DI MARTINO RIGATONI PASTA 500G IGP

Short and ribbed pasta shape. The geographical origin is probably in the Italian region of Campania, although it was produced to satisfy the demand of the more northern regions and in particular the city of Rome, where the rigatoni with pajata (beef intestine) is famous. Rigatoni are very versatile and are appreciated all over the world, especially when combined with strong, rich and traditional sauces such as carbonara, chunkier meat and vegetable sauces or baked in casserole dishes know as pasta al forno.

Our pasta is PGI Certified Gragnano Pasta, bronze-die, slowly dried at low temperatures, made with 100% Italian durum wheat semolina and local spring water. Contains a minimum of 14% protein, firm to cooking and highly digestible.