The Grattata pasta (gratings) belongs to the minute pasta family to be cooked in broth.
In Friuli Venezia Giulia, in the province of Trieste in particular, but also in other regions such as Tuscany and Basilicata, this type of broth was used as a starter at important meals, like wedding receptions, for example. It was thought that it stimulated the appetite in readiness for the rich, hearty dishes that were to follow.
In Umbria, on the other hand, it was cooked for nursing mothers in goose or pork broth.
Grattata pasta is especially good for preparing clear soups such as broths or consommé, enhanced with croutons or vegetables cut in julienne strips.
This pasta can be used in thick creamy or velvety soups.
Available in 250g packs.
From the beginning of the twentieth century, many forms of pasta have been inspired by mechanics and the automotive industry, such as Radiatori (radiators) or Rotelle (cogs).
Lancette (clock hands) are also part of this tradition and have an original shape like tiny bow ties with pointed tips.
Lancette are especially popular with children because of their original, whimsical shape. They are excellent for preparing clear soups such as broths or consommé with croutons or vegetables cut into julienne strips. This pasta can also be used in thick creamy or velvety soups.
Available in 250g pack.s