The Ceppe of Civitella del Tronto

Ceppe represent a particular type of pasta linked to the gastronomic panorama of Abruzzo and in particular to the splendid town of Civitella del Tronto, in the province of Teramo. A unique dish that requires dexterity, experience and a strong bond with tradition. Legend has it that Ceppe were invented by a military cook during a siege of the town's fortress, who, lacking suitable equipment, used a wooden stump to create this magnificent, unusually shaped fresh pasta.

In terms of preparation, this pasta, made from flour, water and eggs, is worked by dividing the dough into several segments, each wrapped around a thin knitting needle, in order to obtain a kind of macaroni with a hole. Ceppe are cooked in abundant boiling water for about 15 minutes and, once drained, are usually served with the classic mixed meat sauce, with the addition of an excellent local pecorino cheese, or, during the right season, with a sauce made with porcini mushrooms.

In the first half of September, a gastronomic festival is organised in Civitella during which Ceppe Civitellesi are the undisputed stars. The aim of this event is to promote and publicise the authenticity and value of this dish and the town's culinary tradition. Civitella del Tronto therefore continues to surprise, welcoming numerous visitors every year, here to discover the charming streets of the historic centre, the marvellous fortress and the beauty of the surrounding area. How to crown this experience? Clearly by tasting, in one of the historic village restaurants, a unique dish: le Ceppe.
An extraordinary example of homemade Abruzzo pasta and a symbol of Civitella del Tronto's culinary tradition.