Stroncatura

{{Short description|Typical pasta dish of Calabrian cuisine}}

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File:Struncatura.jpg

Stroncatura (or struncatura in the Calabrian dialect) is a typical pasta dish of Calabrian cuisine, in particular of the comune (municipality) of Gioia Tauro. Although currently widespread throughout Calabria, the area of greatest sale and consumption is to be considered the Tyrrhenian belt of the province of Reggio Calabria. The main component of the dish is a pasta resembling linguine made with the residues of flour and bran from the milling of wheat.{{Cite web|title=Gioia Tauro Plain Struncatura Pasta - Arca del Gusto|url=https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/gioia-tauro-plain-struncatura-pasta/|access-date=2020-10-11|website=Slow Food Foundation|language=en-US}}

At one time, stroncatura was illegal to sell, because of its unhygienic origins from mill waste floor sweepings, and only eaten by the poor.{{Cite web|title=Pasta and Perseverance - Part III: Struncatura|url=https://www.theeternaltable.com/historical-recipes/pasta-and-perseverance-part-iii-struncatura|access-date=2020-10-11|website=The Eternal Table|language=en-US}} Its production is now hygienic, and it has become a mainstream dish.{{Cite web|title=Why Was the Calabrian Pasta Stroncatura Illegal?|url=https://www.vice.com/en/article/gyzmkx/stroncatura-illegal-pasta-calabria-michelin-chefs|access-date=2020-10-11|website=www.vice.com|language=en}}