Ciriole
Ciriole are long, hand-shaped pasta strands associated with Terni in Umbria.
- Shape
- Long hand-shaped strands
- Try with
- Tomato, garlic and chili
Rested dough, shaped by hand
For ciriole alla ternana, flour and water are mixed into a compact dough. It rests under a damp cloth for about an hour, then is shaped by hand into long, slender strands. This Terni preparation uses no eggs.
For its tomato sauce, garlic, parsley and chili are gently fried without letting the garlic burn. Tomato is added and simmered, then the ciriole are boiled in salted water and briefly tossed in the sauce to finish.
Tomato, garlic and chili
Umbria’s tourism recipe makes ciriole with flour and water, without eggs. Its tomato sauce includes garlic, parsley and chili. Try that combination for a documented Terni preparation.
Sources and citations (5)
- Regione UmbriaScheda identificativa dei prodotti agroalimentari tradizionali dell'Umbria: CirioleProduct name and categoryRead source
- Ministero dell'agricoltura, della sovranita alimentare e delle foresteVentiseiesima revisione dell'elenco nazionale dei prodotti agroalimentari tradizionaliUmbria fresh-pasta category, item 37Read source
- Regione UmbriaProdotti agroalimentari tradizionaliPAT framework and DOP/IGP distinctionRead source
- Vivi TerniAlla scoperta del gusto con la cucina ternanaMunicipal page naming ciriole alla ternanaRead source
- Ministero della SaluteSicurezza domestica degli alimentiHousehold storage, hygiene and separation guidanceRead source
