Behold These “Threads Of God!”
Are you looking for the perfect gift for the food and travel lover in your life?
Well, these “Threads Of God” are just one incredible part of a great new book that celebrates both!
The Great Website “Atlas Obscura” has a new book that combines their fascination with travel and the most unique food in the world in a book that makes a great holiday gift!
These are “Threads Of God” – and I only know about them because the book has a terrific story about them!
Twice a year, pilgrims in Sardinia trek from the city of Nuoro to the village of Lula under cover of night. They walk in solidarity, forgoing sleep and shelter—sometimes by the thousands. Twenty miles later, at the entrance of Santuario di San Francesco, they reach their destination.
Only THREE Women In The World Make This Pasta!
Those who make this trek are there to eat what may be the rarest pasta in the world. Su filindeu – “Threads Of God” in Sardo—is unfathomably intricate. It’s made by only three women on Earth, all of whom live on Sardinia. And they make it only for the biannual Feast of San Francesco. It’s been this way for the last 200 years!
Chef Jamie Oliver Tried To Make It!
The recipe is surprisingly uncomplicated and the ingredients are simple: semolina wheat, water, and salt. The serving preparation is similarly uncomplicated: gamey mutton broth and a helping of tangy pecorino cheese. Making the pasta, however, is nearly impossible. Engineers from the Barilla pasta company attempted, unsuccessfully, to build a machine that could reproduce the technique. Celebrity chef Jamie Oliver also visited Sardinia in hopes of mastering the elusive noodle.
After two hours, he gave up!
Paola Abraini, one of the masters of su filindeu, says the hardest part is easy:
“Understanding the dough with your hands.”
She kneads the mixture until it feels like modeling clay, then continues working it into rounded strands. When the semolina lacks elasticity, she dips her fingers in a bowl of salt water. When it needs moisture, unsalted water does the trick. Albraini says the technique takes years to understand and a lifetime to master.
When the consistency reaches perfection, Abraini stretches the dough, doubling it again and again. After eight rounds of layering, she’s left with 256 delicate strands resting in her hands. She gingerly stretches the fine threads over a circular, wooden frame, crisscrossing three layers of noodles over one another. Then, leaving su filindeu to dry in the sun, Abraini makes some more of the strands that almost no one else can.
I’d love to try this in person, but for now, I’ll just enjoy the story of this – as well as all of the other great food and travel stories in the book – here are a few more – like the favorite food in Antartica:
Or how about the story of Avocados – and the role that Sloths have in their history – or even just cool stories from everywhere in the world:
My friend Barbara bought me the book, and I love it!
The folks at Atlas Obscura are as fascinated by our world as I am – here’s proof!
Yes, they told the story of the abandoned chicken church – want to know more?
Click on my story here!
Or what about the “Golden Hands” bridge in Vietnam?
Yes, this is real, and I want to walk across these hands! See it here:
Again, thanks to the incredible website Atlas Obscura here:
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