Stravolgi

Stravolgi is a traditional Italian dish originating from the region of Apulia, particularly in the province of Lecce. The name "stravolgi" is derived from the verb "stravolgere," which means to upset or turn upside down, reflecting the dish's unique preparation method. The primary ingredient is a type of pasta known as "stravolgi," which is a large, flat, and thin pasta sheet. The pasta is typically made from durum wheat semolina and is characterized by its irregular shape and size, often resembling a large, irregular leaf.

The preparation of stravolgi involves a distinctive cooking technique. The pasta is boiled in salted water until it is al dente, then drained and immediately tossed with a generous amount of olive oil, which is heated in a large skillet. The pasta is then "stravolto" or turned upside down in the skillet, allowing the oil to coat the underside of the pasta. This process is repeated several times, ensuring that the pasta is well coated with oil and becomes crispy and golden brown.

Stravolgi is typically served as a first course and is often accompanied by a variety of toppings. Common accompaniments include grated Parmesan cheese, chopped fresh parsley, and sometimes a drizzle of lemon juice. The dish is also frequently paired with a simple salad or a side of bread to soak up any remaining oil. Stravolgi is a versatile dish that can be customized with various toppings and accompaniments to suit individual preferences.

Despite its regional origins, stravolgi has gained popularity beyond Apulia and is now enjoyed in other parts of Italy and internationally. Its simplicity, unique cooking method, and delicious flavor make it a beloved dish among pasta enthusiasts.