Pagliata facts for kids
Pagliata, also known as Pajata in the Roman dialect, is a traditional dish from Rome, Italy. It is made using a specific part of a young calf's intestine. Because the calf has only consumed milk, the dish has a unique, creamy texture. Some people describe its taste as being similar to cheese inside a sausage casing.
This special ingredient is often braided before it is served.
What is Pagliata?
Pagliata is a very old and traditional part of Roman cuisine. The classic way to prepare it involves carefully washing the intestine. However, it is not completely cleaned out. This special preparation allows it to create a rich and strong-flavored sauce when cooked. Often, tomato is added to this sauce.
Where Else is it Eaten?
Pagliata is not only popular in Rome. You can also find it in other parts of Italy, like the region of Umbria. In Umbria, it's especially common in cities such as Terni, Spoleto, and Foligno. It's also eaten in the Marche region, particularly around Ancona and Macerata. In these areas, it might be cooked on a grill and is sometimes called spuntature.
How is Pagliata Served?
The most famous way to enjoy pagliata is with rigatoni con la pajata. This means it's served with a type of pasta called rigatoni, covered in the rich pagliata sauce. But you can also eat pagliata as a main course. It can be cooked in an oven, prepared as a stew, or even grilled.
