Mountain pasta, as they call it, made with ingredients locally grown in the Sibillini National Park, in the Marche region of Italy.
HOW TO USE IT
Boil abundant water, add salt, then throw the Ceppi in and cook for at least 11 minutes (al dente). Try it, and depending on your taste, leave it for a couple of more minutes if you like it slightly softer on the inside. Drain, throw in the pan with the sauce, toss at high heat. Add a good amount of quality cheese, serve. Instagram, if those around you haven't attacked your plate yet.
WHY WE LOVE IT
If you like a rich sauce, vegetable or meaty does not matter, then this chunky pasta is what you need. Your condiment will fill the ceppi and the sauce stick to it making it a favourite in your pantry.
Durum wheat semolina, water (allergens in bold).
Length: 50 mm
Diameter: 26,7 mm
Cooking time: 11-13 min
We visited the beautiful Sibillini National Park in June 2017, spent two days with Alice & Moreno, learning everything there is to know around growing wheat and making quality Italian pasta. We are ecstatic to consider this a Gold Beetle Certified™ product.