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PASTA

Pasta from Campania region: Barilla traditionally produced bronze die pasta,
to match perfectly every sauce

Spaghetti

Spaghetti

Dry, with chopped tomatoes, oil-based condiments, and fish sauces
Linguine

Linguine

With simple sauces, such as oil, butter, fish sauces, clams, pesto Genovese
Farfalle

Farfalle

With simple oil, butter or tomato accompaniments, or with cheese sauces. Also ideal for cold summer salads
Fusilli

Fusilli

With neapolitan-style ragù, meat sauces and ricotta cheese. Also suitable for pasta salads
Penne

Penne

With butter or with meat or vegetables. Penne go well with meat, egg, and cheese Sauces
Orecchiette

Orecchiette

Traditionally with turnip greens, but also with tomato and ricotta cheese