Taste and cuisine: strozzapreti

Strozzapreti is perhaps the pasta that best embodies Romagna: simple, authentic, handmade and full of character. A humble pasta, with peasant origins. No eggs, just water, flour and a pinch of salt. Yet, from these few ingredients comes a dish that tastes of home and celebration, of family Sundays and tables set by the sea, where the aroma of the sauce mingles with the salty breeze. In Cesenatico, as along the entire coastline, strozzapreti is not just a traditional dish: it is a symbol of identity, a bridge between the land and the Adriatic.

No priests were harmed

Their curious name, “strozzapreti”, has given rise to many legends. The most widespread tells that Romagna women, preparing this pasta for friars during times of poverty, could hardly tolerate the clergy’s greed and would ironically wish they would “choke” while eating it. Another, more good-natured version, says that the name comes from the way the pasta is rolled and “choked” between the fingers. Whatever its origin, the charm remains of a name that brings a smile and encapsulates all the ironic and passionate spirit of this land.

How are strozzapreti prepared?

The preparation, even today, follows ancient gestures. The thin sheet of dough is rolled out, cut into strips and then, with a simple yet skilful movement, the pasta is wrapped between the hands, creating those irregular cords that make it unique. Every family has its own variation: thicker in Forlì, softer and thinner on the coast. In Cesenatico, strozzapreti are often prepared with fish, a pairing that reflects the dual soul of the city, suspended between sea and countryside.

Among the most popular dishes are strozzapreti with mantis shrimp, dressed with a fragrant sauce of tomato, garlic and white wine, or those with clam and mussel sauce, best enjoyed in the small trattorias near the canal port. There are also land-based versions, such as strozzapreti with sausage ragù or with garden vegetables, perfect examples of rustic and generous country cooking. In the summer months, this dish is easy to find at local festivals and village fairs, served on large communal tables where local white wine accompanies conversation and laughter.

But strozzapreti are not just a traditional dish: they embody a mood, a way of being and facing everyday life with lightness. Sitting in front of a steaming plate of strozzapreti, perhaps in a small trattoria overlooking the canal, or by the sea, you truly understand what it means to “eat Romagnolo style”. It’s a simple gesture, but full of heart, encapsulating centuries of history and smiles. Because in Romagna, food isn’t just served: it’s shared. And strozzapreti, more than any other dish, are the most genuine proof of this.