Tortiglioni nº23

One of the oldest and most traditional short pasta in Naples, versatile, elegant and of great culinary utility. Tortiglioni are slightly smaller than the classic rigatoni, and unlike these, the ridges on their surface have a nice spiral shape, perfect for capturing sauces and condiments. Its slightly curved, short and wide figure is ideal for making the typical pasta cakes of southern Italy and for combining with full-bodied dressings: meat or seasonal vegetable ragouts, broccoli and sausage preparations, eggplant and Parmesan or cream and mushrooms.