Calabrian Struncatura arrived in Gioia Tauro in 1919, brought from Atrani<\/strong><\/em>, a village on the Amalfi Coast<\/em>. An inexperienced eye can confuse it with a simple whole wheat pasta, but a Calabrian from the province of Reggio recognizes it at first glance. Dark, porous and rough linguine<\/em>: this is how the Struncatura (Italianized, “Stroncatura<\/em>“) presents itself, a symbol of the gastronomic identity of a part of Calabria.<\/p>\n\n\n\n The Calabrians are great eaters of pasta, but unlike the “fileja<\/em>” (a kind of strozzapreti<\/em> made with flour, water) diffused almost everywhere, the Struncatura is available only in the province of Reggio Calabria and the production area is restricted to such area.<\/p>\n\n\n\n Many years ago there was no law\ngoverning whole wheat pasta, it had no label and was not legal. It could be\nsold only smuggled, just under the table to the people known.<\/p>\n\n\n\n THE TERRITORY OF STRUNCATURA<\/strong><\/p>\n\n\n\n The place of Struncatura<\/em> is the plain of Gioia Tauro<\/strong>, the second largest plain\nin the region, enclosed between the Tyrrhenian Sea, Monte Poro <\/em>and Aspromonte<\/em>.\nA fertile agricultural center, rich in citrus groves and ancient olive trees,\nwhose fame unfortunately is also connected to sad episodes of ‘ndragheta<\/em> and caporalato<\/em>. <\/p>\n\n\n\n The two main cities, Gioia Tauro and\nPalmi<\/strong>, compete for the paternity of\nthe Struncatura<\/em>, but if you want to\neat the real one, you have to go to Gioia Tauro. <\/p>\n\n\n\n In Gioia Tauro one hundred years ago the Struncatura was brought to the this city, making it the culinary center of the whole Plain.<\/p>\n\n\n\n Struncatura arrived in Gioia Tauro\nin 1919, as said above, brought directly from Atrani, a village on the Amalfi\nCoast. Some merchants came to Gioia because,\nat the time, the town was an important merchant artery. Nobody knew Struncatura\nhere, it was a pasta that was made only in Campania, using the various durum\nwheat semolina that advanced in the sacks of pasta factories. <\/p>\n\n\n\n THE PRESENT OF THIS PASTA<\/strong><\/p>\n\n\n\n Today the Struncatura is in great\ndemand, even as an ingredient in starred restaurants, especially in Calabria,\nbut its appeal has not always been recognized. Rather. There was a time when\nthis pasta was synonymous with pet food or poor cooking.<\/p>\n\n\n\n Nowadays, the ingredients are always the same: Italian durum wheat,<\/strong> semolina<\/strong> (from Campania, Puglia, Basilicata and Lazio) and water<\/strong>. Semolina, not flour<\/em>. It is not the same thing and the flour is not among the components of this pasta. <\/p>\n\n\n\n To make the Struncatura it shall be\nused, in particular, the parts of the durum wheat that are less sugary and\nricher in fiber, the bran and the endosperm. This affects the color of the\ndough, made porous and rough by the slow drying.<\/p>\n\n\n\n In the past, given that this pasta\nwas synonymous with pet food and poor cooking, in order to cover its acidity,\nit was often seasoned with sardines and anchovies which, with their strong\nflavor, were intended to suppress its taste without compromise.<\/p>\n\n\n\n Still today, the dough retains cooking in an exceptional manner, and the porosity retains a savory, but not intrusive, seasoning, in which it can be added anchovy and the chili pepper, plus some olives.<\/p>\n\n\n\n Its re-discovery, however, led to an\nunbridled race to production with unsuccessful attempts to replicate it, which\nresulted in the frequent opening of pasta factories, not always up to par, not\nvery respectful of the raw material. So it often happens that you come across\nculinary oxymorons<\/em> of fresh Struncature<\/strong> or, even, vacuum packed<\/strong>, in front of which the\nonly question you can ask yourself is “why?<\/strong>“. <\/p>\n\n\n\n In these cases the only thing to do\nis to rely on common sense, which prevents us from calling Struncatura a fresh\npasta!<\/p>\n","protected":false},"excerpt":{"rendered":" 28.11.2019 We are in the plain of Gioia Tauro where the “Struncatura” has risen after being for a long time an illegal recovery pasta. Calabrian Struncatura arrived in Gioia Tauro in 1919, brought from Atrani, a village on the Amalfi Coast. An inexperienced eye can confuse it with a simple whole wheat pasta, but a … Continue reading \u201cStruncatura\u201d, illegal Calabrian pasta, now become high cuisine<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2907,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,4,7],"tags":[15,16,19,20,23,24,27,91,30,90,34,38],"class_list":["post-2902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-calabria","category-cuisine","category-gastronomy","tag-calabria","tag-calabrian","tag-culture","tag-delicious","tag-food","tag-foody","tag-gastronomy","tag-italiantaste","tag-mediterranean","tag-recipe","tag-superfood","tag-yummy"],"_links":{"self":[{"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/posts\/2902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/comments?post=2902"}],"version-history":[{"count":5,"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/posts\/2902\/revisions"}],"predecessor-version":[{"id":2916,"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/posts\/2902\/revisions\/2916"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/media\/2907"}],"wp:attachment":[{"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/media?parent=2902"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/categories?post=2902"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.smaf-ltd.com\/wordpress\/wp-json\/wp\/v2\/tags?post=2902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"http:\/\/smaf-ltd.com\/wordpress\/wp-content\/uploads\/2019\/11\/Struncatura-Atrani.jpg\")
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