Short and ribbed format, with a larger diameter than the Penne Mezzani, but smaller than the Bombardoni. To balance its great intensity on the palate, try it in combination with robust sauces, which create a perfect harmony between pasta and sauce.
Perfect with: Robust sauces with meat or cheese
Cook it like this: Boiled “al dente” into plenty salted water and mixed in a pan with sauce
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