Spaghetti Ristorante N°8 Divella – Trafilata al Bronzo

Spaghetti with a rough surface that holds the sauce

With smooth spaghetti, the sauce slides off and stays at the bottom of the plate. These are bronze-drawn, as their name says: their matt, rough surface grips the sauce along the whole length of the strand.

What you will taste

• Texture: slightly grainy on the surface, firm to the bite.
• Aromas: warm durum wheat, slightly toasted.
• Taste: straightforward, the sauce blends into every bite.

How to use it

• In carbonara, with guanciale, egg, pecorino and black pepper.
• With clams, garlic, white wine and parsley.
• In summer, with fresh tomato and basil, with a drizzle of raw olive oil.

Where it comes from

In Divella's Ristorante range, the pasta goes through a bronze die, hence the mention "trafilata al bronzo": it is what leaves this rough surface. Divella is a family house from Rutigliano, near Bari, born in 1890 around a flour mill.