Struncatura (or stroncatura) is a traditional long-shaped pasta from Calabrian cuisine in Southern Italy, particularly associated with Gioia Tauro. While it is now popular throughout Calabria, it is most commonly sold and consumed in the Tyrrhenian belt of the Reggio Calabria province.

Historically, stroncatura was made from the remnants of flour and bran left over from milling wheat. Bakers and pasta makers would collect these scraps from their workspaces and combine them to create stroncatura. Once a food for the poor, it has now become a mainstream dish and cultural attraction, made with wholemeal wheat.

This pasta has a darker, almost brown color due to the blend of various flours used in its production, which also gives it a hearty, robust flavor.

Thanks to its shape and unique blend, stroncatura holds sauce exceptionally well. It is typically seasoned with ingredients from peasant traditions, such as extra virgin olive oil, garlic, Calabrian chili, olives, anchovies, and toasted breadcrumbs.

Our producer, Pastificio Fiorillo’s struncatura is crafted exclusively from Italian bronze-drawn durum wheat semolina and undergoes slow drying to preserve its taste, nutritional value, and health benefits. This process makes it ideal for pairing with any type of sauce.

Ingredients: Wholemeal durum wheat semolina, water.