Reference: 140-12
Struncatura is a particular type of pasta, similar to linguine, of ancient and typical tradition of Calabria. It is made with buckwheat flour which gives it a nice brown color.
Reference: 103-12
Trofie is a pasta originated in Ligurian Riviera, of classic elongated and twisted shape with thinner ends compared to the center.
Reference: 107-12
Fileja is a typical pasta of Calabria Region of Vibo Valentia. Its lengthened and curved shape is granted by a special processing method. Individually packaged in 500 g format and packed in 12 packs cartons.
Reference: 100-12
Fileja is a typical pasta of Calabria Region of Vibo Valentia. Its lengthened and curved shape is granted by a special processing method.
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The selection of semolina obtained only from the best durum wheat, bronze drawing, compliance with the slow drying process at low temperatures, allow us to produce a pasta with a high protein content, great nutritional values and an excellent cooking resistance
Subcategories
Reference: 106-12
Brand: Gruppo Soldano S.r.l.
Fileja is a typical pasta of Calabria Region of Vibo Valentia. Its lengthened and curved shape is granted by a special processing method.
Reference: 100-12
Fileja is a typical pasta of Calabria Region of Vibo Valentia. Its lengthened and curved shape is granted by a special processing method.
Reference: 108-12
Alongside with classic Fileja, there are those flavored with spinach and chard, to bring to the table a tricolor flag of flavors and aromas, unique to the eye and the palate, typically Mediterranean.
Reference: 107-12
Fileja is a typical pasta of Calabria Region of Vibo Valentia. Its lengthened and curved shape is granted by a special processing method. Individually packaged in 500 g format and packed in 12 packs cartons.
Reference: 101-12
Also known as Maccheroni al ferretto, is a typical pasta of Calabrian tradition widespread in many southern regions.
Reference: 112-12
Is a type of pasta very common among the families in Calabria region. Also called Strozzapreti, according to the narrative, the women prepared this short and stubby pasta, made just to go in "the gullet" if greedily eaten by the village priest invited to the table.
Reference: 117-12
Fusilli is a type of typical Calabrian pasta, of village tradition and homemade taste.
Reference: 104-12
Trucchetti can be defined as a miniature of classics Stangugghi. They have an unusual shape which is particularly suitable for the creation of the dishes with tastes from another time.
Reference: 103-12
Trofie is a pasta originated in Ligurian Riviera, of classic elongated and twisted shape with thinner ends compared to the center.
Reference: 133-12
So named because of its shape that resembles an olive leaf, this is a typical Apulian pasta, but widespread in many other parts of Italy.
Reference: 102-12
Among the most typical popular pasta, an undisputed symbol of Apulian tradition are the Orecchiette. Their shape recalls a small overturned disc and molded to obtain the characteristic cavity.
Reference: 296-12
Fileja is a typical pasta of Calabria Region of Vibo Valentia. Its lengthened and curved shape is granted by a special processing method. Individually packaged in 500 g format and packed in 12 packs cartons.
Reference: 119-12
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Reference: 191-12
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Reference: 120-12
Known and appreciated throughout the world, the Tagliatelle trace their roots in the culinary culture of the Emilia Romagna. A very thin pastry drawn artfully folded on itself to be then cut and unrolled.
Reference: 121-12
Brand: Gruppo Soldano S.r.l.
Fettuccine is a pasta that in many ways refers to the classic Tagliatelle, differentiating from this last mainly for the width of the strips.
