In the Genoa dialect, "bricchetto" means little stick or matchstick.
This pasta immediately makes you think of minestrone, a dish that is fairly typical of the Ligurian culinary tradition. Seasonable vegetables and dried pulses are the basis of this dish.
Bricchetti are large spaghetti, broken up into smaller pieces and since they hold their shape so well when cooked, they are perfect for adding to minestrone. This is a dish that is often eaten warm and so calls for a pasta that can hold its shape even when it has cooled down.
Minestrone is still very much associated with local cooking and among the Ligurian people there is a saying that the spoon should stand up in a "real minestrone" because it is made to be thick.
Available in 500g pack.s
It is a shorter version of the classic Rigatoni, which is a typical type of traditional pasta from Rome, that has the characteristic ridged external surface and a large diameter and thickness.
The best condiments for Mezzi Rigatoni are meat or vegetable sauces provided that they are dense enough to work their way inside and be trapped by the ridges. Amazing with fish based recipes.
Available in 500g or 3 Kg packs.