62. Sagne alla Molenara di Cittaducale

The origins of ‘sagne alla molinara’ (or ‘molenara’ in the Civitese dialect) most likely date back to before the foundation of Cittaducale in 1308. The middle Velino Valley, stretching from Antrodoco to Cittaducale, being rich in springs flowing from the slopes of Mount Terminillo, Nuria, Ponzano and Colle Radicara, was also home to numerous water mills for grinding wheat. The miller, or ‘molinaro’, who was busy for most of the day and perhaps even part of the night, had to sustain himself with quick meals; and as he had little space available, he would prepare the pasta without a pastry board, rolling pin or knife, and then seasoned it with simple ingredients (oil, lard or grated lard). In the centuries that followed, with the arrival of chilli and tomatoes, he would season it with a sauté of garlic, chilli and oil (or lard, guanciale or suet), but above all with tomato sauces – the recipe that is still made in the area today. The product is the focus of a festival held every year in August.