Zitone is a delicious, larger variation of the classic Zita.
In the south of Italy, the term "Zita" means the bride and as a matter of fact, this type of pasta is traditionally associated with weddings and is always served at wedding receptions.
Tradition has it that Zitone , which is quite thick with a fairly rough texture, is broken by hand into uneven pieces, before being put in the saucepan to cook.
Zitone Tagliato ( "tagliato" means cut) has been made shorter for a more practical use in cooking.
Zitone Tagliato can be used to prepare oven-baked recipes or plates of pasta served with dense, colourful sauces of meat of fish, with green vegetables or vegetables or strong Italian cheeses such as pecorino, provolone or caciocavallo.
Available in 500g pack.s
Farfalloni are originally from the north of Italy and traditionally known by local names such as "Fiocconi" and "Galle Genovesi". Historically, there were numerous varieties spread throughout the Abruzzo and Apulia regions, as well as the Bologna area.
The typical shape is rectangular with a scallop edge, pinched together in the centre.
The condiments recommended for Farfalloni are light sauces: sauces made from butter with peas and ham; white sauces with delicate flavours made from salmon and cream; sauces made from mild, soft cheeses with a dash of saffron or curry.
This pasta is also great for preparing delicious, colourful, imaginative pasta salads.
Available in 500g pack.s