Small pieces of dough, dumplinglike forms, with a characteristic hollow shape. They belong to the same family of “orecchiette”, the “strascinati” family, so called because in ancient times they were prepared by dragging small pieces of pasta along a wicker sieve.
Calabrian macaroni are a typical pasta belonging to the Calabrian cuisine. They are prepared by modeling the dough with a typical tool of iron (“ferru”). For this reason, they are also called “maccheroni nferriati”. They were once prepared in every family for Sunday lunch or holidays.
The “maccheroncini” or “maccarruni”: an ancient dish par excellence (it seems to be attributed to Magna Graecia) which later spread throughout Italy. They are handmade and traditionally matched with rich sauces made with goat meat, beef or pork, often accompanied by a grated salty ricotta. “>
“Trofie” (or “trofiette”) is, in the Ligurian language, a variety of pasta typical of Ligurian cuisine, originally from Recco, a town in the eastern Riviera in the province of Genoa. The literal translation in Italian is “gnocchi”. “>
The term “strozzapreti” (Priest-chokers) is used to indicate types of pasta that are very different from one another, according to their region of origin. The name comes from the wish that this pasta could satiate the despised priests, known for their gluttony.
“Orecchiette” are a variety of pasta typical of Apulia, but above all of Basilicata. The shape is approximately that of a small ear, from which the name derives. In the territory of Taranto, the synonym “chiancarelle” or “recchted” (vernacular of Taranto) is still in use.
“Paccheri” are a type of traditional Neapolitan pasta in the form of giant macaroni. The term derives from the ancient Greek of the first founders of Parthenope. It still used in Italian as “pacca”, that is a slap given with an open hand, with no hostile intentions. Hence the name of the pasta variety, which is much larger than the standard.

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