Ditalini, which means “little thimbles” in Italian, is most typically used in the Campania region of Italy, where it graces Pasta E Fagioli, the classic pasta-and-bean soup that always can be found on the menus of trattorie and on the weeknight family dinner table. This beloved soup cut is the perfect pasta for minestrone, the classic Italian vegetable soup, or for any favorite soup that calls for an authentic Italian pasta – even a simple bowl of plain broth. With its fun tubular shape, nutty flavor and firm “al dente” texture, Barilla Ditalini can transform your next bowl of soup into a fine eating experience.
