Esta receta tradicional es uno de los pocos ejemplos de agridulce en la cocina local. El ingrediente principal es la uva de vino, tanto blanca como tinta, y los racimos elegidos durante la vendimia se colocan en el ático para que se sequen de forma natural. El plato es un compuesto de espaguetis sazonados con pan rallado, pasas y anchoas, todo ello aromatizado con unas ramitas de orégano.
Aunque no se menciona en la bibliografía local conocida, su uso es habitual en la zona. La descripción de esta preparación por parte de un anciano de más de ochenta años, que describió cómo la preparaba su madre, se remonta al menos a cien años atrás en el municipio de Teggiano, mientras que en otros municipios vecinos sigue siendo una preparación poco conocida.
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