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Genoese Macaroni




Also known as “Natalini”, for the Genoese ancient custom of eating them at Christmas, are long and slender, smooth feathers that must be crushed before being put into the pot. Can be considered the heirs of medieval and Renaissance “macaroni”, which were also filled with meat, cheese or vegetables, as today’s cannelloni, although their use is “to broddo” (in Liguria) — with Capon broth, beef, sausage and spices.

In packs of 500 g shelf life: 24 months from date of manufacture.

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