Cannaroni, from the family of short, straight cut, ridged pasta, do not have a specific place of origin, although it is presumed that this pasta originated in Campania.
The name Cannaroni refers to the specific shape which is similar to a large barrel or the throat, called "cannarone" in Neapolitan dialect.
Cannaroni are often used for oven-baked dishes and are very good with meat based ragù or tomato sauces.
Available in 500g pack.s
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.