Pasta mista Adoro

The mixed pasta Adoro, also called in Neapolitan "pasta ammiscata" owes its origins to the Neapolitan art of recycling food. This type of pasta, in fact, was at the basis of the diet of those who, not being able to afford anything else, bought the so-called "cuoppi", or cones of loose pasta made from the leftovers of the pasta makers of the time.
A few years later, mixed pasta took its revenge and dominated alongside all the other formats.

La pasta mista Adoro si sposa perfettamente con tutti i legumi come da tradizione. Il piatto che meglio valorizza il formato è l'intramontabile pasta di patate e provola. Provatelo per credere!