skip to Main Content

Tortiglioni, are one of many varieties of maccherone, one of the oldest pasta originating from Naples. The name refers to its shape, which literally means to wrap in a spiral with a characteristic pattern from the lathe used in pasta production. Its best suited with full-bodied sauces; excellent served with succulent, meat-based sauces. It is suitable for oven-baked pastas.

Orecchiette are a variety of pasta typical of Apulia, a region of southern Italy. Their name comes from their shape, which resembles a small ear. In the vernacular of Taranto it is called recchietedd, or chiancaredd.

Bucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning “hole”, while bucato or its Neapolitan variant perciato means “pierced”.

Paccheri is a type of pasta in the shape of a very large tube, originating from Campania and Calabria. They are generally smooth, but there is also a ribbed version, paccheri millerighe. They can be served stuffed or not.

Cheesy, with a creamy B├ęchamel sauce, spinach, ricotta, provolone, and topped with prosciutto.