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Recipe by chef Gaetano Latino
Restaurant Salsedine 367
Lido di Savio

Ingredients for 2 people

Ingredients for the dough

  • 200g flour
  • 100g water

Ingredients for the seasoning

  • 2 cuttlefish
  • a handful of capers
  • chopped piccadilly tomatoes
  • red onion from Tropea
  • chilli pepper
  • oil
  • half a clove of garlic
  • white wine
  • fried strigoli
  • aromatic herbs (wild fennel, chives, parsley)
  • dish decoration (black garlic cream and crispy anchovy bread)


Water, flour and nothing else, because everything else (eggs, butter, oil, meat) was a luxury, the exclusive prerogative of very few during the Middle Ages, including the high ecclesiastical spheres.

For this very reason, in a sort of irreverent wish to the monks, the locals have learned to call this type of pasta “strozzapreti”.

Gaetano Latino is the young chef of the restaurant “Salsedine 367” in Lido di Savio. He comes from a Sicilian family (originally from the hinterland of Palermo but emigrated to Germany), he particularly loves this dish because it is versatile and allows him to choose between sea and land, and between north and south.

The preparation of the recipe is simple because it is based above all on the quality and quantity of the ingredients of the meat sauce: chef Gaetano has put on the fire a base of oil and garlic with chopped capers and red Tropea onion, fried strigoli (a wild herb found from May to September, known and used for its intense and characteristic taste) and a pinch of chilli pepper.

Afterwards, he added the chopped cuttlefish and, once flavoured, he blended it with white wine, finally adding the chopped Piccadilly tomatoes and some water.

In the meantime, he prepared the dough for the strozzapreti, making a fountain of flour and water, stirring the dough, first slightly with a fork, then mixing energetically with fingertips and palm of the hand to obtain a compact and elastic consistency.

Put to rest and covered for 15 minutes, the dough is ready to be rolled out until it becomes a sheet about 1 and a half millimeters thick. With a pastry wheel the chef cuts the pastry into strips 1 and a half centimetres wide and then, one by one, rolls them up by rubbing them back and forth between the palms of his hands.

In this way a twist of pasta is formed which can be torn off by hand to obtain the “strozzapreti”ready to immediately toss into boiling water.

Like all types of fresh pasta, the strozzapreti are ready as soon as they rise to the surface.

Once drained, the chef adds them to the meat sauce for a final “spadellata”, that is tossed in a pan with the addition of chopped aromatic herbs which – he assures – will give the sauce the right final “sprint”, before being served: served on a base of black garlic pasta and a sprinkling of crispy bread scented with a little anchovy.


Lido di Savio, food and wine by the sea

Only the Cupa canal separates Lido di Savio from the lively tourist resort of Milano Marittima.

The Lido’s strategic position, characterised by a narrower beach, taller buildings and its proximity to the varied nature of the Lido di Classe (the pinewood, valleys and salt flats) attract mostly adult and itinerant tourists.

They are visitors who chose to come to these environs even just for entertainment, to dine or for an after dinner soiree infused with jazz music.

The beach bar “Salsedine 367”, after its daytime duties, is transformed into an atmospheric night spot, in shabby chic style, with its kitchen open until 11pm and a caring and attentive welcome to the trend of food and wine, just like in an elegant city restaurant.

The target customers are lovers of good food and, even more so, of sipping a good glass of wine at summer’s end in a restaurant – a glam lounge by the sea – just after work, about ten kilometres from the centre of Ravenna.

This is “Salsedine 367”, the restaurant in Lido di Savio where chef Gaetano Latino works, the last outpost in Ravenna before entering the territory of the municipality of Cervia.

Chef Latino’s being part of the newborn association “RavennaFood” guarantees the kitchen’s combination of tradition and creativity and the choice of local and strictly seasonal ingredients.

So the catch is all from this sea, as are the herbs and aromas – such as, for example, the strigoli or the black pasta obtained from the fermentation of Voghiera garlic – and the traditional pasta made by hand with love, every day, using organic flours obtained from ancient grains, stone milled by Molino Pransani.

Chef Latino’s 5-course tasting menu offers traditional fish or meat dishes in updated recipes in line with the growing appreciation of vegetarian dishes or in any case with the rediscovery of natural and light cuisine. In addition to the dishes, there is an extensive wine list stocked with native Italian, French, German, Slovenian and Spanish labels.

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Ultima modifica: 8 January 2021

Eat & Drink