Ricciolina is one specialty of "Antico pastificio Morelli 1860" that has traditions handed down through five generations.This pasta is normally laid out on frames to dry at low temperature. The bran of wheat and the germ of wheat gives to the pasta a flavour of years gone by. Ricciolina has a so special taste that you can try it simply with extravirgin olive oil and Parmigiano-Reggiano cheese.
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