Pasta shapes that resemble small animals found in the garden or in fields are not uncommon.
The origins of Galletti (cockerels) are uncertain, but may well come from the Liguria region.
The shape is the same as Chifferi Rigati with the addition of a crimped line along the top edge that resembles a cockerel's crest.
The double-ended opening and the distinctive ridges mean that this pasta is perfect with less dense, more liquid sauces, all of which are captured inside it.
Galletti are excellent just with a simple tomato sauce, but are also delicious with sauces made from beef or pork or vegetables.
Available in 500g packs.
The origin of Fedelini can be traced back to parts of Liguria and the province of Savona at the beginning of the 14th century with the start of the production of macharoni and tria, also called fidej. They are extremely thin which is how they can still be distinguished from spaghetti.
Simple condiments are recommended for this type of pasta. It is excellent combined with butter dressings, such as uncooked butter and cheese, or melted butter with sage and cheese. Egg or fresh raw tomato based sauces are also excellent. Another way to enjoy Fedelini is in a light, chicken broth. In addition to broths and pasta dishes with sauces, this pasta is also used to prepare oven-baked dishes in the Naples region.
Available in 500g pack.s