Mezzi Bombardoni Rigati n° 228

Mezzi Bombardoni Rigati are a delicious variation of the typical Bombardoni from southern Italy. This pasta is excellent in recipes for both pasta dishes with tomato sauces or rich meat ragùs and for preparing recipes based on fish.
Available in 500g pack.s

Cooking time: 15 min -“al dente”13 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 bronze plates 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.

Casareccia n° 88

Casareccia is originally from Sicily, but is also characteristic of other southern Italian regions.

This pasta is shaped like a small, smooth piece of parchment, rolled up and folded in at the top. The name conjures up its bygone home-made origins, an interpretation of the Arab-style "pasta busiata" obtained with the thin stem of a plant around which pieces of dough were at one time wrapped.

Casareccia is very good with classic ragù, although the smooth, slightly porous surface is also ideal for capturing all types of sauces, from traditional ones to even the simplest of sauces.

Available in 500g or 3 Kg packs.

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