Troccoli

Troccoli_in_un_piatto_concavo.jpg

Troccoli is a type of pasta that originates from the Apulia region in Italy. It is similar to spaghetti but is thicker and has a square or rectangular cross-section. Troccoli is traditionally made using a special tool called a "troccolaturo," which is a type of rolling pin with ridges that cut the dough into the desired shape.

History

The history of troccoli dates back to ancient times in the Apulia region. It is believed that the pasta was created as a way to make a more substantial and hearty meal for the local population. The use of the troccolaturo tool is a distinctive feature of this pasta, setting it apart from other types of pasta that are typically made using a pasta machine or by hand.

Preparation

Troccoli is made from a simple dough of semolina flour and water. The dough is rolled out and then cut using the troccolaturo. The ridges on the tool create the characteristic square or rectangular shape of the pasta. Once cut, the pasta is typically cooked in boiling salted water until al dente.

Serving Suggestions

Troccoli is often served with rich and hearty sauces. Common pairings include:

• Tomato sauce with meatballs
• Seafood sauces, particularly those featuring mussels, clams, or squid
• Pesto sauce
• Vegetable-based sauces, such as those made with eggplant, zucchini, or mushrooms

Cultural Significance

In Apulia, troccoli is more than just a type of pasta; it is a symbol of the region's culinary heritage. The pasta is often featured in local festivals and celebrations, and making troccoli by hand is a skill that is passed down through generations.

See Also

• List of pasta
• Italian cuisine
• Semolina
• Pasta