Pasta Encyclopedia: Cellentani/Cavatappi
At Barilla, we call this shape Cellentani in honor of a famous and much loved pop singer in Italy in the 1960s, when it was introduced. His name was Adriano Celentano, dubbed “moleggiato” or “springs” for his distinctive stage movements. As the shape resembles a coiled spring, it all made sense.
Cellentani is also known as Cavatappi, which translates from Italian to “corkscrew;” the other common object this cut resembles. With its tubular center and ridged (rigate) surface, Cellentani is one of the most versatile pasta cuts; able to capture every drop of sauce and trap vegetables, meat or fish in every forkful.
The twists and spirals of Cellentani allow it to embrace both refined and simple sauces. Cellentani is a perfect choice for a pasta salad, or paired with light tomato sauces (with or without finely diced vegetables), pestos, or even mac and cheeses. It also holds texture and bite for long periods, making it an excellent choice for buffet service and catered events.