Strozzapreti
Strozzapreti means “priest strangler” in Italian. The scandalous name has several origin stories, but they all reflect the history of the Catholic church owning land in Italy which they would lease and tax to farmers in the region and the tensions that would arise. The shape resembles a priest collar, and has plenty of edges and curves to capture a nice simple red sauce. We personally love using it in a baked ziti, topped with our signature breadcrumbs and fresh mozzarella.
All of our pasta is made with heirloom Durum semolina and extruded through 100% bronze metal dies. Our flour is stone-milled with the germ intact, and dried at low-temperatures in the ambient desert air for at least 3 days to ensure perfect texture and preservation of nutrition.
Strozzapreti means “priest strangler” in Italian. The scandalous name has several origin stories, but they all reflect the history of the Catholic church owning land in Italy which they would lease and tax to farmers in the region and the tensions that would arise. The shape resembles a priest collar, and has plenty of edges and curves to capture a nice simple red sauce. We personally love using it in a baked ziti, topped with our signature breadcrumbs and fresh mozzarella.
All of our pasta is made with heirloom Durum semolina and extruded through 100% bronze metal dies. Our flour is stone-milled with the germ intact, and dried at low-temperatures in the ambient desert air for at least 3 days to ensure perfect texture and preservation of nutrition.
Strozzapreti means “priest strangler” in Italian. The scandalous name has several origin stories, but they all reflect the history of the Catholic church owning land in Italy which they would lease and tax to farmers in the region and the tensions that would arise. The shape resembles a priest collar, and has plenty of edges and curves to capture a nice simple red sauce. We personally love using it in a baked ziti, topped with our signature breadcrumbs and fresh mozzarella.
All of our pasta is made with heirloom Durum semolina and extruded through 100% bronze metal dies. Our flour is stone-milled with the germ intact, and dried at low-temperatures in the ambient desert air for at least 3 days to ensure perfect texture and preservation of nutrition.