Name: Sedani Rigati Trafila Bronze Crafts | Cornukopia
SKU: WOO-1487-450
Price: 2.70 EUR
Availability: InStock

Sedani Rigati Trafila Ruvida

2,70 €

The Rigati Sedani are presented with the warm opaque golden wheat, an unmistakable sign of bronze drawing. The format is large and generous compared to other short pastas: the important diameter and the decided length make them immediately recognizable in the plate. The external lines are marked and regular, while the surface between one line and the other is rough and porous to the touch, typical of craftsmanship. The internal canal is well open and ready to accommodate the seasoning. On the plate they have an important presence and hold well full-bodied sauces and rich condiments.

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Sedani Rigati Trafila Ruvida – The Generous Format that Conquers the First Bite

Great in format, extraordinary in flavor

The Rigati Sedani Trafila Ruvida of the Pastificio Artigiano Cav. Giuseppe Cocco are the choice of those who love a pasta with presence on the plate. Their generous diameter and large size make them perfect for full-bodied and rich sauces, capable of filling every inch of dough with all the character of the seasoning. And with the circular and single-hole bronze drawing, that grip on the gravy becomes absolute.

Inside and out, nothing escapes

The striped celerys combine three grip surfaces: the external lines created by the drawing, the natural roughness of the bronze over the entire surface and the wide internal channel that collects the sauce in each bite. It’s a format designed not to waste anything — every spoon of seasoning finds its place, in or out of the dough.

Semolina, water and mastery

Durum wheat semolina, grown between Arizona and Italy and milled entirely in Italy, guarantees 13g of protein per 100g and a robust structure that perfectly holds the 11 minutes of cooking. A celery that keeps cooking, that does not break and that maintains its entire structure even in the most elaborate preparations.

The format of the large dishes

The sedani rigati are the protagonists of the dishes of the Campania and Neapolitan tradition: the Sunday ragout, the Genoese, the sausage sauce and friarielli. But they also lend themselves beautifully to the oven, with béchamel and meat, or in cold version with grilled vegetables and aged cheeses. A format that never disappoints.