Tradicionalno jelo, ovaj recept drevnih tradicija predstavlja jedan od rijetkih primjera slatko-kiselog u lokalnoj kuhinji. Ova priprema je tipična za Badnjak, dan kada se ne konzumira meso.Osnovni sastojak je vinsko grožđe, belo i crveno, grozdovi izabrani tokom žetve biće postavljeni u potkrovlje da se prirodno osuše. Jelo je kompozit špageta začinjenih mrvicama hljeba, grožđicama, inćunima, svih aromatiziranih s nekoliko grančica origana.
Iako u poznatoj lokalnoj bibliografiji nema spominjanja, na teritoriji je uobičajena i utvrđena upotreba. Opis ove pripreme od strane starijeg osamdesetogodišnjaka, koji je opisao kako ga je pripremila njegova majka, prati ovaj preparat do tradicije najmanje stogodišnjice u opštini Teggiano, dok u drugim susednim opštinama ostaje malo poznata priprema.
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