They are prepared by hand by twisting a double string of dough between the fingers to create a closed braid to form a ring (loriga, in Sardinian).
They were traditionally prepared for the feast of All Saints Day with semolinaflour and water. To make a kilo of pasta a person alone can take 3/4 hours.
Promotion
In recent years, successive municipalities have adopted policies to promote lorighittas. They have been represented at various important exhibitions and fairs, including the Terra Madre Salone del Gusto and the festive salon in Lugano. In addition, for more than ten years, the city administration has been organizing the Lorighittas festival in the first week of August with a free tasting of the famous pasta. This event has always been a great success with thousands of people who live in a small town at the foot of Monte Arci.[5]
References
^Grammatica e vocabolario dei dialetti sardi. Archivio fotografico sardo. 2002. p. 295.
.jpg)
