Italian food producer, Bona Furtuna, has expanded its organic ancient grain pasta category with four new cuts: Casarecce, Rigatoni, Paccheri and Linguine.
“What I love about this particular product release is we are not only introducing cuts that are well-known to our customers but also bringing two new variations that may be a bit more unique to the general consumer,” states Margaux Maertens, Marketing Manager at Bona Furtuna. “Like our other pastas, the new offerings are all bronze-cut, a process traditional to Italian pasta-making, producing a coarser, more porous surface for sauces to cling to.”
Casarecce and Paccheri are native to Sicily, bringing one-of-a-kind textures to both traditional and more modern Italian-styled dishes. Casarecce, loosely rolled lengthwise and twisted, resembles ancient scrolls and is originally used for elevating pesto dishes. The large and wide tubes of Paccheri are often stuffed with ricotta or sausage and paired with a red sauce.
Continued Maertens, “We are beyond excited to tease the near-future release of three extremely rare pasta shapes handmade in the heartland of Sardinia, and exclusive to the Bona Furtuna brand. We’re working with a boutique producer in Sardinia to hand-make each individual shape, involving the local community to share in this unique, traditional experience. As a result of each pasta’s rarity, once officially launched, there will be a very limited amount of these offerings. So stay on the lookout come October – just in time for National Pasta Month.”
