The Umbrian strozzapreti they are a homemade pasta, characterized by an irregular shape and a robust consistency that holds the seasonings perfectly. The name “strozzapreti” has roots in Italian folklore and, in particular, in the Umbrian tradition. Legend has it that the name derives from the popular belief according to which the priests, entranced by the irresistible flavor of this pasta, risked suffocating in an attempt to eat it too quickly. A story that adds a touch of curiosity and picturesque superstition to their tradition. The preparation for this typical regional dish requires craftsmanship and passion for culinary customs. The choice to use jowlsa fine cut of meat coming from the pig’s cheek, gives the original recipe a rich and enveloping flavour. The addition of the saffron, the so-called “red gold”, however, completes the taste experience, giving the preparation a vibrant color and a distinctive aroma. This spice, in fact, obtained from the pistils of Crocus sativus flowers, contributes not only to the liveliness of the dish, but also to its complexity of flavours, adding a hint of bitterness and heat, mixing with the savory and consistent flavors of the other ingredients. Get all the ingredients and let’s cook Umbrian strozzapreti with bacon and saffron together.