Verrigni gold-cut shapes emerge in 2008 with SPAGHETTORO and FUSILLORO, a spaghettone and fusillone that immediately enthralled chefs and enthusiasts. Next came the QUADRATI (square pasta): SOQQUADRI, RI QUADRO, and PI QUADRO. Along with the external porosity that makes these formats special for embracing sauces, square pasta adds the corners that give them an original and pleasant chewing consistency.
