The idea was Aimo Moroni’s, and for two years the riccioli created by Carlo remained an exclusive of the Aimo e Nadia restaurant in Milan.
Carlo wanted to further refine this special form. It resembles a lily, but it isn’t. It’s looks something like a strozzaprete, but it isn’t that either.
Riccioli with its subtle, rounded form exalts the buttery quality of Taganrog.
One young chef and already famous television personality is crazy about it: Cesare Marretti of the Ristorante Arte Food Dandy at Minerbio near Bologna. He created an original pasta salad with cream of beans and more… Look up the recipe.
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Cooking Time
5 min. |
Weight
500g |
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