Pettole Abruzzesi are a typical pasta shape from the rural culinary tradition of the Abruzzo region, also known as "the meal of desire". The pasta is a variety of "sagne" cut into diamond shapes and widely used in the mountain districts. De Cecco recommends trying it with bean soups, with chickpeas and black truffle, or with fresh anchovies and green beans.
Available in 500g pack.s
Anelli Siciliani (Sicilian rings) have a distinctive shape which is traditional in Sicily and known also as Anelloni (big rings). Traditionally, this pasta is used to make a wide variety of popular oven-baked dishes or pies with crusts that were originally made on festive occasions. Available in 500g pack.s