Maccaruna
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Products of Gastronomy
Production area:
Technical data sheet of the traditional agri-food product (PAT)
Territory interested in the production: Enna.
Brief description of the product: Fresh handmade pasta with pork ragout.
Description of the processing and maturing methods: Prepare the classic egg pasta, make cubes and lightly grease them with oil. Each cube will be wrapped in very thin "vudi", until you get some strands of dough about 15 cm long. Extract the "vudo" and place the macarone on a tablecloth to let it dry.
Specific materials and equipment used for preparation and conditioning: The "Vudo" is a very thin herbaceous stick, obtained from a plant called "Giunco". Once extracted, it is dried to make it woody and rigid. Then the usual wooden pastry board called "Scanatore" is used.
Description of the processing, storage and maturing rooms: Rooms usually used for the kitchen.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: “The traditional cuisine of Ennese”, by I. Amaradio, T. D'Alba, G. Di Prima; Ed. Papiro, Enna, 1977, p. 22.
The golden book of Sicilian cuisine and wines, by Pino Correnti, Ed. Mursia, Milan, 1976.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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