Anelletti are a type of short, ring-shaped pasta that originate from Sicily, Italy. The name "anelletti" literally mean "small rings," which describes their small, circular shape

Anelletti are widely popular in Sicily and it they are the main ingrediant for Anelletti al forno, also known as timballo. Timballo is the most popular baked pasta of Palermo and its province but also widespread in the rest of Sicily.

This iconic dish featuring anelletti is made with layers of anelletti pasta mixed with a slow-cooked ragù (meat sauce), peas, fried eggplant slices, and cheese, baked in the oven until golden and crispy on top.

Anelletti are also enjoyed in pasta salads or soups, particularly as a light primi, or starter, before a main meal. This pasta shape is also popular in a creamy salad made with mayonnaise and vinegar, or in a tomato-based soup like minestrone.

The pasta is draiw into bronze and dried slowly at low temperature. We guarantee that it makes every bite a journey into the heart of Sicilian culinary culture.

Ingredients: Sicilian durum wheat semolina, water.