Conchiglie Rigate (ridged shells), which originate from the Campania region, are now very popular all over Italy.
The name comes from the shape which resembles a seashell and is one of the most popular pasta shapes because it can capture any kind of sauce.
This pasta is especially good in oven-baked recipes, with fish or meat sauces, as well as being excellent when accompanied by light tomato sauces, with ricotta or pesto alla genovese
Available in 500g and 3 Kg packs.
Maccheroni alla Chitarra are originally from Abruzzo and have an unusual long shape with a square cross section.
Historically, the pasta was cut with a special tool called a "chitarra" (guitar), consisting of a wooden frame over which thin, steel wires were stretched. The pasta, which was not excessively thin (about the thickness between one wire and another) was placed on the wires and then cut by pressing on it with a special little rolling pin.
This type of pasta is typically eaten with lamb ragù. In certain areas of Abruzzo, the traditional condiment for Maccheroni alla Chitarra is a tomato sauce enriched with veal meatballs measuring about one centimetre across, known as "pallottelle".
Maccheroni alla Chitarra are also excellent with different types of meat gravy, with sauces made from tomatoes and aubergines, or fish.
Available in 500g pack.s