
Reference: 128
Calamari 500g pack
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Named in such way because it is prepared with a tool called guitar, they are characterized by spaghetti square form with section.
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Great to serve with meat even that of quarry, as well as with fish and vegetables sauce, they mix perfectly with all the ingredients of the Mediterranean tradition. .
Handcrafted product dried at low temperatures. Bronze drawing
Available in packs of in 500 g in boxes of 12 pcs.
Ingredients
Durum wheat semolina | Water
Nutritional values
Energy: 1511 KJ - 356 kcal (values per 100g).
Fat: 1.5g
Saturated fat: 0.3g
Carbohydrate: 71.7g
Sugar: 3g
Protein: 11.8g
Sale: 0.002g
Tips for perfect cooking
Use 6 liters of water per 500g.
Add salt and when the water boils, add the pasta.
Stir from time to time.
When cooked, drain and season to taste.
Cooking time: 10-12 min.
No customer reviews for the moment.
Reference: 128
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Reference: 119
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Reference: 125
Named in such way because it is prepared with a tool called guitar, they are characterized by spaghetti square form with section.
Reference: 22317
Le Ricciarelle is a pasta produced with durum wheat semolina and water. They are originally from Campania.
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.
Reference: 131-12
Rigatoni is characterized by ribbed surface and for its large center hole that grips and contains the sauce to enhance the complete flavor of the pasta.
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: 191-12
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Reference: 142-12
Bucatini is of Neapolitan origin, has elongated shape similar to spaghetti, but much larger and hollow inside. Typical at the city of Rome, which matches them with strong but simple seasonings.
Reference: 128-12
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Reference: 119-12
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Reference: 0148-12
Named in such way because it is prepared with a tool called guitar, they are characterized by spaghetti square form with section.
Reference: 132-12
Penne is among the most beloved formats for their versatility. Their sleek shape is characterized by oblique "pen like" cut, the lining capable of retaining for the best any seasoning.
Reference: 22317-12
Le Ricciarelle is a pasta produced with durum wheat semolina and water. They are originally from Campania.
Reference: 120
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: 0148
Named in such way because it is prepared with a tool called guitar, they are characterized by spaghetti square form with section.
Reference: 127
Typical pasta of Neapolitan tradition, is a kind of giant macaroni with typical scratching on the surface.
Reference: 139
Linghuine pasta is similar to spaghetti, but from flattened form as the Genoese tradition requires.
Reference: 127-12
Typical pasta of Neapolitan tradition, is a kind of giant macaroni with typical scratching on the surface.
Reference: 121
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.
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: 249-12
Pappardelle are a pasta shape very similar to tagliatelle but with a greater width.It is a typical pasta of the Tuscan tradition.
Reference: 139-12
Linghuine pasta is similar to spaghetti, but from flattened form as the Genoese tradition requires.
Reference: 140
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: 191
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Reference: 249
Pappardelle are a pasta shape very similar to tagliatelle but with a greater width.It is a typical pasta of the Tuscan tradition.
Reference: 142
Bucatini is of Neapolitan origin, has elongated shape similar to spaghetti, but much larger and hollow inside. Typical at the city of Rome, which matches them with strong but simple seasonings.
Reference: 131
Rigatoni is characterized by ribbed surface and for its large center hole that grips and contains the sauce to enhance the complete flavor of the pasta.
Reference: 132
Penne is among the most beloved formats for their versatility. Their sleek shape is characterized by oblique "pen like" cut, the lining capable of retaining for the best any seasoning.
Reference: 128-12
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.