The name 'Strozzapreti' alludes to the proverbial gluttony of priests. It is a particular type of short pasta, obtained by twisting strips of dough on themselves. Their origin is ancient: they were created as a dish to be cooked on the feast days of bourgeois families. Their particular shape and the slow-drying artisanal processing allow a very high quality result that reproduces the excellent characteristics of fresh pasta: it does not cook and retains sauces and condiments.