Maccarone di Canepina (Traditional Hay)

Mentioned for the first time around 1600, it represents one of the first "egg pastas" in the history of Viterbo cuisine. Known by the term "Hay", Canepina Maccarone is a (long) pasta with a millimeter thickness, made with eggs and flour and cut strictly by hand. Recognized as a Slowfood Ark product, it represents the symbol of local cuisine