The authentic pasta that in America became the foundation for Mac and Cheese. Produced in Sardegna using the finest semolina flours, extruded through bronze dies, and slowly dried at low temperatures to create a delicious flavor and aroma.
Chifferi pronounced ‘kee fah ree’Like many specialties found in Sardinia has a multicultural history.
The etymology begins with with an Austro-Hungarian cresent shaped specialty called kipferl which are shortbread cookies whose appearance is reminiscent of a thin croissant. Variations of these cookies go back to the 1300s in Austria. In Genova there version became known as Chifferi. The Republic of Genova had important influence in Sardegna through the 1700s and brought some if their culture to the island including their croissant shaped confection. Pasta makers in turn replicated the shape as a pasta.
Thus was the inspiration for the shape of this pasta specialty which eventually found its way to Paris where Thomas Jefferson tried it in a cheese sauce which is where our obsession with Mac & Cheese was born.