Sagne
With beans or chickpeas, with fish or clams, or mussels with bacon, sagne are a delicacy typical of Abruzzo, widespread in some mountain areas of Lazio. Made from a mixture of water, flour and salt, which denote the origin of poor, which sometimes can be also used the egg, the sagne are typically diamond shaped and, like the pasta and the most popular dishes, even the sagne may have local variants, sometimes it may be flat strips (for which they are also called noodles) or can be in the form of small squares (for which are sometimes called pettele). In addition to more traditional ingredients, for the most discerning palates, the sagne may be accompanied by pork rinds. | 
Europe
Italy
Lazio
