Until the mid-fifties, Italian pasta was divided between pasta of Neapolitan origin and that originated in Genoa, great northern city on the sea. Whereas Naples associated its name to the most famous shape in the world, Spaghetti, Genoa can boast the invention of Bavette.
Barilla, Italy's n.1 pasta, gave an Italian connotation also to Bavette, making them become an appreciated shape for their ability of enhancing vegetable and fish sauces, as well as all sauces of Mediterranean tradition.
The Shape
Bavette Barilla are an imaginative version of Spaghetti. They have a flat section and a slightly convex shape that makes them one of the longer shapes of pasta made with durum-wheat semolina, particularly suitable to enhance sauces, as they capture a great variety of flavours.
They keep perfectly al dente, and can be enjoyed even with lighter and more delicate sauces.
Suggestions for use
Particularly appetizing even if seasoned just with a simple curl of butter, Bavette Barilla are truly great with the traditional Pesto alla Genovese, with a rich fragrance of basil, one of the most important herbs of the Mediterranean gastronomic tradition. If you love the flavours of the sea, Barilla suggests Bavette with a sauce made of spinach, tomatoes and mussels, and fresh garlic aroma. If you prefer the more intense flavours of traditional Italian cuisine, you'll only need to add white beans to Barilla Arrabbiata sauce (made with tomato, garlic, oil, pecorino cheese and red hot peppers) to make Bavette a very personal dish that will have a great success. A success that only authentic Italian pasta can offer. Where there is Barilla, there is Italy. |
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