Spaghettoni are the more full-bodied variant of the classic spaghetti. The iconic Bossolasco spaghettoni are traditionally characterized by a long format and a large round section. Their rough surface and their dense texture make them perfect for completing their cooking in a pan, risotto with their condiments and a little cooking water. From pure "garlic, oil and chilli" to an elaborate "allo scoglio", it's no wonder why this format is the favorite of chefs. For when last minute "du' spaghi" become a sublime dish.
Cooking time: 12/13 mins
The Bossolasco farm, in the Savigliano countryside in the province of Cuneo, has the broad shoulders of centuries-old experience and the sharp mind of the new generations. It is a family business with an ancient history and an enterprising spirit. A company that has freed itself from the gloomy and demeaning world of the wheat market as a commodity, courageously managing to differentiate itself and internally unify a usually fragmented supply chain: growing wheat and producing pasta, and what pasta! A truly artisanal pasta, with an extraordinary cooking resistance and a generous and satisfying taste.