Cipriani

Cipriani BIO Rigatoni aus Hartweizengrieß

The wonderfully rough Cipriani BIO Rigatoni, an Italian durum wheat pasta. A blend of the best Apulian durum wheat varieties selected by Arrigo Cipriani is carefully processed into a delicate pasta dough and then pressed through bronze molds. The subsequent drying phase requires the greatest care - it should be slow and at low temperatures.

The wonderfully rough and at the same time relatively light pasta is pleasantly full-bodied and combines perfectly with sauces of all kinds.

The history of Cipriani Food goes back 90 years. It is the result of the work of four generations, who were guided by a common vision. The story of an Italian family that has made a name for itself on the international gastronomy scene