Rigatoni belongs to the straight ridged pasta cuts; they might originally come from the Campania region. It is a rather adaptable cut and is suitable with tomato or vegetable based sauces. They are at their best with meat based sauces such as with stew, meat and mushrooms, veal and pork, sausage and fowl ragus. Best are liquid based sauces able to cling to the pasta"s ridges. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies.