Rigatoni (Fischiotti) - Vicidomini

Size: 1000 gr.
Processing: Mixing between water and semolina, drawing, very long drying in the "Cirillo cells".
Highlights: The great amount of starch.
For who? For everyone.
Ideal match: rigatoni with pajata, rigatoni to "norm", rigatoni cacio and pepper

VICIDOM PASTIFICIOUS
The Vicidomini pastificio is located in Castel San Giorgio, in the Aro Nocerino Sarnese at the foot of Mount Vesuvius. The ancestors of Raimondo and Luigi Vicidomini began to produce pasta already from 1812 and for many generations, to this day, the passion for the production of good pasta remained to date to the tradition and authenticity of the products. The pasta is made with only Italian grain, the extra durum wheat semolina comes from Puglia, currently from Altamura in the heart of Murgia, one of the strongholds of the grain tradition.

Manufacturer: Vicidomini




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