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Teramo Turismo

Home Wine and Gastronomy Traditional cooking First courses Pappicci al pomodoro
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Pappicci al pomodoro

Pappicci al pomodoro Pappicci al pomodoro 
Ingredients for 6 servings
Ingredient's name Quantity
600 gr.
peeled tomatoes
800 gr.
grated pecorino cheese
depending on taste
depending on taste
to taste

A characteristic “poor” dish from the Province of Teramo. Interesting is the fact that it was once fed to women during puerperium


Pour the flour on a flat surface and shape it like a fountain, moisten with water and knead until the dough becomes smooth. Roll out the dough about ½ cm thick. Cut out the dough into 5cm. long stripes and throw them in abundant salted boiling water. Once cooked ,drain the pasta and dress it with simple tomato sauce, sprinkle it with pecorino cheese and with chili depending on taste.



Of course the “pappicci” can be served with legumes (beans, chickpeas or lentils)

Ingredients (for 6 servings):

600 gr. flour, 800 gr. Peeled tomatoes, grated pecorino cheese, chili depending on taste, salt to taste.
Teramo Turismo

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