Sagnette Abruzzesi are a typical pasta cut from Abruzzo, Italy. In particular, it seems to have originated in the hinterland of the province of Chieti.
Sagnette Abruzzesi Bio Integrale have a flat rectangular section and 3 pieces of different sizes.
Traditionally this format is accompanied by sauces based on fish, sauces with hen and duck, widely used in the gastronomy of the Abruzzo countryside or lamb-based, typically in mountain areas.
Sagnette Abruzzesi Bio Integrale are also indicated for the preparation of legume soups or with meat sauce and tomato sauce.
Available in 500 g packs.
Tufoli belong to the short, straight cut, smooth pasta family.
It is not certain where this type of pasta originates from and there are lots of local variations on the name for it: Maniche (sleeves), Gigantoni (giants), Occhi di elefante (elephant's eyes), Elefante (elephant), Canneroni grandi (big canneroni), and Occhi di bove (bull's eye).
The lack of ridges is compensated for by a surprising softness which makes it exceptionally delicate on the palate. It is a delicate and sophisticated pasta which brings out the best in aromas, flavours and fragrance.
It is often used to make oven-baked dishes whereas the condiments recommended for use with this type of pasta are meat ragù, as well as vegetable sauces with mushrooms, artichokes and aubergines.
Available in 500g pack.s