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When the Greeks founded Naples in VIII Century BC, they adopted a dish prepared by the natives, a sort of pasta made with barley-flour and water and dried in the sun which they called “macaria” very close to what today is called “maccheroni”. There are references to pasta in Roman times starting in the III century b.C.; following this, in Cicerone’s works dating to the 1st Century b.C. we find him writing about his passion for “laganas” that were sheets of pasta made with wheat flour and water, very similar to what today we call “lasagna”.
500 in stock
|Dimensions||8 × 15 × 23 cm|
Durum wheat semolina, water
Clean and cut in cubes a sweet pepper, an eggplant and cherry tomatoes, and add them in the same order 5 minutes one from the other to a large pan with extra virgin olive oil, where you will have slightly fried and then thrown away a whole clove of garlic. When the vegetables are cooked, cook the Maniche rigate and add them to the pan and mix to creamy consistence over low heat. When serving, add some cacioricotta grated cheese.
Pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese.
520 g / 18.3 Oz
500 g / 17.6 Oz