Crispy and juicy, this sandwich recipe courtesy of our friends at Maine Meat is a delicious treat to be enjoyed anytime of the year.
Thimbles of Traditional Texture
With a touch of sweetness, herbal hints, sunkissed grain, and ascents of cinnamon, Bona Furtuna Ditalini provides a great al dente texture and elastic structure. Representative to what humans have been eating for thousands of years and easy for digestion, feel the nutritional benefits of ancient grain pasta in every bite. A perfect complement to many soups, Ditalini pairs wonderfully with textured sauces. Try the famous “Ditalini e Fagioli” for spoonfuls of authenticity.
Ancient Grain Meets Modern Technology
Bona Furtuna Ancient Grain Pasta celebrates the spirit of Italian land and tradition. Sicily’s rich climate presents ideal growing conditions for many crops, including 100% organic, non-GMO grain. Perciasacchi and Russello are sublime heirloom wheat grains that grow tall, develop strong elasticity and create an authentic al dente texture in each noodle. Using modern practices, grain is ground domestically, rinsed minimally and repeatedly milled. Next, our Italian artisan heirloom pasta is shaped in bronze dies, cut by hand, and placed on racks to air dry in the Mediterranean breeze.
I love this pasta! It tastes so good and by far the best pasta I’ve tried!
Thank you for the kind words, we are thrilled to hear that the Ditalini has treated you well.
Love your pasta!
It was fabulous! Great flavor and texture!
Bellissimo Margaret! We're thrilled to hear that you enjoyed the Ditalini pasta!
Amazing, authentic, ancient grain pasts. Nothing better.
Isn't that the truth! These hearty little noodles make for a delicious soup as well!
Great for Salads
Our whole family loves the shape and size of this delicious pasta. They are great for summer salads, as well as hot meals with tomato sauce or creamed sauces.
Magnifico! We're happy to hear the Ditalini is such a crowd-pleaser!
Great for Soup
I love this pasta for soup ! Wonderful addition to homemade chicken soup. I am hooked!!
Grazie Nancy! The Ditalini is perfect for soups, but also goes well in baked pastas as well. Buon appetito!