movements of their whole body in the rhythmic handling of the dough. According to an old Spoleto saying, pasta had to be made “culu mossu,” which literally means “moving the hips.” What truly adds character to strangozzi is the way it’s dressed – always with simplistic, essential ingredients, which were once entirely of vegetable origin.
And it tastes WONDERFUL!
What does Katy enjoy drinking at the end of an evening in Spoleto and how many?
Amaretto - 2!
I'm not sure when Katy discovered Italy's most famous and bestselling liquer but whether you're warmed or repelled by the almond taste of Amaretto, you'll be intrigued by it's romantic history.
As far as love stories go, you can't beat the Amaretto legend. It was invented by a widowed innkeeper in Saronno in 1525. After moonlighting as as model for Da Vinci art student Bernardino Luini, who needed a sitter to represent the Virgin Mary in the local church's frescos (the painting can still be viewed in the chapel of Sante Maria delle Grazie), the lovesick lady created a concotion of brandy and apricot kernels as a symbol of her everlasting devotion.
Contrary to popular belief it's made from apricot kernels, not almonds
Amaretto isn't the same as amaro, which is another Italian liqueur laced with herbs
It can be poured over ice cream or added to desserts, such as our St-Emilion au chocolat torte and Blueberry syllabub trifle