With the arrival of autumn, Umbrian cuisine awakens with the warm and enveloping aromas of gnocchetti alla collescipolana, a dish that embodies the peasant tradition of this beautiful region. The preparation of these gnocchetti is an art that requires attention: the mix of flour and breadcrumbs, carefully sifted, gives the pasta a unique texture, while the hand-kneaded dough offers a sensory experience that brings back memories of family lunches. The recipe calls for the use of fresh and genuine ingredients, such as sausages and pancetta, which, together with a chop of onion, garlic, carrots, and celery, create a rich and flavorful sauce, perfect for dressing these small cylinders of pasta. Gnocchetti alla collescipolana are ideal for a Sunday lunch, to be enjoyed in company, perhaps accompanied by a good Umbrian red wine, to celebrate the warmth of the table and the traditions of a land that knows how to pamper the palate.

Sift together flour and breadcrumbs so that they mix well. Make a well, add warm water and salt, knead and let rest for half an hour. Shape the dough into large 'ciriole', then cut them into small cylinders about half a cm thick and one cm long. For the sauce, prepare a fine chop of onion, garlic, celery, and carrots, and sauté everything over low heat in oil, then add diced pancetta and crumbled sausages. After about fifteen minutes, add the crushed tomatoes and continue cooking; ten minutes before the end of cooking, add the boiled beans. When ready to serve, boil the gnocchetti in plenty of salted water and as they rise to the surface, toss them into the sauce. Optionally, add grated pecorino cheese.