Cecco's Spaghetti

Historically, there is an official record of the designation "spaghetto" in the first dictionary of the Italian language by Nicolò Tommaseo and Bernardo Bellini (1819). Here "spaghetto" is incorporated as "singular masculine diminutive of string", and mention is made of "Spaghetti Soup: which are pasta the thickness of a thin string and long like sopracapellini". A curiosity: in 1957 the BBC broadcast the first documentary on the production of spaghetti and the day after the BBC studios received many telephone calls from viewers asking for the names of producers and distributors of this type of pasta to buy them.

Spaghetti No12 are so versatile that they can be served with anything.

On the other hand, Spaghetti No 11 are a tasty smaller variant of the classic Spaghetti, Spaghettini are a format that comes from southern Italy, in particular from Naples. Tasty and appropriate for this format are hot or cold sauces based on fresh tomato, vegetables or aromatic herbs. Quickly prepared sauces are also excellent, with extra virgin olive oil and the addition of garlic, chilli and anchovies. Fish sauces based on shellfish and shellfish are excellent to accompany Spaghettini.

Ingredients: Durum wheat. May contain traces of soy.

Nutritional information (per 100 g):

Energy value: 351 kcal, 1490 kJ | Carbohydrates 69g | Sugar: 3.4g | Proteins: 14g | Total Fat: 1.5g | Saturated Fat 0.3g | Trans Fat 0g | Dietary fiber 2.9 g | Sodium 0 g.