They are called ceppe<\/i>, 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<\/b>, prepared tirelessly by the women of Sant\u2019Eurosia and other rural hamlets for their families, for neighbours, and for relatives\u2019 weddings, in a transmission that passes from sister to sister, from godmother to goddaughter, from aunt to niece.<\/p>\n","protected":false},"excerpt":{"rendered":"