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The Stridolo or Strigolo is an annual caespitose herb with oval leaves, bright green coloured, up to 8 cm long, very common and widespread throughout the Romagna. Its name comes from the sound that its leaves produce when bitten.
It grows wild in the meadows and along roadsides, flowering in spring to late summer.
The tender shoots are cooked like spinach or used in soups, omelettes, risottos, and pasta or to flavour the filling of ricotta ravioli. With strigoli can also be prepared with meat sauce, stew and dumplings.

Edited by the editorial team

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Last modified date: 03/09/2014



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