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Mezzani Tagliati Rigati


Short and ridges shape, which was born in Southern Italy and differs from Penne for the straight cut. The Mezzani Tagliati Rigati are suitable not only for simple sauces, but also for the preparation of some typical dishes, such as Timballi or pasta pies.

Perfect with: Meat or cheese sauces

Cook it like this: Boiled “al dente” into plenty salted water and mixed in a pan with sauce, or baked for a delicious Timballo (macaroni pie)

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