Ciao Carb Maccarozone Stage 3, Pipe Rigate 50g - Italian low carbohydrate pasta low GI, 33g protein

The Ciao Carb MaccaroZone product line was created for people who want to incorporate more protein into their diet, eliminate a significant portion of carbohydrates and at the same time reduce the caloric content of their meals while preserving their taste. This is how Ciao Carb MaccaroZone was created - low-calorie, low-carbohydrate pasta with increased protein and fiber content.

Ciao Carb MaccaroZone - Italian pasta with sporty DNA

It looks like a classic pasta, smells like a classic pasta, but... a carbohydrate pasta is in name only. Ciao Carb MaccaroZone are hand-formed tubes from Abruzzo, in which traditional durra semolina is supplemented with a blend of wheat protein, pea protein and acacia fiber. The result? Each 100 grams provides as much as 33 grams of protein and 33 grams of fiber - twice as much as a typical chicken fillet and six times as much as regular pasta! At the same time, there are only 26 g of carbohydrates, more than half as much as in a classic pasta.

This unusual macro balance makes MaccaroZone satiating for a long time, stabilizes glucose levels and fits well into low-carbohydrate, reduction and high-protein diets. The long, 14-minute cooking time allows the starchy grains to slowly absorb water - once drained, you get flexible, al dente tubes that perfectly grip the sauce: from classic pomodoro to creamy chicken with pesto.

Ciao Carb doesn't take any shortcuts: the pasta is made in Italy - a country where pasta is a religion - so it retains the true durum flavor and springiness that many "fit" substitutes lack. All it takes is San Marzano tomatoes, a touch of basil and extra-virgin olive oil to discover how light Italian comfort-food can be.

Why is it worth having MaccaroZone in your pantry?

• 33 g protein / 33 g fiber in 100 g - you build muscle and take care of satiety with one dish.
• 50% less carbohydrates than regular pasta - friendly to low-carb plans and diabetics.
• Italian quality: semolina durra + traditional slow drying → perfect al dente.
• Neutral flavor - goes well with tomato sauces, cream sauces and Asian stir-fry.
• Simple cooking time - 14 min in salted water; no thawing, no sticking.

If you need a pasta that won't derail your macro, yet doesn't force you to compromise on flavor, Ciao Carb MaccaroZone is your new Italian ally on the plate. Buon appetito - no remorse.

Pipe rigate - or "shell-shaped tubes" - is a pasta made for sauces and fillings that like to "hide" in the nooks and crannies of the dough. Thanks to its curved, semi-open shape and grooved (rigate) surface, it is able to retain more sauce than classic penne or middles. Here are the situations in which pipe rigate shines in its full glory:

Thick, meaty sauces

• ragù alla Bolognese, ragù napoletano, chilli con carne in thepasta version - dense meat particles fall into the center of the tubes and stay there until the bite.
• sugo made with sausage, thick-cut vegetables and tomatoes - the grooves of the pasta grab each piece.

Cream and cheese sauces

• four cheese / mac & cheese - cheesy cream fills the inside of the tube; in a casserole it creates appetizing lakes.
• Pumpkin & cream sauce, carbonara with peas or pancetta - smooth base + bits of toppings = pipe rigate perfect.

Casseroles and oven dishes

• casserole with chicken, spinach and mozzarella - the tubes do not dry out like penne; they retain their shape and moisture.
• pasta al forno with ricotta and eggplant - stuffing inside, crispy toast on top.

Pasta salads

• cold caprese salad - pipe rigate to accommodate the cubes of mozzarella and tomato inside.
• Salad with tuna or grilled vegetables - it's easy to put on and doesn't fall off the spoon like collards do.

Soups and stews

• minestrone or thick tomato soups - the tubes stay firm and the center is filled with hot broth.