Rombi n° 121

Rombi are a typical pasta shape from the rural culinary tradition of the Abruzzo region. The pasta is a variety of "sagne" cut into diamond shapes and widely used in the mountain districts.

Traditionally, this type of pasta was served with fish based sauces, sauces made from chicken and duck, and was widely used in rural cooking in the Abruzzo region, or with lamb based sauces, typical of the mountain districts.

Rombi are also ideal for preparing bean soups or with meat ragùs and tomato sauce.

Available in 500g pack.s

Cooking time: 12 min - Al dente: 10 min

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.

The milling

We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.

The dough

Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.

Drawing

While it is the drawing process that gives the pasta its shape, it is the rough die that make our pasta uniquely porous, so it captures all the sauce. Hence, this is one of the special procedures we have chosen to preserve and protect. With great pride.

Drying

Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.

Candele Spezzate n° 137

Candele Spezzate (broken candles) are a delicious variety of Candele, originally from the south of Italy, and their name and shape are derived from the candles that were carried during religious processions.

This pasta is excellent 'au gratin' and perfect for capturing and soaking up all the sauce.

Available in 500g pack.s

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