our imperfect pride
The crown, hub and spokes have 3 different thicknesses, creating a unique chewing experience comparable to the combination of the crumb and crust of good bread. This voluptuous texture is highly appreciated by chefs and “sensible appetites”.
RUOTE
PAZZE
At our facility, the die for Ruote Pazze
has existed since 1918.
At our facility, the die for Ruote Pazze has existed since 1918.
From the beginning, Ruote Pazze have enjoyed uninterrupted success in both Italy and abroad, featured on the menus of many renowned restaurants worldwide.
In Salento, they are traditionally called Ruote Pazze (Crazy wheels) for their imperfect circular shape. After cooking, however, they do not collapse like some Rigatoni or Paccheri but retain their structure, allowing the sauce to flow freely inside and remain well integrated.
RUOTE
PAZZE
At our facility, the die for Ruote Pazze has existed since 1918.
With the “Delicate” processing method, we achieve a texture that “opens up” perfectly for a harmonious blend with sauces.
The perfect seasoning is a good pesto enriched with bits of tomato or salted ricotta softened with cooking water.
With the “Delicate” processing method, we achieve a texture that “opens up” perfectly for a harmonious blend with sauces.
The perfect seasoning is a good pesto enriched with bits of tomato or salted ricotta softened with cooking water.
In 2002 Ruote Pazze won the prestigious “National Association for the Speciality Food Trade” Award at N.Y. Fancy Food Show.
In 2002 Ruote Pazze won the prestigious “National Association for the Speciality Food Trade” Award at N.Y. Fancy Food Show.
They were also spontaneously mentioned
in Mine Vaganti, a beautiful film by Ferzan Özpetek.
They were also spontaneously mentioned in Mine Vaganti, a beautiful film by Ferzan Özpetek.
le “Ruote pazze” con il prestigioso
Oscar al Fancy Food di New York.
un bellissimo film di Ferzan Ozpetek.