Tortiglioni have very ancient Neapolitan origins. They are one of the most popular and loved main characters of Italian cuisine and, thanks to their captivating shape, they have originated a great number of flavoured and generous recipes belonging to tradition.
Barilla, Italy's n.1 pasta, took their shape and made it even more consistent thanks to the pasta's high-standard quality, made with the best durum-wheats, and to an always al dente (this means that the best way to know when the pasta is cooked correctly, it must offer little resistance "to the bite") cooking that values the precious blend between pasta and seasoning.
The Shape
Tortiglioni Barilla have a matchless elegance, deriving from their great sobriety. Their shape, which is characterised by a deep lines on the surface and by a large internal cavity, seems created to gather all the sauce, letting it delicately insinuate both inside and outside, making fragrances disclose only on your palate. This is one of the reasons why it's great with the most famous sauces belonging to Italian cuisine, enhancing every single flavour.
Suggestions for use
Tortiglioni Barilla, a pasta with a great personality, loves thick and full-bodied sauces, whether they are sumptuous meat sauces or refined sauces with dairy cream and mushrooms. They are also a great success with appetizing vegetable sauces.
Barilla suggests you try them with olives, bacon and bell peppers, a recipe where the sweet Mediterranean vegetables blend harmoniously with the strong taste of bacon. Otherwise, for a more creative combination, prepare them with a sauce made of radicchio (a typical chicory with red leaves having white ribs originated in the Veneto region) and sausage. You'll be quite surprised for the results, but most important of all, you'll have brought on your table all the pleasures of Italian cuisine, because where there is Barilla, there is Italy. |
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