paste
Penne Rigate
Our artisan Penne Rigate are made with semolina from ancient Sicilian grains organically grown on the hills of Ragusa, in the Iblean lands. Bronze drawing carves deep ridges and a porous surface that holds sauces, condiments and ragù in every bite. Slow drying at low temperature for over a day keeps the organoleptic qualities and gluten structure of the ancient grain intact. When cooked they offer a perfect al dente consistency with a decisive, lingering wheat flavour. Supremely versatile, they pair ideally with caponata, olive pestato, ragù and vegetable-based dressings.
unit price
In the Kitchen
Be inspired by Sicilian tradition
Penne with Caponata
Prepare a caponata with aubergine, celery, olives, capers, tomato and a touch of vinegar. Toss the al dente penne with the warm caponata and finish with fresh basil and salted ricotta. A dish that unites two icons of Sicilian cuisine in perfect harmony.
Penne with Olive and Cherry Tomato Pestato
Roughly chop black olives, sun-dried cherry tomatoes, capers and almonds. Sauté the pestato in Tenuta Chiaramonte extra virgin olive oil with a garlic clove and toss with the penne. A quick, intensely flavourful dressing that showcases artisan pasta.
