is the characteristic dish of Palombaro.

The name derives from the shape of the pasta, so similar to the rear bridles used to fix the "bottom" to the animal. The "vrache" in the local dialect.

The peculiarity of this dish is the sauce, obtained from different types of meat and a long cooking on a slow fire.

Legend has it that the "Vrache" were prepared by the shepherds' wives during the transhumance period. They spit the pasta, cut it roughly, added mushrooms to the time and sheep's ricotta.

The dish, rich in flavors and very nutritious, was taken by the shepherds before the long journey to reach the high altitude with the pastures.

The recipe proposed by Dal Pagano Restaurant was born in the seventies at Hotel Vittoria in Palombaro.

The Palombaro's women who worked in the hotel, like the shepherd's wife, took mixed scraps of puff pastry and meats to prepare a plate of recovery.

They repeat the dish to their homes and soon the "Vrache" entered the houses of the Palombaresi.

There is no written recipe, in each house we find one. There are those who call them "Brache" too.

Dal Pagano Restaurant since 1987 offers this dish, today the "Vrache di Mulo" are known throughout the region and over.

This common dish in the homes of the Palombaresi is a strong point in our community of which we are proud of.

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It is said that ... When the shepherds climbed the mountain with the flocks, the wives prepared a sauce with different types of meat and a slow and slow cooking. The pasta was cut large, like the saddle bridles of the mules, added mushrooms picked at the time and sheep's ricotta. Great nourishment for long stay in high altitude. The story of this "Palombarese" dish is as simple as the many stories about Mediterranean cuisine. Every year in August we recount it during the "Vrache di Mulo Festival".
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 "Vrache di Mulo Festival": in the first week of August.

We are waiting for you!!!