Mezzi Rigatoni have quickly spread throughout Italy, conquering the palates of adults and children thanks to their shape and flavor. This type of pasta is a shape that can be used for many typical recipes from many Italian regions. Their birth is generally placed in Campania between the end of the 18th century and the beginning of the 19th century. It is assumed that Mezzi Rigatoni derive from a smaller variant of the classic rigatoni, born in Rome around the 17th century.
500ge -
6 Portions-
Cooking time 9-11 minutes
1,5 g Fats
- 0,4 g of which Saturated Fatty Acids
- 71 g Carbohydrates
- 3,4 g of which Sugars
- 3 g Dietary Fiber
- 12,5 g Protein
Mezzi Rigatoni have quickly spread throughout Italy, conquering the palates of adults and children thanks to their shape and flavor. This type of pasta is a shape that can be used for many typical recipes from many Italian regions. Their birth is generally placed in Campania between the end of the 18th century and the beginning of the 19th century. It is assumed that Mezzi Rigatoni derive from a smaller variant of the classic rigatoni, born in Rome around the 17th century.
500ge -
6 Portions-
Cooking time 9-11 minutes
1,5 g Fats
- 0,4 g of which Saturated Fatty Acids
- 71 g Carbohydrates
- 3,4 g of which Sugars
- 3 g Dietary Fiber
- 12,5 g Protein
