Pagliata – Stranded

Rigatoni con la Pagliata – Prof.lumacorno CC BY-SA 4.0

Pagliata – Stranded


  • small intestine of the suckling calf or ox


The term used to identify the small intestine of the suckling calf or ox is Pajata, in Romanesco, or pagliata in Italian. It is primarily used to prepare a typical pasta dish, rigatoni con la pajata, for which the second part of the small intestine, called “digiuno,” is used.

How to make Pagliata

It is traditionally used in Roman cuisine. The traditional recipe calls for the intestines to be washed but not deprived of their kilo so that, once cooked, they can form a sauce with a strong, acrid flavor, to which tomato is added.
Pagliata is also consumed in Umbria, especially in the area of Terni, Spoleto, Foligno, and Valnerina, and in the Marches, in particular, in the province of Ancona, Camerino, Fabriano, and Macerata, where it is roasted on the grill, and it is traditionally known as spuntature.
The classic preparation includes the pagliata accompanied by rigatoni with sauce, but it can also be eaten as a second course cooked in the oven, stewed, or grilled.

Pagliata – Stranded is a Regional Recipe from Lazio, Marche, Umbria

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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