WHAT IS STROZZAPRETI?
It is the taller cousin of cavatelli and the gangsta of the pasta family. Strozzapreti ‘s name literally means “Priest Stranglers.” Yes, in the Middle Ages this pasta was designed to choke priests to death right in front of you as you were having dinner. The Heimlich maneuver hadn’t been invented yet. But a hatred of paying taxes to the church had been. Furthermore medieval Italy had a love of curses. Apparently la sfoglina (the female pasta maker) would mutter a curse damning the priest with each cut of pasta. Think of strozzapreti as the semolina version of John Wick!
WHERE IS STROZZAPRETI MADE?
This is a northern Italian cut popular in the areas of Emilia Romagna, Marche and Tuscanny. These regions historically have been among the wealthier areas. So they paid more in taxes than their poorer southern neighbors. And they were a bit more pissed off about it. The Vatican, being located in Rome, was located right at the center of this cultural divide, spitting the country in half.
HOMELESS CHEF TWISTS ITALIAN STROZZAPRETI AT PENNSYLVANIA RESTAURANT IN NEW YORK?
Chef Anthony Andiario is a 3rd generation Italian American who decided to move to West Chester, N.Y. and open a restaurant. On the way his rental truck broke down with a new wife in tow. And he was trying to open a new restaurant 2,400 miles (3,800 km) away. Chef had a lot to deal with. Then he found out he’d lost their new home in New York as well. Yet on top of all that, he insisted on creating a menu that was an homage to the state of Pennsylvania. Nowadays you can find him in the back hand-rolling strozzapreti and other pasta cuts! In such a high risk business, this level of passion rarely sees the light of day (better to play it safe). To read more about this amazing restaurant check out this article or visit their website!