Other Names: |
Region:Basilicata |
Made with:Made with semolina flour, water, and salt. |
About:Cencioni pasta is believed to originate from the Basilicata region of southern Italy. This information is supported by sources like Vincent Scordo, a well-known Italophile and food writer, who mentions Cencioni in his “Scordo Pasta Challenge” blog post [Scordo Pasta Challenge – #23 Cencioni with Tomato Sauce]. While the exact origin within Basilicata is unclear, the pasta’s name translates to “little rag” in Italian, suggesting a potential connection to the region’s cultural and culinary traditions. They are small disk-shaped pasta similar to Orrechetti but flatter and a little larger and petal shaped and has a chewy consistency good for main dishes similar to Capunti |
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