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: 191-12
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
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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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.
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It is accompanied with fresh tomato sauce and possibly with grated typical cheese Pecorino from mount Poro and good hot peppers from Calabria. An excellent choice may be also to season it with the famous N'duja di Spilinga.
Handcrafted product dried at low temperatures.
Individually packaged in 500 g format and packed in 12 packs cartons.
Ingredients:
Durum wheat semolina | Water | Onion
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.
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Reference: 106
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. Individually packaged in 500 g format and packed in 12 packs cartons.
Reference: 133
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: 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: 101
Also known as Maccheroni al ferretto, is a typical pasta of Calabrian tradition widespread in many southern regions.
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: 191-12
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
Reference: 103
Trofie is a pasta originated in Ligurian Riviera, of classic elongated and twisted shape with thinner ends compared to the center.
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: 107
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: 0148-33444
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.
