Penne Mezzani Rigate marries the familiar quill shape with the shorter profile chefs love for salads, sautés, and oven bakes.
The ridges (“rigate”) trap every drop of sauce, while the diagonally cut ends lend a satisfying bite. Legend says ribbed shapes were once a northern obsession; today they’re coveted worldwide, but still made in tiny batches in Gragnano.
This lot landed stateside in time for your next garden party—grab it before our stocklist runs dry.
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