• Superior quality pasta made from durum wheat semolina. • Tortiglioni n° 23 format, characterized by its spiral design that allows for better sauce retention. • Made through a slow drying process to preserve the organoleptic characteristics of the grain. • Estimated cooking time of 11 minutes, with an al dente option in 9 minutes. • Very versatile format ideal for meat ragus, tomato sauces, vegetables, or baked dishes.