The Pataccaccia is the local name that indicates the traditional local pasta made with water, flour and salt. The dough is rolled with a rolling pin and cut by hand into irregular stripes. The pasta is consumed immediately after cooking and is topped with tomato sauce, or served ‘white’ with garlic, oil and hot pepper.

The origin of the name is uncertain because the word ‘patacca’ has many meanings: it can mean ‘stain’ but also can be a great weight or a coin of little value. In general, it means anything that appears in a way that does not correspond to its value.