PASTA RIGATONI
16 oz (453 g)
Short and ribbed pasta shape. The geographical origin is probably in the Italian region of Campania, although it was produced to satisfy the demand of the more northern regions and in particular the city of Rome, where the rigatoni with pajata (beef intestine) is famous. Rigatoni are very versatile and are appreciated all over the world, especially when combined with strong, rich and traditional sauces such as carbonara, chunkier meat and vegetable sauces or baked in casserole dishes know as pasta al forno
Questions about PASTA RIGATONI
- What's in PASTA RIGATONI?
- Ingredients: DURUM WHEAT SEMOLINA, WATER.
- What size and case pack?
- Size: 16 oz (453 g).
- Where is it distributed?
- Through UNFI and KeHE, in the North East, East, South East, Central and West regions.
- Which Informa shows has it been at?
- Expo West 2027, Expo West 2026 and Expo West 2025.