Anelletti from the Sicilia Naturalmente line represent an authentic Sicilian pasta in the shape of small rings, a format that is particularly characteristic of the Palermo region. Made exclusively from Sicilian durum semolina cultivated on small family farms, this pasta contains no additives – just semolina and pure water.

Thanks to bronze-die extrusion, Anelletti feature a rough and porous surface that perfectly holds rich sauces. The pasta is slowly dried in static chambers at low temperatures, preserving the natural color, aroma, and nutritional value of the grain. This type of pasta is best known as the base for the famous dish Anelletti al Forno – a baked pasta casserole with ragù, peas, cheese, and often boiled eggs, traditionally prepared for family gatherings and holidays in Sicily.

Anelletti can also be used in soups, vegetable-based pasta dishes, or simply dressed with olive oil and herbs. The cooking time is 11-13 minutes, and a 7-minute pre-soaking is recommended for optimal texture.