Slamming

Stroncatura, in Calabrese dialect Struncatura, is a typical dish of Calabrese cuisine, particularly of the city of Gioia Tauro. ANDa pasta made with the flour and bran residues from the milling of wheat. In ancient times, this pasta was produced at home using the “scopature” from the warehouse, that is, by collecting the mixed residues of flour and bran from the ground during the wheat milling operations. The color was obviously dark and the stroncattura was put on sale at very low prices or even under the counter as it was prohibited for hygienic reasons. Sometimes it had a very acidic taste and was fed to pigs and chickens. Whole wheat and rye give it its rough, coarse appearance, and thanks to its shape and particular dough it holds the seasoning very well. The pasta is generally seasoned with traditional peasant ingredients such as extra virgin olive oil, garlic, Calabrian chilli pepper, anchovies and toasted breadcrumbs. ANDproduced by a few artisanal pasta factories with quality ingredients such as durum wheat, rye and wholemeal flour.