Anelli or Anelletti, is used in one of the most quintessential Sicilian baked pasta dishes—Anelletti al Forno. Two classic recipes can be found in both cookbooks by Fabrizia Lanza on our site -The Food of Sicily and Coming Home to Sicily‍.

Terre di Entella present their artisanal and organic pasta from heritage Sicilian wheat varietal “Perciasacchi” owing its name “pierced sack” to the pointed shape of the wheat that pierced the jute sacks in which the grain was contained during transport. This flavorful varietal is nutrient rich as well as easily digestible. Grown, harvested and milled in the heartland of Sicily with biodiverse farming practices. The pasta is then bronze extruded and slow dried in accordance with traditional and best quality preparations.

1.1 lbs.