Prepared mainly during the winter season, for Carnival or the most important festive occasions, str\u00f3ngole<\/i> \u2014 called <\/b>li str\u00f3ngh\u00ebl\u00eb<\/b><\/i> in the local dialect \u2014 are a long, dense pasta with a wide and thick section, obtained from dough<\/b> worked through vigorous and skilful movements of the wrist. Known throughout the Valle Siciliana, in San Pietro di Isola del Gran Sasso, they are a dish passed down in every household of the village; with rhythmic and coordinated movements of her hands on the rolling pin, Maria Scalone transforms the lump of dough into a circular sheet resembling velvet, a tangible sign of a mastery inherited from the past.<\/p>\n","protected":false},"excerpt":{"rendered":"