Description
Fedelini 10 De Cecco
The origin of Fedelini can be traced back to the Ligurian territories of the province of Savona starting from the 14th century when they began to make macharoni and tria, also called fidej, whose characteristic is that of being very thin, a characteristic that still distinguishes them from Spaghetti.
The recommended condiments for this format are simple: excellent combinations with butter, such as raw butter and cheese or melted butter with sage and cheese. Egg-based sauces or those with fresh raw tomatoes are also excellent. Another way to best enjoy Fedelini is in a light white broth. In addition to broths and dry pasta, in the Neapolitan area they are also used to prepare baked pies.
Available in 500 g packs.
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