Bringoli of Anghiari

Anghiari, the Arezzo center that went down in history for the battle of 1440 won by the republican army of Florence over that of the deca of Milan Filippo Maria Visconti, and which was chosen by Leonardo as the theme for a fresco in Palazzo Vecchio, of which the designs remain preparatory, condenses his gastronomic pride in the bringoli.

What are bringoli? They are hand-rolled spaghetti that resemble the Sienese pici and, far away, the Romagna strozzapreti.

There was a time when the eggs were thought of as too precious and the bringoli were made with flour, lukewarm water and salt instead.

Luckily today, there have been a few changes. They now use 1 egg with every kilo of flour.

On a smooth surface. Spread out the mixture and break it into pieces. Work the pieces in your hands and lengthen them in order to make the spaghetti.

Flavour them with a sauce of small tomatoes, which have been seeded, peeled and cut into cubes and add oil, garlic and chilli.

Let the sauce cook for five minutes. Finally, add a lot of cheese on the bringoli along with the sauce

Recipes kindly supplied by "Il Tirreno"