Prepared dishes

Cannazze (hand-broken pasta of Calitri)

Cannazze of Calitri: hand-broken pasta for Irpinia's wedding feasts

Bronze-drawn mezzi ziti are broken by hand into palm-length pieces and layered in a deep dish with a slow ragù of meat rolls and grated cow's-milk cheese and pecorino. Once a farmhouse dish made with old-hen ragù, it became Calitri's wedding lunch and is listed as a traditional agri-food product (PAT) of Campania.

• Each zito is snapped into five pieces before boiling, as the old recipe asks
• Veal rolls tied with string, simmered in the sauce for at least two hours
• A Calitri workshop was drying pasta on canes as early as 1749

How to enjoy it. It comes to the table in its dish, in layers of pasta, ragù and cheese, with ground chilli to add as you like. A dish made for sharing, born for big occasions.

Production areas

Campania

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