In 2000 Vincenzo Spinosi was looking for an original product to celebrate the new millennium: he came up with this rather unusual shaped pasta in a joint project with the Faculty of Agriculture in Ancona.
Spinosini are like ‘spaghetti alla chitarra’, they hold their shape and are very versatile, going well with any sauce, whether it be meat, fish or vegetable. The name comes from the affectionate nickname given to the Spinosi boys, Marco and Riccardo: the Spinosini!
