Ferretto Macaroni are different types of pasta spread throughout Italy obtained using a special Ferretto or, alternatively, a knitting iron, and other types of bars or sticks
This type of pasta is of poor origins, and were prepared by women who wanted to avoid waste in the kitchen and handed down from mother to daughter.
Maccheroni al Ferretto are now prepared throughout the Italian peninsula and include various formats Busiate, Ceppe, Frizzuli, Maccarones de Busa, Macaron del Frèt, and Maccheroni Bobbiesi, and are prepared using meat sauces such as ragout.
The identification of pastas prepared with Ferretto has been made problematic because of the very vast semantic area of the term "macaroni", so much so that in this category include some types of Fusilli, Scialatielli and Strangolapreti prepared using a bar line, a stick or a knitting needle from which they take the name of Maccheroni al Ferretto.
Ferretto Macaroni is a type of pasta that lends itself to every sauce, from the most classic (tomato, meat sauce, eggplant, carbonara...) to the most original; here I propose a fresh and summer variant that sees the zucchini cream and crispy bacon that make it a balanced dish in texture and taste.
Combine this dish with a glass of light white wine:
Bianchetta genovese Portofino DOC o Lugana DOC, Italy
Le Pied de Vigne Fèchy AOC La Cote o Petite Arvine du Valais AOC, Switzerland
Entre-deux-mers AOC o Chardonnay Pays d’Oc IGP, France
