Vermicelloni

This long shape has a thicker diameter than Vermicelli, which results in greater bite intensity. Thanks to this characteristic, it is particularly suitable for more robust and enveloping sauces, keeping them to itself and enhancing their flavor thanks to its incredibly porous texture.

Perfect with: Robust sauce with meat or cheese. If its broked, it’s delicious in flavour legumes soups

Cook it like this: In a pan, mixed with sauce or broked and cooked directly inside the soups