Bronze-drawn and dried slowly at low temperatures, Giù Giù pasta is made from Sicilian durum wheat semolina.

Rigatoni get their name from the thick grooves that characterise them and allow them to hold in the sauce extremely effectively.

They are the protagonists of many traditional Italian dishes, in particular for Roman cuisine dishes such as rigatoni all'amatrciana, the original pasta dish from Amatrice in its original version with tomato, guanciale and pecorino cheese.

Discover the whole Giù Giù line.

Cooked 7 minutes al dente.