Strozzapreti con Ragù di Salame Galletti

# Strozzapreti con Ragù di Salame Galletti

**Strozzapreti con Ragù di Salame Galletti** is a traditional pasta dish from the Emilia-Romagna region of Italy, particularly associated with Santarcangelo di Romagna. The name "strozzapreti" translates to "priest strangler," referring to the hand-rolled, twisted pasta shape that is characteristic of this preparation.

## Origin and Ingredients

This dish represents a rustic evolution of classical Italian ragù traditions. The key distinction lies in its use of salame Galletti—a local cured meat from the Romagna region—rather than the more common ground beef or pork found in standard Bolognese ragù. The salame is diced and rendered into a rich sauce that coats the distinctive twisted pasta strands. Additional components typically include tomatoes, onions, garlic, and local wine, creating a deeply flavored sauce that balances the saltiness of the cured meat with acidity and aromatics.

## Regional Significance

The dish exemplifies Romagnol cuisine, which emphasizes locally-sourced ingredients and time-honored techniques. Salame Galletti, a Protected Designation of Origin (PDO) product, is integral to the region's culinary identity and distinguishes this ragù from variations found elsewhere in Italy.

## Notable Preparation

At **La Sangiovesa** in Santarcangelo di Romagna, the dish is prepared with particular attention to traditional methods, as documented in their feature *Qui si Taffia*. The restaurant's interpretation highlights the interplay between the handmade pasta's texture and the concentrated, savory sauce derived from the regional salame.

A superior version balances the richness of the cured meat with properly cooked pasta that maintains its structural integrity while absorbing the ragù's flavors.