Sagnette Abruzzesi are a typical pasta cut from Abruzzo, Italy. In particular, it seems to have originated in the hinterland of the province of Chieti.
Sagnette Abruzzesi Bio Integrale have a flat rectangular section and 3 pieces of different sizes.
Traditionally this format is accompanied by sauces based on fish, sauces with hen and duck, widely used in the gastronomy of the Abruzzo countryside or lamb-based, typically in mountain areas.
Sagnette Abruzzesi Bio Integrale are also indicated for the preparation of legume soups or with meat sauce and tomato sauce.
Available in 500 g packs.
Among the countless versions of maccherone, apparently Sedani were first created in Naples with a smooth shape and the name "denti di elefante" (elephant's tooth), and later acquired the grooved pattern like the ridges on celery, according to some from Tuscany, and the change in the original name.
Sedani Rigati (ridged version) go very well with elaborate condiments such as ragùs made from meat and mushrooms or sausage, but they are equally as good for preparing oven-baked dishes or simply with tomato and basil.
Available in 500g or 3 Kg packs.