Verrigni, Maccheroni, 500gr.

Maccheroni-eaters.

Among the most traditional of forms, Verrigni’s maccherone proves why it’s still one of the most popular styles today. Together, wheat’s from Abruzzo and Gran Sasso spring water make a powerful pair. Try it with a simple pesto genovese, in a cacio e pepe, or all’amatriciana. It will seem as though they were created on purpose.


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