De Cecco Candele, long macaroni, No.127

The candele, a traditional pasta format from southern Italy, is particularly common in the Neapolitan area. They have an elongated, round, perforated shape, a diameter of approx. 12 mm and are between 1.10 and 1.20 mm thick. The candele, like zite and lemon, are broken into irregular pieces before cooking. The candele are particularly suitable for sophisticated oven dishes. Vegetable sauces, ie tomato sauces enriched with zucchini, eggplant, pepperoni or other vegetables, taste excellent with this pasta format, but simple sauces with olives and capers also go well with it.