In summer in Sant'Ambrogio sul Garigliano there is a festival dedicated to one of the traditional Ciociara dishes, the laina e fasuri festival.
The 'laina' is a long pasta and the word "laina" means 'dough piled and rolled out with a rolling pin' which is obtained with durum wheat flour, water and salt.
It is a typical poor dish that goes well with legume condiments such as chickpeas, cicerchie and beans.
From numerous quotations from Greek and Latin literature it is understood that this dish has existed since the classical era: we remember Aristophanes and Horace who use this word.
The dish acquires a lot of dignity when it is mentioned in the fourth book of De re coquinaria by Marco Gavio Apicius which describes the condiments in detail.
Follow us