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Editorial
Al Bronzo Spotlight Series: Mezzi Rigatoni
Barilla Al Bronzo®, our new imported, bronze die pasta from Italy is officially in market and coming to a foodservice distributor near you in bulk this summer! This month we dive into the story behind Mezzi Rigatoni, and what chefs are doing with this classic shape.
Mezzi Rigatoni literally means a half-size (mezzi) version of the classic rigatoni shape. The bronze-die technique maximizes the signature ridges’ embrace of sauces, while the sturdy tubular shape is made to keep its texture and signature Barilla al dente bite even under the rigors of a foodservice operation. For double cooking, baking or reheating for off-premise service, Barilla Al Bronzo Mezzi Rigatoni is ready for what you’re dishing up. Mezzi Rigatoni originated in Sicily and southern Italy, where it features in meat sauces and rustic preparations, often with tomato bases.
Here are a few of our favorite mezzi rigatoni recipes from our chef friends:
Al Bronzo® Mezzi Rigatoni with Scallops and Lemon-Celery Pesto Chef Matt Harding of the Piada Group was inspired by a celery leaf pesto from Nancy Silverton, and pairs it here with a light seafood preparation that doesn’t skimp on flavor! Pair it with a crisp Sicilian white wine, and you may find yourself transported.
Barilla Al Bronzo Mezzi Rigatoni with Black Truffle Sauce & Italian Sausage On the other end of the spectrum is this indulgent dish that’s over the top with truffles and truffle butter. It shows the versatility of the shape and Al Bronzo to deliver luxury in a plate of pasta.
Spicy Mezzi Rigatoni This straightforward sausage-San Marzano tomato ragu with white wine and cream gets a kick from a healthy dose of red pepper flakes, and a pop of green from peas. Swap in n’duja or your favorite spicy sausage for extra heat.
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