Fedelini De Cecco

The origin of the Fedelini goes back to the territories of the province of Savona in Liguria from the 14th century, when macharoni and tria began to be made, also called fidej , whose characteristic is to be very thin, a characteristic that still distinguishes them today. of the spaghetti. The suggested seasonings for this format are simple: excellent combinations with butter, raw butter and cheese, or melted butter with sage and cheese. Also excellent with egg-based sauces or with fresh raw tomato. Another way to best enjoy Fedelini is with a light white broth. In addition to broths and dried pasta, in the Naples area they are also used to prepare baked cakes.