Verrigni Trafilata in Bronzo
Verrigni's main line: 26 bronze-die dry pasta shapes from 100% Italian durum wheat semolina and Gran Sasso water.
Verrigni Trafilata in Bronzo is the largest line of Antico Pastificio Rosetano: 26 dry pasta shapes extruded through traditional bronze dies. The dough is made from semolina of durum wheat grown only in Italy and water from the Gran Sasso. Bronze gives the pasta a rough surface. After shaping, the pasta goes into mobile drying rooms, where it dries slowly at 45–50 °C for up to 72 hours, depending on thickness and shape.
The line includes classic long and short shapes: spaghetti and spaghettino, Superspaghettoni, chitarra (spaghetti alla chitarra), bucatini, linguine, penne rigate, maccheroni, rigatoni and mezzi rigatoni, fusilli and fusilloni, paccheri and mezzi paccheri, calamarata, radiatori and gnocchetti sardo-abruzzesi. It also has Verrigni's own shapes: the square Pennotta and BU-Quadro (a square bucatino), the S-shaped Sandrina, Qubetto, Tridente al Dente and the quick-cooking Spaghetto al Volo.
It is everyday pasta for tomato and meat sauces, for carbonara, amatriciana and seafood dishes.
Facts
| Raw material | Durum wheat semolina (100% Italian wheat), Gran Sasso water |
|---|---|
| Main use | Everyday bronze-die dry pasta |
What it includes
- Verrigni Bu-Quadro
- Verrigni Bucatini
- Verrigni Calamarata
- Verrigni Chitarra
- Verrigni Fusilli
- Verrigni Fusilloni
- Verrigni Gnocchetti Sardo-Abruzzesi
- Verrigni Le Virtù
- Verrigni Linguine
- Verrigni Maccheroni
- Verrigni Mezzi Paccheri
- Verrigni Mezzi Rigatoni
- Verrigni Paccheri
- Verrigni Penne Rigate
- Verrigni Pennotta
- Verrigni Pennottina
- Verrigni Qubetto
- Verrigni Radiatori
- Verrigni Rigatoni
- Verrigni Sandrina
- Verrigni Spaghetti
- Verrigni Spaghettino
- Verrigni Spaghetto al Volo 3 Minuti
- Verrigni Superspaghettino
- Verrigni Superspaghettoni
- Verrigni Tridente al Dente
How it connects to Pasta
Verrigni Trafilata in Bronzo → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- Previous step
- Bronze die
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Verrigni, Dry durum wheat pasta
- Similar and different
- Spaghetti, Bucatini, Linguine, Penne, Rigatoni, Fusilli, Paccheri, Spaghetti alla chitarra, Macaroni, Radiatori
Frequently asked questions
How is Verrigni's bronze-die pasta dried?
Slowly, in mobile drying rooms at 45–50 °C, for up to 72 hours depending on the shape.
What is the Spaghetto al Volo?
A spaghetti with a special shape that cooks much faster, developed by Verrigni for professional kitchens.
What to read next
- Bronze die — A bronze pasta die with shaped holes through which dough is pushed; it gives pasta a rough, matte surface.
- Penne — Short pasta tubes cut diagonally at the ends, smooth or ridged (rigate); the name means “pen” in Italian.
- Fusilli — Short dry pasta twisted into a spiral, made from durum wheat semolina and water; the name comes from fuso, the spindle.
- Macaroni — Dry durum wheat pasta sold under the name maccheroni; for example, Barilla's Maccheroni N°44 is a short pasta made from durum wheat semolina and water.
Similar
Verrigni Trafilata in Oro · Verrigni Cappelli Bio · Verrigni Aromi e Sapori · Verrigni Sine Gluten · Verrigni Pasta all'Uovo · Divella Pasta Trafilata al Bronzo