The snap is an ancient regional recipe from Molise, simple and genuine; a poor but tasty dish made with fresh pasta, cooking water and red wine
One of the hidden pearls of the regional Italian cuisine which is worthy of being rediscovered is the snake, originally from Alto Molise and in particular in rural areas. This flat, healthy and genuine, is made with simple and local ingredients and its recipe has been handed down for generations.
The history of the Molise aperitif based on pasta and wine
The snake was born in the hinterland of Molise, and in particular the authorship of the municipalities of Torella del Sannio, Poggio Sannita and Bagnoli del Trigno. Today's grandmothers pass on the history and uses of the past, as well as the easy and authentic preparation. Although the classic recipe provides for basic ingredients fresh pasta with its hot cooking water and a little red wine, depending on the countries and families there are many variations. The name seems to derive from the Germanic term skaitho, which means ladle, or the kitchen tool used during the preparation. In the past, the snake, because of its genuine and energizing nature, came consumed especially in the middle of winter by those who returned home after a day's work in the countryside, or were prepared to fight the cold. Today as then, this hot dish is consumed just before meals, for "apr lu stommc" as older people say. The tradition of this dish is carried on by young Molisans, both in winter and summer versions, and every 16th August the big shot is celebrated with a festival held in Torella del Sannio, in the province of Campobasso.
How to prepare the snake
To prepare the snap, start by cooking some tagliolini or one in abundant salted water fresh pasta typical of Molise, Marche and Abruzzo, called sagne. This pasta, generally homemade, has a shape of small rhombuses or long rectangles, is a few millimeters thick and is based on semolina and water. Just before the pasta is completely cooked it must be removed a little with a ladle, together with the cooking water (called "washing" in Molise), and everything must be poured into a bowl, in which a red wine, possibly full-bodied and Molise, and wanting a sprinkling of pepper or a pinch of chilli.
All that remains is to hope that this typical dish, one of the best-known specialties of Molise cuisine, will continue to be celebrated and handed down to the next generations, and that a piece of history of this region, too often forgotten, will be transmitted with it.
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