In this small medieval village of less than a thousand inhabitants, located in the province of Rome almost on the border with Abruzzo where the artistic and architectural traces of its origins are still preserved (such as the arch of Santa Caterina, the beautiful frescoes of the church of Santissima Annunziata or the ruins of the ancient monastery of San Giorgio), the preparation of a first course is linked to the poorest and most genuine peasant tradition. The Sagnozzi are in fact a fresh pasta made only with durum wheat flour, water and salt, without the addition of the eggs, to favour their preservation for longer periods, similar in shape to big spaghetti. The name Sagnozzi is a dialectal variant of the more common sagne, a term widely used throughout central Italy to indicate homemade pasta according to farming traditions. The recipe involves mixing the two ingredients and obtaining a thin sheet that, after being rolled up on itself, is cut by hand in a very coarse way, to obtain a shape similar to big spaghetti. The most traditional sauce accompanying them is what in town is called “sellaru e pummidoro”, that is a simple sauce made with celery and fresh tomato. Now in its twenty-fourth edition, the Sagnozzi festival is organised every year in August and allows guests to visit the beautiful town and taste the Sagnozzi with “sellaru e pummidoro” or with a local mushroom sauce.
Sagnozzi have a homogeneous light colour and hold well after cooking. Their strong aroma is characterised by the notes of cereals and flour, combined with a light roasted scent. The taste is harmoniously sweet and slightly salty. Good consistency and elasticity.