Penne were born in northern Italy, but they owe they're fame to Neapolitan people's imagination, people that love pleasures in life including the pleasure of good cuisine. Characterized by their point-shaped ends that remind old pen-nibs used to write with ink, their lines have an ideal element able to value any type of sauce.
Barilla, n.1 pasta in Italy, took their shape, and exalted with its long experience pasta's quality, cooking pasta al dente and this is how Penne Rigate became one of the cornerstones of Italian cuisine.
The Shape
The structure of Penne Rigate Barilla is slender, thin, cut oblique at the end, just like the precious copper, solver and gold pen-nibs, of the ancient feather ink pens. This shape make the Penne Rigate Barilla very dynamic and extroverted in shape, ever since intended for the most creative matches. The deep lines seem as an invitation to welcome and retain sauces, both the thickest and richest, or the lightest ones.
Add a very important consistency, which gives flavour to the sauce, keep it always al dente and you'll have a pasta that is always able to satisfy even the most demanding palates.
Suggestions for use
Penne Rigate are perfect with any type of sauce, from the antique recipes belonging to Italian cuisine, such as all'arrabbiata, made with tomatoes, garlic, oil and hot red peppers, or ragł alla Bolognese, made with ground meat, onions, celery, carrots and tomatoes.
Barilla suggests you try them also with other unusual recipes, for example with and appetizing sauce made with mushroom and bacon, or ai 4 formaggi (a sauce made with four different types of cheese), a refined blend of sweet and strong flavours. With Penne Rigate Barilla every dish is ready to be a great success on any table, having the flavours and fragrances of the most celebrated and loved Italy. |
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