Spaghetti 1 kg

Pasta of durum wheat in Sicily, bronze drawn with slow drying, price per kg

Spaghetti were born in Naples, Antonio Viviani in 1842 and was to call them, because they seemed small pieces of string. Originally they were very long 50 cm, then over time, for reasons of space, were cut up to the current length of 25 cm. The Pasta Factory Coop. Rebirth Corleone takes an old custom and it portrays the spaghetti in its original 50 cm. Today is the synonym of Italian Spaghetti: nobody can resist their sinuous and elegant shape, and the charm of roll them around the fork.

Thanks to their traditional diameter, an intermediate in the world of long pasta, spaghetti are extremely versatile and provide endless combinations: recipes from the traditional to the most unusual, a plate of spaghetti is always perfect for every occasion.

Quickly topped with tomato sauce, olive oil and basil, spaghetti bring happiness to the table. If in Trastevere, Rome's historic district, the restaurants offer them puttanesca, tasty recipe with black olives, capers, anchovies and tomatoes, corleoneshop.com recommends, especially for the summer, to try them with a fresh caprese dressing with chopped tomato and fresh buffalo mozzarella, red pepper and seasoned dall'origano.

Anyone who thinks that should not be combined with cheese Spaghetti ricrederà is trying them in the recipe with tomatoes and gorgonzola cheese, delicious harmony of sweet flavors and strong at the same time.

For a sauce to match the striped feathers displays the section conserves