Tripoline, in the shape of a ribbon curled on one side, are part of the family of long and curled dry pasta. Their geographical origins can be traced back to the Campania territories.
Popular tradition has it that this format was created in honor of King Vittorio Emanuele in Naples.
Its particular shape means that the curled part retains the sauce more than the smooth part. A characteristic of all curled pasta is that, once cooked, the two surfaces have a different consistency.
Tripoline are excellent in the preparation of dry pasta with meat sauce. Among the recommended condiments it is necessary to include all those with strong and decisive flavors such as sauces prepared with game meats and giblets.
Durum wheat semolina - may contain soy .