Sagne incannulate. The whirlwind on the plate.
Hard semolina flour and water. These are the only ingredients to give life to the wonderful twisted shape of our typical pasta and the mastery in the hands of skilled housewives who delicately transform ribbons of thin dough into long swirls that recall the movement of the Salento wind.
After a dip in boiling water, our “sagne incannulate” are seasoned with fresh tomato, basil and cacioricotta made in masseria.
The peasant land of the past to rediscover timeless flavors.
