Marille

In 1983 Giorgetto Giugiaro was invited by the food manufacturer Voiello to create a new pasta format, designing it entirely according to the canons of Made in Italy stylistic excellence. After many careful studies, four sketches were presented, of which one was chosen to be put into production: thus were born the Marille, a kind of upside-down double rigatone.

The Marille was a type of pasta that was not only good but also aesthetically appealing: its shape was not left to chance, in fact it was designed so that its grooves could hold the sauces and not absorb them. Compared to classic rigatoni, the Marille had the wrinkled part in the concave part instead of the convex surface.

Giugiaro created an absolute masterpiece of culinary engineering. Interestingly, the shape of this bronze-drawn pasta drew inspiration from the gasket of a machine observed in section. The linear design of the section was used to make the dies through which the dough passes.

Unfortunately, the Marille did not remain in production for long. Their sudden disappearance from the market was due to an unforeseen detail: the uneven cooking of the various parts of which each Marille was composed. The problem (never clarified) was probably due to the fact that the joints between the three elements baked much more slowly than the remaining parts.