Strozzapreti al Ragù di Salsiccia e Porcini dell'Umbria
Norcia and Umbrian forests
Strozzapreti ('priest stranglers') in the Umbrian tradition are hand-rolled semolina pasta sticks twisted between the palms into irregular, slightly chewy spirals — distinct from the Romagnola version. Dressed with a sauce of Norcia sausage (flavoured with wild fennel seed) crumbled and browned, then combined with fresh or reconstituted porcini and a small amount of Sagrantino wine. The porcini-and-fennel-sausage combination is the defining Umbrian forest-floor flavour profile.