Ceppe with mushrooms is made with fresh egg pasta in the shape of a bucatino after being drained al dente, a sauce made with porcini mushrooms browned in a pan with shallots and oil. Ceppe are 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. It is a unique dish, which requires dexterity, experience and a strong link with tradition. Legend has it that Ceppe were invented by a military cook during a siege of the town’s fortress, who, not having suitable equipment, used a wooden stump to create this magnificent fresh pasta with an unusual shape.
As far as the preparation is concerned, this pasta, made with flour, water and eggs, is worked by dividing the dough into several segments, each wrapped in a thin knitting needle, in order to obtain a sort of macaroni with a hole. The Ceppe are cooked in abundant boiling water for about 15 minutes and, once drained, are usually served with the classic meat sauce, with the addition of an excellent local pecorino cheese, or, during the right season, with a sauce made with porcini mushrooms.
