Lorighittas
This braided, ring-shaped pasta variety is prepared only in the western Sardinian village of Morgongiori. When plaited, lorighittas are left in baskets to dry, and then they can be cooked and paired with various sauces. The first written reference of lorighittas dates back to the 16th century, and through history, this pasta variety was traditionally prepared by women.
While some believe that their unusual appearance was modeled on iron rings designed to tether horses, other say that their decorative shape and the name, lorgighittas roughly translates as ears, stem from the fact that they were once worn as jewelry by young, unmarried women.
Nowadays, lorighittas aren’t so easy to find - one of the best ways to try them is during the Sagra delle Lorighittas, an annual feast celebrating this local specialty held every August in Mongogiori.
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Lorighittas melanzane, prezzemolo e funghi
Lorighittas con melanzane, prezzemolo e funghi is a traditional Sardinian pasta dish that combines the unique lorighittas pasta with sautéed eggplant (melanzane)... Read more
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