1.0Gran Sasso Laga ICHhttps://www.gransassolagaich.it/en/rich600338<blockquote class="wp-embedded-content" data-secret="1RNDrzbX6m"><a href="https://www.gransassolagaich.it/en/scheda-gich/a-rolled-pasta/">A rolled pasta</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gransassolagaich.it/en/scheda-gich/a-rolled-pasta/embed/#?secret=1RNDrzbX6m" width="600" height="338" title="“A rolled pasta” — Gran Sasso Laga ICH" data-secret="1RNDrzbX6m" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.gransassolagaich.it/wp-includes/js/wp-embed.min.js </script> https://www.gransassolagaich.it/wp-content/uploads/2026/02/LOGO_22OX200-GICH.jpg200200They are called ceppe, after the small polished wooden stick that once gave them shape, and they are among the most difficult and fragile handmade pastas in the Teramo repertoire. Shaped over long working days through a methodical and repetitive gesture, in Civitella del Tronto they are the dish of Sundays and festive occasions, prepared ... Read more