Strigoli, or stridoli, are a spontaneous grass typical of the Tuscan-Romagna territory.
The name comes from the screeches that emit two leaves if rubbed together. The Latin name, silene vulgaris, is instead linked to an ancient legend that tells of a certain Sileno, whose substantial belly was associated with the plump flower of the stridolo.
Strigolo is a perennial plant that grows spontaneously along watercourses, in the period from May to October. It is nice to get lost in nature and try your hand at harvesting this herb, but to collect a good quantity you need both patience and time. Normally the tender leaves are used in the kitchen, which are excellent when tasted raw or mixed in a salad. In the cooked version they are often used as a condiment for the first or as a filling for fresh pasta.