Traditionally named Radiatore after old cast-iron steam radiators, our Radiators have nooks and ruffled edges that capture more sauce to offer a superb bite every time. The design development for Radiatore dates to the period between the two World Wars making it one of the newer shapes in the lineage of dried pasta. Great with chunky tomato sauces, hunks of bacon and sausage, or combine with arugula, tomato and onion. Organic grains grown on North American farms. Milled with care in the United States. Bronze die extruded and slow dried. Chef-crafted and packaged in new york's hudson valley.