Sometimes culinary traditions are lost. That is something that was about to happen to Lorighittas pasta, an ancestral recipe typical of the Sardinian area. This homemade pasta, which requires considerable skill and unique craftsmanship, is little known outside of Italy, but today the authorities of Morgongiori and Sardinia are betting on extreme promotion in order to prevent one of the most deeply rooted gastronomic traditions of the zone ends up disappearing.
For this reason, every August the Lorighittas Festival is held in Sardinia. It is a braided, ring-shaped pasta that needs at least 4 hours to create a kilo.
The keys to lorighittas pasta
This Sardinian pasta, in the shape of a ring, has been passed down from generation to generation. Despite this, it has always been one of the most unknown Italian recipes in the world. It is a special paste for which only three ingredients are needed: durum wheat flour, warm water and salt. However, its preparation is so complicated and heavy that very few people can offer a good recipe for lorighittas.
The story behind its name is extensive. Some say that the name is due to the iron rings that were fixed in the houses of Morgongiori to tie up the animals when the men returned from working in the fields. Although there are also those who say that the word lorighittas was used in Sardinia to refer to the ears.
There is no doubt that the recipe for this ancestral Italian pasta has a lot of history. In Morgongiori is where the tradition was born. This small town in Sardinia was first inhabited in the 6th century BC. The settlers who came here did so in search of obsidian, the famous black stone from volcanoes. Today, this small Italian town of just over 800 inhabitants is famous throughout the world for its artisan tapestries and rugs.
The main value of lorighittas pasta is due to the fact that it is in serious risk of extinction. Traditionally the recipe has been passed from mothers to daughters, since women were in charge of shaping the pasta. This recipe already existed in the 16th century. This was documented in a report sent to the Spanish king, who had sovereignty over southern Italy.
Lorighittas are the star dish of All Saints’ Day in Morgongiori. Today the women of the area continue to braid this pasta to celebrate special festivals. Generally, it is usually served accompanied by a sauce made from chicken and tomato.
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