The second most famous type of pasta after spaghetti, we make them in many variations: penne mezzani, penne ziti, mezze penne and rigate. They are suitable to an infinity of seasoning and they are one of the kid’s favourite dishes.

They differ from penne by the straight cut. Typical of Neapolitan cuisine, this type of pasta was formerly called “le zite” because they were prepared for the marriages of women who came out of the role of “zitelle”, spinster. Today you can enjoy them with whom you want. Excellent with Genovese sauce or baked, as the tradition wants.