Sedani Rigati n.34
Sedani Rigati are a smaller and lighter version of tortiglioni, characterized by ridges that better retain the sauce. The name “sedani” comes from the Latin “caelus,” which means “sky.”Sedani Rigati by Pasta Brundu are made with high quality durum wheat, following traditional artisan techniques. The bronze dies create a rough texture that absorbs sauces well. […]
Rigatoni n.23
Rigatoni have a relatively recent history compared to other types of pasta. In fact, their origin dates back to the end of the 19th century and the beginning of the 20th, when the first modern pasta factories began to spread in Italy. In particular, it was the introduction of ridges on industrial dies that allowed […]
Pipe Rigate n.27
Pipe Rigate are distinguished by their ridged surface, which allows them to better retain sauces and condiments. This feature makes them ideal for dishes with thick and rich sauces, since the ridges and concave shape capture and retain the sauce, ensuring a rich and satisfying taste experience with every bite.The origins of Pipe Rigate are […]
Penne Rigate n.25
Bronze drawn penne rigate are an excellent choice for pasta lovers. The bronze drawn process gives them a rough surface, which holds the sauce better. This makes them perfect for dishes such as the classic “pasta al pomodoro” or for more elaborate recipes with rich sauces and tasty condiments. They were born in Genova in […]
Paccherini n.52
Spacious and generous, Paccherini (a smaller size of the well-known Paccheri) are perfect for holding rich and abundant sauces from Neapolitan and Italian cuisine in general. Among the most iconic pasta shapes of the Campania tradition, Paccheri reign supreme, especially in Naples. But now a format used in the kitchens of all Italian families. Wrapped […]
Mezzi Rigatoni n.24
Mezzi Rigatoni have quickly spread throughout Italy, conquering the palates of adults and children thanks to their shape and flavor. This type of pasta is a shape that can be used for many typical recipes from many Italian regions. Their birth is generally placed in Campania between the end of the 18th century and the […]
Mezze Penne n.26
Mezze penne, which means “half pen” in Italian, is a versatile and delicious type of pasta. It is characterized by its short, tubular shape, cut diagonally to resemble a fountain pen. Brundu Mezze Penne are a culinary delight thanks to the careful selection of fine durum wheat and their fuller shape. his specially studied design […]
Mezze Maniche n.55
The versatility of Mezze Maniche allows it to be used in many preparations, especially with fresh and light sauces. In fact, the tubular shape and smooth surface allow it to better retain sauces and sauces, enhancing their taste and flavor. Their tubular and slightly curved shape is reminiscent of a shirt sleeve cut in half, […]
Malloreddus n.49
Malloreddus, the typical pasta shape of Southern Sardinia, now enjoyed habitually by all Sardinians were, and still are today, the protagonists of special occasions such as weddings, parties and village festivals. Their name, which means “little bulls” in Sardinian, pays homage to the generative force of this animal, symbol of Neolithic and Nuragic Sardinia. In […]
Gnocchi Sardi n.45
Gnocchi sardi, or “ciccioneddi”, are a specialty of northern and central Sardinia. Their particular shape and longitudinal ridges make them perfect for capturing sauces and condiments, enhancing their flavor. Often the protagonists of local festivals and fairs, Sardinian gnocchi represent, together with fregula and malloreddus, the tradition and culinary identity of our Island.