Maccheroni al Ferretto Fresh Pasta 1 kg (Case 6) — Pastificio Stroppa

Maccheroni al Ferretto: the Calabrian shape, the surface that grips the sauce

Maccheroni al Ferretto by Pastificio Stroppa is fresh pasta made from durum wheat semolina and water, shaped around a thin iron rod that gives it a central hole and a rough, porous surface. It is the artisan format of the Calabrian tradition, produced in Lombardy with BRC- and IFS-certified processes. Sold in 1 kg trays, case of 6 pieces, refrigerated, with a 60-day shelf life: a versatile professional pasta that holds hearty sauces in every bite.

What maccheroni al ferretto are

The maccherone al ferretto is one of the most iconic shapes of southern Italian cuisine. The name comes from the thin iron rod (the "ferretto", originally a knitting needle or a rib from an old umbrella) around which a small cylinder of dough is rolled to obtain an elongated tube with a central hole. The dough is the simplest there is: durum wheat semolina and water, with no egg. The result is a chewy, full-bodied pasta with an irregular, slightly rough surface that captures sauce like few other shapes.

Origin: the rural Calabrian tradition

This shape belongs to the peasant cooking of Calabria, where it is known by many names: fileja in the Vibo Valentia area, fusillo or scialatiello calabrese around Cosenza, maccarruni cu fierru in dialect. For generations, home cooks shaped it by hand two or three times a week, rolling each piece around the ferretto and leaving it to dry to feed the family. It is a gesture of patience that has become a symbol of the region's gastronomic identity.

The producer: Pastificio Stroppa

Pastificio Stroppa has been making fresh pasta since 1968 in Pieve Emanuele, in the Milan area of Lombardy. A family business specialising in fresh pasta, gnocchi and filled pasta, it works selected raw materials in facilities certified to the BRC and IFS food-safety standards, with a gluten-free line and an organic line. While the maccherone al ferretto is a Calabrian shape, Stroppa reproduces it industrially with constant quality, giving professional kitchens a reliable, safe and standardised product all year round.

Sensory characteristics

The dough has the warm colour of durum wheat semolina. The surface is matte and rough, deliberately porous to act as an anchor for the sauce. On the palate the pasta is firm and chewy, with the typical bite of a quality semolina pasta. The central hole increases the contact surface with the condiment, so each maccherone carries flavour both inside and out.

Professional uses

• Maccheroni with 'nduja: the most authentic Calabrian pairing. Melt the 'nduja in a little oil, add the cooked pasta and a ladle of cooking water, finish with grated pecorino.
• Pork or sausage ragù: the rough surface and central hole hold long-cooked meat sauces perfectly. Finish with grated Parmigiano Reggiano.
• Tomato and pecorino: a simple San Marzano tomato sauce with basil, finished with sharp pecorino, lets the shape and its texture take centre stage.
• Mushrooms and sausage: porcini and crumbled sausage with a touch of cream make a rich autumn dish.
• Baked: blanch, dress with sauce and cheese and finish in the oven for a gratin that keeps its bite.

Pairings

The ideal companions are intense, structured sauces: Calabrian 'nduja, San Marzano DOP tomato, aged pecorino, Parmigiano Reggiano DOP and a thread of extra virgin olive oil. Finish with fresh basil or a pinch of chilli for a southern accent.

Technical specifications

Net weight 1 kg per tray, case of 6 pieces. Ingredients: durum wheat semolina and water. Contains gluten; may contain traces of egg, soy and milk. Packed in a transparent tray in protective atmosphere. Store at a temperature below or equal to 4 degrees C. Commercial shelf life 60 days; once opened, consume within a few days. Country of origin: Italy. Professional serving: 100-120 g per person as a first course; cook in plenty of salted water for a few minutes until the pasta floats and is al dente.

Who it is for

A pasta designed for professional kitchens: restaurants, trattorias, pizzerias offering a pasta menu, hotels, canteens, delicatessens and Italian grocery stores looking for an authentic southern Italian shape with consistent quality and a reliable supply.

Delivery and logistics

B2B and B2C refrigerated delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 degrees C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport). Service tailored for restaurants, pizzerias, hotels, delicatessens, canteens, Italian grocery stores and private customers passionate about Italian cuisine.