BARILLA N46 DITALONI LISCI GR 500

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.

• Pulse soups and vegetable minestre
• Baked pasta and timballi
• Broth-based dishes and long-cook preparations
• Seasonal first courses