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Nutritional table

Per 100 g

ENERGY : 354Kcal
FATS : 1.3g (di cui saturi 0,3g)
CARBOHYDRATES : 70,0g (di cui zuccheri 3,3g)
FIBERS : 3,3g
SALT: <0,01g



Short, ridges texture and cut shape. The geographical origin is probably Campania, even if it was produced to satisfy the request of the northernmost regions, in particular of Rome, where Rigatoni with the “pajata” (beef intestine) are famous. Very versatile, they are appreciated all over the world, especially in combination with robust, greedy and traditional sauces such as Carbonara recipe.

Perfect with: Meat or cheese sauce

Cook it like this: Boiled “al dente” into plenty salted water and mixed in a pan with sauce

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