Italian pasta forms usually have a long and exciting history, reflecting also the culinary development and history of a given region. Well, this is not really the case with truciolotti; like the version of fusilli which is common today, this type of pasta was born thanks to the modern production technology. However, this does not take away from its value, it is a gorgeous kind of pasta, cream and mushrooms or pork and cabbage go very well with it, it can also be used in a baked pasta dish and can be made into a scandalously good Hungarian „túrós csusza” (cottage cheese-pasta dish).
Each of the Buono pasta was individually selected at the Zaccagni Pasta Factory.
The secret that makes this pasta so delicious lies in the top-quality grain, that is milled so carefully, in the pure water that flows from the Majella mountain springs and in the drying process that sees the pasta dried slowly and gently at very low temperatures.
