Barilla Ditaloni Lisci n.46: a short, sturdy pasta format ideal for soups, pulse-based dishes and baked preparations that need a pasta able to hold up through longer cooking times.
When working on hearty soups, pulse-based dishes or baked pasta, ditaloni is the format that delivers: its wider diameter compared to the classic ditale allows it to absorb broth without breaking down, keeping a recognisable texture even when the dish reaches the table. It performs well in long-cook preparations typical of seasonal menus.
Pasta e fagioli, chickpea soup, vegetable minestra: these are all dishes where ditaloni takes centre stage in traditional Italian cooking. For a professional kitchen serving these classics, keeping Barilla n.46 in stock means relying on a stable, well-known product that both Italian and non-Italian customers appreciate.
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Barilla Ditaloni Lisci n.46: a short, sturdy pasta format ideal for soups, pulse-based dishes and baked preparations that need a pasta able to hold up through longer cooking times.
