At the beginning their smooth version was popular in the Naples area and was called, because of its curved shape, "Elephant teeth". The later add-on of thin grooves, similar to celery grooves, probably originated in Tuscany. That is when they started to be called Sedani (Celeries) changing their original name.
Barilla, Italy's n° 1 pasta, has the credit of making them first players in Italian culinary art, owing to the high quality of the pasta, its al dente cooking, and an ideal shape to stimulates imagination.
The Shape
Sedani Rigati Barilla have a short structure, an essential and slightly curved shape.
Their strong point lies in the thin grooves that retain even the most delicate and light sauces, without loosing a single drop.
Sedani Rigati are an ideal basis for the most innovative creations and for traditional recipes, and their success on any table talks the language of great Italian gastronomic culture.
Suggestions for use
Sedani Rigati Barilla pass successfully from fresh sauces with vegetables, to creamy ones with dairy cream and cheese, possibly enriched with the cheerful touch of walnuts or aromatic herbs. Perfect also with a simple tomato sauce, which you can find among the Barilla Sauces collection, sprinkled with Parmigiano Reggiano, really meeting the taste of all authentic Italian pasta lovers.
For an easy to prepare, yet greatly refined first course dish, Barilla suggests trying them with typically Mediterranean appetizing and fragrant flavours of ricotta cheese (a very fresh sweet cheese similar to cottage cheese made with sheep or cow milk) and basil.
This will be a pleasant discovery of Italian culinary art. Because, where there is Barilla, there is Italy. |
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