“Lane pelose” (hairy wool), a type of rough, dark wheat and bran pasta, served with mutton sauce or salt cod and porcini mushrooms. The historic recipe for this pasta, handed down from generation to generation, is made with simple ingredients:
- stone-ground soft wheat flour
- eggs
- water
- salt
The mixture is kneaded by hand and rolled out on a pastry board with a rolling pin; the sheets are then left to dry on suspended wooden sticks. Once the sheet is dry, it is rolled up and cut into triangular shapes, in keeping with tradition. Lana has a rich, uniform hazelnut color and is distinguished by its high integrity after cooking. Its intense aroma is characterized by notes of cereal, flour, and egg combined with a slight toasted scent. The taste is harmoniously sweet with a slight salty note. It has a good consistency and its elasticity makes this pasta suitable for full-bodied sauces.
