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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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: 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: 103
Trofie is a pasta originated in Ligurian Riviera, of classic elongated and twisted shape with thinner ends compared to the center.
Reference: 137
Conchiglioni is referred to the sea and its fruits, Conchiglioni is highly valued because its concave shape can accommodate ingredients and delicious sauces.
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: 106-33444
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: 135-12
Lasagnacce has a very characteristic appearance, a kind of cut tape shirred on both sides. Once cooked their irregular texture is particularly seen by the contrast created between the smooth and curled parts.
Reference: 139-12
Linghuine pasta is similar to spaghetti, but from flattened form as the Genoese tradition requires.
Reference: 119-12
This original format, whose name conjures the homemade origin, thanks to inward curvature, keeps the dressing till the last drop.
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.
