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Raguso Strozzapreti Pasta look like big trofie or a longer casarecce. Traditional in most of Central Italy, especially Emilia-Romagna, the name means priest choker or strangler, apparently arising from gluttonous priests eating too much too quickly and accidentally choking! Strozzapreti are usually served with a mixed minced meat or sausage ragu, but also work well with tomato and other vegetarian sauces or with seafood.
Pasta Raguso is a real passion project, committed to zero waste, zero pesticides, and a zero km supply chain. Heritage grains like Senatore Cappelli—cultivated entirely on Famiglia Raguso’s own lands—are carefully monitored from field to fork to minimize resource consumption, reduce environmental impact, and ensure full supply chain traceability. Famiglia Raguso uses eco-sustainable agri-food processes, ensuring that no chemical residues remain. By-products of wheat cultivation like stubble, straw, and milling residues are reused either as feed for semi-free-range cattle or as biomass for biogas production. The farm fully offsets its CO₂ emissions (carbon footprint) with a biomass boiler powered by straw and other organic residues, solar power production, and eco-sustainable cultivation. Famiglia Raguso’s commitment to eco-sustainability extends through to its packaging, which is made exclusively from cellulose derived from wood sourced from responsibly managed forests and entirely recyclable as paper. With every step in the pasta-making process reflecting a deep respect for the land, for people, and for authentic flavour, products like Raguso Strozzapreti Pasta bring something truly special to the dining table.
