Ghighe is the traditional pasta made of water and flour that in other towns is called beghe or strozzapreti.
In the area of Tolfa, for some years now the ancient durum wheat of the Senatore Cappelli variety has been planted.
The flour produced with its grain is particularly nutritious and tasty and there are scientific articles on its properties.
Tolfa's recipe includes placing the Ghighe in a pan with a sauce based on tomatoes, garlic, oil, chilli and wild herbs.
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