The origins of the Fedelini can be traced back to the Ligurian province of Savona in the fourteenth century, when the macharoni and tria, also known as fidej, began to be manufactured, with the characteristic of being very thin, which still distinguishes them today. from Spaghetti.
The condiments for this format are straightforward: excellent butter combinations, such as raw butter and cheese or melted butter with sage and cheese. Fresh raw tomato sauces or egg-based sauces are also delicious. Fedelini is also delicious when cooked in a light white broth. They are used in the preparation of baked pies in the Neapolitan area, in addition to broths and dry pasta.