{"id":4592,"date":"2021-12-06T18:45:00","date_gmt":"2021-12-06T18:45:00","guid":{"rendered":"https:\/\/authenticamalficoast.it\/story\/the-minori-tradition-of-ndunderi\/"},"modified":"2023-03-20T09:37:40","modified_gmt":"2023-03-20T09:37:40","slug":"the-minori-tradition-of-ndunderi","status":"publish","type":"amalfi_story","link":"https:\/\/authenticamalficoast.it\/en\/story\/the-minori-tradition-of-ndunderi\/","title":{"rendered":"The Minori tradition of \u2018ndunderi"},"content":{"rendered":"\n

Since the Middle Ages, the elected City of Taste, Minori, has distinguished itself for pasta production. We went to Il Pastaio, where we met Marco Della Pietra, who still carries on the memory of the past.<\/strong><\/p>\n\n\n\n

December 6th. By Anna Volpicelli, photo by Salvatore Guadagno<\/i><\/p>\n\n\n

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Minor<\/strong>i is probably the place on the Amalfi Coast that still preserves the gastronomic and artisan traditions of the area. Therefore, it was not by chance elected the City of Taste<\/strong>. An appellative is also present on the letterhead of the municipality. <\/p>\n\n\n\n

Minori, for years, has been part of the Gusto Italia in Tour<\/strong>, the event dedicated to promoting and highlighting typical products, Italian wine, and gastronomic excellence with a focus on the south. For centuries the city has distinguished itself by making its products an authentic culinary heritage.<\/p>\n\n\n\n

All this is partly due to the presence of the Regginolo<\/strong> river, which, besides contributing to the economic growth of the paper industry, represented an opportunity for the population to develop an accurate pasta preparation system. It was just the presence of streams to facilitate the development of pasta-making to such an extent that workers, both men and women, were called maccaronari<\/i>. <\/p>\n\n\n\n

\u201cEven Amalfi and Atrani in the past were reference points in the production of pasta, but Minori was the most profitable one<\/i> \u2013 Mario De Iuliis, from Minori and National Advisor of UNPLI, tells us \u2013 Minori boasted about six mills, a series of mortars and 54\u2032 ngegni <\/i>(machinery, editor\u2019s note)\u201d. All this contributed to the birth of many pasta factories, which served as real factories and retail stores<\/i>“. <\/p>\n\n\n\n

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The pastai street<\/figcaption><\/figure>\n

The \u2018ndunderi, the most ancient pasta<\/h4>\n\n\n\n

In a short time, the city became a real industry wherein the square and near the banks of the river placed the pasta to be dried under the sun. It is not easy to identify the first forms of pasta produced, but surely among the most ancient ones of the area, there was that of the \u2018ndunderi,<\/i> a kind of gnocchi with a bigger shape. <\/p>\n\n\n\n

This tradition is still kept alive today by Marco Della Pietra, owner of Il Pastaio, the only pasta factory on the Amalfi Coast specializing in fresh pasta. \u201cBetween about 1700 and 1800 \u2013 says Marco Della Pietra- Minori exported pasta outside the Kingdom. Then there was the union with Gragnano, in which some Minorians moved to this location to start a whole industry.\u201d <\/p>\n\n\n\n

The Fusion with Gragnano<\/h4>\n\n\n\n

History tells that in about 1700, many pasta makers from Minori crossed Monti Lattari to settle in Gragnano. Here little by little, they created real production factories. Thanks to the work of Minori population, a productive activity that led Gragnano, over the years, to become the Italian capital of pasta. <\/p>\n\n\n\n

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Pasta maker at work in the old Minori <\/figcaption><\/figure>\n

Research and Passion<\/h4>\n\n\n\n

Della Pietra is the only one who, to this day, works pasta by hand in his pasta factory, which is taken by storm by residents and tourists alike, especially for its \u2018ndunderi. \u201cBefore I started this full-time job, I was a painter. I inherited this business about ten years ago from my uncle. Since I was a kid, I would come in and help out in my free time, especially during the summer season, and at Christmas, I would help my family in the pasta factory.\u201d In his small store, above the counter, a menu describes all types of pasta \u201cThe most popular is the ravioli with lemon and ndunderi, as per the good tradition of Minori.<\/i>\u201d <\/p>\n\n\n\n

Marco and his uncle have conducted much research over the years to trace the ancient tradition of making ndunderi.<\/i> This recipe seems to reinterpret the palline latine<\/i>, a typical Roman dish. \u201cNot many documents testify to this recipe, but it seems that the first one dates back to 1600 when they were made with goat cheese, buckwheat, egg, fig sap, and some herbs. We took it and revisited it. To make ndunderi, I use cow\u2019s milk ricotta, flour, egg, grated cow\u2019s cheese, salt, pepper, and nutmeg. Although now I\u2019m trying to use sheep\u2019s milk ricotta, to get closer and closer to the origin of this tradition<\/i>.\u201d<\/p>\n\n\n\n

From festive food to daily dish<\/h4>\n\n\n\n

Suitable all year round, they are usually eaten on July 13, the day of Saint Trofimena, the patron saint of the city of Minori. \u201cIn ancient times \u2013 <\/i>says Della Pietra \u2013 on the evening of the procession, the participants presented themselves in the streets with their shirts soiled with sauce as a sign of respect for tradition. This meant that before participating in the event, they had eaten the ndunderi\u201d<\/i>. <\/p>\n\n\n\n

Now, those times are far away, but the memory is still alive in the memory of the village elders. And the ndunderi are consumed every day of the year in different ways. \u201cEven if \u2013 says Marco \u2013 the best way to taste them is with sauce, as tradition wants.\u201d<\/p>\n\n\n","protected":false},"excerpt":{"rendered":"

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By Anna Volpicelli, photo by Salvatore Guadagno Minori is probably the place on the Amalfi Coast that […]<\/p>\n","protected":false},"author":10,"featured_media":3773,"template":"","amalfi_type":[117,116],"amalfi_location":[],"class_list":["post-4592","amalfi_story","type-amalfi_story","status-publish","has-post-thumbnail","hentry","amalfi_type-traditions","amalfi_type-tradizioni"],"acf":[],"yoast_head":"\nThe Minori tradition of \u2018ndunderi - Authentic Amalfi Coast<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/authenticamalficoast.it\/story\/gli-ndunderi-di-minori\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Minori tradition of \u2018ndunderi - Authentic Amalfi Coast\" \/>\n<meta property=\"og:description\" content=\"Since the Middle Ages, the elected City of Taste, Minori, has distinguished itself for pasta production. 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