Long thick ribbons, pappardelle are the crowd pleaser, perhaps because they have been around since medieval times! Traditionally served with ragù, it is compulsory to eat them in Verona on the Festa di San Zeno, the patron saint of the city.
PRONOUNCE ME: papp-ar-deh-leh
A product from Griffith NSW and Riverina's only producer of dried artisan pasta. The team at Zecca are passionate about producing the highest quality pasta possible using the best traditional Italian techniques – small batch, bronze extruded, slow dried.