PASTA PER MINESTRE

SOUP’S PASTA

Perhaps the most common type of pasta. Our ancestors savored any type of soup  with the leftovers of other types of pasta (spaghetti broken ....). In Italy any type of first course is based on pasta. The Spegam proposes as "pasta for soups" the  type known in the local dialect quadrucci.

A petite pasta, but intense flavor, the worthy completion of a vegetable ribollita soup or creamy legumes soups, such as chickpeas and beans.

A tip: try it to season with the Cicerchia of Serra de Conti (Slow Food product from the Marche), drizzled with only extra-virgin olive oil and a sprig of rosemary. You will not be disappointed.

Available in 500 g and 1 kg