58. Pincinelle di Colonna
History
Pincinelle are a type of pasta of Marche origin that arrived on the tables of Colonna families in the early 1900s following the movement of farm labourers and miners into the Colonna area.
They are prepared with water, flour and salt. The typical Colonna recipe calls for them dressed with a simple sauce of garlic, basil and fresh tomato. However, they lend themselves to any type of seasoning, especially with seasonal and country products.
The product
Pincinelle are beige in colour and are characterised by high integrity after cooking. The high olfactory intensity is characterised by notes of cereals, flour, tomato and basil, combined with a slight hint of garlic. The taste is harmoniously sweet and salty, with a slight acid note. High consistency and medium aromatic persistence.
