The 'ndremmappi are the typical dish of Jenne and are recognized as a traditional dish of the Lazio region. They are a homemade pasta composed of a mixture of only water and flour. The shape is that of a long square pasta but they are then cut into the shape of short sticks.
The peculiarity is their seasoning which recalls the local tradition of transhumance, when the shepherds moved from the mountain pastures to those of the sea during the winter months.
The sauce, in fact, is based on tomatoes, garlic and pickled anchovies that were brought back by the shepherds on their return journey to Jenne.
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