The Calabrian struncatura is a type of pasta whose origin dates back to 1800, when it was consumed by the poorest part of the Calabrian population. According to tradition, in the past the struncatura was made using the remnants of different flours and bran collected from the ground after the wheat milling operations. This gave the pasta its distinctive dark colour, which was sold at very low prices. Because of the poor hygiene in the production process, this pasta was soon declared illegal but for a long time it was possible to find it in some stores as "smuggled goods". To attenuate the level of acidity, it was seasoned with very spicy sauces or with salted anchovies. Recently, this recipe has been rediscovered and adapted to current legislation and is produced by a handful of pasta craftsmen with quality ingredients.
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