Originating from Naples, Maccheroni has roots in British cuisine as early as 1390, when a cookbook was written that contains the earliest known recipe for Maccheroni Cheese. Pasta Buondonno’s take on the classic shape has been made using only the finest local ingredients; fresh water from the Mills Valley in Gragnano, and locally-sourced Italian Durum Wheat. It’s excellent at soaking up cheese sauces as we all know – but it also pairs well with wild-mushroom dishes.
