Adele and Giuseppina show us how to make ‘ndrocchie, a macaroni style pasta special to Cupello. They use a delicious salami called Ventricina for the dressing.
For the pasta allow 500g semola rimacinata, 2 tablespoons olive oil, a pinch of salt and around 160ml water.
For the sauce use 150g Ventricina cubed, 500g tomatoes, basil and a garlic
