62. Sagne alla Molenara di Cittaducale

The origin of sagne alla molinara (or molenara in Civitese dalect) most likely dates back to before the foundation of Cittaducale in 1308. The middle Valle del Velino, from Antrodoco to Cittaducale, being very rich in springs gushing from the slopes of Terminillo, from Nuria, from Ponzano, from Colle Radicara, was also rich in water mills for grinding wheat. The miller, or molinaro, who was busy for most of the day and perhaps the night, had to provide for his sustenance with quick meals and, not having large spaces available, prepared the pasta without a rolling pin and knife, and then seasoned it with simple ingredients (oil, lard or grated lard). In later centuries, with the advent of chilli pepper and tomatoes, he would season them with sautéed garlic, chilli pepper and oil (or lard, guanciale or lard) but above all with tomato sauces, the recipe that is still made in the area today. The product is the subject of a festival held every year in August.