The best shapes for tomato with cacioricotta
Fresh tomato finished with grated cacioricotta, the Puglia and Basilicata summer standard for hand shapes.
The ridged back and hollow belly catch and hold a thick sauce, which is why the canonical pairing is malloreddus alla campidanese: a ragu of crumbled Sardinian fennel sausage, tomato and saffron, finished with grated pecorino sardo.
Each piece is a small cup with a thin center and a thicker rim, so one bite carries two textures.
The open twist and the rough hand-rolled surface of the semolina ribbon catch and hold sauce in their folds.
The rough, dragged face and slightly cupped form catch and hold loose, rustic dressings.
Want it the other way around? Start from a shape in the Pairing Finder.
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