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 Zita , which is quite thick with a fairly rough texture, is broken by hand into uneven pieces, before being put in the saucepan to cook.
Zita 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.
Alternatively, it also excellent served with vegetable sauces prepared with tomato and the addition of peppers, aubergines and courgettes.
Available in 500g pack.s
Conchiglioni Rigati (large grooved shells), which originate from the Campania region, are now very popular all over Italy.
The unusual size and shell shape makes this pasta ideal for capturing sauces and so, is an unbeatable shape for preparing oven-baked, filled pasta dishes, with fish or meat sauces.
In addition to being baked in the oven and filled, this pasta can also be enjoyed with fresh condiments such as light, springtime sauces with mozzarella, tomato and fresh basil.
Available in 500g packs.