OUR TYPICAL REGIONAL PASTA.
With the typical regional pasta of Antico Pastificio Morelli it is possible to bring a different recipe to the table every day, which respects the ancient traditions of the Bel Paese and which raises the bar of Italian cuisine.
Since 1860 Antico Pastificio Morelli has expertly offered many types of typical regional pasta: Venetian bigoli, Ligurian trofie, croxetti, Tuscan pici, Lazio bucatini, Sicilian busiate, Neapolitan ziti, Apulian orecchiette and Sardinian fregula are just some of the many products you can find to make tasty recipes.
Every type of pasta made inside our artisan pasta factory is obtained thanks to the use of a wheat of the highest quality, 100% Italian, using a form of processing that follows the ancient traditions to the letter: slow dough, low temperature drying and bronze drawing are just some of the secrets to making a genuine pasta with an inimitable flavour. Through bronze drawing, for example, our pasta obtains the classic roughness, perfect to retain the intense taste of any condiment and thus create an excellent first course.
Our typical regional pasta is linked to the traditions of every corner of our country and respects, in all aspects, the authentic and genuine taste typical of the past. Thanks to our products, a simple pasta dish will become the undisputed protagonist of any lunch or dinner with your beloved guests.
TYPICAL TUSCAN PASTA:
GIGLI
Gigli has a fast cooking time of only 4 minutes. It is ideal for express dishes, combined with vegetable- and/or meat-based sauces, such as speck and artichokes.
PAPPARDELLE WITH WHEAT GERM
Pappardelle is 1.5 cm wide and characterised by the presence of wheat germ, the heart of the grain, rich in substances and active nutritional ingredients, reintroduced by Antico Pastificio Morelli through ancient artisan techniques. With an excellent wheat flavour, this type of pasta is perfect for express cooking and ideal to be combined with traditional sauces based on meat even without a red sauce.
PICI A MATASSA
Typical Tuscan format. For the best result, we suggest cooking this pasta in plenty of boiling water and not stirring it for the first 12 minutes to prevent it from breaking up. The total cooking time is 22 minutes. Once cooked, the pici a matassa has a 4.4 mm diameter, also ideal for banqueting as it is relatively short and is very well suited to pre-cooking. It does not stick together and does not overcook even after lengthy periods in the pasta warmer.
PICI DRITTI
pici dritti is our reinterpretation of the typical Tuscan format and has an innovative and interesting technical variant. A microhole in the centre of the spaghetti, which closes during cooking, reaching the diameter of 4.4 mm and cooking in just 11 minutes. The pici dritti releases the right starches essential for the final throw in the pan and goes perfectly with all types of sauces, both meat and plant-based.
TYPICAL LAZIO PASTA:
BUCATINI
Bucatini, a format typical of Lazio, cooked in just 11 minutes, reaching a diameter of 4.4 mm. It releases the right starches essential for the final throw in the pan and are ideal with all kinds of full-bodied and plentiful sauces such as amatriciana.
TONNARELLI SPAGHETTONI
Typical format of Lazio, square in shape, it releases the right starches essential for the final throw in the pan. Ideal for dishes with express cooking, it tonnarelli spaghettoni can be combined with all kinds of sauces such as fish, bottarga, vegetables or meats with or without tomato base.
MEZZE MANICHE
Typical format of central Italy, with Tuscan semolina, mezze maniche is perfect to combine with assembled sauces such as amatriciana or carbonara.
PASTA TYPICAL OF EMILIA ROMAGNA, PRODUCED WITH DURUM WHEAT SEMOLINA:
GRAMIGNA
gramigna is characterised by a micro-perforated pasta curl that cooks in just 5 minutes. Ideal with meat- and/or tomato-based sauces.
GRAMIGNA PAGLIA E FIENO
Distinguished by the wonderful flavour of wheat and spinach, gramigna paglia e fieno, it can be combined perfectly with sauces based on meat and/or fish with tomato.
TYPICAL VENETO PASTA:
BIGOLI
For the best result, we suggest cooking this pasta in plenty of boiling water and not stirring it for the first 12 minutes to prevent it from breaking up. The total cooking time is 22 minutes. Once cooked, the bigoli has a diameter of 4.4 mm and is also suitable for banqueting as it is relatively short and is very well suited to pre-cooking. It does not stick together and does not overcook even after lengthy periods in the pasta warmer.
TYPICAL LIGURIAN PASTA:
TROFIE
Typical Ligurian pasta, produced with Italian semolina, trofie is perfect to be combined with sauces based on pesto or simple sauces based on meat and/or vegetables.
CROXETTI
Pasta typical of Liguria, produced with Italian semolina, formed with a particular flat and round shape, the croxetti is ideal to be accompanied with simple sauces such as butter and sage or with pesto.
TYPICAL PUGLIA PASTA:
ORECCHIETTE
Typical pasta of Puglia produced with Italian durum wheat semolina, orecchiette combines perfectly with simple sauces based on meat and/or vegetables such as turnip tops or tomato sauce.
TYPICAL CAMPANIA PASTA:
ZITI
Typical pasta of Campania produced with Italian semolina, ziti is ideal as baked or broken pasta before cooking, seasoned with very elaborate sauces.
TYPICAL SICILIAN PASTA:
ANELLI
Typical Sicilian pasta produced with Italian wheat semolina, anelli has a particular shape and is perfect as oven-baked pasta (timballo) or for hot soups in broth.
BUSIATE
Typical pasta of Sicily, more specifically of the Trapani area, it is in the form of long and thin strips of pasta, spirally rolled and obtained with a special machine dedicated to it, busiate it is characterised by its porosity and the ability to hold flavours well to enhance the taste of first courses. It is also good in pre-cooking: it does not overcook or stick together. Ideal with pesto or with anchovies and breadcrumbs.
TYPICAL SARDINIAN PASTA:
TOASTED FREGULA
Produced with Italian wheat semolina and toast fregula it is ideal both as a hot dish with mussels and clams and/or in a risotto with sausage, and as a cold dish with vegetables and fish.