Ingredient

macaroni

Depending on the Italian geographical regions, macaroni represents a different pasta format: in Central Italy, for example, this term refers (especially in Tuscany and the Marche) to an elongated pasta format such as spaghetti and tagliatelle respectively. , while in Sicily they are not even perforated. In some areas of our country, macaroni is prepared in the form of pasta in broth, rather than as classic pasta. Macaroni is generally produced starting from durum wheat semolina (although there are also variants produced with egg), and in some cases they are colored with chilli pepper, cuttlefish or spinach, to obtain red, black and green color variations respectively .

Use in cooking

Macaroni is mainly used for the preparation of tasty pasta dishes seasoned with many different sauces.

Preservation

Macaroni - like pasta in general - must be stored in tightly closed packages, placed in dark, cool and dry places.

Curiosity

According to some historians, macaroni was imported into Italy by Marco Polo: others, however, maintain that it was already widespread in Sicily in 1100.