Pennette Mezzani Rigate no.23 - Divella or shellfish

or shellfish

This traditional semi-cured cheese is crafted from pasteurised ewe’s milk

Parmigiano Reggiano is a traditional hard cow’s milk cheese produced in the Emilia-Romagna region of Northern Italy

as well as enriching antipasti boards

delivering a sweet

Pennette Mezzani Rigate no.23 - Divella or shellfishShort, thin, ridged pasta tubes cut on the diagonal. Slightly slimmer than classic Penne Rigate, this shape is versatile and pairs beautifully with a wide variety of sauces, from simple tomato based dressings to rich and creamy preparations. Made with carefully selected durum wheat and bronze extruded to give a textured surface that holds sauces perfectly.