Fregnacce alla sabinese
The “fregnacce”, or maltagliati in the rest of Italy, are in a fresh pasta cut irregularly that have an almost rhomboid and floury shape. Cicero is the first to mention this special pasta but they were already known in Magna Graecia and in Etruria: a simple dough, as the popular tradition requires: water, flour and so much passion handed down from hand to hand. Typical is the Sabino condiment, a very tasty thick and spicy sauce where the main ingredient is a particular type of black olive with a bitter aftertaste.