Try the amazing Maccheroncino Rigato, an artisan pasta that's all about tradition and quality. Made with Italian durum wheat semolina and spring water from the extinct volcano of Roccamonfina, this maccheroncino is a real treat. The bronze extrusion and slow drying at low temperatures give it a rough surface, perfect for catching and holding sauces in every groove. Maccheroncino Rigato is ideal for any type of sauce, from the simplest to the most elaborate. It'll transform every dish into a masterpiece. Try the difference of true artisanal pasta and be captivated by its authentic taste and unrivaled texture.
Durum wheat semolina from grains produced and milled in Italy, Spring water from the extinct volcano of Roccamonfina.
Contains gluten
Maccheroncino rigato is one of the most famous and popular pasta shapes in Italian cuisine. It was with macaroni that the myth of pasta and the relaxed lifestyle of the Neapolitan scugnizzi was born in the 1700s. Ferdinand himself was nicknamed King Lazzarone because of his habit of mingling with his subjects and eating macaroni voraciously, without demeanour or scruple.
Maccheroncini rigati are similar to rigatoni but have a smaller diameter and the classic longitudinal grooves. This is the most versatile type of pasta: the most classic is with fresh tomato sauce, but thanks to the rigatura, it goes well with any kind of sauce.
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Maccheroncino rigato is a pasta that has its roots in the Italian culinary tradition. In fact, this type of pasta has a long history dating back to the 18th century. Initially, maccheroncino rigato was a poor man's dish, eaten mainly in the southern regions of Italy. Over time, however, this pasta format conquered the palates of the Italian people and spread throughout the country. Today, maccheroncino rigato is considered a classic of Italian cuisine and is prepared with all kinds of sauces and condiments.
Maccheroncino rigato is a very versatile pasta, perfect for all kinds of sauces and dressings. However, it is important to choose the right sauce to enhance its flavour. Some of the most suitable sauces are puttanesca sauce, classic bolognese sauce and tomato sauce with fresh basil. But that's not all: Genovese sauce, Nettle Sauce and aubergine sauce are also excellent options to make your plate of maccheroncino rigato even tastier. In general, it is advisable to choose sauces with a strong, intense flavour that can balance the sweetness of the pasta.
Vesuvio Handmade Pasta - Maccheroncino Rigato. Made with Italian durum wheat semolina and spring water from the extinct Roccamonfina volcano.
