Sagne Ncannulate

Sagne Ncannulate are a symbol of Apulian cuisine, born from the combination of a few simple but high-quality ingredients: durum wheat semolina, water and a pinch of salt. Their characteristic curled and elongated shape allows them to perfectly capture any kind of sauce, making each dish rich and flavorful. This pasta lends itself to multiple preparations, from the traditional baked recipe to more creative and tasty variations.

Among the most popular preparations are Sagne ncannulate with meat sauce, a classic that enhances the softness of the pasta and the richness of the meat sauce. For those who prefer stronger flavors, the combination with ricotta forte is a must, capable of giving a unique and enveloping contrast. Sagne ncannulate with eggplant, on the other hand, represent a delicious vegetarian proposal, enriched by the sweetness and texture of typical local vegetables. There is no shortage of seafood variants, with fish or allo scoglio, perfect for those who want to bring to the table the scent of the sea with a touch of Apulian tradition. The pasta, thanks to its particular shape, holds seafood-based sauces well, creating a balance of flavors in every forkful. This versatility makes them stars of many tables in Puglia and beyond, bringing with it the warmth and authenticity of Southern Italian cuisine.

Ingredients:

• Durum wheat semolina
• Water
• Halls

Distinctive Features:

• Typical Apulian artisanal pasta
• Long, rolled shape ideal for retaining condiments
• Made from high-quality semolina
• Perfect for traditional recipes and creative variations
• Suitable for meat sauces, vegetables, strong cottage cheese and fish
• Also great baked for more structured dishes

Uses in Cooking of Sagne Ncannulate:

• Sagne ncannulate with meat sauce, for a rich and flavorful first course
• With strong ricotta cheese, with a strong and enveloping taste
• With eggplant, for a tasty vegetarian proposal
• Sagne ncannulate con pesce o allo scoglio, to bring the sea to the table