Favuzzi penne pasta
We use premium bronze casts to impart to our pasta a lovely porous texture, to which sauces stick more easily. To achieve a classic al dente consistency, our artisanal pasta undergoes a slow drying process at 30°C for 12 to 20 hours, depending on thickness. This ensures the centre of the pasta stays firmer and doesn’t cook as much once plunged into boiling water. Thanks to this consistency, your pasta dishes will be a success, every time.
Penne are ideal for cold salads and cheese or creamy sauces.
We use premium bronze casts to impart to our pasta a lovely porous texture,
to which sauces stick more easily. The difference is obvious when our product is compared to mass produced pasta, extruded in Teflon casts: they are shiny and smooth, which means the sauce can't coat the pasta and ends up at the bottom of the plate instead.
A slow drying process protects the centre of the pasta and is key to achieving an al dente consistency every time. Our pasta is produced in one of Italy's purest, most pollutant-free areas: the mountains of the Antola natural reserve. It is made with spring water that also comes from the reserve and glyphosate-free Italian durum wheat semolina of the highest quality.
The Minaglia brothers have been making artisanal pasta for over 30 years in their hometown of Montoggio, located in the Apennine mountains near Genoa, Italy, a remarkably beautiful region just a short distance from the Antola nature park. Using only their artisanal expertise and guaranteed 100% Italian ingredients, such as pure spring water and locally grown durum wheat semolina, Paolo and Francesco strive to preserve the centuries-old regional tradition of extruding pasta in bronze casts. They are ranked among the world's top specialty Ligurian pasta makers, earning international accolades with their delicious, unparalleled products.
Montoggio, Liguria, Italy.
History and anecdotes
Penne are one of the few pasta shapes whose date and place of creation are known with certainty. In 1865, Giovanni Battista Capurro, a pasta maker based in San Martino d’Albaro, near Genoa, patented a machine he had invented to cut pasta on the diagonal. His invention was revolutionary in that it made it possible to cut fresh pasta in that shape without crushing it.
Durum wheat semolina.
The Minaglia brothers have been making artisan pasta for over 30 years from their hometown of Montoggio, in the Appennine mountains near Genoa, Italy: An area of outstanding natural beauty in the Antola Natural Park. Using only artisan techniques and 100% certified Italian ingredients, from pure spring water and locally grown Organic Durum Wheat Semolina, Paolo and Francesco strive to maintain the centuries-old tradition of bronze-extruded pasta making in the region. They have grown to become leading producers of Ligurian specialty pasta the world-over, winning international accolades for their delicious and unique products.
More specifically, the unique shapes of Pasta di Liguria depict the centuries-old culinary traditions of one of Italy’s healthiest local cuisines and most beautiful coastal regions.
Liguria, one of the smallest and uncontaminated Italian regions is a landscape characterized by two contrasting factors: the coastal area - MARE , and the inland mountain range - MONTI. With extreme differences in climate and way of life, each area has developed its own distinctive cuisine based on the local know-how and ingredients, reflecting to this day the wonderful spectrum of dishes that make Ligurian Cuisine so varied and unique as well as being one of the healthiest and balanced regional diets in the Mediterranean. Pure, nourishing dishes that reflect the deep link between the land and its people.