Fettuccelle are part of the Fettucce family and originate from central and southern Italy.
The best condiments for Fettuccelle are tomato based sauces with vegetables and aromatic herbs and quick, spicy sauces prepared with extra virgin olive oil, garlic, red pepper, anchovies and capers.
Sauces made with shellfish and seafood are also recommended as are "white" sauces prepared with cream, mascarpone, soft or melting cheeses with the addition of spices such as saffron, horseradish, curry and ginger.
Available in 500g packs.
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.