Stroncatura (meaning "scraps") is a pasta with a not so bright history. Once considered the "pasta for the poor", the story goes that it was once made with leftovers collected daily from a mill. Literally, scraps of carob (used mainly as animal feed and considered not fit for human consumption) were given to peasants who created the pasta and doused it with a heavy anchovy sauce to mask the flavor. It’s hearty and porous texture absorbs any sauce it’s cooked in like our sharp and briny Spicy Calabrian Sauce.

Perfected and produced today using bronze dies and dried at low temperatures, it rivals any whole-wheat pasta in supermarkets.

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