The origin of Fedelini can be traced back to the Ligurian territories of the province of Savona starting from the 14th century when they began to make macharoni e tria , also called fidej , whose characteristic is that of being very thin, a characteristic that still today distinguishes them from Spaghetti.
The recommended condiments for this format are simple: excellent combinations with butter, such as raw butter and cheese or melted butter with sage and cheese. Egg-based sauces or those with raw fresh tomatoes are also excellent. Another way to enjoy Fedelini at their best is in a light white broth. In addition to broths and pasta dishes, in the Neapolitan area they are also used to prepare baked pies.
Ingredients:
Durum wheat semolina pasta
Durum wheat semolina - may contain soy and mustard .
This product hasn't received any reviews yet. Be the first to review this product!
