Puglia · Dal 1966
Rigatoni èViva
Rigatoni èViva: the perfect shape for bold sauces, bronze-drawn with live wheat germ.
Rigatoni made from re-milled durum wheat semolina, 100% Italian wheat grown in Puglia: the deep ridges and bronze drawing give an ideal grip to meat sauces and rich condiments.
- Bronze-drawn: deep ridges for sauces
- Live germ: superior aroma and nutrition
- 100% Italian: Apulian durum wheat, zero residue
- Slow drying at low temperature
- Secure payment
- Protective packaging
- Traceable supply chain
In short
A pasta made for those who accept no compromises
Rigatoni èViva are born from 100% Italian durum wheat grown in Puglia with voluntary integrated farming: no glyphosate, no pesticides and zero residue.
The deep ridges and bronze drawing give an ideal grip to meat sauces and rich condiments, while the inner tube fills with sauce for an enveloping bite.
- Bronze-die extrusion for a rough surface
- Slow, static low-temperature drying (≤ 45 °C, about 22 hours)
- Re-milled durum wheat semolina from Puglia
- With live wheat germ
- High protein content (13,1 g/100 g)
- Zero-residue integrated farming, non-GMO
Versatility
Ideal for
Rigatoni èViva are the ideal shape for structured sauces and the great classics of Italian regional tradition:
- Amatriciana: crispy guanciale, peeled tomato and pecorino romano — the Romans' favourite shape, the ridges hold the sauce while the tube fills with guanciale.
- Carbonara: the cream of eggs, guanciale, pecorino and black pepper clings perfectly to the bronze ridges for an enveloping bite.
- Ragù alla bolognese: the ragù penetrates inside the tube while the outer ridges hold the sauce — bronze rigatoni stand up to the ragù without breaking down.
- Sicilian-style baked pasta: with fried aubergines, ragù, hard-boiled eggs and mozzarella — bronze rigatoni withstand double cooking and stay al dente.
- Seafood sauce: squid, prawns, clams and mussels in tomato — the robust structure holds the seafood without crushing it.
- Neapolitan genovese: the white ragù of onion and meat — bronze rigatoni are the traditional shape for this slow preparation.
- Ricotta and pistachio cream: the creaminess of fresh ricotta with toasted Bronte pistachio and lemon zest, a modern and refined condiment.
The difference
Why choose Rigatoni èViva
Rigatoni èViva are born from Agricola Piano's 100% Apulian supply chain: durum wheat grown with zero-residue integrated farming, bronze-drawn and slowly dried at low temperature to preserve the live wheat germ.
- Durum wheat 100% Italian, grown in Puglia
- With live wheat germ
- Without glyphosate or synthetic pesticides
- Free from added additives or enzymes
- Bronze drawing and slow drying in small batches
- Non-GMO, zero residue
Every pack shows a batch number that allows full traceability: semolina batch, milling date, production, packaging and storage.
Territory
Origin of the grain and territory
Rigatoni are the choice of those who take their sauces seriously: if the sauce matters, rigatoni can carry it.
The semola is the same used across the entire èViva la Pasta line: durum wheat grown in Apricena under zero-residue integrated farming, twice-milled while keeping the wheat germ alive — the most nourishing, fragrant part of the grain.
Bronze-drawing and slow static drying at low temperature (≤ 45 °C, ~22 h) are shared by the whole line: what changes from one shape to the next is the geometry of the cut — and that is what decides which sauces each pasta pairs with best.
Who it is for
What is Rigatoni èViva
Rigatoni are a medium-sized tubular pasta shape with deep ridges on the outer surface. The bronze die creates a micro-rough surface that holds any sauce, both externally in the ridges and internally in the tube.
Rigatoni èViva are made with re-milled durum wheat semolina, 100% Apulian with live germ, bronze-drawn and dried slowly and statically at low temperature (≤ 45 °C) for about 22 hours.
Technical data
Specifications
Cook for about 10 minutes in plenty of salted boiling water and drain al dente to preserve structure and bite; the robustness of the shape also withstands the double cooking of baked pasta.
The result
Results in your dough
With Rigatoni èViva you can obtain:
- Excellent cooking hold, always al dente
- Ridges and tube that hold the densest sauces
- Intense wheat flavour thanks to the live germ
- Robust structure that holds up to ragù, seafood and double cooking
The rough surface from the bronze die binds the sauce naturally, bite after bite.
How to use it
Practical tips
To bring out the best in Rigatoni èViva:
- Cooking 7–16 min
- 1 L water/100 g
- Lightly salted water
- Drain al dente
For baked pasta, drain slightly undercooked: bronze rigatoni withstand double cooking and stay al dente.
Per 100 g
Nutritional values
Quality checks
Food safety
Rigatoni èViva are produced with full supply-chain traceability, from field to pack.
- 100% Italian durum wheat semolina grown in Puglia
- Zero-residue integrated farming: without glyphosate or pesticides
- Free from added additives or enzymes, non-GMO
- Complete batch traceability: semolina, milling, production, packaging
Notice
Allergens
Contains gluten (from wheat). May contain traces of soy and mustard.
Store in a cool and dry place, away from sources of heat and humidity. Best before 30 months from the production date.
Verified reviews
What our customers say
The products I bought are pasta, flour and olives. All of excellent quality. An experience I recommend, I've been a customer for a few years now!
The products enjoy unmistakable qualities recognisable at first sight after cooking the preparations in any processing carried out, guaranteeing the intended results.
The products are excellent, the prices proportionate to the quality, short times for purchase and delivery.
FAQ
Frequently asked questions
What is the cooking time?
What are bronze-drawn rigatoni?
Which condiments do they pair best with?
What is the difference from industrial rigatoni?
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Rigatoni èViva: the perfect shape for bold sauces, bronze-drawn with live wheat germ.