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
Tripoline, a long ribbon pasta with one wavy edge, are part of the long, curled, dried pasta family. This type of pasta may well have originated from the Campania region.
According to popular tradition, it was created in honour of king Victor Emmanuel II in Naples.
Its particular shape means that the curled part retains more sauce than the smooth part. One of the characteristics of all curled pasta is that, once cooked, the two surfaces have a different consistency.
Tripoline are excellent for preparing pasta dishes with meat ragùs. The recommended sauces should definitely include all those with strong, marked flavours, such as sauces prepared with game and offal.
Available in 500g packs.