Typical pasta from Corleto Perticara in Basilicata. Traditionally, it is made from the scraps of other pastas, which are then re-kneaded and passed through the "mbllmbander," a special tool similar to a grater but with larger holes.

Typically used in meat broth but also excellent with ragù or tomato sauce, the Mbillimbant is not just a pasta dish; it represents a connection to the historical and cultural roots of Corleto Perticara. Each time it is prepared and shared, it evokes the traditions and stories of the local community, underscoring its role as a symbol of identity and belonging.

The production is entrusted to Antonello Guerrieri of the Le Gourmet Restaurant in Corleto Perticara.

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