Whether it's the brand, the shape, or the ingredients that help you choose what pasta to keep in your pantry, we want to help answer some commonly raised questions about our pasta specifically, as well as the broader, oh-so-wonderful-world of pasta at large.

Set into the neatly adorned and carefully planted vineyards of Modena stands the balsamic house Pedroni Acetaia. Initially established as a tavern in 1862 by founder Giuseppe Pedroni, the name quickly became synonymous with balsamic vinegar throughout Modena. Utilizing large empty beer casks made from oak to begin the fermenting process, and smaller Marsala casks made from chestnut, to carefully age his balsamic, Pedroni started a tradition for the production of the luscious and acidic vinegar that has been passed down from generation to generation within the Pedroni family. Today, Pedroni is managed and operated by a member of the sixth generation of the family. 

A staple throughout Italy, spezzitano recipes vary depending on who's cooking. Where some use beef, others use veal. While some are purists, many add tomatoes and herbs to add complexity. In northern Italy, spezzitano di manzo is served with polenta, while in the south, it is more typically enjoyed with crusty bread. At the end of the day, a good soffritto, fresh aromatics, and lots of patience, served alongside a beautiful Etna Rosso, will make this dish a family favorite in no time.