Also called reginette, mafaldine or fettucce ricce, they are part of the great family of lasagna together with our pappardella di San Lorenzo. The name of this shape could have its origin in 1902, in honour of the birth of Mafalda di Savoia, the princess of Italy and daughter of Victor Emmanuel III.
Although widespread throughout Italy, this pasta is particularly common in Tuscany, especially in Val di Chiana. The curling of the dough at its edges allows the pasta to hold sauce and grated cheese impeccably.
In Chianti, reginelle are traditionally enjoyed with meat or game ragout, such as rabbits or hares.
The company owner Marco Fabbri suggests enjoying reginelle with lampredotto ragù.