Ternana Ciriole

On a cold winter evening, Ternana ciriole emerge as an invitation to rediscover the authentic flavors of Umbrian tradition. This dish, rooted in the simplicity of its ingredients, is a perfect example of how flour, water, and salt can transform into a delicacy. The preparation requires attention and a kneading technique that enhances the rustic texture of the ciriole, resembling thick spaghetti, which are wonderfully suited to gather the sauce. The garlic and chili, sautéed in extra virgin olive oil, provide a warm aroma, while the heat of the hot oil releases their intense flavor at the moment of serving. This dish is ideal for a Sunday family lunch or a dinner among friends, accompanied by a good local red wine. Ternana ciriole are not just a first course, but a true tribute to a cuisine that celebrates the genuineness and conviviality of the Umbrian table.

Knead the flour only with warm water and salt and let it rest for half an hour. Work the dough into small pieces, shaping them into thick spaghetti the size of a finger ("ciriole"). Sauté the garlic and chili in oil. Cook the ciriole al dente in plenty of salted water, drain them, and before serving, sprinkle them with hot oil, removing the garlic (a Ternana variant is the ciriola with the crunch: the garlic is sautéed until it turns a deep brown color, "the crunching garlic").